Story by Chef John D. Folse and Michaela D. York, recipe by Chef John D. Folse, photography by Jim Bathie, food styling by Kathleen Kanen, styling by Maghan Armstrong. Le réveillon (the awakening), the morning feast following midnight Mass on Christmas or New Year’s Eve, is an age-old custom inherited by Louisiana Creoles from their […] The post Le Réveillon and Bonfires on the Mississippi first appeared on Louisiana Cookin ..read more

This French steak dish is said to have been named after the Italian composer Gioachino Rossini. A lover of great food, he frequented the restaurants of Paris and often visited the kitchens and greeted the chefs. Today, I turn to this classic dish using fresh duck foie gras from Backwater Foie Gras Company in Bush. […] The post Venison Tournedos Rossini first appeared on Louisiana Cookin ..read more

The Louisiana Crawfish Promotion and Research Board (LCPRB) was established in 1983 by the Louisiana legislature to raise funds for developing crawfish markets and supporting industry research. The board ensures that producers maintain high standards of quality and safety, enhancing the taste and nutritional value of Louisiana crawfish.   Try this Savory Louisiana Crawfish French Toast, featuring Louisiana crawfish, created by […] The post Savory Louisiana Crawfish French Toast first appeared on Louisiana Cookin ..read more

Toss your holiday leftovers together to make this fresh Winter Citrus Salad for an easy and delicious lunch solution! It’s the perfect healthy option. Save Recipe Print Tony’s Winter Citrus Salad   Ingredients For the Salad: 1 Blood Orange, Peeled and Cut into Circles 1 Grapefruit, Peeled and Cut into Circles 1 Navel Orange, Peeled […] The post Tony’s Winter Citrus Salad first appeared on Louisiana Cookin ..read more

Your Thanksgiving dinner all wrapped up in one spring roll! This recipe by MADE by Marriah is not only a great appetizer preview or your Thanksgiving feast, but a perfect option for your leftovers! Save Recipe Print Thanksgiving Spring Rolls with Tony’s Brown Gravy Dipping Sauce   Ingredients ¾ – 1 Pound Boneless Turkey Breast Cutlets 1 […] The post Thanksgiving Spring Rolls with Tony’s Brown Gravy Dipping Sauce first appeared on Louisiana Cookin ..read more

This Fall Feast Flat Bread is the perfect recipe to easily please the whole family while using up those holiday leftovers! Plus everyone can participate in throwing it together, making it a great chance to spend quality time with those you love! Save Recipe Print Tony’s Fall Feast Flat Bread   Ingredients Naan Bread, Pita, […] The post Tony’s Fall Feast Flat Bread first appeared on Louisiana Cookin ..read more

One of the biggest questions people ask is what to do with all of those Thanksgiving leftovers. Executive Chef Michael Gulotta has an amazing answer, Leftover Turkey Banh Mi! With warm glazed turkey, cranberry mayonnaise and pickled carrots all infused with the flavors of Creole seasoning, your leftovers will become your favorite meal! Save Recipe Print Leftover […] The post Leftover Turkey Banh Mi first appeared on Louisiana Cookin ..read more

Wondering what to do with that leftover Thanksgiving turkey? We’ve got a delicious idea … Southern Bite’s Easy Creole Turkey Pot Pie! It’s a flavorful and easy way to turn leftover turkey into an easy, comforting meal for later in the week that your family will love. Save Recipe Print Easy Creole Turkey Pot Pie   Ingredients […] The post Easy Creole Turkey Pot Pie first appeared on Louisiana Cookin ..read more

Holiday leftovers don’t have to be boring. Try this mouthwatering Turkey Ramen Soup recipe to switch it up and satisfy your cravings for something different! Save Recipe Print Tony’s Turkey Ramen Soup   Ingredients 1-quart Salt-free or Reduced-sodium Turkey Broth (or Broth of Choice) Tony’s BOLD Seasoning, to Taste 8 Ounces Ramen Noodles, Boiled 2 […] The post Tony’s Turkey Ramen Soup first appeared on Louisiana Cookin ..read more

I’m really looking forward to Thanksgiving, but this turkey beats every Thanksgiving turkey I’ve ever had.  Save Recipe Print Cajun Injected Smoked Turkey Breast Author: Chef Jean-Paul Bourgeois   Makes 10 to 12 Servings Ingredients ½ cup unsalted butter ½ cup water 1½ teaspoons Cajun seasoning ½ teaspoon garlic powder ½ teaspoon chicken bouillon paste* 1 […] The post Cajun Injected Smoked Turkey Breast first appeared on Louisiana Cookin ..read more