As the bard once noted in song, “Turn out the lights, the party’s over.” That’s right, the long Mardi Gras season is now officially at an end and the solemn Lenten period is underway. I, for one, am ...

Preheat the oven to 350 degrees F. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of ...

Saute onion, bell pepper, and garlic in butter until translucent. Deglaze with wine and cook for approximately 5 min to allow alcohol to cook off. Add cream and seasonings and cook for another 2 min.

BATON ROUGE, La. (WAFB) - This dish was inspired by Chef Nathaniel Burton’s famous Stuffed Flounder. Master Chef Nathaniel Burton, the co-author of Creole Feast, was born in McComb, Miss. in 1914.

Monday is Crab Stuffed Flounder Day. I enjoy finding these random Food Holidays and planning a meal around them. Who knew Crab Stuffed Flounder Day was to be celebrated? After you enjoy this meal, you ...

LAKE CHARLES, LA (KPLC) - SOWELA chef Roy Angelle and his students share a recipe for Crab-Stuffed Flounder on 7News Sunrise. For more information about SOWELA's ...

As you know, growing up it was all meat and potatoes. Let's get a little a little more seafood into your families diet. 1. Start with a 2 oz piece of flounder ready for prep ...

PORTSMOUTH, Va. (WAVY) – It was a seafood feast in the kitchen today with Lloyd Moonga and Eric Powell from the Renaissance Hotel. Lloyd made Crab Stuffed Flounder with a Scallop starter.

1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. 2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, creole seasoning, crab boil ...