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Louisiana Cookin\' Louisiana Cookin'
Louisiana Cookin\' Louisiana Cookin\'
  • Home
  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Desserts
    • Gumbo/Soups
    • Meats & Game
    • Pasta
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Vegetables & Side Dishes
    • Chef Jean Paul
    • YouTube
  • Newsletter
  • Seasonal
    • Leftovers to Love
    • Tailgating
    • Mardi Gras
    • Crawfish
    • Louisiana Seasonality Guides
  • Basics
  • Blog
  • Travel
    • Louisiana’s Best
    • Visitor Information
  • Shop
  • Subscribe
    • Print Editions
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Home Recipes Page 100

Recipes

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Creole Crab Dip

Creole Crab Dip

May 19, 2026
Eggplant Caponata

Eggplant Caponata

May 19, 2026
Sliced medium-rare steak on a wooden board with cilantro, next to a cucumber–avocado salad in a white bowl and small bowls of red pepper flakes and sesame seeds.

Grilled Marinated Skirt Steak and Smashed Cucumber Salad

Plate with herb-seasoned rice and a breaded chicken fillet with a lime wedge and fork on a white plate, set on a striped turquoise tablecloth; bottle of Slap Ya Mama pepper sauce and a blue pot of rice nearby, plus a teal glass and red napkin in frame.

Fried Grouper with Green Rice

Louisiana-Nashville Hot Honey Chicken

Louisiana-Nashville Hot Honey Chicken

Marinated Mixed Vegetables

Marinated Mixed Vegetables

Stuffed Baked Brisket

Stuffed Baked Brisket

Cracklin’ Tasso Twice-Baked Sweet Potatoes

June 30, 2020

Pecan Hasselback Sweet Potatoes

June 30, 2020

Fried Collarbone Catfish from Chef John Folse

June 16, 2020
summer salad recipes

Grilled Romaine Sensation Salad

June 16, 2020

Grilled Barbecue Shrimp

June 16, 2020

Jumbo Lump Crab Cakes from the Eat Fit Cookbook

June 16, 2020

Peaches and Cream Icebox Slab Pie

June 16, 2020

Bellegarde Cavatelli

June 16, 2020

Chris Montero’s Creole Crab Dip

May 15, 2020

Crab and Creole Tomato Salad

May 15, 2020
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About Louisiana Cookin’

Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations. Published six times a year, each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike. So subscribe to the magazine to enjoy the full spectrum of columns, features, event spotlights, and tips and techniques.
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