NEW ORLEANS (WVUE) - The Germans were the first to create grainy, stone-ground mustard in Bayou Country. The Gulf of Mexico provided the pantry for jumbo, white shrimp and between the two, this unique ...

Chef John Besh remembers the tomatoes of his childhood, the Creole variety that grew in the rich silt deposits of the Mississippi Delta. Those tomatoes—“ugly and deformed, split to the point of ...

1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over ...

The dish revels in improvisation, making it perfect for these tumultuous, unpredictable months. By Vallery Lomas Louisiana Creole cuisine is eclectic. Uniting the flavors and fare of West Africa, ...

In a skillet on medium-high heat, add butter. Once the butter has melted, add onions, bell pepper, and celery. Cook until soft. Add garlic, oregano, smoked paprika, bay leaves, salt, pepper, and ...

First, using a flexible wire whisk, combine the canola oil and the flour in a heavy 5-quart Dutch oven and cook the mixture over medium heat, whisking continually, until it transforms into a golden ...

Add Yahoo as a preferred source to see more of our stories on Google. Contrary to popular belief, not all Creole food is spicy. It is, however, very well-seasoned with big and bold flavors, starting ...

I’m a proud Georgia native, but I spent my elementary school years in Louisiana. My young mother did not know anyone when she moved from the Southeast and chose to learn her new home and its people by ...

Like everyone else, I'm gearing up for the Carnival season. I pulled out a box containing my cache of Mardi Gras decorations: bags of "good" beads, several masks adorned with purple, green and gold ...

Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It’s usually mixed with shrimp and served over rice for shrimp Creole, but it can be used to ...