Similar Recipes
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!
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Grilled Blackened-Fish Sandwiches
This Florida-inspired sandwich is the definition of simple perfection: fillets of white-fleshed fish, coated in a paprika-based spice rub and grilled until dark and juicy, stuffed into soft and tender bread with classic condiments.
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Crispy Curry Catfish Sandwich with Chili-Lime Slaw
A Thai-inspired po boy sandwich with crisp catfish fillets nestled atop a cabbage slaw dressed in fish sauce, lime juice, and sambal.
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Grilled Cajun Chicken Wings
Cajun-inspired seasoning gives these wings an earthy and spicy coating, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo.
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Blackened Salmon with Crunchy Coconut Couscous
Hot New Orleans blackened salmon meets cool Miami coconut couscous with mint, parsley, green onions, and pumpkin seeds. The perfect original one-pot dinner for two in fifteen minutes.
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Grilled Shrimp With New Orleans-Style Barbecue Sauce From 'The Big-Flavor Grill'
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
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Cedar-Planked Whitefish With Chimichurri
Cedar-planked whitefish with chimichurri relish is smoky, briny, and backyard party-ready.
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!
Blackened Fish Tacos {Hapa Nom Nom Guest post}
Blackened Fish Tacos made with a blend of Cajun spices makes these tacos that are absolutely loaded with flavour. A very special guest post from one of my all time favourite blogs, the uber-talented Kathleen from
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Planked Whitefish With Cilantro-Lime Butter
Once the fish was opaque and started to flake, after about 20 minutes over an indirect, medium heat, I slathered on a tasty compound butter of cilantro, serrano chile, and lime.
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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.
Serve With
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!
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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...
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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Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
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!
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.
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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.
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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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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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.