The Flavors of Home

At Winn-Dixie, we celebrate the wonderful flavors of Louisiana. Crawfish Bisque, Catfish Cubion, Smothered Okra and so much more. Having been a part of the Gulf Coast community here since way back in 1956, we’re at home in places like Slidell, Hammond, Lafayette and others. Actually, we feel like we’re NOT just a grocery store. We’re Earlis Fayette in Bridge City, Tequlia Gasper in Metairie, Paul Bourgeois in La Place, and thousands more of your friends and neighbors from Baton Rouge to Bogalusa and many, many hometowns in between. We are volunteer firefighters and PTA members. We coach Little League baseball and show up at the church potluck supper with a dish of something delicious. We’re pleased to share some of our favorite recipes with you. Come back often and see what we come up with next...

Elizabeth Bourque’s Vegetarian Gumbo

​Elizabeth is Inventory Control Manager at the Winn-Dixie Store in La Place, Louisiana


  • 1 1/2 lbs fresh collard greens, chopped
  • 3/4 cup olive oil
  • 1/4 cup flour
  • 2 large onions, diced
  • 1 large green bell pepper, diced
  • 4 ribs celery, chopped
  • 2 12-oz. cans diced tomatoes
  • 1 tsp Tabasco® sauce
  • 3/4 tsp filé powder
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh parsley, chopped
  • 3 cloves garlic, pressed and minced
  • 5 cups vegetable stock
  • 4 bay leaves
  • 1 1/2 cups fresh okra, chopped
  • 1 12-oz. can red beans
  • salt and pepper

Directions: Boil greens in in a quart of water in a large stock pot for 15-20 minutes. Drain and set aside, but reserve the resulting pot liquor (stock). In a separate pot, heat olive oil and sift in flour, stirring continuously over low heat for 10 to 15 minutes. Once the resulting roux turns dark brown, remove from heat and set aside. In a large stock pot, sauté onions, green pepper and celery in olive oil until soft. Lower heat and add tomatoes, okra, hot sauce, filé powder, parsley, garlic and cayenne pepper and cook for 10 minutes. Add roux, vegetable stock, bay leaves, red beans and the collard pot liquor and thoroughly combine. Cover and simmer for 15 minutes. Add cooked collards, salt and pepper to taste and cook for 5 more minutes. Serve over cooked white rice.

Serves 6-8

Jamal Morris’ Crawfish Fettuccine

Jamal is a Team Member at the Winn-Dixie store in La Place, Louisiana


  • 2 lbs. cooked crawfish tails
  • 1lb. fettuccine pasta
  • 1 stick butter
  • 1 12-oz. can cream of mushroom soup
  • 1 12-oz. can cream of shrimp soup
  • 1 large green bell pepper, minced
  • 1 large onion, minced
  • 2 16-oz. pkg. shredded American cheese
  • 1/2 cup milk
  • 1/4 tsp. Winn-Dixie Cajun seasoning
  • 1/4 tsp. cayenne pepper
  • black pepper
  • salt

Directions: In a large saucepan heat milk over medium heat, being careful not to boil. Melt 1/2 stick of butter into milk, add cheese and stir until thoroughly melted. Add both cans of soup, cover and simmer 15 minutes. Melt remaining butter in another saucepan. Add bell pepper, onions, Cajun seasoning and cayenne pepper. Cook uncovered until onions are clear. Add crawfish, cover and cook on medium heat 5-10 minutes. Fold contents of both saucepans together, add salt and pepper to taste and serve over cooked fettuccine or other pasta.

Serves 6-8

Earlis Fayette’s Catfish Cubion (Courtbullion)

Earlis is Market Manager at the Winn-Dixie store on Highway 90 in Avondale, Louisiana.


  • 1 lb. fresh catfish fillets, cut into 1 inch squares
  • 2 Tbsp. olive oil
  • 1 16-oz. pkg. Louisiana Choice Creole Seasoning Mix*
  • 1 green bell pepper, cut into 1 inch squares
  • 2 32-oz. jars 6-cheese Ragu pasta sauce
  • 1 lb spaghetti, angel hair pasta or rice
  • 2 Tbsp. Tony Chachere’s or Winn-Dixie Cajun seasoning
  • Shredded Parmesean cheese for topping

Directions: In a large frypan, sauté catfish in olive oil until slightly browned on the outside and flaky inside. Drain and set aside. Add seasoning mix and bell pepper into pan and sauté until tender. In a large pot, heat pasta sauce and add Cajun seasoning and sautéed pepper and seasoning mix. Gently fold in catfish, being careful not to break up pieces. Cover and simmer over low heat 20-30 minutes. Serve over cooked pasta or rice, topped with Parmesean cheese.

*Available in our Louisiana stores only. Finely chopped onion and green pepper may be substituted.

Serves 4-6

Tequila Gasper’s Smothered Okra

Tequila is Assistant Deli Manager at the Winn-Dixie store on Veteran’s Memorial Boulevard in Metairie, Louisiana


  • 2 lbs. fresh okra, chopped, or 1 32-oz. pkg. frozen okra
  • 2 Tbsp olive oil
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 4 bay leaves
  • 1/4 cup dark roux
  • 1 lb smoked sausage, cut into 1/2 slices
  • 2 cups chicken, diced
  • 2 lbs shrimp, peeled and de-veined
  • 2 cups smoked ham, diced
  • 4 cups seafood stock
  • 2 cans diced tomatoes
  • Salt, black and red pepper

Directions: Place okra on a sheet pan (coat pan with olive oil) in 425º oven, uncovered, until slightly browned. On the stove, heat roux in an 8-10 inch skillet. Add peppers, onions and garlic and sauté until tender. Add chicken and sauté until thoroughly cooked. Transfer to a large stock pot and add tomatoes, ham, bay leaves, okra and seafood stock. Add salt and seasonings to taste, cover and simmer 30-45 minutes. Add shrimp and remove from heat. Allow shrimp to cook in hot mixture 10-15 minutes (do not boil). Serve over cooked white rice.

Serves 6-8

Paul Bourgeois’ Crawfish Bisque

​Paul is Store Director at the Winn-Dixie store in La Place, Louisiana


Stuffed crawfish heads:

  • 2 lbs. crawfish tails (70 whole crawfish), finely chopped
  • 1 large onion, minced
  • 4 ribs celery, minced
  • 4 Tbsp. shallot greens, minced
  • 4  Tbsp. fresh parsley, minced
  • 1 cup bread crumbs
  • 3 eggs
  • Salt, black pepper, red pepper
  • 70 medium crawfish heads, well cleaned
  • 1 cup oil (for frying)
  • 1 cup all-purpose flour


  • 1 cup all-purpose flour
  • 1 cup oil
  • 1 large onion, finely chopped


In a large bowl, mix together tail meat, onion, celery, shallot greens, parsley and eggs (A food processor may be used if desired). Add salt and seasonings. When thoroughly combined, add bread crumbs to form a dressing-like consistency.  Pack a generous portion of mixture into each crawfish head shell. Pass the stuffed heads in flour and fry in oil in a large frypan until browned. Drain heads onto paper towels and set aside.

For the roux, heat oil in the bottom of a large heavy-bottomed pot over low heat. Gradually sprinkle in flour and continuously stir as the flour absorbs the oil. Add chopped onion and continue to stir until roux browns to about the shade of peanut butter. Add the fried stuffed crawfish heads and enough water to fill pot about 3/4 inch above the heads. Cover and cook on low heat for approx. 1 3/4 hours. Add shallot greens and parsley and cook for another 15 minutes. You can also add a pound of loose tails to gravy while cooking. Serve over rice with potato salad on the side.

Serves 4-6