This dish is a heavenly mishmash between creamy, decadent risotto and jambalaya. The trinity, Creole seasoning, Conecuh sausage, and hot sauce all help amp up the flavor for a rich and filling meal.

Louisiana’s best seafood doesn’t always come from fancy restaurants with white tablecloths and expensive menus. Sometimes the ...

713 St. Louis St., (504) 581-4422; www.antoines.com Signature dishes include oysters Rockefeller topped with pureed greens and seasoned breadcrumbs. Alaska Antoine is baked Alaska — ice cream wrapped ...

DUNBAR'S CREOLE COOKING Loyola University, Broadway Activities Center, 501 Pine St., 861-5451 Fried chicken is complemented with sides like smothered greens, red beans, corn bread or potato salad.