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Our take on this spicy and garlicky Southeast Asian condiment is just as versatile as it is delicious. Spread this Louisiana Sambal Oelek on grilled shrimp skewers, or use it on heartier proteins, like chicken and beef. The options are limitless! Save Recipe Print Louisiana Sambal Oelek   Makes 1 pint Ingredients 1 pound Fresno […] The post Louisiana Sambal Oelek first appeared on Louisiana Cookin ..read more

This Pepper Chowchow is a tangy, vibrant relish bursting with pickled peppers, great for adding a zesty kick to your favorite dishes. Save Recipe Print Pepper Chowchow   Ingredients 1 yellow bell pepper, finely chopped 1 orange bell pepper, finely chopped 1 red bell pepper, finely chopped 1 cup finely chopped seeded jalapeño 2 tablespoons […] The post Pepper Chowchow first appeared on Louisiana Cookin ..read more

Crawfish Jalapeño Poppers are a fiery, flavorful fusion of Cajun and Tex-Mex cuisine, perfect for adventurous eaters. Save Recipe Print Crawfish Jalapeño Poppers   Makes 12 Ingredients 12 slices thick-cut bacon 4 ounces cream cheese, softened 2 tablespoons minced green onion 1 clove garlic, minced 8 ounces cooked crawfish tails ¼ cup shredded Monterey Jack […] The post Crawfish Jalapeño Poppers first appeared on Louisiana Cookin ..read more

Roasted Red Pepper Pimiento Cheese is a flavorful twist on the classic Southern spread. The addition of roasted red peppers adds a smoky sweetness and depth of flavor that complements the sharp cheddar cheese and creamy base. Save Recipe Print Roasted Pepper Pimiento Cheese   Ingredients 1 green bell pepper 1 red bell pepper 2 […] The post Roasted Pepper Pimiento Cheese first appeared on Louisiana Cookin ..read more

MaMou is a modern French brasserie bringing a fresh dose of refined European technique to the Crescent City. The whimsical and sumptuous fare within beckons guests from the streets of the French Quarter thanks to co-owners Chef Tom Branighan and sommelier Molly Wismeier. They opened their doors nearly two years ago and quickly drew attention with […] The post MaMou: A Kitchen with Heart & Soul first appeared on Louisiana Cookin ..read more

“This is a stovetop version. Traditionally, this would be in large 100-quart pots with big jet burners, but we’re just making it for just two or three people today. It’s a perfect recipe for apartment dwellers or people who don’t have much space but want to get a good Louisiana experience in a small package.” […] The post Stovetop Shrimp Boil for Two first appeared on Louisiana Cookin ..read more

Chef Jean-Paul whips up a batch of his secret blackening rub, ready to ignite your taste buds with a fiery kick. Try it in Jean-Paul’s Blackened Catfish Sandwiches.  Save Recipe Print Blackening Rub   Ingredients 1 tablespoon Spanish paprika 2 teaspoons kosher salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon celery seed […] The post Blackening Rub first appeared on Louisiana Cookin ..read more

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“Traditionally, this recipe would have used redfish, which is the fish that almost became extinct from the popularity of blackening redfish. Today we’re using catfish to pay a little homage to where we believe this recipe comes from, the kitchen of Commander’s Palace when it was run by Louisiana chef Paul Prudhomme.” – Chef Jean-Paul […] The post Blackened Catfish Sandwiches first appeared on Louisiana Cookin ..read more