Creole Green Beans

smothered creole green beans served on a plate with green border

There are lots of delicious ways to prepare green “string” beans…but here’s the one you’ve been waiting for. Awesome Creole Green Beans.  Fresh green beans smothered with bacon, onions and tomatoes in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish goes with any occasion and elevates any meal. All I can say is…everyone will love them! Continue reading “Creole Green Beans”

How to Make Crawfish Monica

Crwafish Monica on a white plate with green salad and french bread

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Way down yonder in New Orleans…it’s Jazz Festival time! Over its 50 year run (so far) it has grown to be a world renown celebration of Louisiana and New Orleans Culture, rivaling Mardi Gras in popularity. The music is culturally diverse and plentiful, but do not overlook the food. Long recognized as the most popular Jazz Fest nosh is succulent crawfish tails smothered in a rich and spicy cream sauce and blended with pasta. Crawfish Monica was developed in 1981 by a local pasta maker to help sell pasta. Now it’s a Jazz Fest tradition. To get a real taste of the Jazz Fest, all you have to do is try some Crawfish Monica. Here’s my no-angst recipe for this New Orleans tradition.

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Cajun Crawfish Etouffee

Crawfish smothering in gravy

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Crawfish is a unique ambassador of Louisiana. These little crustaceans that resemble tiny lobsters, produce sweet tail meat that is the delight and star in many Cajun and Creole creations. You haven’t experienced the best of South Louisiana until you’ve had some crawfish.

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