Main Course (16)
Soups & Stews (4)
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
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.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
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.
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
A Creole favorite, this dish is a hearty addition to any brunch.
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.
These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears.
This hearty dish of sausage and grits is stick to the ribs good.
Paul Prudhomme put this "Cajun" classic on the culinary map.
This densely sweet cake is a classic Acadian dessert.
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.