Crab Cakes with Creole Remoulade (Louisiana Style) - Lauren from Scratch
Crab cakes with remoulade sauce, pan-fried until golden and crisp. Made with lump crab meat and served with a zesty Louisiana Creole sauce.| Lauren from Scratch
Crab cakes with remoulade sauce, pan-fried until golden and crisp. Made with lump crab meat and served with a zesty Louisiana Creole sauce.| 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
Crawfish Monica is a creamy crawfish pasta dish that is wildly popular at the New Orleans Jazz and Heritage Festival.| Lauren from Scratch
Crawfish poboy is a classic NOLA sandwich stuffed with crispy fried crawfish tails on French bread with mayo, lettuce, tomatoes, and pickles.| 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
Homemade shrimp stock is so rich, flavorful, and easy to make! It’s a great way to use up those shrimp shells.| Lauren from Scratch
The best cream cheese king cake ever! Moist cinnamon dough with hints of citrus around cream cheese filling, topped with lemony icing,| Lauren from Scratch
Homemade cornbread with a cajun twist! Cajun cornbread is a little sweet, a little spicy and moist. The perfect side for chili or red beans.| Lauren from Scratch
