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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 2

Recipes

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Stuffed Baked Brisket

Stuffed Baked Brisket

May 16, 2026
Marinated Shrimp

Marinated Shrimp

May 14, 2026
Tall glass of iced cocktail with a lime wheel garnish, placed on a wooden table beside halved lime and sliced jalapeños.

The Dizzie Lizzie

Apple Fritters

Apple Fritters

Crêpes Suzette

Crêpes Suzette

Gâteau de Sirop

Gâteau de Sirop

Coush Coush (a.k.a. Couche-Couche)

Coush Coush (a.k.a. Couche-Couche)

Ultimate Crawfish Boil

Ultimate Crawfish Boil

April 21, 2026

Good Food, Good Company, and Tony Chachere’s Crawfish Boil

April 14, 2026
Compassion Delivered

Compassion Delivered: Dishes to Share When Words Aren’t Enough

April 8, 2026
Bananas Foster

16 Sweet Bananas Foster Recipes for Any Occasion

April 6, 2026
Carrying On Ponce

Carrying On Ponce: A Cajun Tradition That Endures

April 6, 2026
Ponce Sauce Piquante

Ponce Sauce Piquante

April 6, 2026
Easy Easter Appetizers

5 Easy Easter Appetizers for Effortless Entertaining

March 31, 2026

Spice Up Your Dinner Table with Tony Chachere’s

March 25, 2026
St. Joseph's Day Feast

The Feast of St. Joseph: Food, Faith, and Tradition

March 10, 2026
60 Crawfish Recipes

60 Favorite Crawfish Recipes

March 4, 2026
123...188Page 2 of 188
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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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