Killer Shrimp by John Spottiswood

Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the…

Shrimp Creole (Momma's Recipe) by Gina F

LOVE this one! It's not hot - so the kids should like it. It is a favorite from my childhood and still to this day. You can add heat by throwing in some peppers or your favorite hot sauce. Enjoy!

Crawfish Etouffee by Genet

Being from New Orleans, my husband and I love Crawfish Etouffee. It's one of those "classics" that everyone down here has learned how to cook by watching mom or grandma. That's me. I was hanging out in my grandmother's kitchen for as long as I can remember. Crawfish Etouffee is a great opportunity for anyone to use frozen…

Louisiana Jumbo Lump Crab Cake by Chuck Subra

Shrimp Barbeque by Amos Miller

Watch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs…

Sauteed Shrimp with Country Ham and Capers by Deborrah Justice

Shrimp Creole by Frank Speyerer

Cajun Shrimp Po' Boys by 4theloveoffeasting

It's Fat Tuesday, meaning that Mardi Gras is in full swing! My mind started dreaming of creole, King Cakes, colorful beads, parades, and cocktails on Bourbon street. Although, I will not be there to partake in the craziness that is Mardi Gras, I was in the mood to make something full of bold Cajun flavor and packed with a little heat.…

Shrimp Etouffee by BearNakedBaker

I love Cajun food and making "black" roux is a lot of fun and a bit of a challenge. I took Cajun/Creole cooking lessons in my 20's and have become a big fan of its dishes. It does require time to cook this meal, but it's well worth it. It looks great if you mound your rice in a coffee cup and un-mold it on center of plate and serve…

Crawfish Etouffee by Genet

In New Orleans, frozen crawfish tails are a heavily relied upon convenience food. Many folks outside of Louisiana are unaware of this great product which is now available in most supermarkets across the country. As much as I love the usefulness of the frozen crawfish tails, their taste and texture take a small but noticeable hit…

Louisiana Shrimp Salad by Chuck Subra