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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
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    • Print Editions
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Home Recipes Page 186

Recipes

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Mediterranean Highball

Mediterranean Highball

June 3, 2026
Bourbon Cane Syrup Sweet Potato Hash with Spicy Pork Sausage and Egg

Bourbon Cane Syrup Sweet Potato Hash with Spicy Pork Sausage and Egg

June 3, 2026
Lafourche Shrimp Tostadas

Lafourche Shrimp Tostadas

Basket of ripe peaches in a wire basket with a wooden-handled fork resting on top; several peaches are halved to reveal orange flesh and red pits nearby.

Peach Perfect: 5 Recipes That Make the Most of Summer’s Favorite Fruit

Louisiana Crab Boil

Louisiana Crab Boil

Turn Up the Flavor with This Creamy Cajun Grilled Chicken

Crabmeat and Avocado Salad

Crabmeat and Avocado Salad

crawfish and fava bean risotto

Crawfish and Fava Bean Risotto

June 19, 2014

Braised Rabbit with Sassafras Fettuccini

June 19, 2014

Crawfish Pierogies With Grilled Spring Onions

June 18, 2014
Salads

Frisee With Grapefruit Vinaigrette

June 18, 2014
creole deviled eggs

Creole Deviled Eggs

June 18, 2014

Strawberry-Basil Lemonade Cocktail

June 18, 2014
asparagus

Asparagus With Crawfish Hollandaise

June 18, 2014
plated dinner serving

Grilled Lamb Chops With Spring Herb Sauce

June 18, 2014

Spicy Seafood Jambalaya

June 18, 2014
Duck and Andouille Gumbo

Duck and Andouille Gumbo

June 18, 2014
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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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