Pressure Cooker Red Beans
Let the pressure cooker take the pressure off of you! Everyone’s favorite dish can now be made in no time.
Mango Black Bean Salad
This 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.
Black Bean Taco Dip
This quick and simple Black Bean Taco Dip from Chef Frank Bristen is the perfect go-to dish for tailgate parties and casual entertaining.
Avocado Toast with Spicy White Beans & Fried Egg
A unique take on the suddenly-popular Avocado toast, Chef Frank Brigtsen’s recipe brings the cajun flavor to this California favorite.
Shrimp Etouffée
Chef Frank Brigtsen’s shrimp étouffée brings together all of the hallmarks of Louisiana cooking in one delicious dish.
Filé Gumbo with Chicken & Sausage
A sneak-peek at Chef Frank Brigtsen’s recipe for a quick and delicious Chicken and Sausage Gumbo in a pinch.
Shrimp Creole with Pesto Rice
Enjoy the opening of inshore shrimp season along the Gulf coast, as well as the appearance of Creole tomatoes in our local markets.
Pesto
This dish is great mixed with rice and served with many of our creole meal bases.
Crawfish Etouffée
James Beard Award winning chef Frank Brigtsen gives us his recipe for a quick and delicious Crawfish Etouffè.
Perfect Rice
Chef Frank Brigtsen showed us his rice recipe, and it is perfect. This rice is so good, you could eat it as the main dish.
Creole Crawfish Tomato Bisque
This recipe can also be used as a sauce for Crawfish Pasta. Add 1 lb. cooked penne rigatoni pasta to the Creole Crawfish and Tomato Bisque. Stir until well blended. Serve the Crawfish Pasta with extra Parmesan cheese to sprinkle on top.
Smothered Pork Chops with White Bean Gravy
James Beard Award winning Chef Frank Brigsten demonstrates how to white bean gravy with Blue Runner® Creole Navy Bean Soup.
Warm Red Bean Pimento Cheese Dip
James Beard Award winning Chef Frank Brigsten demonstrates how to use Creole cream style red beans to create a fantastic party dip.
New Orleans Red Beans
James Beard Award winning Chef Frank Brigsten demonstrates his recipe on this classic New Orleans dish. You’ll dream about these red beans and rice.
New Orleans Navy Beans
This recipe will surely please the most discerning lover of Creole meals. Try this dish with a side of pork chops or fried catfish. Enjoy!
Seafood Gumbo
Spring 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.
Chicken & Sausage Gumbo
Although 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!
Roasted Garlic Hummus with Blue Runner® Navy Beans
This Navy bean hummus is a delicious spin on a classic dish created by Chef Frank Brigtsen. It is great as a side or as a spread.
Blue Runner Red Bean and Corn Succotash
This 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.
Vegetarian White Bean Soup with Corn Tortillas
A wonderful soup for vegetarians. It packs a bounty of flavors, with a warming comfort for those cooler evenings.
Watermelon, Red Bean & Feta Salad
This watermelon, red bean and feta salad is a refreshing mixture of flavors that makes for a light, fresh lunch.
Two Bean Salad
This cool two bean salad is a light, refreshing side to any picnic or outdoor activity.
Corn and Crab Bisque
Ms. Lou’s Corn and Crab bisque is a sweet, creamy dish that will have your friends begging for more!
Red Bean Burgers
This 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.
Shrimp and White Bean Salad
A 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.
Sweet Potato & Andouille Soup
Creamy and delicious, Mrs. Lou’s sweet potato and andouille soup is perfect for a chilly January lunch or dinner.
Red Velvet Cake
Ms. Lou’s red velvet cake can satisfy the most discerning sweet tooth. Don’t believe us? You should try it.
Baked Macaroni
Ms. 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.
Violet’s Salad Dressing
You’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.
Fried Thanksgiving Turkey
Fried Turkey? Well of course Mrs. Lou has the easiest recipe for the Thanksgiving standard enjoyed by so many in the South.
Pecan Pie
This 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!
Ms. Lou’s Thanksgiving Sweet Potatoes
Thanksgiving 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!
Baked Chappapeela Duck with Fig Sauce
The best way to cook duck, Ms. Lou knows you will not bake it any other way after trying this favorite.
Oyster Rockefeller Soup
This 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!
Sticky Chicken
This 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!
Spinach Madeleine
Serve 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!
