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Celebrate Louisiana & Cajuns with this jambalaya of entertaining and educational

Louisiana History

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William C. C. Claiborne William Charles Cole Claiborne was born in 1775 in Sussex County, Virginia and eventually bec...

William C. C. Claiborne

The Germans in Louisiana I wonder how many Louisiana natives and visitors have searched for the German Coast along the...

The Germans in Louisiana

Baroness Pontalba So many of us, beginning as young children, have walked through Jackson Square in the French ...

Baroness Pontalba

Nottoway Plantation Sitting only 200′ from the banks of the Mississippi River just north of White Castle, Louisian...

Nottoway Plantation

HUEY LONG (1893-1935) Huey Pierce Long was perhaps the most controversial and colorful state governor in US history. ...

HUEY LONG (1893-1935)

THE TABASCO STORY In 1841a fourth generation American of Scottish-Irish descent moved to New Orleans to begin a...

THE TABASCO STORY

Houmas Indian Tribe The year was 1686 when French explorer Robert LaSalle led his expedition down the Mississippi t...

Houmas Indian Tribe

  • Recipes
  • Blogs
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Claudia's Corn Soup

6 slices bacon 1 pound smoked sausage, diced ½ cup pickled pork or any ham seasoning 2 large white onions, finely chopped 3 stalks...

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Manale's BBQ Shrimp

One of our favorite recipes to prepare for friends and family is the barbecued shrimp recipe obtained by my mother (over 40 years...

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Oysters Mosca

Johnny Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans 4 dozen oysters and liquid 1 large...

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Spinach-Artichoke Dip

Missy Replicated from Houston’s Restaurant’s (Metairie, LA) popular appetizer 2 sticks butter 1 medium white onion, finely...

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Marcia Ball

An energetic combination of blues and honky-tonk with a touch of boogie woogie best describes this Louisiana native who has been...

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New Orleans Street Cars

New Orleans became the second American city to have streetcars in 1835. The first city to introduce these horse-driven train cars...

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Atchafalaya Basin

The largest swamp wilderness in the United States; an area comprising nearly 600,000 acres encompasses most of Cajun Country in...

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Natchitoches Meat Pies

Natchitoches (Nack’-uh-tish) has long been revered as one of the most desired family destinations in Louisiana. It’s quaint...

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Manale's BBQ Shrimp

One of our favorite recipes to prepare for friends and family is the barbecued shrimp recipe obtained by my mother (over 40 years...

Image
Oysters Mosca

Johnny Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans 4 dozen oysters and liquid 1 large...

Image
Spinach-Artichoke Dip

Missy Replicated from Houston’s Restaurant’s (Metairie, LA) popular appetizer 2 sticks butter 1 medium white onion, finely...

Image
Natchitoches Meat Pies

Natchitoches (Nack’-uh-tish) has long been revered as one of the most desired family destinations in Louisiana. It’s quaint...

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Gene Rizzo

Gene Rizzo, South LA native, architect, successful artist

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Cooking Louisiana

Cooking Louisiana. Excellent site for finding best dining in New Orleans area

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Louisiana Hot Stuff

Louisiana Hot Stuff. Unique Louisiana gifts in Lafayette, LA

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Louisiana Cookin'

Magazine covering authentic recipes, tasty travels and unique cultures of Louisiana.


Johnny Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans 4 dozen oysters and liquid 1 large onion, finely chopped ½ tsp thyme ¾ tsp oregano 3 toes garlic, minced 1 stick unsalted...

Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans

  • 4 dozen oysters and liquid
  • 1 large onion, finely chopped
  • ½ tsp thyme
  • ¾ tsp oregano
  • 3 toes garlic, minced
  • 1 stick unsalted butter
  • 2 TBS fresh parsley, chopped
  • ¼ tsp ground red pepper
  • 1 cup Italian bread crumbs
  • ¼ cup grated parmesan cheese
  1. In a large skillet sauté’ onion in butter and add seasonings for about 5 minutes
  2. Separate oysters from liquid, reserving liquid, and add oysters to skillet
  3. When edges curl, about 4-5 minutes, add strained oyster liquid
  4. Remove from heat and fold in bread crumbs
  5. Place entire contents into casserole or 9” round metal cake pan
  6. Sprinkle parmesan cheese over dish; contents will be very moist
  7. Bake uncovered in 350° oven for 15-18 minutes, until top is somewhat browned
  8. Remove and serve hot with garlic pasta (angel hair or linguine) prepared with butter, garlic, and parmesan cheese

Serves 4

Serve with favorite vegetable; broccoli works well

 

 

 

About Us

Joie de vivre (joy of living) characterizes the Cajun way of life. Through their food, music, and festivals, every gathering of family and friends becomes a celebration of heritage.  The rich traditions are embraced by Cajuns and visitors alike.Lassez les bon temps roule' (let the good times roll)!

Glossary

Everything Cajun!

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