Recipes

Spicy Sausage + White Bean SoupFall is about gathering together around soup. You’ll find this easy-to-make recipe ultra-comforting. There’s just a hint of spice so don’t let the name scare you off. As for prep time, you know what they say: “The family that slices and dices together eats more homemade soup together!” Give the kids their own cutting boards and make it a family affair.
Orecchiette with Shrimp, Greens & BeansIn A Streetcar Named Desire, Blanche Dubois said, “Don't you just love those long rainy afternoons in New Orleans, when an hour isn't just an hour, but a little piece of eternity dropped into your hands and who knows what to do with it?” Well, we know just what to do with it: Make this dish. Feel free to substitute your favorite pasta for the orecchiette and use whatever kinds of greens you like best (spinach, rapini, kale, broccoli, escarole or chard). You can also swap out the shrimp for sausage, bacon or scallops. Experiment with different kinds of Blue Runner beans. Recipe adapted from @primal_gourmet
Black Bean + Corn SalsaThis zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.
Lemony Pasta with Asparagus and White BeansMarinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta.
Black Bean BurgersBetween homemade, restaurant, and store-bought, these are the best black bean burgers we've ever tried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, we're confident you’ll be satisfied with this black bean burger recipe!
Black Bean DipFor a healthier alternative to sour cream, try mixing in nonfat Greek yogurt.
Pasta with White BeansThe key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
White Bean HummusThis recipe is inspired by Turkey & the Wolf’s dip, but modified a bit to use the creamy canned beans
Crispy Red BeansIf you like roasted chickpeas, you’re going to love these crispy red beans tossed with fresh herbs and spices.
Two Bean ChiliServe in bowls topped with grated Cheddar cheese and salsa fresca for a festive touch.
Spinach MadeleineServe with crackers as an appetizer, as a stuffing or for a savory side item, this dish has a place in any part of your meal!
Sticky ChickenThis dish is called "sticky chicken" because it sticks to your fingers when you eat it. We don't know if it's Cajun or Creole, but it sure is good! 
Oyster Rockefeller SoupThis creamy and delicious soup is an adaptation of the famous New Orleans dish, "Oysters Rockefeller," which was named for how rich it is. Ms. Lou loves to also save a few oysters to fry and throw on top as garnish!
Ms. Lou’s Thanksgiving Sweet PotatoesThanksgiving at Ms. Lou's house would not be complete without these sweet potatoes. She brings this delicious side dish to the dinner table every year. It is a family favorite!
Pecan PieThis pecan pie is guaranteed to put a smile on your face. A slice of pie with a scoop of vanilla ice cream is the dessert of choice in Ms. Lou's house!
Fried Thanksgiving TurkeyFried Turkey? Well of course Mrs. Lou has the easiest recipe for the Thanksgiving standard enjoyed by so many in the South. 
Violet’s Salad DressingYou'll never find a store-bought salad dressing in Ms. Lou's kitchen. This deliciously tangy dressing was named after Francis Violet Lodato, who was somewhat of the family mentor in the kitchen.
Baked MacaroniMs. Lou's baked macaroni and cheese is a staple during the holiday season, but is good enough to make year-round. This recipe is sure to be a crowd-pleaser.
Red Velvet CakeMs. Lou's red velvet cake can satisfy the most discerning sweet tooth. Don't believe us? You should try it.
Shrimp and White Bean SaladA perfect salad. Light, tasty and ready for any warm day. Ms. Lou likes to make it ahead of time and chill it in the fridge for a few hours.
Red Bean BurgersThis red bean burger is a great alternative for when you're looking for something a little less greasy. Ms. Lou will even make them ahead of time and freeze the patties for grilling later.
Corn and Crab BisqueMs. Lou's Corn and Crab bisque is a sweet, creamy dish that will have your friends begging for more!
Two Bean SaladThis cool two bean salad is a light, refreshing side to any picnic or outdoor activity.
Barbecue Baked BeansThese sweet and tangy BBQ baked beans are a delicious side to any dish. They're so good sometimes Ms. Lou just has them as the main course!
Blue Runner Red Bean and Corn SuccotashThis colorful and flavorful vegetable succotash is good year-round as a side dish or sprinkled on salads. It gets better as it marinates in the refrigerator and can be served warm, cold, or room temperature.
Chicken & Sausage GumboAlthough her family loves a good homemade gumbo, Ms. Lou knows it takes time and money. That’s why when she’s in a hurry, she just uses Blue Runner Gumbo Base. And you know what, they can’t tell the difference!
Seafood GumboSpring is Ms. Lou's favorite time of year. It's seafood season, and a reason to give up boring! Mrs. Lou always starts with Blue Runner Creole Gumbo base so her recipe ends with a smile.
New Orleans Navy BeansThis recipe will surely please the most discerning lover of Creole meals. Try this dish with a side of pork chops or fried catfish. Enjoy!
New Orleans Red BeansJames Beard Award winning Chef Frank Brigsten demonstrates his recipe on this classic New Orleans dish. You’ll dream about these red beans and rice.
Warm Red Bean Pimento Cheese DipJames Beard Award winning Chef Frank Brigsten demonstrates how to use Creole cream style red beans to create a fantastic party dip.
Perfect RiceChef Frank Brigtsen showed us his rice recipe, and it is perfect. This rice is so good, you could eat it as the main dish.
Crawfish EtoufféeJames Beard Award winning chef Frank Brigtsen gives us his recipe for a quick and delicious Crawfish Etouffè.
PestoThis dish is great mixed with rice and served with many of our creole meal bases.
Shrimp Creole with Pesto RiceEnjoy the opening of inshore shrimp season along the Gulf coast, as well as the appearance of Creole tomatoes in our local markets.
Shrimp EtoufféeChef Frank Brigtsen’s shrimp étouffée brings together all of the hallmarks of Louisiana cooking in one delicious dish.
Black Bean Taco DipThis quick and simple Black Bean Taco Dip from Chef Frank Bristen is the perfect go-to dish for tailgate parties and casual entertaining.
Mango Black Bean SaladThis simple Black Bean Mango Salad is the perfect go-to dish for tailgate parties and casual entertaining. Can be served on tacos, eaten as salsa or main dish. 
Pressure Cooker Red BeansLet the pressure cooker take the pressure off of you! Everyone’s favorite dish can now be made in no time.