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 ...

This recipe proves the point that in Cajun Country anything can go into a sauce piquante. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white ...

If you spent any time browsing food websites between Thanksgiving and Christmas, you probably noticed there was a lot of chatter about a kitchen appliance called the Instant Pot. At its core, the ...

Florida’s alligator hunting season is upon us and we’re here to hunt down the best ways for you to cook up your catch. Known by some as “swamp chicken,” gator is most commonly eaten fried. If you live ...

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 ...

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 ...

While Italian tomato sauces are traditionally made with Roma tomatoes, here in South Louisiana the Creole tomato is a delicious alternative.