Creamy Crab Boil Potato Salad

Creamy Seafood Boil Potato Salad-Beyond The Bayou In my experiences, there have always been leftovers after a seafood boil. Its better to always have too much because the leftovers are just as good! For this creamy crab boil potato salad I added red potatoes, corn, shrimp, green beans and seasonings to a creamy buttermilk dressing.

The dressing has a little bit of the seafood boil seasonings from the package, buttermilk, mayo and some creole mustard (spicy brown mustard can be used as well).

Creamy Seafood Boil Potato Salad-Beyond The Bayou

This creamy crab boil potato salad would be great to bring to your next picnic or grill out!

One thing to keep in mind is not to over cook your ingredients. Make sure the potatoes still have some integrity. The corn and green beans a nice crunch and snap to them. I love to add the seasoning blend and liquid crab boil to my liquid. For this recipe I used the Zatarains pro boil seasoning pack. Some aromatics such as onions, garlic, lemons and that was that.

Make sure to taste your liquid to make sure it is seasoned to your liking. We want all that flavor to penetrate out ingredients. A lot of times the packets are for a large batch to boil, but since this is a small batch of items, cut the recipe in half. For me, always with boils I taste and season my water as I go until I reach the right amount of spice and salt.

Creamy Seafood Boil Potato Salad-Beyond The Bayou

Creamy Seafood Boil Potato Salad-Beyond The Bayou

Creamy Crab Boil Potato Salad


  • 1 cup mayo
  • 1/4 cup buttermilk
  • 2 tablespoons creole mustard
  • 1 1/2 teaspoon seafood boil seasoning or old bay
  • Juice of 1/2 a lemon
  • a pinch of kosher salt


  • Seafood boil packet of choice (I used Zatarians Pro Boil and Zatarian Liquid Crab Boil)
  • 1 onion cut in half
  • 2 lemons cut in half
  • 1 head of garlic cut in half
  • 1 1/2 pound small red potatoes.
  • 2 ears of corn
  • 1/2 pound green beans (cut in half)
  • 1 pound shrimp (peeled and deveined)
  • 1/2 cup onion, diced
  • 1 stalk of celery, diced
  • 2 bunches of green onions, sliced
  1. If not using leftovers from a boil, follow instructions on boil packet (cut the recipe in half since we are not boiling 15lbs of delicious seafood) Once you added your water and seasoning, toss in the onion, lemons and celery. Add 2 capfuls of crab boil if using and bring to a boil. Taste and adjust seasoning to your liking. If you want a little more heat, add a pinch of cayenne pepper. Prepare a bowl with water and ice, place aside.

  2. Toss in the potatoes and boil until fork tender, 10-15 minutes, scoop out and let cool. When the potatoes are cool enough to handle, cut them in quarters or in half, place aside. Add the corn and cook for 8-10 minutes, remove and let cool. Shuck corn and place aside.
  3. Add green beans and cook for 4-5 minutes, remove and plunge in a ice bath to stop the cooking and keep the bright green color and then remove once cooled. Make sure liquid is brought back up to a boil and add your shrimp. Cook for 2 minutes, remove from heat and let sit for another 2 minutes. Drain well.
  4. Meanwhile, in a bowl combine the mayo, buttermilk, creole mustard, seasoning, lemon juice, salt and mix well. Add the potatoes, corn, green beans, shrimp, onions, celery and green onions. Combine and enjoy.

Oyster Stew w/ Garlic Croutons

Oyster Stew Beyond The Bayou Food Blog The great thing about this oyster stew is that it is pretty quick to put together. My friends always tease me about how I describe anything that I'm cooking as "easy or quick" but I promise you that this oyster stew will make a quick and delicious meal.

Think a creamy béchamel sauce, fennel, onions, celery, potatoes and garlic. A little bit of Pernod to deglaze the pan and then smokey and fatty smoked sausage to pair with the briney-oysters. So good!

I speak on added texture to food often, so for this oyster stew I made some garlic croutons that I crumbled on top--you can't go wrong there.

Oyster Stew Beyond The Bayou Food Blog-2

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew

  • 1 small baguette, cut into cubes
  • extra virgin olive oil
  • 1 teaspoon Creole seasoning
  • 2 cloves garlic, diced
  • 6 ounces smoked sausage
  • 1/4 cup onions, diced
  • 1 celery salt, diced
  • 1/4 cup fennel, diced
  • 2 tablespoons Pernod Liquor
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1/2 teaspoon kosher salt
  • 2 Yukon gold potatoes, peeled and rough cut
  • 2 tablespoons heavy cream
  • 1 pint shucked oysters
  • a pinch of cayenne pepper
  • 1/2 teaspoon garlic powder
  • a pinch of white pepper
  • a dash of worcesherhire
  • hot sauce for serving
  1. Preheat the oven to 350 degrees. Place baguette cubes, a drizzle of olive oil, creole seasoning and garlic in a bowl and mix well. Place on lined sheet pan and bake in the oven for 15 to 20 minutes until golden brown. Place aside and let cool.

  2. In a 12 quart saucepan, add the smoked sausage cook until nicely browned. Remove and drain on paper towels. Stir in the onions, celery and fennel and cook until soften. Add in Pernod and cook for 2-3 minutes until alcohol cooks out.  Add the butter and then the flour. Cook for 2-3 minutes. 

  3. Pour in the milk and add the salt and potatoes. Cook until potatoes become tender. Add heavy cream, oysters and liquor and seasonings. Cook on low, for 5-6 minutes to just poach the oysters. Taste for seasoning and serve in a bowl with the croutons. 

Coffee Milk Punch

New Olreans Milk Punch Beyond The Bayou The classic Milk Punch! I love it and really wanted to do this recipe but add another love of mine to it, coffee!

This recipe main liquors is rum and an amaro by Amaro Montenegro, which I'm loving at the moment. The other star is the cold brew New Orleans style coffee. Its sweetened with powdered sugar and finished with a few dashes of bitters and freshly grated nutmeg.

Enjoy this creamy coffeelicious drink!

New Olreans Milk Punch Beyond The Bayou

New Olreans Milk Punch Beyond The Bayou

Coffee Milk Punch

  • 2 oz whole milk
  • 2 oz half-and-half
  • 1 oz Amaro Montenegro
  • 1 oz Rum
  • 1-1 1/2 oz Cold Brew Coffee
  • 1 TB powdered sugar
  • A dash of bitters
  • freshly ground nutmeg
  1. Combine all ingredients into a cocktail shaker and shake with ice. Strain into a glass over ice and add a dash or two of bitters and nutmeg. 


King Cake With Praline Glaze and Cream Cheese + Happy Mardi Gras


It's that time of year, Mardi Gras y'all!

Now is the time you see endless King Cakes taking over the grocery stores. Purple, green and gold everywhere around the city and surrounding cities. This Mardi Gras King Cake has a delicious praline glaze and is stuffed with cream cheese. Did y'all even know that King Cake is not actually a cake? Its really a bread-like-cinnamon-rolly-delciousness going on.

I remember Mardi Gras being a time of joy and absolute FUN. Even though it has been years since I've been back home during the festival season--yeah I know, long overdue--but I will never forget the energy of the city. If you have never been, you need to experience Mardi Gras at least once!

The inspiration of this King Cake came from pastry chef Lisa Marie White from her famed Domenica King Cake. The brioche dough is rolled with a cinnamon sugar sprinkled with orange zest and then a mascarpone cheese filling that is sweetened with just a little powdered sugar. Once baked, a praline glaze is poured over it and also your regular icing glaze.

I decided to not cut the cake in half and stuff it but just roll the cream cheese filling into the dough. It still came out delicious! Never would I have thought I would be making King Cake, but soooo glad I did!

Happy Carnival Season!

King Cake With Praline Glaze & Cream Cheese

  • 1 cup firmly packed dark brown
  • 1 cup butter (softened)
  • 4 teaspoons ground cinnamon (divided)
  • 1½ teaspoons orange zest (divided)
  • 1 cup warm whole milk (about 95°)
  • ½ cup sugar
  • 2 tablespoons dry yeast
  • 3¾ cups all-purpose flour (divided, plus more for kneading)
  • 1 cup butter (melted)
  • 5 large egg yolks (beaten)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • purple green and gold decorative sugars

Cream Cheese Filling

  • 1 8 oz package of cream cheese
  • 1 8oz container of mascarpone cheese
  • 1 egg yolk
  • a pinch of kosher salt
  • 1/8 teaspoon lemon zest
  • 1 cup of powdered sugar

Praline Glaze

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tablespoons molasses
  • 1 tablespoon corn syrup

Icing Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese add mascarpone and beat until smooth. Scrape down sides once again. Add salt and sugar, and mix until combined. Place in a piping bag and refrigerate until chilled. 

Praline Glaze

  1. In a medium saucepan over medium heat, combine brown sugar and butter. Cook until the sugar is melted and mixture is bubbly, making sure to not stir too much. Slowly add cream, and whisk until thoroughly combined. Be careful, mixture may splatter. Whisk in corn syrup and molasses. When mixture is ready, it will have a velvet sheen. Keep warm until using.

Icing Glaze

  1. Mix all ingredients together until smooth. 

King Cake

  1. In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar, butter, 1 teaspoon cinnamon, and ½ teaspoon orange zest. Beat until combined, and set aside.

  2. In a large bowl, place warm milk; 
add sugar, yeast, and a heaping tablespoon of flour, and whisk until sugar and yeast are dissolved. Let stand until foamy. Whisk in the melted butter, eggs, vanilla, and remaining 1 teaspoon orange zest.
  3. In a separate large bowl, combine nutmeg, remaining flour, and remaining 3 teaspoons cinnamon; fold flour mixture into the milk mixture with a large rubber spatula. After the dough comes together and pulls away from the sides of the bowl, shape it into a large ball. Knead dough on a well-floured surface until it is smooth and elastic, about 15 minutes.
  4. Return dough to bowl, and cover with plastic wrap; set aside in a draft-free place until dough doubles in size, about 1 ½ hours. Punch dough down, and roll dough out to a ¼-inch thick rectangle (about 20x12-inches). Lightly spread with reserved brown sugar mixture. On one end, pipe the cream cheese mixture starting 1/3 from the top of one end all the way down stopping 1/3 from the end. 

  5. Roll up long side of dough as tightly as possible, like a cinnamon roll, and pinch ends closed. Shape it into an oval shape, and tuck the ends under each other. Line a rimmed baking sheet with parchment paper, and spray lightly with cooking spray. Place dough on prepared baking sheet, and let rise until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 375°. Bake 
until cake is golden brown, about 
30 minutes. Let cool for about 
30 minutes. While cake is baking, prepare the Praline Glaze

  7. Let cake cool and drizzle some parts with the praline glaze and others with the icing glaze. Sprinkle with decorative sugars and enjoy with a cup of coffee!

This recipe is adapted from Louisiana Cookin Magazine.

Creole Seafood Courtbouillon

In honor of Black History Month, I had the opportunity to partner with 28 other amazing black food bloggers to participate in an awesome virtual potluck! For the Black History Month Virtual Potluck, each food blogger is showcasing a recipe that will get your taste buds tingling!

I have looked at last years bloggers and recipes and my mouth was drooling and loving all of the different cultures and cuisines represented. From African to Jamaican and so on! A big thanks for Meiko Drew over atMeiko And The Dishand Aaron Hutchenson over at The Hungry Hutch for putting this together!

For y'all I have made a classic Creole Courtbouillon (Coo-Be-yon) .This is a dish I remember having growing up, mostly with catfish being used, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.

Courtbourtbouillon Beyond The Bayou-1

Courtbourtbouillon Beyond The Bayou-1

The fish is nestled in a bubbly creole tomato sauce seasoned with the trinity, roux, seafood stock and a splash of white wine. But, it does not stop there. Luckily I had some blue crabs in the freezer and threw some of them in along with some shrimp. The perfect meal. Any fish can be used. I love using red fish but only found red snapper out here, so feel free to use whatever you are able to find in your area.


Please make sure to scroll below and check out the other great bloggers and their recipes!

Creole Seafood Courtbouillon

  • 1 whole red fish or fish of choise (2-3lbs)

  • 1 1/2 teaspoon kosher salt

  • fresh cracked black pepper

  • 1/2 cup roux

  • 1 cup onions, chopped

  • 1 cup green bell peppers, chopped

  • 1/2 cup celery, chopped

  • 4 cloves garlic, minced

  • 3 blue crabs, cut in half

  • 1/2 cup white wine

  • 1 teaspoon creole seasoning

  • 1 teaspoon red pepper flakes

  • 1 28oz can of diced tomatoes

  • 2 cups shrimp stock

  • 2 bay leaves

  • 1 tablespoon Worcesterhire sauce

  • 1 sprig of tarragon or fresh thyme

  • 1 pound shrimp, peeled and deveined

  • 1 pint of oysters (optional)

  • 2 bunches of green onions, chopped

  • 1 lemon cut in half

  1. Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan.

  2. In a pan over medium heat, add your roux. Add the onions, bell peppers and celery. Cook for 5-6 minutes and then add garlic, blue crabs, wine, creole seasoning and red pepper flakes. Cook for 3-4 minutes.

  3. Increase the heat and add the can of tomatoes, shrimp stock, tarragon, and bay leaves. Bring to a boil and season with salt, pepper and Worcestershire sauce.

  4. Pour creole sauce over the redfish and cover with foil. Bake for 35-40 minutes. Remove foil and add shrimp and oysters (if using) around fish and bake uncovered for another 15-20 minutes.

  5. Serve with rice and green onions.

Beautiful Eats & Things |Turkey Sausage Stuffed Collard Green Wraps

Better With Biscuits |Corn Pudding

Meiko and The Dish |Canied Bourbon Peach Cobbler

Savory Spicerack |Creamy Fish Stew

Chef Kenneth |Fried Sweet Potato Hand Pie

The Hungry Hutch |Orange Bundt Cake with Vanilla Glaze

Food Fidelity |Mofongo Relleno

Brandi's Dairy Better |Than Jiffy Cornbread from Scratch

Chocolate for Basil |Pilau and Kachumbari (Spiced Rice with Pico)

Cooks With Soul |Braised Short Rib Meatloaf

The Kitchenista Diaries |Smothered Turkey Wings

My Life Runs On Food | Lentil Soup and Roast Okra

D.M.R. Fine Foods |Cinnamon Raisin Bread Pudding with Maple Glaze

Dash of Jazz |Nigerian Jollof Rice

Domestic Dee |Fried Peach Hand Pies

Eat.Drink.Frolic. |Olive Oil Braised Collard Greens

Food is Love Made Edible |Buttermilk Biscuits with Fried Chicken and Tabasco Honey

High Heels and Good Meals |Crawfish Etouffee

HomeMadeZagat |Shrimp with Spicy Curry Cream Sauce

Houston Food Fetish |Sweet Almond Tea Cakes

In the Kitchen w/Kmarie |Pineapple Lemonade

Marisa Moore Nutrition |Bourbon Peach Glazed Salmon

Orchids + Sweet Tea |Carrot and Zucchini Noodles Stir Fry with Shrimp

Raised on Ramen |Orange Glazed Brussels Sprouts

Simply LaKita |Blackberry Cobbler

The Seasoning Bottle |Honey Turmeric Skillet Chick

Cajun Jambalaya

cajun jambalaya Cajun Jambalaya is one of my favorites. Cajun Jambalaya is different from Creole as it tends to not have tomatoes or seafood--basically just meat and more meat.

I love Jambalaya and honestly after trying this wondered why I do not make it enough.

With Mardi Gras right around the corner I remember my parents cooking hearty meals for us to take on the parade routes and also to have once we got home. This recipe is perfect to have any day.


cajun jambalaya

Y'all know how much I love  D'Artagnan Foods and a big thank you for them for sending me their delicious andouille sausage, tasso ham and chicken confit leg. All these delicious meats, went into the making of this popular Cajun rice dish.

cajun jambalaya

The great thing about Jambalaya is that you can add a lot of different ingredients and make it your own. I wanted something different, because I would always put seafood in everything. So, here is a recipe for a classic meaty rice dish with all the right flavors.

Cajun Jambalaya

  • 1 cup bacon (chopped)
  • 2 links of Andouille sausage (sliced)
  • ½ cup Tasso, diced (diced)
  • ½ cup onions (diced)
  • ½ cup green bell pepper (diced)
  • ½ cup celery (diced)
  • 4 cloves garlic (minced)
  • 2 pounds chicken thighs, diced (cut in half or shredded)
  • 1 ½ cups of rice
  • 1 tablespoon granulated garlic
  • 1 teaspoon celery salt
  • 2 bay leaves
  • 1 ½ teaspoon Creole seasoning
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoon Worcestershire sauce
  • 2 ½ cups chicken stock
  • 1 bunch of green onions, sliced (chopped)
  1. In a heavy bottom cast iron pot, add bacon and cook for 5-6 minutes, until lightly browned and fat rendered out. Add in the andouille and tasso and cook for another 5-6 minutes, making sure to get a nice color on the meat. Add chicken thighs and cook for another 5-6 minutes. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add in the bell pepper, celery and garlic and cook for 5 minutes.

  2. Stir in the rice, granulated garlic, celery salt, bay leaves, creole seasoning, cayenne pepper, thyme, smoked paprika and salt. Toast spices for 3 mintues. Add in stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 20 mintues. Fold in the scallions and serve.


New Orleans Yakamein Soup

new orleans old sober Yakamein or "Old Sober" is a soup I had growing up. Reminiscent of pho, it is a simple no-fuss soup. Often using beef chuck roast and simmered slowly until tender with aromatics of garlic and onions.

Dashes of soy sauce.

Some beef bouillon for added beefy flavor.

And served with spaghetti, ketchup (yes ketchup), a hard boiled egg and a heavy sprinkle of green onions.

new orleans old sober

new orleans old sober

The history of Yakamein is not truly understood. Some say it was brought back by the soldiers from the Korean War. And others state that it was introduced to New Orleans from the Chinese immigrants. Whatever the case, I'm glad it came to be.

For my Yakamein, I wanted to make my own spaghetti--since I have been neglecting my pasta maker, but your favorite store brought spaghetti will do. I added ginger to my broth, picked up a chuck roast and decided to add some beef back bones.

There are also some recipes that use pork or both beef and pork. Some would also throw in shrimp. I hope y'all try this delicious yet simple soup that I had growing up and enjoy it just as much as I did and still do!

new orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober

New Orleans Yakamein Soup

  • 3 lbs beef chuck roast
  • 2-3 beef back bones (optional)
  • 2 teaspoons of Creole seasoning
  • 1 inch piece of ginger
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup soy sauce or tamari
  • 1 tablespoon beef bouillon (I like the better than bouillon brand)
  • dried chile peppers
  • 1 package of spaghetti, cooked
  • thinly sliced onions
  • green onions for garnish
  • 5 hard boiled eggs
  • ketchup for garnish
  • Sambal Oelek Chili paste
  1. Place the chuck roast and beef ribs in a large stock pot or slow cooker and cover with water. Add creole seasoning, dried peppers and over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender.

  2. Remove beef and cube the chuck roast, place aside. Season broth with ginger, soy sauce, beef bouillon. Simmer for 5-10 minutes add beef back in and taste and adjust to your liking. 

  3. In a bowl add the spaghetti with some beef and broth. Garnish with onions, green onions, boil egg and ketchup or Sambal. Enjoy!

If your Creole seasoning contains salt, be sure to cut back the salt in either the soy sauce or beef bouillon. 

Stuffed Turkey Breast With Dirty Rice

Stuffed turkey breast with dirty Stuffed turkey breast with dirty rice, need I say more?!

Moist turkey breast wrapped in dirty rice and then finished with a spicy sweet glaze--so good!  Dirty rice pairs so well with sweetness, so this glaze is everything! All the flavors pop in your mouth.

Stuffed turkey breast with dirty

Right now I'm thinking about planning a dinner before Christmas and I'm thinking that this recipe is a top contender.

This is a recipe that will impress and be great at a dinner party! Work has gotten the best of me, but my mind is racing with recipes and ideas that I want to make next and share with y'all.

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Don't forget to grab the dirty rice recipe here!

Stuffed Turkey Breast With Dirty Rice

  • 1 boneless turkey breast, pounded to a even 1/2 inch thickness
  • 1 teaspoons creole seasoning
  • 1/2 granulated garlic
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/2 cup dirty rice (recipe link in post)
  • 1/2 cup cane syrup
  • 1/2 cup cane vinegar
  • a pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  1. Preheat oven to 375 degrees. Lay turkey breast out on a flat surface. Season with creole seasoning, kosher salt, granulated garlic, thyme and butter. Take dirty right and place on one side of the breast. Roll tightly and secure with twine. Sprinkle salt and a knob of butter on top. Roast for 15 to 20 minutes. Until breast is cooked through but still moist. 

  2. In a skillet, heat up cane syrup, cane vinegar and red pepper flakes. Bring to a boil and then remove from heat. When turkey is cooked, serve with glaze on the side. 

Dirty Rice

new orleans dirty rice Dirty rice. I love dirty rice and honestly, it isn't dirty unless you have the liver and gizzards! Spicy and meaty rice dish that can be the star or a great side dish.

Dirty rice is quick and easy to prepare. All you need is rice, ground pork, ground beef, chicken livers, gizzards and seasoning! That is all! I like to cook my rice separately, but make sure I'm cooking it in a flavorful broth or chick stock.

Something that I've been adding into my dirty rice is roux. It makes it nice and creamy and all you need is a little bit.

new orleans dirty rice

Serve this alongside some delicious pork or poultry. I love dirty rice along side some candied yams--it is just something about the sweetness pair with the pork and liver.

I have a recipe coming soon, where I've stuffed dirty rice into a turkey breast. But it can really be stuffed into anything! Bell peppers, rolled in a filet of fish or pork.


Dirty Rice

  • 1 cup rice
  • 1 1/2 cup chicken stock or broth
  • 1 bay leaf
  • 1 cup chicken gizzards
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 lb chicken livers, pureed
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons granulated garlic
  • 1 1/2 teaspoon creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • 4 tablespoons roux
  • 3 tablespoons butter
  • 1 tablepoon worcestershire sauce
  • a dash of hot sauce
  • 2 bunches of green onions, sliced
  1. In a pot, combine the rice, chicken broth and bay leaf. Cook 15 to 20 minutes until rice is tender, place aside. In another pot, add stock and gizzards. Bring to a boil and then lower heat to a simmer, cook for 20 minutes or until tender. Once cooled, chopped up gizzards and place aside.  

  2. In a large skillet, begin browning the pork and beef. Add the pureed chicken livers. Season with salt and pepper. Remove from skillet and place aside, leaving 2 tablespoons of fat. Add in the bell peppers, celery, onion and garlic and saute for 5-8 minutes. 

  3. Add your ground meat mixture, gizzards, rice, spices and salt and stir until well combined. Add roux, butter, Worcestershire, hot sauce and green onions. Taste for seasoning and if needed add a splash more of stock. Enjoy!


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Down Home Seafood Stuffed Crab

new orleans stuffed crab with The time for parties and get together's are upon us and if you really want to impress, make these seafood stuffed crabs! Sweet flakey crab meat mixed with even sweeter tasting shrimp and spices that makes for great hors d'oeuvres or a great entree paired with some sides.

My parents really showered me with all the things I love recently when in town, being mostly food and items that are hard to get out here in the big D. One of those things they brought were some crab shells that they cleaned up and was just waiting to get stuffed.

new orleans stuffed crab with

This recipe is really quick to put together. I decided to puree the shrimp but you can finely chop it and fold into the crab mixture. You are basically making a crab-shrimp like cake/burger.

This is one of my favorite things to eat, especially along side a nice fried seafood platter. A little hot sauce and lemon squeezed on the side and your good-to-go!

Also, if you want, make them into some cakes and have a delicious burger!

new orleans stuffed crab with

The finishing touch is with some breadcrumbs and grated parasean cheese add for great texture with a little crunch. I hope y'all enjoy this as much as I did!

Seafood Stuffed Crab Shells

  • 1 pound crab meat
  • 1/2 pound shrimp
  • 1/2 a onion (diced)
  • 1/2 a bell pepper (diced)
  • 1 a stalk celery (diced)
  • 2 teaspoons garlic (minced)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon creole seasoning
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon freshly minced thyme
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons panko bread crumbs plus 1/2 cup more for topping
  • 4 tablespoons grated parmesan cheese plus 1/2 cup more for topping
  • 4 tablespoons mayo
  • 1 1/2 teaspoon kosher salt
  • 1 egg white
  • 3 tablespoons melted butter
  • 5-6 crab shells, cleaned
  1. Preheat oven to 375 degrees

  2. In a mixing bowl combine the crab, chopped shrimp, onion, bell pepper, celery, garlic, Worcestershire sauce, Creole seasoning, granulated garlic, thyme, cayenne pepper, bread crumbs, parmesan cheese, mayo, salt and egg white. Gently mix the mixture together until well combined.
  3. Stuff the cleaned crab shells with the mixture until all is gone. Mix together the remaining breadcrumbs with the parmesan cheese and melted butter. Top roughly 1 tablespoon of bread crumb mixture on top. preheated oven. Cook for 10-15 minutes until topping is nice and golden brown.
  4. Serve with some hot sauce and lemon wedge! Enjoy!

New Orleans Succotash

new orleans succotash I'm sure y'all heard of succotash before. Corn, veggies, lima beans and fresh herbs cooked, tossed or stewed together. But, for me, the version of succotash I had growing up is something taken to a whole another level. You can say it is the cousin of gumbo, the only difference is that it has a lot of vegetables and is mostly a red stew with only a little bit of roux to bring everything together.

This is a dish I would put up against Gumbo and say I love more than Gumbo. My father made this dish mostly as It was something his parents cooked and prepared. Think seafood, fresh veggies, tomatoes, of course, some smokey andouille and amazing spices stewed together with a little roux.

new orleans succotash

This is not supposed to be extremely "soupy" but you do not want it super thick neither. A tablespoon of roux does the trick to bring everything together and to make for a delicious meal.

Take advantage of the beautiful summer tomatoes, corn and beans popping up everywhere and make this recipe asap! Being from New Orleans, I was surrounded by fresh seafood, but luckily I had some shrimp stock in the freezer and was able to find some great fresh shrimp in the grocery store.  To make the recipes check out these recipes for shrimp stock and roux. I did not have any blue crabs to throw in, but if you can find some, add in those babies!

While making this it brought back so many memories. Food does wonders for the soul I truly believe. I hope y'all love this recipe as much as I do. What is one recipe you still make to this day that your parents made?

Happy eating!

New Orleans Succotash

  • 12 ounces andouille sausage, sliced
  • 1/2 cup smoked country ham, roughly chopped
  • 1/2 cup celery , diced
  • 1/2 cup green bell pepper, diced
  • 1 cup yellow onion, diced
  • 1 cup fresh corn, shucked
  • 3 cups fresh tomatoes, diced (can use canned)
  • 4 cups shrimp stock or chicken
  • 1 teaspoon worchestire sauce
  • 2 teaspoons creole seasoning
  • 1 bay leaf
  • 1 1/2 cup green lima beans, frozen
  • 1 pound fresh shrimp, peeled and devined
  • 3 tablespoons roux
  • a pinch cayenne pepper
  • fresh torn basil for garnish
  • kosher salt to taste
  1. In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes. 

  2. Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil. 

Pork Cracklin's

Pork Yes, cracklins. Addictive little morsels of tender pork belly fried until crispy and then tossed in some hot sauce and cracklin' dust, aka seasonings.

These are not the ones you buy in the convenience store, these here, are the real deal!


I remember this guy on his trailer at the fisherman market in Westwego frying up cracklins and selling them. I would always want to buy a bag and snack on them on the way home. Now, these are addictive but nothing that you want to just munch on all the time!

If you are able to find pork belly with the skin on, get it. It will add a nice crackling effect and extra crunch. The pork belly I used did not have the skin on but still came out crispy.


I adapted this recipe from Issac Toups, who owns Toups Meatery down in Nola. He is known for the meat-centered and Cajun dishes at his restaurant in Mid-City. The cracklins there are very good and so is the dirty rice!


For the "cracklin' dust" I took kosher salt and sugar and blended them up in a spice grinder. I wanted them to be a powder in order to adhere to the cracklin's better. Worked perfectly!


  • 2 pounds pork belly, cut up into 1-inch pieces
  • 1 cup lard
  • peanut oil for frying
  • hot sauce to sprinkle on at the end

Cracklin' Seasoning

  • 2 tablespoons chile de árbol, ground
  • 2 tablespoons kosher salt (ground in a spice grinder or blender)
  • 1 teaspoon sugar (ground in a spice grinder or blender)
  • 1/2 teaspoon white pepper, ground
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon celery seeds, ground


  1. In a dutch oven, add pork belly and lard and bring to a boil over medium-high heat. Stir frequently and reduce the heat down. Cook for 25-30 minutes until meat begins to brown a little bit and get tender. 

  2. Remove from dutch oven and place on a rimmed baking sheet and refrigerate until cold. 

  3. Combine all spices in a small bowl.

  4. Strain lard from dutch oven and reserve for future use. Add peanut oil and bring up to 380 degrees. Add pork belly and fry in batches until puffed and golden brown, 2-3 minutes. 

  5. Drain on paper towels, and in a bowl or bag, add a few dashes of hot sauce and sprinkle cracklin spice.

BBQ Shrimp

BBQ shrimp It is the start of the week and I hope everyone is having a good day. I have some good news! Earlier in January, I submitted my recipe, Pickled Beets & Goat Cheese Salad With Pistachios to The Taste of SF and they picked mine as the winner! Check out the link! This journey of food blogging has been a ride, and I'm only in five months! I have found a new hobby in food photography and enjoying the growth.

But, let's get to this recipe for BBQ Shrimp! Back home in Nola, you can easily find seasoning packets for bbq shrimp, but I'm going to show you how to make it from scratch! If you have never tried bbq shrimp, you are missing out and need to make this recipe ASAP!

My parents sent me a package of shrimp and some shrimp stock--thanks, mom, and dad! This recipe only requires shrimp, shrimp stock, Worcestershire sauce, lemon, rosemary, creole seasoning, heavy cream, and butter. Since I already had shrimp stock, I did not have to make my own. But, if you do not have any on hand, all you need to do is peel your shrimp, reserve the shells, and cook them with the water, Worcestershire sauce, lemon, and seasonings.

This recipe makes a concentrated liquid, where a little goes a long way. For just 1 pound of shrimp, I only used 2 oz of the base. The liquid needs to be reduced down to one cup, but you can use it for many things. It would even be good for some Cajun-style pasta. Would love to hear how it turned out for y'all! Enjoy!

BBQ Shrimp

  • 1 pound shrimp
  • 2 cups shrimp stock
  • 1 cup Worcestershire sauce
  • 1/2 cup water
  • 2 sprigs rosemary
  • 1/2 teaspoon chili flakes
  • 2 tablespoons creole seasoning
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons heavy cream
  1. In a saucepan over medium heat, add stock, Worcestershire, water, rosemary, chili flakes, creole seasoning, and lemon. Reduce mixture until you have 1 cup. Strain and reserve.

  2. In a heavy bottom skillet over medium heat, add olive oil and then shrimp. Sear shrimp on one side for 2-3 minutes, then turn over. Add 2 ounces of the Worcestershire base and heavy cream. Cook for 2 minutes. You may need to add a splash of water since the base is so concentrated. Add butter at the end, and swirl the pan around. 

  3. The shrimp should be coated in the sauce. Serve with french bread or biscuits. If sauce is too thick, add just a splash more of water.

If you do not have shrimp stock, peel your shrimp and add them to the water, Worcestershire. In the cooking step, just cook them without the shell.

*The sauce can get thick fast, so do not be afraid to add a splash of water to loosen it up. Not too much, just a little bit.

Fried Crawfish Hushpuppies

New Orleans fried crawfish

Who doesn't love anything fried, right? These fried crawfish hushpuppies are my welcome to crawfish season! One of my favorite times of the year when I always make sure I take a trip back home to enjoy pounds and pounds of some steaming hot mudbugs. Being away from home definitely, makes me appreciate the things I once had readily available. So, this recipe is one of many for my love of crawfish.


New Orleans fried crawfish

Some do not understand the hype and love of crawfish, they feel as if it takes a lot of work for a little reward. Peeling crawfish is all about the "pinch" and pull! But not only that, it brings back fond memories of being surrounded by family and friends. If you tell anyone you are boiling crawfish, you better believe a lot of people are going to want to swing by!

For these fried crawfish hushpuppies, I sauteed the crawfish in some butter with green onions and creole seasoning, to add some flavor. Serve these bad boys with this awesome celery root remoulade sauce! If you are not able to get Cajun Certified crawfish tails, I highly recommend cooking them down and seasoning a little bit on the heavy side. I find that some crawfish tails in the packages can lack flavor.

This recipe is adapted from Cooks Illustrated. The batter will be a little bit runny, but I found that sticking it in the fridge a bit to let everything rest helped out. A lot of times when frying batters, if your heat is too high, it will cook too fast on the outside, so I recommend monitoring your heat. Also, frying them until golden brown and finishing off in a preheated oven works as well. I am curious to see how y'all feel about crawfish, yay or nay?

Fried Crawfish Hushpuppies

  • 2 tablespoons butter
  • 1/2 cup onions, chopped
  • 1/2 cup green onions, chopped
  • 1 cup crawfish tails
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon kosher salt
  • 1 cup fine yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 tablespoon sugar
  • 1 teaspoon liquid crab boil
  • 3/4 cups buttermilk
  • 2 large eggs
  • 1 quart canola or vegetable oil
  1. Over medium heat, melt butter and add onions, green onions, crawfish tails, creole seasoning, salt and saute for 3-4 minutes.

  2. Remove from heat, let cool and place aside. 

  3. In a bowl combine, cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well and place aside. 

  4. In another bowl, combine your buttermilk, eggs and crab boil. Whisk and add crawfish mixture. Then gently fold into the dry ingredients until mixture is mixed thoroughly.  Let mixture rest for at least 20 minutes.

  5. While mixture rests, heat the oil in a deep-fryer or into a 6qt dutch oven to 350 degrees. 

  6. Drop small rounds of batter into the oil and cook for 4-5 minutes. Make sure to stir and flip occasionally. Fry until crisp and golden brown on the outside. 

While frying, place fried hushpuppies into a preheated 200 degrees oven to keep warm. 

New Orleans Style Celery Root Remoulade Sauce

New Orleans celery root remoulade This New Orleans style remoulade sauce is a classic, except with the addition of shredded celery root for added flavor and texture. One day working at Emeril's I remember seeing a chef make a big batch of remoulade sauce, but I noticed it particularly missing the red hue I'm usually used to seeing. That is when I learned that there are many versions and mainly it is either a white remoulade or red remoulade. Remoulade is a fairly quick and easy sauce to make and can be whipped up in no time. Toss some spicy boiled shrimp in the remoulade sauce or even use it as a dressing for some fish tacos, and you have a winner!

New Orleans celery root remoulade

I used a food processor to process all of my veggies. One note I will make is that the onions and celery will produce a lot of water. So I recommend draining some of the liquid from them once rough chopped in the food processor. Enjoy!

New Orleans celery root remoulade

New Orleans Celery Root Remoulade Sauce

A quick and easy New Orleans remoulade sauce with shredded celery root! 

  • 1 small celery root, peeled and shredded
  • 1 celery stalk, roughly chopped
  • 2 green onions, roughly chopped (white and green parts)
  • 1 clove garlic
  • 1/2 cup onion, chopped
  • 2 cups mayo
  • 1 tsp whole grain mustard
  • 2 tsp creole mustard
  • 1/2 tsp white pepper
  • 1 tsp worcheshire sauce
  • 1 tsp hot sauce
  • 2 tsp ketchup
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  1. Place shredded celery root into a bowl and set aside. 

  2. In a food processor, process the celery, green onion, garlic and onion until fairly smooth. Drain excess liquid. Place rest of ingredients into process and pulse for 30 seconds until everything is incorporated. Transfer to a bowl and fold in celery root. 

New Orleans Gumbo

New Orleans Gumbo Here it is, the final step in making gumbo. Taking all of your hard work and prep and putting it all together to make the final dish. Authentic New Orleans style gumbo.

If you need a refresher, here are the links to the previous post:

Gumbo Roux

Gumbo Fixin's

One thing to remember is to add your seafood and pulled chicken last. We want the seafood perfectly tender to cooked through. And since the chicken is already cooked, we do not want it to be mushy and stringy.

New Orleans Gumbo

As always, have fun! And may this dish become a part of your holiday repertoire as it is with my family. After making gumbo and following the steps, you will see how easy it is and how you wish you would have tackled this classic New Orleans dish sooner.

Stock and Fixin's

This is day 2. Let your stock simmer and gather all your meats.

Seafood Stock

  • 2 tablespoons canola oil
  • 1 cups yellow or white onion cut in half
  • 2 stalks celery, roughly chopped
  • 1 carrot roughly chopped
  • 1 head garlic, split in half
  • 1 pound shrimp shells
  • 4 sprigs thyme
  • 1 teaspoon black peppercorns
  • 1 lemon halved
  • 1 whole bay leaf


  • 1 1/2 pounds shrimp, peeled and devined
  • 3 blue crabs (cut into 4 pieces)
  • 1 pound andouille sausage, sliced
  • 1 stalk celery diced
  • 1 green bell pepper, diced
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1 rotisserie chicken meat pulled
  • 1 cup ham, roughly chopped

Seafood Stock

  1. Heat oil in a large pot over moderate heat. Add onions, celery, carrots, leeks, and garlic. Cook for about 3 minutes. Add the shrimp shells, thyme, black peppercorns, lemon and bay leaf and cover with 4 quarts of water. Reduce heat and let simmer for at least 2 hours. Strain through a fine sieve into a container. Let stock cool , cover, and refrigerate.


  1. Gather all ingredients and individually place them in their separate containers.
  2. All meat can be stored together, except the chicken. Put that in last, we do not want it getting over cooked!


New Orleans Gumbo

  • 3 tablespoons canola oil
  • 1/2 teaspoon dried thyme or leaves from 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 lemon cut in half
  • 1 capful crab boil
  • A few dashes of Louisiana hot sauce
  • fresh ground black pepper
  • basic creole seasoning spices (Season to taste. Start off with 1 teaspoon.)
  • 2 tablespoons Worcestershire sauce (Season to taste. Start off with 1 teaspoon.)
  • kosher salt to taste (Season to taste. Start off with 1/2 teaspoon)
  1. Add the 3 tablespoons of oil to a heavy bottom cast-iron skillet. Add your celery, green bell peppers, onions, and garlic and stir with a wooden spoon for 5 minutes.
  2. Add prepared roux to skillet. Reduce the heat to medium-low and continue stirring roux and vegetables for about 5 minutes.
  3. Start building your roux by adding your fixin's. Blue crabs, meats (sausage, ham, gizzards). Add 3 quarts of stock to pot, thyme, bay leaves, crab boil, and lemon. (make sure to not get any seeds in the gumbo)

  4. Bring Gumbo to a boil, stiring occasionally. Reduce heat to medium-low and simmer for 45-55 minutes. Stirring occascionaly and skimming any fat from the surface.
  5. Remove lemon and add shrimp, rotisserie chicken, hot sauce, black pepper, creole seasoning, worcestershire sauce, and salt.
  6. Garnish with crab meat and green onions.



The Makings of Gumbo: The Fixin's

Day 2: Gather the fixin's.

Day one is out of the way and now it is time to gather up the holy trinity, andouille sausage, crabs, shrimp, and everything but the kitchen sink as they say. In New Orleans, no one makes their gumbo the same. Tomatoes or no tomatoes? Okra or no okra? What is the difference between creole and cajun? What about, "how your mama and 'em make gumbo?" Well, here is how I was taught, so let's dive into day two.

New Orleans gumbo

Growing up, I remember taking what seemed like then a long trip to the Westwego Seafood Market with my parents to gather up a few pounds of shrimp, a dozen crabs, and a tub or two of crab and claw meat.

It is nothing fancy. Always crowded during this time of year. Stepping out onto the gravel, there are shacks lined up side by side one another. The owners have their tubs displayed out front filled with the day's catch. Fresh sweet gulf shrimp ranging from small to large. Redfish, trout, and snapper laid out as well.

There were mixed feelings about this trip because I knew a few of my favorite dishes were around the corner, but also a lot of peeling and deveining of shrimp was as well. Okay--so I am not talking a pound or two, but eight pounds and up! Everything on the holiday table contained seafood. Also, it was imperative to make that luscious stock with the shrimp heads and shells. No waste.

The Stock

Roux is important but the stock is just as important. Gumbo is about building flavors. It is not necessary but if you are able to get shrimp with the heads on, you will achieve a more flavourful and deep rich stock if just shells were used.

Aromatics are the standard, onion, garlic, celery, bay leaf, black peppercorns, lemon, and thyme.

The Fixin's

gumbo fixin's

This list can go on and on. I've seen hot dog weiners in gumbo to chicken wings and gizzards. Really, everything and anything can be used. I like to use: andouille sausage, diced ham, chicken gizzards, pulled meat from a rotisserie chicken and tasso when available.

The holy trinity is the base used in a lot of creole/cajun dishes. It is our mirepoix. Onions, green bell peppers, celery and garlic. That is it.

The Set Up

You are one day away from making your big pot of gumbo. The roux is already made and now it is just time to make the stock, cut up your meat, pull your chicken meat, and dice up the holy trinity.

Day two is out of the way and the last day is right around the corner to make your gumbo process a breeze! If you are feeling confident, all of these steps can be done in all one day.

If you need catching up, here is day 1! Roux

Stock and Fixin's

This is day 2. Let your stock simmer and gather all your meats.

Seafood Stock

  • 2 tablespoons canola oil
  • 1 cups yellow or white onion cut in half
  • 2 stalks celery, roughly chopped
  • 1 carrot roughly chopped
  • 1 head garlic, split in half
  • 1 pound shrimp shells
  • 4 sprigs thyme
  • 1 teaspoon black peppercorns
  • 1 lemon halved
  • 1 whole bay leaf


  • 1 1/2 pounds shrimp, peeled and devined
  • 3 blue crabs (cut into 4 pieces)
  • 1 pound andouille sausage, sliced
  • 1 stalk celery diced
  • 1 green bell pepper, diced
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1 rotisserie chicken meat pulled
  • 1 cup ham, roughly chopped

Seafood Stock

  1. Heat oil in a large pot over moderate heat. Add onions, celery, carrots, leeks, and garlic. Cook for about 3 minutes. Add the shrimp shells, thyme, black peppercorns, lemon and bay leaf and cover with 4 quarts of water. Reduce heat and let simmer for at least 2 hours. Strain through a fine sieve into a container. Let stock cool , cover, and refrigerate.


  1. Gather all ingredients and individually place them in their separate containers.
  2. All meat can be stored together, except the chicken. Put that in last, we do not want it getting over cooked!