Posted 2:54 PM 4/23/2014 by Zach Correa
BATON ROUGE - A local business owner has put a creole twist on fish and chips.
David Johnson, owner of the catering company Roux Louisiana, uses cooked kettle chips to give catfish a little crunch. He calls this dish Creole Crusted Catfish.
Recipe and instructions for Creole Crusted (More)
Posted 3:00 PM 4/22/2014 by Zach Correa
BATON ROUGE - A local restaurant owner is using fresh Louisiana strawberries to help sweeten up normal salads.
Jim Urdiales, owner of Mestizo's Restaurant, is giving people a healthier alternative with his strawberry quinoa salad. Other than strawberries and quinoa, the recipe contains (More)
Posted 3:20 PM 4/16/2014 by Chef Kelley McCann/AE Stevenson
BATON ROUGE - For a quick and savory Easter meal try making some pasta, with a Louisiana spin. Below is the recipe on how to make crawfish pasta with a Dijon mustard cream sauce.