Want to make something impressively delicious on the fly? Seafood cornbread is the way to go. Yesterday my cousin Deadra and I tested an original shrimp cornbread recipe that was savory and satisfying. It is a perfect intersection of South Louisiana spice and Mississippi Delta comfort. We’re going to do more testing with a crawfish version, but… Read More Shrimp Cornbread
I’ve always been a strange one. When liver and onions was announced for dinner, other kids went running for the hills. Me? I’d arrive at the table with napkin tucked in shirt, knife and fork in hand, and a smile from ear to ear. I’d even order it sometimes when we went out to eat.… Read More Liver and Onions
A really good gumbo is a dish you might eat a few times a year. Crawfish bisque – made in the traditional, labor-intensive way – is a dish you might eat a few times per DECADE. Cleaning and stuffing and stewing, oh my! But it is so, so worth it. My question is: how many extra… Read More Crawfish Bisque – Part 1
