Recipes

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.
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.