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This creole mustard dipping sauce is great with boudin balls or any other snackable treats for that matter.
These meat pies are a regional dish featuring central Louisiana's Native American and Spanish heritage that are a favorite come festival season.
In Southeast Louisiana, folks take boudin, our beloved pork and rice sausage, remove it from its casing, and form it into balls that are then breaded and deep-fried. People go crazy for these boudin balls especially at festivals like Jazz Fest when you want something delicious and bite sized to keep you going throughout the day.
Everyone loves poppers, and this bacon-y version will be a hit at your next party. They have a panko coating that makes them extra-crispy!
Great on their own, but they sure would kick plain vanilla ice cream up a notch!
These crabmeat beignets are like a marriage of a crabcake and a fritter... light and airy but chock-full of jumbo lump crabmeat. The batter is a little wet, so handle with care when frying.
This soup cooks in 3 minutes - you can't beat that!
You will love these. Brussels sprouts are tossed in lemon, butter, parsley, and toasted almonds for a twist on the classic dish.
A chili that stands out from the pack with moist, flavorful pieces of chicken in every bite.
Who says veal shanks can't be meltingly tender in just over an hour?