My favorite way to serve Soft-Shell Crabs is with Creole Choron Sauce. Actually, this sauce is wonderful with just about any fried seafood. The most… Read More »Fried Soft-Shell Crabs with Creole Choron Sauce
This is my favorite sauce to serve with Fried Soft-Shell Crabs, or any fried seafood for that matter. It’s nothing more than equal parts of… Read More »Creole Choron Sauce Recipe
I purchased some Soft-Shell Crabs today which I will prepare for dinner tonight, and of course feature as a recipe later tonight or early tomorrow.… Read More »Soft-Shell Crabs
Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish it’s distinctive creaminess. I also like to add some Tasso as… Read More »Maque Choux Recipe
Mirlitons (pronounced MILL-e-tahn) can be commonly found in grocery stores outside of Louisiana under the alias Chayote squash. In south Louisiana however they can be… Read More »Shrimp Stuffed Mirliton Recipe