Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
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.
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 creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
These buckwheat crepes with pork pate are part pancake, part crepe, part flatbread, and totally delicious.
A Creole favorite, this dish is a hearty addition to any brunch.
This hearty dish of sausage and grits is stick to the ribs good.
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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