The Zatarain’s brand is over 130 years old and has always focused on the flavors of New Orleans. The brand decided to ...

Pastalaya is just what it sounds like - a creamy pasta dish with all the regular fixings of jambalaya. It's a fun and ...

Cracker Barrel is bringing a taste of the South to its all-day breakfast menu with the launch of Shrimp n’ Grits, a ...

USA TODAY chose a Pineville, Louisiana restaurant for their best in the US list. Why we wish we could add 5 more local spots ...

He's an expert on all of NOLA's iconic foods but has a special place in his heart for gumbo. Here are his favourite bowls – ...

The most labor-intensive step of this recipe is browning the sausage ... you can use 1¼ cups of low-sodium chicken broth. I used andouille sausage because I like the smoky heat that it brings ...

Steve Himelfarb, known for his trademark on king cakes, has passed away of cancer at the age of 61 at his home in New Orleans.

Chef Ira with Local and Company Food+Drink in Foley is making a delicious seafood jambalaya with Gulf Shrimp, crab, and Andouille sausage in a well-seasoned rice mixture. Chef Many is making a ...

Are you hungry for some bubbly hot mac & cheese or Filipino-style French toast? Details in this week's On the Menu column.

Yes, you read that right. Alligator. In Colorado. It’s like the culinary equivalent of finding a unicorn, except this unicorn ...

Broadway Oyster Bar is a St. Louis institution that’s been serving up seafood and good times since 1978. That’s longer than ...