This dark-roux gumbo recipe originates in Cajun country.
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
This recipe was given to us by the writer Lonnée Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
The best part of this dish is the sauce and bread; the shrimp come second.
A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, worcestershire sauce, and garlic.
The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Supermarket mixes may be convenient, but for an authentic Acadian crab boil, make it from scratch.
This classic Acadian dish is smothered with flavor.
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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