Mardi Gras Recipes (Slide 9)
Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.
Recipe: Cajun Pecan-Crusted Catfish
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Shrimp Po' Boy
This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty b…View slide
To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Cr…View slide
A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown …View slide
This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can cha…View slide
Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand …View slide