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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.
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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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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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Louisiana Ring Cake
This old-fashioned cake is moist with a delicate orange flavor and a crunchy outer crust. It's a classic Southern treat.
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Cajun Grilled Cheese
Looking to take your grilled cheese to the next level. A crispy golden brown grilled cheese is perfect with the addition of some cajun spices.
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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, bread pudding soufflé with whiskey sauce.
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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 & Eatery in Arlington, Virginia. Here is his recipe for a simple king cake, which only requires a few ingredients.
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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 Restaurant Group and is helmed by chef Chris Montero. Here is Montero's spin on the classic New Orleans muffuletta.
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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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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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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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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 and served over rice for shrimp Creole.
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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.
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Cured's BBQ Shrimp
This is chef Steve McHugh's recipe for classic New Orleans-style BBQ shrimp, which coats the shrimp in a rich and buttery sauce.
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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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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 is porky, smoky, rich and undeniably satisfying.
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