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Bake in a 450-degree oven for about an hour for a nice, crispy skin. ... Making your own cheese sauce from scratch really takes broccoli cheese-stuffed baked potatoes to another level. They're ...
Crab Cake Twice-Baked Potatoes. 4. medium russet potatoes (1 ½ pounds) Extra-virgin olive oil. Sea salt. 1/2 c. Zesty Old Bay Breadcrumbs or regular dried breadcrumbs, divided. 2. medium ...
"The Seafood UFO" – a 7-pound seafood sandwich with 13-inch pizza-oven baked buns: homemade crab cakes (made with local blue crab meat, eggs, mayonnaise, secret seasonings, breadcrumbs and parsley), formed into a 2-pound patty, buttered and baked in oven, topped with shrimp salad, fried shrimp, fried oysters, crab dip, lettuce, tomatoes, and ...
Lean on classics like sandwiches or stews, but with a little New Orleans flair—try our classic muffuletta or our shrimp po’ boy burgers (hot tip: turn them into sliders!), or make a big batch ...
"Seafood Cannelloni" – two rolled-up homemade lasagna noodles stuffed with seafood stuffing (fresh lobster, scallops and shrimp, mixed with ricotta cheese), coated with a plum tomato sauce, baked in the oven, topped with a yellow bell pepper sauce (made with yellow bell pepper, onions and liquid garlic) and drizzled with a house-made basil ...
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [ 1 ] and can be regarded as a form of stove-top braising .
A mix of shrimp, andouille sausage, corn, and potatoes, this Cajun summer favorite everything you love about a good ol'-fashioned shrimp boil, minus the mess. Get the Sheet-Pan Shrimp Boil recipe ...
Mid-City, New Orleans, Louisiana "Chef Scott's Famous BBQ Shrimp and Grits" – deep-fried local Gulf shrimp stuffed in jumbo U10 scallops, slathered in a barbecue sauce made from Worcestershire sauce, Italian seasoning, bay leaves, roasted garlic, butter, lemon juice, white pepper, Creole seasoning, Spanish paprika and rosemary deep-fried in ...