Creole

By Carolyn Menyes

Every Louisiana-Inspired Mardi Gras Recipe You Could Ever Need

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By Lisa Guest

Creole-Style Jambalaya

Make jambalaya the centerpiece of your Mardi Gras feast this year. Tomatoes distinguish this Creole version from the brown Cajun-style jambalaya.

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By Paul Fehribach

Green Gumbo

Green gumbo, a hearty stew of okra and greens, is said to have restorative powers. It has roots in West African cuisine and in Creole cooking it's been given the French name "gumbo z'herbes."

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By Claire Perez - South Florida Sun Sentinel

Chicken And Smoked Sausage Gumbo

This classic gumbo features a spicy broth with chicken, sausage and okra. Cook the roux longer for a darker color and deeper flavor.

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By The Daily Meal Contributors

Gumbo, a stew native to Louisiana, consists of the holy trinity of bell peppers, onions and celery, as well as a variety of different meats or seafood. But this recipe allows you to remove the seafood from the equation.

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By Todd Pulsinelli

New Orleans Shrimp Boil

This recipe is courtesy of chef Todd Pulsinelli, who spent time at the helm of New Orleans fine dining gem August before taking over The Parlor at New Orleans' Hotel Chloe. Inn-in, he's been cooking in New Orleans for more than 15 years.

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By Justin Devillier

Duck And Andouille Gumbo

Gumbo is the quintessential Louisiana dish; it’s practically a religion here. Everyone makes it a little differently, but everyone makes it — and has very strong opinions on the right way to do it.

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By Isaac Toups

Fried Shrimp And Oyster Po'boy

This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.

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By Stanley Broussard

Chef Stanley's Authentic New Orleans Gumbo

Stanley Broussard is the executive chef at Roux on Orleans at the Bourbon Orleans Hotel. This is the gumbo that chef Broussard prepares every Wednesday, when he leads a weekly gumbo demonstration and tasting.

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