- 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
- Blackened Redfish Lafitte
- Savory Smoked Meatloaf
- Poydras Bayou Farms Muscadine Jelly
- Anytime Fitness 3-Ingredient Peach Granita
- Chucky's Ribeye Supreme
- Teeter's Pound Cake
- Crawfish Corn Chowder
- New Fashioned Pecan Brittle
- Louisiana Crab Cakes
- 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 about 1 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 taste. 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 toasted slice of French bread. Serves 4 entrée size portions.
Recipe courtesy: Kaye Pourciau
- 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.
One of the most popular dishes at the restaurant, this Blackened Redfish Lafitte uses just a few ingredients to make a vibrant, fish dish!
Ingredients - Redfish
- 4, 7-9oz filets redfish
- ½ c. butter (melted)
- Bistro Blackening Seasoning
Ingreditents - Lafitte Sauce
- 3 oz. white wine
- 3 oz.fresh lemon juice
- 1 tsp. chopped garlic
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 c. heavy cream
- 1/2 lb. jumbo lump crabmeat
- 2 Tbsp. butter
Dredge Redfish fillets in melted butter and sprinkle each side with blackening seasoning. In a cast iron pan skillet, cook each side until blackened and cooked (about 3-4 minutes each). Sauce: In a saucepan, add the white wine, lemon juice and garlic. On medium heat, let the sauce reduce by half. Add salt, black pepper, and heavy cream. Let sauce come to a boil. Add jumbo lump crabmeat and butter and stir until sauce has thickened. Pour over cooked fish fillets and serve.
This amazing, comfort-food dish is popular for a spot with award-winning barbecue!
- 5 lbs. ground beef or pork
- 2 Tbsp. granulated garlic
- 3 Tbsp. Cou-Yon's Kitchen Seasoning
- 1/4 c. crushed croutons or seasoned breadcrumbs, crushed
- 8 oz. Rotel tomatoes
- 4 oz. heavy cream
- 5 Tbsp. parsley
- 1 egg
Mix all ingredients together thorougly in a large mixing bowl. Form into loaf. Smoke or bake at 350°F for 1-1/2 to 2 hours uncovered until internal temperature reaches 145°F (pork) or 165°F (beef).
Serve with mashed potatoes and gravy, along with your favorite vegetable for a delicious meal!
This is a delicious solution for what to do with a bountiful crop of fresh muscadines. You can take advantage of their farmers market to pick out muscadines or pick up homemade muscadine jellies already made!
- 5 cups fresh muscadines juice (5 pounds of muscadines)
- 6 cups sugar 1
- 1-1.75 ounce package of pectin (grab an extra box of pectin if needed)
Wash muscadines with warm water and place them in a pot on medium heat, with just enough water to cover the muscadines. Bring to a full boil. (As muscadines begin to heat, start mashing them gently with a potato masher.) You want as much juice as possible! So get to mashing. Reduce heat to simmer and cook for 15 minutes, continuing to mash muscadines.
Remove from heat and pour mixture through a strainer into a large pot. Make sure only juice is left. Strain a few times if needed, a cheesecloth may come in handy here. Place the remaining juice over medium heat and bring to a full rolling boil for about 5 min, then reduce the heat to a simmer. When simmering add pectin to the juice and stir until well dissolved. Bring to full rolling boil and boil for 1 minute. Add sugar, stirring until dissolved. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Test to determine if juice has “jellied”. If not, no worries, you can always add more pectin. (Do so, if need be.)
Pour jelly in hot sterilized jars. Be careful not to burn yourself and be sure to save some jelly on the side for you to test with your homemade biscuits of course! Screw the lids on jars and place into a hot prepared water bath to seal the jars for about 5-10 min. After receiving a water bath. Place jars on a towel and do not move the jars for at least 24 hours. Check that each jar has sealed before storing. Store in pantry, unopened, for up to 1 year. Once opened, store in refrigerator for up to 3 weeks.
Recipe Courtesy: Poydras Bayou Farms - 5539 Elm Grove Road, Port Allen
Anytime Fitness, with a location that visitors or locals can utilize in Port Allen, has shared a healthier, lighter way to enjoy a frozen dessert! This Easy 3-Ingredient Peach Granita will help beat the heat this summer or provide a tasty treat any time of year!
- 6 ripe peaches, peeled and pits removed
- 2 Tbsp. honey
- 1/3 c. whole milk
Combine all ingredients in the basin of a blender. Blended on high until very smooth. Pour the mixture into a shallow dish (a loaf pan works well) and freeze. After an hour, take a fork to the mixture and scrape any frozen parts to break it up. Continue to do this every half hour until the entire pan is flaky and loose.
Recipe Courtesy: Anytime Fitness - 702 N. Lobdell, Port Allen, LA 70767
Fire up the grill and sink your teeth into this supremely good ribeye recipe!
- 4, 14 oz choice ribeyes
- 2 oz. olive oil
- 2 Tbsp. Bistro Creole Seasoning
Rub each steak with olive oil. Season both sides with Bistro Creole Seasoning. On a hot charcoal or gas grill, cook steaks to your liking.
Supreme Sauce Ingredients
- 1 oz. olive oil
- 1/4 c. diced onions
- 1 tsp. chopped garlic
- 1 lb. 70/90 peeled shrimp
- 2 c. sliced, fresh mushrooms
- 1 Tbsp. Bistro Creole Seasoning
- 1/4 c. white wine
- 1/4 c. worcestershire sauce
- 1 c. heavy cream
- 3 Tbsp. butter cubes
- 2 Tbsp. chopped parsley
In a sauce pan on medium high heat, add olive oil and sauté onions until soft, add mushrooms, shrimp and garlic. Sauté until shrimp are pink. Deglaze pan with wine and add seasoning, worcestershire sauce, and heavy cream. Bring cream to a hard boil and add butter cubes and stir until sauce has thickened. Add sauce and parsley over grilled steaks.
Teeter's Pound Cake
Adapted from this recipe submitted by Bonnie Erickson (who received it from her cousin, Virginia "Teeter" Lathrop) toThe Advocate taking first prize in their Thanksgiving dessert contest, Mary Broussard Acosta, winner of the 2021 SugarFest contest, adds a little nutmeg to her version. Thanks to all parties for sweetly sharing the sweets!
- 2 sticks butter
- 1/2 c. butter-flavored Crisco
- 3 c. sugar
- 5 eggs
- 1 tsp. rum extract
- 1 tsp. coconut extract
- 3 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 c. milk
- 1 c. sugar
- 1/2 c. water
- 1 tsp. almond extract
Bring ingredients to room temperature. Grease and flour a large angle food cake pan or a long (16-inch-by-4-inch-by-41/2-nch) loaf pan. Combine butter and Crisco; blend well. Add 3 cups sugar and beat for 5 minutes. Add eggs one at a time, beating until dissolved after each egg. Add rum and coconut extracts. Mix together flour, baking powder, nutmeg, and salt. Add to sugar-egg mixture a little at a time, alternating with milk. Bake at 325°F for about 1 hour and 10 or 15 minutes. While cake is baking, make glaze. Combine 1 cup sugar and water and bring to a boil, no longer. Let cool. Add almond extract. Brush over cake as soon as you take the cake out of the pan. Use all of the glaze. Optional: Dust with sprinkling sugar.
Recipe Courtesy: Mary Acosta Broussard, 2021 Winner of the West Baton Rouge Museum SugarFest Sweets Contest.
Crawfish Corn Chowder
This is a great way to use up those last few pounds of crawfish after the family crawfish boil is finished! Using canned and fresh ingredients, it's an easy recipe for weeknights with frozen, Louisiana crawfish tails as well!
- 1 - 2 Pounds Crawfish or Shrimp
- 1 Bunch Shallots (Chopped)
- 1 Small Onion (Chopped)
- 2 Sticks Real Butter
- 2 Cans Evaporated Milk
- 1 Quart Half & Half
- 2 Cans Creamed Corn
- 4 Cans Whole Kernal Corn
- 2 Cans Cream of Potato Soup
- 3 10-12 Ounce pkg. Cream Cheese
Melt butter in large soup pot. Saute' onions & shallots in butter until tender. Cut softened cream cheese into small pieces and add to butter and onions. Cook on lowest heat possible, stirring constantly. When cream cheese has melted, add evaporated milk, half & half, corn, potato soup and crawfish. Keep on low heat stirring often. Add salt & pepper to taste. Cook 30-45 minutes.
Recipe courtesy: Suzanne Ducote, West Baton Rouge Convention & Visitors Bureau
"By adding cane vinegar plus more flavoring to my Grandmother Wynona’s 'Old-Fashioned Pecan Brittle,' I’ve made a spicier brittle with a lighter texture. I hope y’all enjoy it!" -Rebecca Brackman
Begin by gathering your equipment:
- A large – at least six quart – pot
- A candy thermometer attached to the inside of the pot
- A cookie sheet covered in foil
- A pair of mitten style oven mitts to protect your hands
- A wooden spoon or heat proof silicone spatula
Before cooking, measure all ingredients into bowls for each step.
- Into the cold pot, add:
- 2 cups granulated cane sugar
- ½ cup light corn syrup
- ½ cup dark corn syrup
- ½ cup water
- 3 cups pecans – whole, raw, unsalted
- 1 tsp. cinnamon
- ½ tsp. pumpkin pie spice
- 1 tsp. salt
- 4 tsp. vanilla extract
- 4 tsp. cane or white vinegar
- 1 tsp. cinnamon extract
- 2 tsp. butter extract
- ½ tsp. almond extract
- 4 tbsp. (half stick) butter
- 4 tsp. baking soda
-Once everything is in place, don your oven mitts and get cooking.
Turn the heat under the pot to medium-high. Stir to dissolve the sugars. Keep stirring and boiling until it reaches 285°F.
Carefully add the bowl with the liquid seasonings. It will steam. Keep stirring and boiling until it reaches 285°F again. Add the bowl with the pecans and dry seasonings. Keep stirring and boiling until it reaches 303°F. Add the butter. Keep stirring and boiling until it reaches 303°F again.
Turn off the heat and add the baking soda. Quickly stir it in. It will foam up a lot. Carefully pour into foil lined cookie sheet, and spread it out as best you can. You need to work quickly. It will harden as it cools. Let it cool completely before you break it into pieces.
- Candy making can be dangerous because of the heat and stickiness of the sugar. Take extra care to avoid any splashing. Do not use a pot that’s too small or it will boil over when you add the soda. If you don’t have a pot that’s big enough, cut the recipe in half.
- Use a metal cookie sheet and never a glass casserole dish to pour the candy into. The heat could shatter the glass.
- Store the brittle in an air tight container with a tablespoon of uncooked rice at the bottom. The rice will absorb moisture and keep the candy crisp. You could also use an oxygen absorber packet if you have one.
- It’s very important that you collect all the little tiny shards and pieces that are left over and sprinkle them over a bowl of vanilla ice cream. Do not skip this step!
Recipe Courtesy: Rebecca Brackman, West Baton Rouge Museum SugarFest
Louisiana Bayou Bistro Crab Cakes are pan sauteed to a golden brown and topped with a crab and lemon butter sauce. Try your hand at the recipe below, then head over to Louisiana Bayou Bistro for the full experience!
- 1 lb. lump crabmeat, fresh picked
- 2 Tablespoons red bell pepper, diced
- 2 Tablespoons green onion, sliced
- 1 Tablespoons parsley, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 12 teaspoon thyme leaves
- 1/2 teaspoon salt
- 2 Tablespoons lemon juice (fresh)
- 1 Tablespoon yellow mustard
- 1/3 cup mayonnaise
- 1 whole egg
- 1/2 c. Panko bread crumbs
In mixing bowl, combine all ingredients except bread crumbs and mix well. Form into crab cakes and cover with bread crumbs. In a sauce skillet on medium high heat in clarified butter and pan fry until golden brown. About 2 minutes. Serve warm.