Cajun & Creole

This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompanimen...

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. ...

David Guas, who grew up in New Orleans, was amazed by the similarities between Creole and Cuban cooking, which were b...

In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.

Chef Way At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. ...

This thick and spicy gumbo is incredibly satisfying. It's rich with pieces of andouille sausage and chicken breast, a...

Chef Way At Besh Steak, John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, p...

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches...

Anthony Myint wants to change the image of tofu as only an Asian ingredient or a health food. Most stuffed tofu conta...

This sensational seafood-packed gumbo comes from TV personality and F&W contributor Andrew Zimmern. It’s terrific...

Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (o...

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermou...

Chef Way At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend f...

In 2006, chef Nathanial Zimet launched Que Crawl—a purple food truck. He usually parks it outside Tipitina's nightclu...

Chef Way The creamy sweet potato filling in this sweet-potato pie is actually fairly simple, but Donald Link opts to ...

Chef Way Chef Donald Link uses satsuma juice (from an Asian citrus fruit similar to a mandarin orange) to flavor the ...

Gerald Hirigoyen's airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just ...

This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oi...