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.
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.
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.
These meaty, aromatic chicken pies are some of the best we've ever had.