Browse Recipes

This recipe for boudin (boo-dahn) is made with pork, rice, and seasonings. Boudin is a wonderfully scrumptious dish that's normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat if desired.

This Buffalo shrimp is the best. You can adjust the intensity of the hot sauce to your liking — we like it hot! Serve with lemon wedges and blue cheese dressing.

This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.

The mint julep cocktail is made with bourbon and sweetened with simple syrup. I like to use a minty homemade simple syrup which you can make ahead with this recipe and store in the refrigerator. This refreshing cocktail deserves to be served in frozen silver goblets or the most elegant glasses you have — perfect for Kentucky Derby viewing!

This chayote recipe is a simple, elegant, and easy side dish made from an inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.

Spruced-up Zatarain's jambalaya.

These rosemary-ranch chicken kabobs are so delicious, tender, and juicy, they practically melt in your mouth. Even the pickiest eater will be begging for the last piece.

This is a simple Cajun seasoning replacement that you can make at home using basic kitchen spices. Store seasoning in an airtight container or jar in a cool, dry place.

These Cajun-style grilled chicken breasts can be served hot or cold as an entrée, on a Caesar salad, or in a sandwich.

In this delicious shrimp Creole recipe, tomatoes and shrimp are cooked up with garlic and onions. This Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Serve over rice.

This blackened tuna recipe is very simple but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

This Cajun jambalaya recipe is made in the traditional way but with a little less heat. I have always loved Cajun food but my wife doesn't like spicy food. Everyone loved this recipe and I hope you will too.

A classic Southern recipe for collard greens with smoked turkey for fantastic flavor. Spice things up with a dash of red chile flakes.

Red snapper fillets are coated with a dry spice mixture flavored with herbs, then cooked at high heat until blackened. Spicy and delicious!

Use pickle brine next time you feel like cooking chicken. There aren't a lot of great uses for leftover pickle juice. I recently heard that some people like to drink this stuff after jogging, which I found shocking since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. But this dish does have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

This is a blackened catfish recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His friendly family welcomed me in many years ago, and we have swapped many Cajun and Creole recipes through the years.

This slow cooker jambalaya came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

This is an easy red beans and rice recipe that is a delicious take on a Louisiana classic. It can be prepared and cooked in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

While shrimp jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion.

Étouffée is a delicious shellfish stew that's a New Orleans classic. I use a homemade spice blend in this recipe and demonstrate that it is possible to get good results using frozen shrimp, which is sometimes the only option.

This blackened seasoning recipe uses just eight ingredients to make a homemade, salt-free Cajun seasoning mix.

This chicken and sausage gumbo is made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

This crawfish boil is quite a feast! Invite the family and dig into this messy, delicious meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Beignets are deep-fried, soft, donut-like square pastries that are served warm with powdered sugar. This is a traditional New Orleans-style beignet recipe that's easy to make and can't be beat! Grab a café au lait and you're set!

This hot water cornbread is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried rather than baked. Serve the cakes warm with maple syrup or honey.

This creamy Cajun chicken pasta with bell peppers and mushrooms is easy to make, full of spicy flavor, and ready to eat in 30 minutes. Perfect for busy weeknights!

This roasted okra recipe is so simple and easy. Stewed okra is great, but we like to roast ours from time to time for a little variety. Okra tends to be less gummy or slimy when roasted. A good Southern gardener needs okra recipes. In season, I find myself bringing in okra by the armload nearly every other day. Chopped tomato makes a great addition when we have some handy.

This is an awesome deep-fried turkey recipe made with Creole seasoning. The meat is crispy on the outside and super juicy on the inside — even the white meat! We use a 26-quart aluminum pot with a drain basket.

Bananas foster is made by cooking sliced bananas and walnuts in a buttery rum sauce and serving it over vanilla ice cream. A Father's Day favorite we all love!

This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. Use this spice mix to make great oven Cajun hashbrowns!

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with hot sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that's easy to make in one pot.

I am going to give you my Creole gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a "pinch" of this and "just enough of that" and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice.

Crawfish étouffée is a Cajun classic. Here in Louisiana, there's nothing better to make during crawfish season. You can substitute shrimp when crawfish are out of season. It's even better when served with hot garlic French bread! Start cooking the rice first since this is a quick dish.

King cake is a New Orleans tradition that involves a pastry, a tiny plastic baby, and a party! The cake is baked with a tiny plastic baby hidden inside; whoever gets the slice with the baby in it has to host the next party. Make sure to buy a new tiny plastic baby so you can get the full effect from this cake! Sprinkle with purple, green, and gold sugar, or decorate with whole pecans and candied cherries.