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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.This recipe is adapted from a recipe by Lisa… -
Green Gumbo
Green gumbo, a hearty stew of okra and greens, has roots in West African cuisine. In Creole cooking it's been given the French name "gumbo z'herbes."This recipe is by Paul… -
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.This recipe is adapted from… -
Louisiana Ring Cake
This old-fashioned cake is incredibly moist with a delicate orange flavor and a crunchy outer crust. It's delicious whether you make it with or without pecans, and… -
Cajun Grilled Cheese
Seasoning isn't one-size fits all so when making a Cajun-inspired grilled cheese sandwhich you first need to get your spice blend down. Cajun seasoning requires… -
Bread Pudding Soufflé With Whiskey Sauce
Tory McPhail is the James Beard Award-winning chef at New Orleans' legendary Commander's Palace, and this is his recipe for the restaurant's most famous dessert,… -
Simple King Cake
Chef David Guas grew up in New Orleans, and today the James Beard Award finalist is at the helm of Bayou Bakery, Coffee Bar &… -
Muffuletta
Napoleon House is located in the heart of the French quarter and has a 200 year history. Today it's a part of the Ralph Brennan… -
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… -
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… -
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… -
Shrimp Creole
Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It's usually mixed with shrimp… -
Blackened Redfish With Maître d'Hôtel Butter
Blackening fish is an easy method of cooking them in a seasoned skillet to produce a dark-brown exterior and a wonderfully moist interior. Although the… -
Cured's BBQ Shrimp
Chef Steve McHugh may be a Wisconsin-born chef running an acclaimed San Antonio restaurant (Cured), but he's a New Orleans chef through-and-through. After graduating from… -
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,… -
New Orleans-Style Red Beans And Rice
Brian Landry is the chef/owner at New Orleans' Jack Rose and Nashville's Marsh House, and his traditional recipe for New Orleans-style red beans and rice… -
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