You don’t have to visit the Big Easy to enjoy its legendary Cajun and Creole flavors. Plan your Mardi Gras party with these classic recipes for appetizers, drinks, main dishes, and desserts.
A symbol of Creole cooking, gumbo is a staple in homes and restaurants across Louisiana. Andouille sausage and filé powder
make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Crab-and-Shrimp Étouffée is Cajun comfort food at its best. The thick, spicy mixture of crawfish, shrimp, or crab (or a combination
of these) with onions and peppers is cooked in a light gravy and then served with rice.
Serve flavorful Okra Creole as a side or over rice for an easy entrée. This recipe uses frozen okra as a budget and time saver.
Originating in New Orleans, the Muffuletta is a staple for Mardi Gras celebrations. It is made with an Olive Spread of herbs
and vegetables that is slathered on ham, salami, and provolone cheese.
Cajun seasoning and fish fry mix make an easy, flavorful breading for fried shrimp. Dip in tartar or cocktail sauce. Mix a
package of shredded coleslaw with a simple dressing an easy side.
Chop the ingredients ahead, and make the rice the day before to have Creole Fried Rice on the table in nothing flat. It’s
also a great use for leftover rice―just be sure you have 3 cups on hand.
Full of spicy Louisiana flair, this dish is perfect for a Mardi Gras celebration.
You'll never make Red Beans and Rice from a box again after you try this easy slow-cooker recipe.
Smoked sausage, ham, and red pepper add bold flavor in this classic recipe for Creole Jambalaya.
This spicy sauce will go perfectly with po'boys, fried shrimp and oysters, and crab cakes. Go easy on the red pepper if you
want a less-spicy version.
With only 8 ingredients Cajun Corn Maque Choux makes a quick and zesty accompaniment to your Mardi Gras menu.
Serve not-too-spicy Cajun-Baked Catfish with your favorite hush puppies and coleslaw.
A New Orleans classic gets a Lowcountry makeover in Creole Shrimp and Grits.
Frozen cooked crawfish tails may be substituted for fresh crawfish in this Cajun dish, similar to gumbo.
Assembled in just 15 minutes and made with purchased Italian olive salad, Easy Mini Muffulettas is a breeze to prepare.
We tested John's Creole Red Beans with a spicy pork sausage. Substitute your favorite turkey or chicken sausage to lighten
this hearty recipe and still get that full-bodied flavor.
We offer make-ahead and freezing instructions on this luscious Cajun Shrimp Casserole. Serve with spring mix lettuce drizzled
with red wine vinaigrette.
There are so many variations of this one-pot soup. Start with a classic roux of oil or flour and butter. Then add the "trinity"–green
bell pepper, celery, and onion–before stirring in the meat and other vegetables and spices. Serve with rice, or over potato
salad for authentic southern Louisiana presentation.
No Southern seafood meal is complete without hush puppies. We combine shrimp and okra in our hush puppies for a delightful
contrast of taste and texture.
A smaller version of the classic, our Dressed Mini Oyster Po'boys are served with a slaw and Creole dressing.
Serve these classic crab cakes atop a mixed baby greens salad with a lemon rémoulade sauce.
Sautéed bell peppers, mushrooms, and green onion mix with Cajun-seasoned chicken and a simple white sauce for a skillet meal
that is sure to please at your dinner table.
Spicy, buttery, and decidedly hands-on, this dish is a New Orleans classic. Crusty French bread―and plenty of napkins―are
traditional accompaniments to New Orleans Barbecue Shrimp.
Similar to coffee cake, this ring-shaped confection is as rich in tradition and history as it is in color and taste.
If you've never been to New Orleans, you can still get a taste of its cuisine with our recipe for New Orleans Beignets, the
official state doughnut of Louisiana.
Bananas Foster was invented in a New Orleans restaurant and is still a favorite dessert today. This quick dish combines sweet,
warm bananas and ice cream.
Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.