In his new cookbook, My New Orleans: The Cookbook (Andrews McNeel), Besh notes that “any ultraripe tomatoes” will work in this version of shrimp Creole. From our morning news briefing to a ...

If your shrimp is not precooked, heat olive oil in a skillet and sauté’ shrimp for 2-3 minutes on each side on medium high heat. Remove from stove and set aside. If you are using precooked ...

Southern food is a serious flavor business, and if you've ever savored a spicy gumbo or a plate of smoky jambalaya, you know ...

The town is known for enticements, from its music scene to Mardi Gras to distinctive architecture and, ya know, food. There ...

“He loved southern food,” said Brown. “He loved red beans and rice and he loved shrimp Creole. We talked about that often and we both loved shrimp, so we got along fine.” While saddened ...

Known for its crispy, fluffy fry jacks—a Belizean breakfast staple—Wendy's Creole Restaurant & Bar is an excellent spot to sample grilled spiny lobster, conch fritters and Belizean shrimp.

Calling all lovers of Creole food who hate doing the dishes! This shrimp and sausage jambalaya is made in just one pan. Marianne Williams is a recipe tester and developer who has been working in the ...

The town even celebrates its bounty with the Delcambre Shrimp Festival. Creole Nature Trail All-American Road Creole Nature Trail All-American Road is another self-guided tour spanning over one to two ...

The Creole gumbo at this beloved Gentilly restaurant, back in its original neighborhood after a few years based in the LGD, is one of the best. The darkest, deepest, and silkiest roux is complemented ...

Cola, hot sauce, Worcestershire, and butter are just a few of the ingredients that make these New Orleans-style barbecue shrimp iconic. Serve with crusty bread for sopping up all the delicious sauce.

Restaurants throughout the Gulf Coast are serving imported shrimp but telling their customers they're feasting on fresh crustaceans fished in the Gulf of Mexico, a series of new studies found.