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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
    • Digital Editions
Home Recipes Page 86

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

Cajun Shrimp and Guacamole Tostadas

August 6, 2021

Shrimp and Basil Stir-Fry

July 30, 2021

Smothered Green Beans with Potatoes

July 30, 2021

Eggplant Muffuletta

July 30, 2021

Oven-Roasted Okra with Smoky Dipping Sauce

July 23, 2021

Peach and Blackberry Cobbler

July 16, 2021

Baked Alaska Mousse Cups

July 9, 2021

No-Churn Peaches Foster Ice Cream

July 9, 2021

Grasshopper Ice Cream Sandwiches

July 9, 2021

Charred Cabbage Slaw

June 8, 2021
1...858687...189Page 86 of 189
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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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