Seafood Stock Recipe (Homemade & Rich) - Lauren from Scratch
Seafood stock is homemade, rich, and flavorful. Use shrimp, crab, or lobster shells to make the perfect base for gumbo, bisques, and jambalaya.| Lauren from Scratch
Seafood stock is homemade, rich, and flavorful. Use shrimp, crab, or lobster shells to make the perfect base for gumbo, bisques, and jambalaya.| Lauren from Scratch
Shrimp remoulade is an iconic New Orleans appetizer with poached shrimp tossed in a zesty Creole remoulade sauce. Best made ahead of time and served cold.| Lauren from Scratch
Authentic Shrimp Creole recipe with juicy shrimp simmered in a bold, tomato-based sauce. A classic New Orleans dish that's easy and flavorful.| Lauren from Scratch
Easy slow cooker gumbo has all the flavor of traditional gumbo with a more hands-off approach. 20 minutes of prep time!| Lauren from Scratch
Learn how to peel and devein shrimp like a pro with this step-by-step guide! These easy techniques will ensure perfect, clean shrimp every time.| Lauren from Scratch
Shrimp and mirliton dressing is a beloved dish with shrimp, cajun trinity, and mirlitons. It’s a necessity at any New Orleans holiday celebration!| Lauren from Scratch
New Orleans shrimp and grits has cajun shrimp and andouille over creamy cheese grits. It’s a perfect dish for boozy brunch!| Lauren from Scratch
Step by step guide for making a dark gumbo roux! It's the traditional way to make a deep rich roux for a flavorful authentic New Orleans gumbo.| Lauren from Scratch
