Cajun & Creole

Star Ingredient: Geisha Fancy Smoked Oysters There is nothing more satisfying than a traditional Southern oyster po&#...

This unusual bread-pudding soufflé, flavored with raisins and topped with a silky bourbon sauce, is as custardy ...

Plus: More Dessert Recipes and Tips

Based on a classic Southern recipe in Charleston Receipts, first published by the Junior League of Charleston in 1950...

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for.

This variation on the New Orleans classic, dirty rice, substitutes ground pork for chicken giblets and sausage. It's ...

According to Jan Birnbaum, the interesting thing about gumbo is that it is so personal. Ask any New Orleans native wh...

Frank Brigtsen, the chef and owner of Brigtsen's in New Orleans, makes his own version of the spicy Louisiana classic...

This fried rice, studded with sautéed chicken and smoky ham, is softer and moister than the Asian version. Any k...

Gumbo makes for a great potluck meal—especially when the host gets to keep the serving dish as a housewarming gift. T...

This Cajun rice dish is called dirty because the ground poultry livers turn the grains a brownish gray. Susan Spicer ...