• Local News

    Man accused of killing family still missing

    Man accused of killing family still missing

    Updated: 10:51 AM 4/18/2014

    GONZALES - Authorities are still searching for the man accused of killing his wife and son Thursday morning. The bodies of 40-year-old Dewona Green and her 12-year-old son were found in their home on Lakeway Cove Ave. Investigators are looking for her estranged husband Ronald Green Jr. in connection... (More)
  • Recipes

    Crawfish pasta with mustard cream sauce

    Updated: 4:44 PM 4/16/2014

    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 TAILS 1 PINT... (More)
  • Chef of the Month

    Roux Louisiana's Creole Stuffed Chicken

    Updated: 8:15 AM 4/16/2014

    BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady Chef David Johnson was back in the 2une In kitchen Wednesday to whip up some Creole Stuffed Chicken. Roux Louisiana will open its doors Thursday for lunch for the first time. The first ten customers... (More)
  • Recipes

    Crawfish spice up deviled eggs

    Updated: 5:05 PM 4/15/2014

    BATON ROUGE - Leftover tails from a crawfish boil can help spice up creole deviled eggs.

    Chef Jay Ducote with biteandbooze.com recommends pickling the crawfish tails with jalapenos and shallots. Once pickled, the crawfish can be placed on top of the creole deviled egg.

    Ingredients for creole deviled eggs:

    - egg yolk
    - mayonnaise
    - creole mustard
    - white truffle oil

     

  • Chef of the Month

    Roux Louisiana's Grand Marnier Ribs

    Updated: 9:46 AM 4/9/2014

    BATON ROUGE - Our April Chef of the Month, Roux Louisiana at Phil Brady', was in the 2une In kitchen Wednesday morning to show you another delicious recipe. This week Chef David Johnson whipped up some Grand Marnier Ribs. Ingredients: 1 rack of ribs 1/4 cup of... (More)
  • Recipes

    Lava Cantina's Oyster Tacos

    Updated: 1:55 PM 4/7/2014

    BATON ROUGE - Chef Moe Sanchez and Steve Vaughn from Lava Cantina were in the kitchen for WBRZ News 2 at Noon Monday to whip up some Oyster Tacos. They also wanted to talk about the debut of their event "Trivia, Tacos and Tequila Night". The first one will... (More)
  • Chef of the Month

    Roux Louisiana's Shrimp and Cornbread

    Updated: 7:59 AM 4/2/2014

    BATON ROUGE - Soon you will be able to get some delicious Creole cookin' and listen to the blues at one place: Roux Louisiana at Phil Brady's. Roux won't start opening for lunch until April 14th. If you want to get an early taste, you can join them for... (More)
  • National News

    Washington mudslide death toll climbs to 28

    Updated: 7:21 AM 4/2/2014

    ARLINGTON, WA - The official death toll from Washington state's mudslide has increased to 28, and the Snohomish County medical examiner's office says 22 of those victims have been identified. That's up from 27 dead with 19 identified Tuesday morning. The latest names added to the victims list are 65-year-old... (More)
  • Recipes

    Slow and simple is best for BBQ

    Slow and simple is best for BBQ

    Updated: 5:06 PM 4/1/2014

    BATON ROUGE - The owner of Smokin Aces BBQ stressed simplicity when it comes to spicing up smoked meats. Owner Brian Medlin suggested barbecuers avoid complex, overpowering spices while cooking. According to Medlin, the spices or rubs used in a BBQ should not take away from the meat's natural... (More)
  • Events

    Fishing up some bass, jambalaya

    Updated: 7:56 AM 3/31/2014

    GONZALES - Boat engines will rev for the first time this weekend at the 2014 Trinity Outdoors Disabled Adventures Inaugural Bass Classic. Jason Bland and Bethany Bourgeois talked with John Pastorek on 2une In Monday about the event. Fishing starts this Saturday at 6:00 a.m. and lasts until check-in... (More)

Chef Of The Month

Roux Louisiana at Phil Brady's
4848 Government St
Baton Rouge, LA 70806
(225) 927-3786

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