There's no better American cuisine to show off the country's melting pot status than Louisiana's. The Cajun people, ...

We loved the Creole spin on a traditional side dish. Rotel and Creole seasoning add a kick of delicious flavor. ...

The differences between étouffée and gumbo lie in their ingredients, consistency, and preparation. An experts shares the key ...

I learned this recipe when I briefly lived in New Orleans ... Melt the butter and oil in a flameproof baking dish. Add all ingredients except the shrimp, salt and bread. Bring to a boil.

Marinate prawns with salt and turmeric powder. 2. Now lightly fry the prawns in a pan and keep them aside. 3. Heat coconut oil in pan. 4. Add chopped onions, garlic, green chillies, tomatoes, and ...

A Taste of New Orleans Culture and Cuisine" by chef and restaurateur Eric Cook, it didn't take long to find a half-dozen ...

Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through. Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime.

A Taste of New Orleans Culture and Cuisine" by chef and restaurateur Eric Cook, it didn't take long to find half a dozen ...

Recipe adapted from "Modern Creole: A Taste of New Orleans Culture and Cuisine" by Eric Cook with Jyl Benson (Gibbs Smith, $35) Support journalism that digs deeper into topics that matter most to ...