Blistered cherry tomatoes create a sweet and slightly smoky sauce that coats Creole-seasoned jumbo shrimp for a bright and ...

Shrimp Creole is a great supper dish for early fall nights when there's the barest chill in the air. The following recipe comes from "The New Orleans Cookbook" (Knopf, 1987) by Rima and Richard Collin ...

Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits. The name of this dish can be misleading if you’ve never had it before. Most ...

This simple shrimp creole is the perfect recipe to get you out of your dinner rut. The opposite of boring, it's loaded with spices, garlic and hot sauce. It uses pantry staples including canned ...

In a large sauce pan, melt the butter over medium heat. Add the onions, peppers, celery and garlic. Cook the vegetables until the onion is translucent, approximately 6 minutes. Stir in the stock, ...

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th ...

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Chef John Besh remembers the tomatoes of his childhood, the Creole variety that grew in the rich silt deposits of the Mississippi Delta. Those tomatoes—“ugly and deformed, split to the point of ...