Quicker Chicken and Okra Gumbo

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...

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.

Creamy Cajun Shrimp Étouffée

A Louisiana classic, this easy Cajun shrimp étouffée features a velvety sauce with just a hint of spice. Serve it simply with white rice and you can almost picture yourself in The Big Easy.

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!

New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'

Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.

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

Southern Cornbread Dressing With Oysters and Sausage

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

Bananas Foster French Toast

Those mornings when only something sweet will satisfy, this play on a classic New Orleans dessert is the perfect decadent solution.

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

Cracklin' Cornbread From 'Heritage'

This famed cornbread from chef Sean Brock and his cookbook "Heritage" would be as at home with a country supper as it would be gracing the tables of one of his famed restaurants.