(KLTV/KTRE) - Copeland's of New Orleans' Longview location is a popular spot to get many traditional Louisiana-favorite dishes! Chef Terrell Smith shares his simple, delicious recipe for Shrimp and ...

Pour the grits into a buttered 8-inch-by-8-inch baking dish and refrigerate to harden. Cut the grits into 4 triangles, or any other shape you wish. When ready to serve, heat through in an oven or ...

Add remaining 3/4 cup chicken stock and cook, stirring, until liquid thickens. 4. To serve, spoon shrimp and sauce over grits, and top with reserved crispy bacon. Serves 4. Recipe by Daniel Neman.

Add no salt; season with shrimp base for salt 1 gal dice onion ½ gal dice green bell pepper ½ gal dice celery ¼ cup chopped garlic ½ gallon ¼ cut andouille 1 quart slice green onion 1 cup ...

Slowly add grits to boiling chicken broth, stirring constantly. Reduce heat to low; simmer uncovered until the grits are tender and thick, about 30 minutes, stirring occasionally.

Chef Alfred Singleton of Dickie Brennan's Steakhouse wowed the New Orleans Jazz Fest audience with his version of a local favorite, shrimp and grits. Singleton held court on the Zatarain ...