, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...

Chef Manny is whipping up a blackened redfish fillet served on bed of jasmine rice, fresh green beans, Cajun crawfish cream, garnished with fresh scallions. He’s also making a raspberry mojito with ...

I love this recipe because it shows off the best of Louisiana's wonderful seafood. This hearty soup is packed with fresh shrimp, redfish, oysters and crabmeat.

A reader from Thibodaux responded after a question was printed here about using raw egg to make artichoke balls. "I have been making artichoke balls for years by a very old recipe," C.N. writes. "We ...

MOBILE, Ala. (WALA) - Chad Kirtland with Rouses Markets is sharing a delicious fish recipe. Clean the filets and remove any pin bones with needle nose pliers. Leave the skin and scales on. Drizzle the ...