2 Tbsp Dry Ranch dressing mix
1 Tbsp Lawry’s Seasoned Salt
1 Tbsp Onion Powder
2 tsp Paprika
2 tsp Celery Salt
1 tsp Black Pepper, freshly ground
1 tsp Salt
1 tsp Garlic Powder
Combine all ingredients and mix thoroughly.
One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.
Read more
From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)
Read more
If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.
Read more