BATON ROUGE, La. (WAFB) - Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to ...

BATON ROUGE, La. (WAFB) - This thick, hearty soup is loaded with potatoes and shrimp, and the addition of cream and cheese gives it the creamy texture. It’s a great winter soup to serve with crusty ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CREAM OF TOMATO-DILL SOUP WITH SHRIMP Yield: 4 to 6 servings 3/4 pound medium (25 to 31 count) unshelled shrimp 2 cups ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

Peel shrimp; devein, if desired. Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; saute seven minutes or until tender. Add garlic, and saute 1 minute. Stir ...

In a large saucepan, melt the butter over medium heat. Then drop in the onion and celery and saute them until the onion becomes translucent (which should take about 2 to 4 minutes). Next, stir in the ...