Main Course (4)
The best part of this dish is the sauce and bread; the shrimp come second.
Oyster stew is a rich and creamy restaurant classic and a popular Thanksgiving first course in New Orleans.
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, worcestershire sauce, and garlic.
The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
Supermarket mixes may be convenient, but for an authentic Acadian crab boil, make it from scratch.