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RecipeLouisiana-Style Rice
Serve this Cajun-seasoned "dirty" rice with sautéed or grilled shrimp or chicken thighs.
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RecipeCajun-Seasoned Shrimp Skewers
Brushing some honey-lime butter onto the spiced shrimp just before serving adds richness and rounds out the spices.
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RecipeCajun Chicken Panini with Spicy Dipping Sauce
Spicy, tender chicken, onion, and cheese make a delicious panini, but what elevates this dish is the cool, creamy jalapeño-and-cilantro sauce served with it. It’s so good that you’ll wonder…
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RecipeStove-Top Jambalaya
What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.
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RecipeLemon-Herbsaint Poppers
These are great served at a cocktail party or a garden party, passed around on a platter with small demitasse spoons. They're bright yellow and taste of citrus with the…
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RecipeShrimp Rémoulade on Tender Greens
New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter…
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RecipeDoberge Cake
This towering “half-and-half” cake is worthy of a celebration, which makes it the go-to birthday cake in New Orleans. Layered with chocolate pudding and lemon custard on the inside, and…
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RecipeLouisiana-Style Hot Sauce
Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like…
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RecipeClassic Bananas Foster
Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then…
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RecipeSouthern Roast Turkey and Gravy
Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm…
