Stream Connecticut News for free, 24/7, wherever you are. Mix all ingredients in a large bowl. Drop a tablespoon size of mixture into a preheated pan on medium heat with a small amount of peanut oil ...

If making stock, rinse, shell and devein shrimp, make stock from heads and shells simmered in 1 qt. water for 30 minutes up to 4 hours. Add water as needed to yield at least 2-1/2 cups stock for ...

Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits. The name of this dish can be misleading if you’ve never had it before. Most ...

Inspired by Tatiana’s in NYC this creamy smoky creole sauce with grilled shrimp served on buttery rolls and remoulade turns ...

Jazz up your weekly meal rotation with a little New Orleans heat. Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include ...

Channel the flavors of Puerto Rican cooking with this delicious recipe for camarones a la criolla. This video shows you how to make shrimp in creole sauce by simmering shrimp in a rich tomato sauce ...

Give this classic New Orleans dish a try. ¾ pound medium shrimp, shelled and deveined Heat oil in nonstick skillet over medium-high heat. Add onion, green pepper, garlic. Saute for 3 minutes. Add ...

I learned this recipe when I briefly lived in New Orleans as a young woman. It was served in a casual restaurant, where I was told that the bayou and marsh shrimp had shells so fragile they could be ...

In a skillet on medium-high heat, add butter. Once the butter has melted, add onions, bell pepper, and celery. Cook until soft. Add garlic, oregano, smoked paprika, bay leaves, salt, pepper, and ...

If there ever was a po’ boy rich enough for our girl Gwen Stefani, this is the one. Not too fancy, but with a sizable amount of midriff-bearing sass. “We had this po’ boy on the Miami Spice Menu last ...

Add Yahoo as a preferred source to see more of our stories on Google. Contrary to popular belief, not all Creole food is spicy. It is, however, very well-seasoned with big and bold flavors, starting ...

Old Bay seasoning makes this irresistible.