Freshly caught snapper from the port of Veracruz – included in Hugo Ortega’s Street Food of Mexico. This recipe is among Hugo’s most favorites.
This distinctly Cajun dish is a hit! Revel in the true taste of NOLA with this Crawfish & Andouille Sausage Etouffee served over long grain rice with Louisiana hot sauce!
To this day, the legendary Gaido’s in Galveston continues to serve the Crawfish Chili I fell in love with as a child. It’s incredible! Don’t let the name fool you…it’s surprisingly sweet! And it comes topped with gooey goat cheese.
Fresh spaghetti from Chef Antoine Ware at Harold’s in the Heights, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.
These exceptional enchiladas were featured on Executive Chef Danny Trace’s NOLA-Style Mardi Gras Menu on Fat Tuesday! Plated with Walker’s fire roasted tomatillo salsa, Pepper Jack cheese and Mirliton pico de gallo.
Nothing screams ‘Mardi Gras’ more than this Crawfish Stuffed Pork Tenderloin! It’s a great dish to serve the fam on Fat Tuesday – and totally filling! No pun intended!
Mudbug madness is starting to spread. Chances are your favorite spot for down-home Creole cookin’ has already played host to a boil or two. So grab a bib, and pinch and peel to your heart’s content!
Pass the pulpo, please! You may have noticed fork tender octopus popping up on a number of menus when dining out around town. While it may be trending at the moment, there’s good reason…
Baby Octopus from Spain on a supremely fresh Heirloom Tomato salad with English Cucumbers and Italian Parsley. Many thanks to Groomer’s Seafood for the recipe!
A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.