Quick-Fix Cajun and Creole Favorites
Five fruits flavor this appetizer of Citrus-Marinated Shrimp With Louis Sauce.
For cleanup in a snap, serve Cajun Chicken Pasta right out of the pan. Add salad and dinner rolls to complete your menu.
- Recipe: Cajun Chicken Pasta
You'll never make Red Beans and Rice from a box again after you try this easy slow-cooker recipe.
- Recipe: New Orleans Red Beans And Rice
After preparing the roux, most of the time spent making gumbo is basically hands-free. You’ll just need to stir the pot occasionally to prevent sticking. This flavorful stew recipe is worth the effort.
- Recipe: Chicken-and-Sausage Gumbo
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.
- Recipe: New Orleans Barbecue Shrimp
Smoked sausage and Creole seasoning deliver long-simmered flavor to this hearty Louisiana favorite.
- Recipe: 1-2-3 Jambalaya
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.
- Recipe: Okra Creole
This recipes call for fresh crawfish because they’re readily available in Cajun country. Don’t fret if you can’t get your hands on the fresh seafood―frozen crawfish tails work very well.
- Recipe: Crawfish Étouffée
We offer make-ahead and freezing instructions on this luscious Cajun Shrimp Casserole. Serve with spring mix lettuce drizzled with red wine vinaigrette.
- Recipe: Cajun Shrimp Casserole
A combination of two favorites―fresh seafood and rice―tastes great in Crab-and-Shrimp Étouffée. You can serve it on fine china at formal gatherings or down-home style right from the pot on the stove.
- Recipe: Crab-and-Shrimp Étouffée
Our Muffuletta Calzones have all the tasty traits of the classic sandwich: crusty bread filled with layers of provolone, ham, salami, and the essential olive salad. For even more flavor, add 1 tsp. dried Italian seasoning and 1⁄2 tsp. dried crushed red pepper to the cheese blend.
- Recipe: Muffuletta Calzones
Make Chicken-Andouille Gumbo the day ahead to save time. Fresh andouille and crusty french bread are essential to this dish.
- Recipe: Chicken-Andouille Gumbo
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.
- Recipe: Creole Fried Rice
Serve not-too-spicy Cajun-Baked Catfish with your favorite hush puppies and coleslaw.
- Recipe: Cajun-Baked Catfish
With only 8 ingredients Cajun Corn Maque Choux makes a quick and zesty accompaniment to your menu.
- Recipe: Cajun Corn Maque Choux
A New Orleans classic gets a Lowcountry makeover in Creole Shrimp and Grits.
- Recipe: Creole Shrimp and Grits