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Sep 28 2004 2:44PM
San Diego, CA
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Frog leg season opens the Sunday nearest May 1 and ends December 31. We were hungry for Frog Legs in February so we ended up taking them out of the freezer and cooking them in a Sauce Piquante!
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Feb 7 2003 12:00AM
San Diego, CA
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This crab stew was made from previously frozen crab meat and Dungeness claws but it was still extremely delicious.
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Feb 7 2003 12:00AM
San Diego, CA
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Grandma "Maw-Maw" LeMaire gave us this recipe and it is excellent. I'm actually planning on making it again tonight.
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Feb 7 2003 12:00AM
San Diego, CA
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This Maque Choux was made as a side to the Crawfish Dressing Casserole
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Mar 21 2004 12:00AM
Los Angeles, CA
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I made this vegetarian rice dressing for my vegetarian girlfriend, Delia. It came out WONDERFULLY. I personally like my rice dressing really wet so I added more vegetable broth than the recipe calls for. Looks and tastes like the real thing and its healthier!
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Mar 29 2003 12:00AM
San Diego, CA
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Boiled Crawfish & Shrimp |
Chrissy LeMaire |
These crawfish came from CajunCrawfish.com. The story can be found here.
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May 25 2004 1:19PM
Lafayette, LA
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My sister made these meatballs for her friend's wedding. Of all the meatball receipes, we like the one made with Jack Miller's BBQ the best.
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May 25 2004 1:22PM
Lafayette, LA
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This is a great tasting and fattening dish! I forgot I was taking a picture of it and accidently served myself. I then decided to strategically place the spoon so that it looks like I meant to do it. Could you tell? hehe.
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May 25 2004 1:27PM
Phoenix, AZ
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I prefer my roux to be of a copper color -- like an old penny. Others like it darker and almost burnt. I find roux is more flavorful if you heat the oil first then add the flour slowly.
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May 25 2004 1:30PM
Phoenix, AZ
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This okra was cooked and used as a base for an okra gumbo.
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May 25 2004 7:45PM
Phoenix, AZ
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This is pretty much the finished product. After I was done spooning the pralines, I let them sit to firm then they were ready to eat!
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May 25 2004 7:48PM
Phoenix, AZ
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You can fill these small pies with any type of filling you'd like. Fig and sweet potato are most popular. Today, I filled it with Sweet Potato Tart Filling.
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May 25 2004 7:52PM
San Diego, CA
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This picture showcases 3 unique steps in making boudin. If you look to the lower-left, you'll see wet casing (pig intestine lining) in a bowl. You'll also see the stuffings being stuffed into the casing and then you see the final product on the kitchen counter. We actually wrote an article about making this batch of boudin. You can find it here.
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May 26 2004 1:14PM
Los Angeles, CA
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My friends here in Los Angeles aren't very fond of Cush Cush. I'm thinking you have to grow up eating it. My mom taught me how to make this Cajun favorite less dry - when you cook it down, cover the pot.
This low-carb nightmare packs about 100 grams of carbs per cup. I tried to counter it with low-carb milk, splenda and then threw some espresso in there for a coffee kick. Yum!
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