Similar Recipes
Jambalaya
Jambalaya - one of THE most epic rice dishes in the world! This is an easy Jambalaya recipe filled with big New Orleans flavours. Everyone wolfs this down!
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Grilled Chicken and Sausage Jambalaya
Jambalaya may seems like an odd dish to make on the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add great flavor.
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Cajun Gumbo With Chicken and Andouille Sausage
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
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New Orleans–Style Red Beans and Rice
New Orleans red beans and rice is delicious and simple. All you need: the holy trinity, pantry spices, ham hock, smoked sausage, and dried red beans.
Spicy Chicken Gumbo with Andouille Sausage
This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients
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Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
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Cajun Shrimp
Dry-brined in a mixture of salt and baking soda then tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.
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Nigerian Jollof Rice
Seasoned with Caribbean-style curry powder, dried thyme, bay leaf, ginger, and garlic, jollof rice is enjoyed as a main dish. It is often paired with beef, chicken, goat, and fish, or eggs.
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Creole Sauce
The Creole "holy trinity"—onions, celery, and green bell peppers—forms the base of this fresh-flavored tomato sauce that finishes with a slight hit of heat.
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Quicker Chicken and Okra Gumbo
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
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Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot.
Serve With
Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
Spicy Chicken Gumbo with Andouille Sausage
This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients
Cajun Gumbo With Chicken and Andouille Sausage
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Grilled Cajun Shrimp and Grits
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
Quicker Chicken and Okra Gumbo
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
New Orleans–Style Red Beans and Rice
New Orleans red beans and rice is delicious and simple. All you need: the holy trinity, pantry spices, ham hock, smoked sausage, and dried red beans.
Cajun Blackened Fish
A classic cooking technique from the South, a mix of spices to create a sensational rub that turns black (but not burnt!) when cooked in a hot skillet!
Grits inspired by My Cousin Vinny — Binging With Babish
This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your
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Clemenceau'd Shrimp from 'Treme'
Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce.
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Blackened Catfish With Creole Sauce
A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish.