Similar Recipes
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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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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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Slow-Cooker Leftover Turkey and Andouille Gumbo
Slow cooker turkey and andouille gumbo starts with sautéed veggies and a simple roux that's cooked until toasty on the stove. After broth is added it's transferred for a long simmer, one where Worcestershire sauce provides umami and depth and Louisiana-style hot sauce offers heat and tang. Meanwhile, background notes come from bay leaves and thyme, and its signature flavor arrives courtesy of smoked sausage, Cajun seasoning, and cayenne.
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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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Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp
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.
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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Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)
This yassa recipe starts with a meat, frequently chicken, that's marinated with onions and citrus juice, which is then braised in a rich onion base until the alliums are melted and caramelized. Then, the Scotch bonnet pepper hits.
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Lentils with Andouille Sausage
A one-pot, 40 minute meal of quick-cooking lentils simmered with Andouille sausage.
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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.
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Spicy Chicken Noodle Soup With Lime and Ginger
The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces.
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
Serve With
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Cornbread Muffins
Moist and tender cornbread muffins made with canned creamed corn.
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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...
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!
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.
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.
Cornbread
To-die-for Cornbread! Crispy edges, sweet corn flavour and so moist you don't need butter to scoff it down (but who in their right mind would skip butter?!)
Po'Boy
Get your mouth around this delicious fried shrimp or prawn Po'Boy
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Fried Shiitake Po' Boys With New Orleans-Style Remoulade
We stuff this vegetarian twist on the iconic New Orleans sandwich with crispy, juicy, cornmeal-breaded shiitakes to substitute for the traditional fried seafood. A super-tangy remoulade sauce cuts through fat and inhibitions alike, getting you into the true, oops-one-too-many New Orleans spirit.
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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.