SAN ANTONIO – Seafood in a snap! Chef Gaye Sandoz shares a simple recipe featuring shrimp and a few things you already have at home. Mix sauce ingredients and refrigerate. Boil shrimp according to ...

These fritters are easy to make with leftovers from a crawfish boil. We used egg to bind all of the ingredients in a typical boil -- tails, sausage corn, onions and garlic -- into patties. These we ...

In the big easy it’s Mardi Gras time, but you can have an authentic and tasty celebration right here and have lots of fun preparing it with Kitchen Underground! Maggie Perkins,one of their instructors ...

A staple of Louisiana cuisine, a po’boy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood. You can use any combination of seafood — shrimp, crawfish or ...

"Country Music's Greatest Eats," a collaborative project of Southern Living magazine and the Country Music Television network, shares favorite road recipes from some of America's best-known (and not ...

A s promised, we have several recipes for Remoulade sauce submitted for your review. This is bordering on being the mother lode. The one I will try first will be the version made by my grandfather, ...

These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the ...

This recipe is so simple and has many useful purposes. I love a spicy remoulade sauce so I add a little more of the spicy seasoning than it calls for but you can add or reduce to your taste. I use ...