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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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. This dish often includes a creamy base, which is achieved through a mixture of broth and cream or milk, along with ingredients such as potatoes, onions, garlic, bell peppers, and celery. The distinctive flavors come…
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Creole Barbecued Shrimp
Creole barbecued shrimp is a flavorful and spicy dish that hails from Louisiana’s Creole cuisine. Creole barbecued shrimp features large shrimp marinated and cooked in a savory, sauce-heavy marinade. Below the recipe card is an easy oven version of this dish. Never overcook shrimp. An easy way thing to remember when cooking shrimp is to use the “C-O Method”.…
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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. Oyster Po’ Boys are a classic Louisiana sandwich that typically feature crispy fried oysters served on a soft French bread roll, often dressed with lettuce, tomatoes, pickles, and a flavorful sauce like tartar sauce, remoulade…
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Boudin
Boudin is one of the most famous and beloved Cajun recipes. This excellent version has no liver (which is why I love it). This is a great dish 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 mastered its…
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Forgotten Jambalaya
Let your slow cooker do all the work. The result is a flavorful Forgotten Jambalaya that will have guests believing that you slaved over a hot stove most of the day.
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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. Usually served over rice, this dish embodies the essence of Creole cuisine, combining seafood with…
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Andouille Po’ Boy
A delicious Andouille Po’ Boy sandwich using your favorite Louisiana sausage, andouille. Andouille is a type of smoked sausage that is often associated with Cajun and Creole cuisine, particularly in Louisiana. It is typically made from pork, although some variations may include other meats, and is seasoned with spices such as garlic, pepper, and various herbs. The sausage has…
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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.
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Shrimp and Sausage Gumbo with Rice
Shrimp and Sausage Gumbo with Rice is an authentic gumbo recipe. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. The red bell pepper adds a little more color to the dish. The dish includes ingredients such as shrimp, smoked sausage (like andouille), the “Holy Trinity” of…
