Makes about 6 servings Cobbler batter: 1 ½ cups all-purpose flour ¼ teaspoon salt 5 tablespoons frozen butter 4 tablespoons frozen shortening

Cobbler batter: 1 ½ cups all-purpose flour ¼ teaspoon salt 5 tablespoons frozen butter 4 tablespoons frozen shortening 4 to 5 tablespoons ice water

Bechamel sauce: 1/4 cup butter 1/2 cup chopped onions 1/4 cup all-purpose flour 1 cup milk 1/2 teaspoon salt

Makes 6 servings. 6 jumbo soft-shell crabs 1 cup chopped green onions 1 garlic clove, minced 1 pound lump crabmeat, picked over for shells and cartilage 1 pound small shrimp, peeled and finely ch..

Summer is for seafood as far as I'm concerned. And what makes it better is catching it yourself. I've made several trips to Marsh Island, where Vermilion Bay meets the Gulf of Mexico, in the past few ..

Bring on summer! I'm ready for a sno-ball, cold beer (make mine Abita Amber), a dip in the pool, a boat ride on the bayou, and crabs prepared every which way. About this time of year as soon as sc..

Make a pitcher of lemonade with REAL lemons or maybe ice tea tweaked with fresh mint leaves, and keep your cooking to a minimum. Here’s a menu that is fairly simple to put together. The seafood sala..

Makes 10 to 12 servings 3 cups drained and mashed sweet potatoes 1 cup sugar 1/4 cup butter, softened 2 large eggs, lightly beaten

During the fall season, there are many festivals honoring the diversity of crops grown in south Louisiana. One of my favorites is the Yambilee Festival held in Opelousas, Louisiana. During the festiva..

Sweet potatoes (also known as yams) have long been a part of Louisiana’s history and cuisine. It is believed that the sweet potatoes originated in the West Indies and Central America. According to his..