Recipes

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.
Crawfish EtoufféeJames Beard Award winning chef Frank Brigtsen gives us his recipe for a quick and delicious Crawfish Etouffè.
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.