SAN ANTONIO – Seafood in a snap! Chef Gaye Sandoz shares a simple recipe featuring shrimp and a few things you already have at home. Mix sauce ingredients and refrigerate. Boil shrimp according to ...

These fritters are easy to make with leftovers from a crawfish boil. We used egg to bind all of the ingredients in a typical boil -- tails, sausage corn, onions and garlic -- into patties. These we ...

A staple of Louisiana cuisine, a po’boy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood. You can use any combination of seafood — shrimp, crawfish or ...

Chad Kirtland with Rouses Markets is showing us his spin on crab cakes with a zesty remoulade as the perfect complement. 1. Place the crabmeat in a bowl and pick through it, removing any shells. Set ...

Okra: In a skillet, start with 1 tablespoon oil and sear the okra in batches over medium-high heat, about 3 minutes, until tender but lightly browned. Add more oil as needed for subsequent batches.

Order shrimp remoulade in a New Orleans restaurant and, depending on where you are sitting, your shrimp may be served with a creamy pinkish sauce studded with spices, a deep red one heavy on ...

. The site has tons of recipes designed for guys. This means a lot of stuff that’s grilled, a lot of stuff with cheese or beer or both, and a lot of stuff with bacon. But they also have a lot of ...

Instructions: Pick over crabmeat to remove any bits of shell. Mix together the bread crumbs, mayonnaise, egg, mustard, Worcestershire sauce, salt, pepper, parsley and green onions. Fold in crabmeat.

This recipe is so simple and has many useful purposes. I love a spicy remoulade sauce so I add a little more of the spicy seasoning than it calls for but you can add or reduce to your taste. I use ...