September 30, 2010 There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area.

BATON ROUGE, La. (AP) — New Orleans cookbook author Christopher Blake wrote in his "Easy Elegance Cookbook" that the Creole version of Shrimp Remoulade always shocks the poor Frenchman who comes to ...

Chef Brian Landry is joining TODAY to share three of his favorite New Orleans-style shrimp recipes. He shows us how to make shrimp étouffée with dumplings, shrimp remoulade and shrimp in spicy garlic ...

Rémoulade sauce may be found in any restaurant in South Louisiana and in many versions. The rémoulades of New Orleans are normally Creole mustard based and highly seasoned. This, however, is the River ...

I love fried green tomatoes! My grandmother made them at the beginning of fall when there were so many tomatoes on the vine that no one minded picking the unripe ones and cooking them before they ...

A hot New Orleans summer is the perfect time to celebrate and enjoy a chilled culinary classic: shrimp remoulade. While remoulade sauce has roots in French cuisine, most experts agree that New Orleans ...

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 ...

8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half 1. To prepare the shrimp: In a 6-quart saucepan set over high heat, combine the water with 2 teaspoons of the crab boil, ...

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 ...

There's a sandwich to represent just about every type of cuisine and every region of the world out there. For example, there are underrated Italian sandwiches that everyone should know about, types of ...

What: A split-top, New England-style hot dog bun–the kind with no crust on the sides so it can absorb an obscene amount of butter in the griddling process–stuffed with rough-diced shrimp and a whole ...