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.

New Orleans-Style Olive Salad

Olives, capers, red peppers, and herbs come together in this light and easy salad.

Cajun Burgers With Spicy Rémoulade

Create burgers that ooze with flavor by marrying your hand-ground beef chuck to smoky Cajun andouille sausage. Add the NOLA trinity of bell pepper, onion, and celery, top it all off with spicy rémoulade and blue cheese, and don't look back.

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.

Mayonnaise Recipe | Sauced

Mayonnaise is one of the most popular condiments out there. In reality, it's a cold emulsified sauce, and while it's easy to make in a blender, whisking by hand yields slightly different results: a mayo that's silkier, saucier, and more luxurious.

Extra Tangy Tartar Sauce

Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.

The Secret Ingredient (Dijon Mustard): Moules Dijonnaise

A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth.

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.

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.

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.