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Cajun and Creole

From shrimp-and-crab gumbo to a crab and andouille sausage jambalaya, here are great Cajun and Creole recipes.
One dish served fresh every day.
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Slide 13 of 22
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recipes

Andouille, Crab and Oyster Gumbo

“Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting,” says Andrew Zimmern. “Cooks make gumbo with nutria, a giant, water-dwelling rodent. It’s a dish of need, not want. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required.”

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