SAN ANTONIO – Seafood in a snap! Chef Gaye Sandoz shares a simple recipe featuring shrimp and a few things you already have at home. Mix sauce ingredients and refrigerate. Boil shrimp according to ...

Although this recipe sounds like something belonging on the menu of a top-notch restaurant, both elements are super easy. Although originally meant as a sauce for meat, French Remoulade Sauce is now a ...

In the big easy it’s Mardi Gras time, but you can have an authentic and tasty celebration right here and have lots of fun preparing it with Kitchen Underground! Maggie Perkins,one of their instructors ...

These fritters are easy to make with leftovers from a crawfish boil. We used egg to bind all of the ingredients in a typical boil -- tails, sausage corn, onions and garlic -- into patties. These we ...

This simple recipe combines two popular dishes: Deviled eggs and shrimp remoulade into what promises to be a popular party food. Shrimp Remoulade Deviled Eggs Makes 12 servings 12 eggs 6 ounce plain ...

The Pioneer Woman has a new recipe that will help you freshen up your dinner menu. Ree Drummond’s latest cooking demonstration features crab cakes. She also prepares a delicious five-ingredient ...

A staple of Louisiana cuisine, a po’boy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood. You can use any combination of seafood — shrimp, crawfish or ...

AUSTIN — When food writers from different parts of Texas go on and on about how good a recipe is — and go back for a second taste — you know the recipe is a keeper. Such was the case last weekend when ...

My Louisiana remoulade sauce is cool and sassy Cajun condiment deliciousness, y'all!! Finely chopped trinity veggies, garlic, two types of mustard, and a handful of other carefully selected ...

Instructions: Place the eggs in a saucepan and cover with cold water. Add a pinch of salt. Cook the eggs over high heat. As soon as the water boils, remove from heat and cover the pan. Let the eggs ...