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02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
01/05/2009
Rolled Oysters
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Issue #117
09/26/2005
Cajun Crawfish Eggs
This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish.
Issue #65
10/18/2000
Lobster Tempura with Grits
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Issue #43
02/15/2007
Crab Cakes
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Issue #41
10/01/2010
Crawfish Étouffée Pot Pies
Good fish stock and a dark roux make the difference in Spoonful's classic crawfish étouffée.Continue...
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Source: Spoonful
07/06/2010
Southern Blue Crab Cakes
These Southern crab cakes from Café Lynnylu are sweet, meaty, and delicious; the cider vinegar dipping sauce adds a pleasing punch. Continue...
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Source: Cafe Lynnylu
10/13/2009
Mussel Fritters
Mussels tossed into a batter with fresh herbs, garlic, and chiles make for crispy, delicious fritters. Continue...
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Source: Our Kitchen
10/06/2009
Pesto Shrimp with Pancetta and Polenta
A Southern favorite gets an Italian spin when creamy Parmesan and pancetta grits are topped with pesto-rubbed shrimp. Continue...
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Source: Bitchincamero