Cajun & Creole
Cajun and Creole cuisines are two distinct culinary traditions that originated in Louisiana, particularly in and around New Orleans. While they share some similarities due to their overlapping histories and ingredients, they are also quite different in their influences, dishes, and preparation methods.
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Not-So-Dirty Rice
For those who do not care for gizzards or livers, but do like dirty rice, Not-So-Dirty Rice is a perfect recipe.
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Cajun Shrimp and Corn Chowder
Cajun shrimp and corn chowder is a flavorful and hearty soup that combines shrimp, sweet corn, and a variety of seasonings typical of Cajun cuisine.
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Creole Barbecued Shrimp
Creole barbecued shrimp features large shrimp marinated and cooked in a savory, sauce-heavy marinade.
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Oyster Po’ Boys
Oyster Po' Boys are delicious, although I will say that, for some reason, they always seem to taste better when you're in New Orleans.
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Boudin
Boudin is one of the most famous and beloved Cajun and Creole recipes. This excellent version has no liver (which is why I love it). This is a great sausage to make and it freezes well. Many people cut the casing off the boudin before eating it. This dish is a good one to learn because, once you have…
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Forgotten Jambalaya
Jambalaya is a Louisiana Creole and Cajun dish of West African, French and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
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Shrimp Creole
Shrimp Creole is a flavorful dish originating from Louisiana, traditionally made with shrimp simmered in a rich tomato-based sauce that includes ingredients like bell peppers, onions, celery, bell pepper, garlic, and a blend of spices such as bay leaves, chili powder and Tabasco Sauce.
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Andouille Po’ Boy
A delicious Andouille Po' Boy sandwich using your favorite Louisiana sausage, andouille.
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Dressed Shrimp Po’ Boys
Dressing the shrimp involves battering them, then deep-frying. If you love shrimp, and you like a crunchy Po’ Boy, these Dressed Shrimp Po’ Boys are guaranteed to please.
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Grillades and Garlic Cheese Grits
Grillades and Garlic Cheese Grits is a Louisiana brunch tradition. If you have not tried them, you are in for a treat. The Garlic Cheese Grits are fabulous with grillades, but can also be served as a side dish for any meat, poultry or seafood for breakfast or dinner.
