BATON ROUGE, La. (WAFB) - The term “au gratin” often refers to a dish that is basted with butter, topped with cheese and browned. This dish, however, pairs the smoky flavor of andouille with the ...

BATON ROUGE, La. (WAFB) - Cast iron skillets and Dutch ovens are the perfect cooking utensils for old-time étouffées or “smothering” of food. They retain heat extremely well and can also double as the ...

Imagine yourself in Paris, hungry, sans reservations, but with a serious hankering for veal blanquette. If such a happy fate befalls you -- and you can’t rustle up a Left Bank native for a bistro ...

This gratin is a hearty meal on its own, or it can be transformed into a side dish by omitting the sausage. Instructions: Heat the oven to 350 degrees. Melt the butter in a 10-inch cast-iron skillet ...

Preheat large sauté pan on medium 2–3 minutes. Place butter in pan, then add sausage; cook 3–4 minutes, turning occasionally, or until browned. Remove from pan. Add onions to same pan; cook 12–15 ...