Recipes

Today

Creole twist on fish n' chips

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)

Yesterday

La. strawberries sweeten up salad

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)

4/16/2014

Crawfish pasta with mustard cream sauce

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.

  • 4 PORTIONS OF RIGATONI PASTA (COOKED)1 LB FRESH LOUISIANA CRAWFISH TAILS1 PINT GRAPE (More)

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