Whether you find them on a diner menu or choose to re-create them in your own home kitchen, these old-school Southern ...

Get ready to indulge in a truly spectacular one-pot meal that’s bursting with the vibrant flavors of the Louisiana coast!

Shrimp grillade is the Saturday special, with grits topped with cheese, grilled shrimp, onion, tomato, mushrooms and gravy. No reservations. Outdoor seating available.

While the rest of the country grills burgers, Louisianans serve up Fourth of July flavors with serious local flair.

The restaurant will offer a variety of seafood from the Red Sea boil, snow crab, crawfish and shrimp with corn, potatoes and sausages, oysters and more exotic menu items like alligator tail ...

Heat a cast iron pot, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables ...

Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side. Drain the shrimp on the rack. Season with salt. Serve the shrimp with the orange-rosemary sauce.

Tucked away in a modest strip mall in Laurel, Maryland, GrandE Buffet & Grill harbors a seafood secret that has locals forming lines and out-of-towners plotting special trips – crawfish so delectable ...