- Seafood Gumbo
- Cajun Mac and Cheese
- Grilled Fish Louise
- Shrimp and Andouille Grits
- Shrimp and Corn Soup
- Nana's Potato Salad
- BBQ Shrimp
- The Poboy House Fresh Tomato Sauce
- Turtle Brownie Torte - SugarFest Winner
- Honey Pistachio Cake with Honey Buttercream
- 3/4 c. all purpose flour
- 3/4 corn or vegetable oil
- 2 pints oysters
- 4 cans lumb crabmeat, drained
- 2 lbs. shrimp
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, chopped
- 1 celery rib, chopped
- Filé (ground sassafras leaves)
- Green onions, chopped
- Steamed rice
Make a very dark roux with the oil and flour. Add onions, bell pepper, garlic, and celery to roux and sauté until clear. Spoon this mixture into a gumpo pot and add 2 quarts of water and 2 tablespoons of filé. Simmer aboug 12 hour. Add more water if gumbo is too thick. Add shrimp, oysters, and crabmeat one hour before serving. Add seasoining to your taste. Ladle gumbo over steamed rice in a soup bowl. Add green onion tops and dust with filé.
Recipe courtesy: West Baton Rouge Museum
- 1 (14-ounce) package andouille sausage, cut into ½-inch slices
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- ⅓ cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 quart whole milk
- 16 ounces shredded American cheese
- 3 cups shredded mild Cheddar cheese
- 1 (16-ounce) package elbow pasta, cooked and kept warm
In a large skillet, cook sausage over medium heat until lightly browned, about 2 minutes. Add red and green bell pepper; cook until tender, about 6 minutes. Sprinkle with flour and Cajun seasoning; cook, stirring constantly, for 2 minutes.
Gradually add milk, and cook, stirring occasionally, until thickened and bubbly. Reduce heat to low, add cheeses, and cook, stirring constantly, until cheese is melted and mixture is smooth. Add cooked pasta, stirring gently to combine. Serve immediately
Recipe courtesy: Elizabeth Nelson, Louisiana Cookin' magazine
- 12 oz. Alfredo sauce (with parmesan cheese)
- 8 oz. melted butter
- 1 Tbsp. minced garlic and oil
- 1/2 cup chopped green onions
- 1 Tbsp. blackened seasoning
- 4 (7-8 oz.) fillets of your favorite fish
- 4 tsp. Cajun seasoning
- 1/2 lb. (50-60 count) peeled shrimp
- 1 cup sliced mushrooms
Add 2 oz. butter to saucepan and sauté the garlic and onions. Add blackened seasoning and blend until seasoning slightly darkens. Remove from heat, add Alfredo sauce, and mix thoroughly. Do not cook the sauce any more at this time.
Lightly rub 4 oz. melted butter on fish and season with Cajun seasoning. Place with skin side down on flat griddle at 375-400 degrees for approximately 3-4 minutes. Turn fish over to belly side and finish cooking all the way through.
Combine 2 oz. butter, mushrooms, and shrimp in a large sauté pan or sauce pot. When shrimp are about 2/3 cooked, add Alfredo mixture. Reduce heat and allow the sauce to thicken.
Recipe courtesy: DC’s Grill, 4151 LA Hwy. 1 South, Port Allen
- 16 jumbo, Louisiana shrimp
- 4 oz. Andouille sausage
- 2 cups water
- 1 cup half & half
- 1 cup dry, uncooked quick grits
- 2 Tbsp. butter
- salt and pepper to taste
- green onions
- French bread
Peel, devein and butterfly 16 jumbo, Louisiana shrimp, leaving the tail on. Sauté lightly in butter for about 2 minutes. Be careful not to overcook. Set aside.
Thinly slice Andouille and lightly brown in sauce pan. Add water, half & half, and butter to the Andouille. Once boiling, add grits slowly, stirring constantly. Salt and petter to tasete. Simmer on low heat about 10 minutes.
spoon grits into large bowl. Place 4 shrimp standing up on top of grits. Garnish with fresh green onions and a tasted slice of French bread. Serves 4 entrée size portions.
Recipe courtesy: The Lunch House/KRP Catering - 2265 Court Street, Port Allen
- 1 lb. Shrimp
- 1 medium onion, chopped
- 1 Tbsp. crab boil
- 1 stick margarine
- 1/2 cup chopped green onions
- 2-1/2 cups half & half
- 2 cans cream of potato soup
- 2 cans cream style corn
- 1 can corn niblets
Sauté onions in margarine 10-15 minutes. Add peeled shrimp and sauté 15 more minutes. Add crab boil and cream of potato soup, sauté another 10 minutes. Add all corn and the half & half, cook until it boils.
Turn off the fire and add the green onions.
- 3 celery stalks, diced
- 1/2 tsp ground black pepper
- 1 medium red onion, diced
- 2 lbs potatoes, cooked, diced & peeled
- 2 tomatoes, diced & seeds removed
- 5 radishes, diced
- 1-1 and 1/2 cups mayonnaise
- 1/2 tsp salt
Peel and dice potatoes in 1/4 inch dice. Put potatoes in 5 quart pan, bring to boil and cook until tender. Do not over cook. Drain and cool.
Dice all other vegetables and put in large bowl.
Add cooled potatoes and fold in mayonnaise. Do not stir as the potatoes will turn to mush.
Add salt and ground black pepper to taste.
Chef's Tips: Keep close track of the potatoes so that they do not over cook.
Feel free to add or delete any ingredient. Have fun by making it your own.
Use an egg-free mayonnaise for a vegan option.
Source: Freshop Test Kitchen
Ingredients - BBQ Sauce
- 2 cups Thai chili sauce
- 2 cups Worcestershire sauce
- 1/4 cup shrimp base
- 1/2 cup lemon juice
- 1 tbsp chopped garlic
- 3/4 tbsp black pepper
- 1 tbsp salt 1 tbsp
- 1 quart water
Directions - BBQ Sauce
Place all ingredients in a mixing bowl and mix until incorporated. Pour in a clear cambro (or container), label, cover and refrigerate.
Ingredients - BBQ Shrimp
- 1 oz olive oil
- 1 tsp bell pepper & onion mix
- 16/20 tail-on shrimp, 8 ea.
- Creole Seasoning to taste
- 4 oz La Bayou Bistro BBQ Mix
- 1 oz green onions
- 2 oz heavy cream
- 1 tbsp garlic butter
Directions - BBQ Shrimp
Heat oil, add bellpepper mix. Sear shrimp. Add seasonings and saute for 30 seconds. Add BBQ mix and green onions. Reduce for 2 - minutes. Add heavy cream and bring to a simmer. Add butter and toss until fully incorporated.
Pile shrimp in center of plate and pour sauce on top. Soak it up with some New Orleans french bread and smile!
Light and Fresh, this tomato sauce is sure to please. Be sure to use the freshest ingredients you can find!
- 12 large Beefsteak tomatoes
- 4 large red onions
- 1 cup good extra virgin olive oil
- 2 cups spicy red wine
- 1 head of garlic
- 1 bunch fresh oregano
- 1 bunch fresh basil
- 1 tablespoon crushed red pepper
- 2 tablespoons kosher salt
- 2 tablespoons freshly cracked pepper
- 1 cup ricotta cheese
Preheat oven to 400 degrees. Quarter tomatoes, peel and julienne red onions. Combine with olive oil, salt, and pepper. Roast for 25 min.
Combine red wine and crushed red pepper in a large pot and set to medium high, reduce by roughly 1/3. Add roasted tomatoes and onions, including all of the liquid from the roasting pan.
Reduce to medium and simmer for about 20 min, stirring frequently. Pick basil and oregano thoroughly, avoiding any stems. Combine with peeled garlic and process until smooth. Blend warm tomato mixture until smooth adding garlic and herbs immediately after. This recipe would ideally be done just prior to serving for maximum flavor. Season with salt to taste and garnish with fresh basil and good ricotta.
Winner of the 2012 West Baton Rouge Museum SugarFest Sweets Contest, this turtle brownie torte is sure to be a crowd pleaser!
Ingredients - Brownie
- 1-1/4 c. butter
- 2, 4-oz bars bittersweet chocolate bars, chopped
- 2 cups sugar
- 4 large eggs
- 1-1/2 cups flour
- ¼ teaspoon baking powder
- ¼ teaspooon salt
- 1 teaspoon vanilla
Ingredients - Ganache
- 1, 12oz. pkg. semisweet chocolate morsels
- 2/3 cup whipping cream
Ingredients - Honey Glazed Pecans
- 1 tablespoon butter
- 1 tablespoon honey
- 2-1/2 cups pecans
Ingredients - Caramel Sauce
- 1 can dulce de leche or 1 can sweetened condensed milk and 1 tbsp. butter, cooked for 15-17 minutes until thick
- 1/3 cup whipping cream
Preheat oven to 325°F. Grease 3, 8-inch round cake pans or line with parchment paper. Microwave butter and chocolate in the microwave at 50% power for 1-1-1/2 minutes to melt. Set aside to cool. Mix eggs and sugar, blending in eggs one at a time. Sift, flour, baking soda, and salt. Combine with chocolate mixture. Add vanilla.
Ganache: Mix semisweet morsels and whipping cream for 1 minute, stirring well.
Glazed Pecans: Melt butter in a large, nonstick pan. Add honey and mix. Add pecans, stir 6-8 minutes. Cool on parchment paper.
Caramel Sauce: Combine dulce de leche or cooked milk mixture with cream and microwave for 1 minute or cook for 4 minutes on stovetop, being careful not to burn.
Prepare Torte: Layer torte, beginning with brownie layer, then ganache, pecans, and caramel sauce.
Recipe Courtesy: Evva L.Z. Wilson from Port Allen, 2012 Winner of the West Baton Rouge Museum SugarFest Sweets Contest.
Winner of the 2020 West Baton Rouge Museum SugarFest Sweets Contest, this Honey Pistachio Cake with Honey Buttercream by Abbie Edens is as pretty as it is delicious!
Ingredients - Cake
- 1 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 tsp vanilla
- 2 eggs
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp cardamon
- 1 tbsp grated orange peel
- 3/4 tsp ground pistachio
- 1 cup oat milk
Ingredients - Buttercream
- 1-1/4 cup unsalted butter at room temperature
- 1/2 cup honey
- 5-6 cups powdered sugar
- 2 tsp vanilla
- 5-6 tbsp milk
Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and coat with baking spray. Beat together butter and sugar. Once well-combined, add honey. Add vanilla. Add eggs, one at a time, beating between each addition. Finally, add in grated orange peel. In a separate bowl, combine flour, baking powder, salt, cardamon, and pistachios. Mix well. Next, alternate adding flour mixture and milk to butter mixture, starting and ending with flour. Pour mixture evenly between the two, 8-inch pans. Place the pans in the oven and bake for 20-30 minutes. Let cool in pans for 10 minutes before removing to baking racks to cool completely.
To make icing: Cream together butter, honey, and vanilla in mixing bowl. Gradually add powdered sugar, one cup at a time. Add milk, one tablespoon at a time until the buttercream is stiff enough, but is still easy to pipe, if needed. Spread 1/2 cup of the icing on top of one of the cake layers. Put the other cake on top and add enough icing on the top and sides for the crumb coat. Place in the fridge for 15 minutes to set. Finish icing the cake to your liking. I added large roses to the side and on the top layer. Finish by adding 1/4 to 1/3 cup ground pistachios to the top of the cake.
Recipe Courtesy: Abbie Edens, 2020 Winner of the West Baton Rouge Museum SugarFest Sweets Contest.