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Narrow Results You've Selected: Easy Summer Cajun/Creole Remove all Source Saveur (8) Main Ingredient Shellfish (6) Bread (2) Fruit (2) Vegetables (1) Course Main Course (4) Dessert (2) Appetizers (1) Condiments and Sauces (1) Sandwich (1) Show all... Soups & Stews (1) Occasion Thanksgiving (1) Technique Saute (3) Fry (1) Poach (1) Steam (1) Topic Recipe (8) 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 = "Cuisine:Cajun/Creole"; var omni_prop8 = "Difficulty:Easy,Season:Summer,Cuisine:Cajun/Creole"; var omni_pageName="saveur:"+omni_prop12; 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 04/11/2012 Oyster Stew Oyster stew is a rich and creamy restaurant classic and a popular Thanksgiving first course in New Orleans. Issue #115 10/09/2008 Satsuma Sauce This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes. Issue #115 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 10/10/2005 Oyster Po'boy This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Issue #81 02/15/2007 Bananas Foster It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion. Issue #58 01/17/2007 Crab Boil Supermarket mixes may be convenient, but for an authentic Acadian crab boil, make it from scratch. Issue #4