Chef Jennifer Williams takes pride in creating thought provoking and flavor forward meals to accommodate all palates. Having a diverse heritage she goes above and beyond to share elements of her ...

First prepare and bake your favorite cornbread and crumble. 3 packets will feed about 12 small servings. Add your choice of box stuffing to crumbled cornbread and season with Cajun seasonings and sage ...

BATON ROUGE, La. (WAFB) - Frank Harris IV is a very talented chef, and I am happy to say that he was a member of my culinary team at Lafitte’s Landing Restaurant and also on some of my overseas ...

In a one gallon stock pot, add 4 quarts of water with 2 quarts of peeled crawfish shells. Bring to a rolling boil, reduce to a simmer and cook covered for 45 minutes to create a rich crawfish stock.

1. Heat the oven to 450 F. Brush the peppers with olive oil and bake whole for 20 to 30 minutes, turning once halfway through the cooking time. Set aside to cool. 2. While the peppers cook, crumble or ...

Instructions: Heat oven to 300 degrees. Place cornbread in a large roasting pan. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large ...

You can learn a lot about the guests at any given Thanksgiving based on the side dishes on the table. Crawfish dressing must mean there’s a cook at the table with roots in Louisiana or East Texas.

1. Place a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. 2. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. 3. In a separate bowl, whisk the eggs, ...