Mardi Gras Recipes from Chef Donald Link

A spicy dish that doesn’t mask the fresh flavor of the shrimp.

In Louisiana, different sizes of shrimp are typically used for specific dishes. Small shrimp usually end up in gumbos, stews, or étouffées; medium shrimp are for spicy boils, po’ boys, and frying (but let’s face it, all sizes are good fried).... Read More

Recipes for Mardi Gras

Recipes for Mardi Gras