Saveur.com - Authentic Recipes, Food, Drinks and Travel

12 results
Narrow Results You've Selected: Cajun/Creole Easy Main Course Remove all Source Saveur (12) Main Ingredient Shellfish (6) Vegetables (5) Chicken (4) Tomato (3) Beef (1) Show all... Bread (1) Fish (1) Pork (1) Season Summer (4) Winter (3) Fall (1) Spring (1) Technique Saute (5) Stew (4) Fry (1) Grill/Barbecue (1) Poach (1) Show all... Slow Cook (1) Steam (1) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Cuisine:Cajun/Creole,Difficulty:Easy,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 03/21/2013 Mr. B's Gumbo Ya-Ya This dark-roux gumbo recipe originates in Cajun country. Issue #155 03/21/2013 Mr. B's Barbecued Shrimp Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe. Issue #155 02/05/2010 Creole-Style Fried Fish 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. Issue #127 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 03/01/2007 Barbecued Shrimp A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, worcestershire sauce, and garlic. Issue #100 03/01/2007 Shrimp Boil The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp. Issue #100 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 01/17/2007 Crab Boil Supermarket mixes may be convenient, but for an authentic Acadian crab boil, make it from scratch. Issue #4 01/17/2007 Crawfish Étouffée This classic Acadian dish is smothered with flavor. Issue #4 01/17/2007 Chicken Sauce Piquante Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite. Issue #4 01/17/2007 Chicken Gumbo The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo. Issue #4 02/03/2011 Chicken and Andouille Étouffée Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice. Does Not Apply