Main Course (12)
Side Dish (6)
Soups & Stews (5)
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Try these tasty goodies for a variation on standard fried potatoes.
This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana's Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
A South Louisiana invention, an authentic Acadian étouffée is a meal in itself.
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
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.