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Cajun/Creole - Page 2 of 6

  • Recipe

    Sunday Night Fried Chicken

    New Orleans chef Donald Link's undestandably popular fried chicken is made just like his granny used to make in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite…

  • Recipe

    Cajun Chicken Panini with Spicy Dipping Sauce

    Spicy, tender chicken, onion, and cheese make a delicious panini, but what elevates this dish is the cool, creamy jalapeño-and-cilantro sauce served with it. It’s so good that you’ll wonder…

  • Recipe

    New Orleans–Style BBQ Shrimp

    Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…

  • Recipe

    Southern Roast Turkey and Gravy

    Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm…

  • How-To

    How to Make Creole Shrimp Jambalaya

    New Orleans native and cookbook author Poppy Tooker demonstrates step-by-step how to make her Creole-Style Shrimp Jambalaya

  • Recipe

    Banana-Rum Crêpes with Brown Sugar Whipped Cream

  • Recipe

    Creole-Style Shrimp Jambalaya

    A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich…

  • Recipe

    Cajun-Style Chicken and Sausage Jambalaya

    This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult…

  • Recipe

    New Orleans-Style Anasazi Beans and Rice

    In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked…

  • Recipe

    Smoky Pork Chili with Black-Eyed Peas

    The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in…