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Cajun/Creole

  • Louisiana Style Rice
    Recipe

    Louisiana-Style Rice

    Serve this Cajun-seasoned "dirty" rice with sautéed or grilled shrimp or chicken thighs.

  • Cajun Shrimp Skewers
    Recipe

    Cajun-Seasoned Shrimp Skewers

    Brushing some honey-lime butter onto the spiced shrimp just before serving adds richness and rounds out the spices.

  • Trout a la Meuniere
    Recipe

    Trout a la Meunière

    In timeless New Orleans restaurants like Galatoire’s and Antoine’s, speckled sea trout from the Gulf Coast replaces the traditional sole in the classic French dish. You can sub fillets of…

  • bananas foster cream pie
    Recipe

    Bananas Foster Cream Pie

    The New Orleans dessert of bananas Foster inspired this riff on a classic banana cream pie. It features a layer of rum-spiked sautéed bananas under the traditional pudding filling, plus a…

  • Menu

    A Classic Mardi Gras Dinner

    Capture the flavors of New Orleans with shrimp rémoulade, gumbo, and authentic King Cake

  • Recipe

    Creole Bread Pudding

    This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.

  • Recipe

    Potato-Artichoke Gratin

    This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…

  • Recipe

    Fig-Glazed Pecan-Stuffed Pork Tenderloin

    Louisiana is known for its plump fresh figs, but since most people don’t have access to them during the holiday season, I’ve adapted this recipe to work with dried Mission…

  • Recipe

    Crab Bisque with Cauliflower and Brie

    Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…

  • Recipe

    Wedge Salad with Spicy Pecans and Blue Cheese

    This New Orleans take on a classic wedge salad brings together tender Bibb lettuce, crunchy pecans, salty cheese, and a vinaigrette made with two beloved Southern pantry staples, Steen’s cane…