I’m a proud Georgia native, but I spent my elementary school years in Louisiana. My young mother did not know anyone when she moved from the Southeast and chose to learn her new home and its people by ...

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. Matthew Raiford, a chef and farmer, always wanted to write a cookbook, ...

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th ...

This simple shrimp creole is the perfect recipe to get you out of your dinner rut. The opposite of boring, it's loaded with spices, garlic and hot sauce. It uses pantry staples including canned ...

Cook bacon in a saute pan until fat is rendered. Add garlic and brown lightly. Add bell pepper and shallot. Saute. Add shrimp and saute until just pink. Deglaze the pan with hot sauce, lemon juice and ...

I learned this recipe when I briefly lived in New Orleans as a young woman. It was served in a casual restaurant, where I was told that the bayou and marsh shrimp had shells so fragile they could be ...

Chef and co-owner Jerry Amato's Shrimp Creole at Mother's Restaurant in New Orleans. (Photo from Mother's) Jerry Amato, chef and co-owner of the popular Mother's Restaurant in New Orleans, died March ...

Add Yahoo as a preferred source to see more of our stories on Google. Contrary to popular belief, not all Creole food is spicy. It is, however, very well-seasoned with big and bold flavors, starting ...

Grits are a versatile starch and can take on anything you want to add to them. Andouille sausage and shrimp makes a savory addition. Makes 8 servings. Make the dark roux: In a heavy iron skillet brown ...