Recipes
Enjoy these wonderful and tasty recipes!
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The 1901 edition of The Picayune’s Creole Cook Book recorded more than 30 oyster recipes, showing the popularity of this seafood at the turn of the 20th century. Exceptionally great oysters were being served in every restaurant in the city and by numerous street vendors stationed on almost every corner. Oyster saloons flourished in the city’s hotels. Oyster dishes such as the pan roast and the famous La Mediatrice, also known as “the peacemaker,” an oyster po’boy sandwich, became wildly popular.
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Louisiana is known for its sandwiches: po’boys, muffalettas, fish BLTs. Try using a little spicy ketchup or even rémoulade sauce to enhance the flavor of this sandwich.
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This is another of my favorite trout recipes to serve at Carnival as either a dinner entrée or for brunch. Notice that the vegetable accompaniments are the colors of Mardi Gras.
