Makes 8 servings. Recipe is by Teresa B. Day. ½ cup all-purpose flour ½ cup canola oil +1 tablespoon 1 onion, chopped 2 bell peppers, chopped 2 garlic cloves, minced 2 pounds tomatoes, seeded and ...

Sauce Piquant "can be used to cover a multitude of sins," said seafood expert Harlon Pearce when I called him to ask alligator questions. A quintessential dish of Cajun country, sauce piquant is often ...

Comment: Seafood sauce piquant is a great example of the combination of different influences in Creole cooking. The sauce piquant, meaning hot or spicy, gets its flavor from the hot Spanish peppers ...

Seafood sauce piquant is a great example of the combination of different influences in Creole cooking. The sauce piquant, meaning hot or spicy, gets its flavor from the hot Spanish peppers that came ...

First take both your trout and redfish fillets, wash them thoroughly under cold running water, and trim away every trace of the bloodline (if you leave it on, the final dish will take on a harsh oily ...

GROWING UP in St. Martinville, La., Marcelle Bienvenu enjoyed regular helpings of turtle and alligator meat, frog legs and rabbit, courtesy of her father’s hunting and fishing trips. He’d brown the ...

Have you tried capers? They really give lift to a lot of savory dishes. Capers come from a plant that grows wild in the Mediterranean in craggy, rocky nooks. Their leaves trail down steep walls.

1. Make a roux by stirring the flour and ½ cup oil together in a heavy pot until almond brown, about 10 to 15 minutes over medium heat. 2. Stir in the onions, bell peppers and garlic and cook until ...