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

Dallasites drive incredible distances to find the best beef, whether it’s at a picnic table or inside a subterranean ...

Imported crawfish and shrimp were not identified as specified by law. A current state food safety certificate is not held by the owner or a designated employee of the establishment.

CHARLESTON, S.C. (WCSC) - The South Carolina Shrimpers Association released the names of 25 restaurant businesses named in a federal lawsuit accused them of defrauding customers over the source of ...

According to analysts, the event cost fans 25 dollars per day, for a little over 2 dollars per hour. The Colorado Music Festival snagged the top spot on the list, with the Frankenmuth 80's Fest in ...

Preheat a gas or charcoal grill to very high (500°F to 550°F). Whisk together 1/2 cup oil, lime zest and juice, shallot, bourbon, jalapeño, maple syrup, garlic, 1 teaspoon salt, and 1/2 ...

Grill the shrimp for just about three minutes on each side. Once cooked, dress it with a little sea salt and fresh lemon juice. Place the shrimp in a bowl, add your peas and coconut kosho sauce.

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

SHREVEPORT, La. -- As the crawfish season winds down, Fatty Arbuckle’s Pub in the Red River District hosted its final boil of the year, marking a flavorful farewell to the popular crustaceans.

Return rice-shrimp mixture to skillet, and stir to combine. Drizzle with fish sauce, and cook, stirring constantly, 20 seconds. (This will ensure rice grains are well-seasoned.) Remove from heat.

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 ...