Louisiana Cuisine

This theme is my take on Louisiana cuisine: what makes it unique and special — all the way from spices and ingredients to my favorite restaurants and recipes.Louisiana has some interesting food products and brands; are included in posts.

8 thoughts on “Louisiana Cuisine

  1. I would like to be notified when you post new recipes. Tried the Cajun crawfish casserole it turned out great.

    • Thank you. Glad you liked the casserole. There is a spot on the side bar where you can enter your E-mail address and “follow” the blog. Then you will receive an E-mail notification when I publish a new recipe.

  2. I made your Crawfish casserole using the Jiffy mix with fresh uncooked shrimp and it turned out wonderful. I think I will try with my NE GA stone ground white corn meal next time with your suggested amounts( different options for corn meal mix/ unmixed ,wow, that is a seldom offered perk with your recipe ) I also am going to try fresh crab and Crawfish. Yumm

    • Hello, I’m always glad to get feedback and am so pleased that you dish turned out great! I have also made this with sausage and also with shrimp (sauteeing in a little butter and Creole seasoning first). Haven’t tried crab — although I mentioned it in my post — crab is so pricey here, I’d probably use it in a dish which showed it off more — such as a topping for broiled fish or in a soup. But it would work well in the casserole, too!

Leave a Reply