Creole Seafood Jambalaya
"My family has been making a version of this dish for generations."--chef John Besh
Cajun Shrimp Linguine
Classic Cajun flavors--the smoky, spicy seasoning; sweet shrimp; and onion, green bell pepper, and celery trinity--give this pasta toss a New Orleans vibe. A jolt of ground red pepper spices things up nicely, while creamy half-and-half smooths out the edges.
Creole Shrimp and Okra
Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.
Sausage, Shrimp & Quinoa Skillet
We swapped rice for protein- and fiber-rich quinoa in this faux dirty rice, but any cooked whole grain would work well; give bulgur or farro a try to change things up.
Andouille Sausage Jambalaya with Shrimp
Traditionally, rice is cooked in the jambalaya liquid, but for this flavorful slow-cooker version, it's best to stir in the cooked rice at the end.
Turkey and Andouille Sausage Gumbo
This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé powder, a thickener made from the sassafras plant; look for it on the spice aisle. For the best results, stir in the filé powder off the heat.
Shrimp-and-Andouille Gumbo Dip
Bring a taste of New Orleans to the table with this fabulous seafood gumbo dip.
Creole Chicken and Vegetables
This speedy one-dish meal is a great way to bring the flavors of New Orleans to your table without spending all day in the kitchen. The use of frozen veggies, quick-cooking rice, and a few on-hand spices are the secrets to speed. Watch the video for more prep tips.
Cajun-Seasoned Pan-Fried Pork Chops
Cajun seasoning adds a bit of zip to the breading of this Southern specialty.
New Orleans Red Beans and Rice with Pickled Peppers
In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
Best Ever Seafood Gumbo
The genius of this menu is that most of the work can be done ahead of time
This make-ahead sandwich is a lighter take on an old New Orleans favorite. Use a fork to scrape the bread and hollow the loaves.
Chicken and Sausage Jambalaya
Jambalaya leftovers are always good--store in an airtight container in refrigerator up to 2 days.
This hearty chicken-and-ham main dish is packed with tomato, onion, carrot, and green peas and flavored with garlic, and a splash of hot sauce. Serve over rice for a one-dish meal.
Steel-Cut Oats Jambalaya
The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn't dare change the heart of the recipe--the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results.
Oyster-and-Shrimp Po' Boys
Oyster-and-Shrimp Po’ Boys are classic New Orleans sandwiches that come on a French loaf, often with shredded lettuce, tomato, and remoulade or Creole mayonnaise.
Cajun Oven-Fried Chicken
Ditch the bucket of cold, greasy chicken and load up on these extra–crispy chicken breasts, drumsticks, and thighs. If you want a spicier kick, add a few drops of hot sauce to the buttermilk coating. If you prefer chicken fingers, you can use this same coating mixture on boneless chicken tenders.
Chicken Cakes with Creole Sauce
Pan-Fried Shrimp with Creole Mayonnaise
Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment for this 15-minute dinner.
Creole Shrimp and Rice
Creole Shrimp and Rice is table-ready in just 40 minutes. Creole seasoning adds a kick of spice to this quick and healthy meal.
Athena Kolbe, 38, Detroit
"It has been 10 years since I devised this dish, and it's still one of my family's favorites."
Creole Shrimp and Sweet Potato Grits
Crab-Stuffed Catfish Fillets with Cajun Rémoulade
Chef Rusty Hamlin feeds the Zac Brown Band members and their fans at big, casual "Eat and Greet" suppers when the band is touring. Here's one of Rusty's favorite dishes, which he serves with Cajun Rémoulade and grits.
Cajun Chicken Stew
Jennifer Nelson, 31, Crosby, Texas
"This warm and soothing slow-cooked dish is so nice to come home to after a long day."