The "award-winning" étouffée recipe comes from L'Acadie Inn & Park in Eunice, owned by Kelly and Lance Pitre. It took second place in the Professional Division at the annual World Championship Crawfish Etouffee Cook-off last year. The Pitres are considered real Cajun cookin... Read more

Courtesy of Chef Paul Prudhomme, here is one of the dishes that put Louisiana, Creole and Cajun cooking on the map back at the 1984 Worlds Fair in New Orleans. Featured in an article on the popularity and history of Louisiana foodways, this dish is a standard in the repetoi... Read more

A traditional King Cake is circular in shape to represent a crown, and decorated with sugar tinted in the classic Carnival colors---green, gold, and purple, symbolizing faith, power, and justice. If you're tired of eating grocery store King Cake and want a great recipe to u... Read more

Based on a family recipe and reinterpreted by Chef John Folse, this stew is a unique option for hors d'oeuvres, with fresh Louisiana oysters and no spoons or bowls to wash later. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion... Read more

Try out this post-Thanksgiving recipe for all your leftover turkey hiding in the freezer, or save it for a day when you're wishing Thanksgiving came more than once a year. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code w... Read more

This month's recipe comes to us courtesy of the Louisiana Cattlemen's Association. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.Makes 4 ServingsIngredients1 pound boneless beef t... Read more

This month's recipe for barbecue shrimp and sweet potato grits comes from Priscilla Yee of Concord, California. Use Louisiana shrimp if you can get 'em, and you barbecue them in your oven instead of outdoors — perfect if you live somewhere with cold fall weather. Asian chili g... Read more

This recipe for Louisiana Buffalo Shrimp comes from Chef Brent Applewhite from Refuel Café in New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ. Read more

Courtesy of Chef Todd Pulsinelli, American Sector, New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ. Read more

We've got a great recipe for you from Louisiana Cookin' Magazine and Chef Brian Landry of Galatoire's, one of New Orleans' oldest and best restaurants. It's a crab and beet salad that incorporates a beet tartare, a white remoulade sauce, and Louisiana jumbo lump crabmeat. Try ... Read more