Quick-Fix Cajun and Creole Favorites
Citrus-Marinated Shrimp with Louis Sauce
Five fruits flavor this appetizer of Citrus-Marinated Shrimp With Louis Sauce.
Cajun Chicken Pasta
Recipe: Cajun Chicken Pasta
For cleanup in a snap, serve Cajun Chicken Pasta right out of the pan. Add salad and dinner rolls to complete your menu.
John's Red Beans and Rice
Recipe: Chicken-and-Sausage Gumbo
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.
New Orleans Barbecue Shrimp
Recipe: New Orleans Barbecue Shrimp
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: 1-2-3 Jambalaya
Smoked sausage and Creole seasoning deliver long-simmered flavor to this hearty Louisiana favorite.
Recipe: Okra Creole
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: Crawfish Étouffée
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.
Cajun Shrimp Casserole
Recipe: Cajun Shrimp Casserole
We offer make-ahead and freezing instructions on this luscious Cajun Shrimp Casserole. Serve with spring mix lettuce drizzled with red wine vinaigrette.
Recipe: Crab-and-Shrimp Étouffée
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: Muffuletta Calzones
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: Chicken-Andouille Gumbo
Make Chicken-Andouille Gumbo the day ahead to save time. Fresh andouille and crusty french bread are essential to this dish.
Shrimp-and-Grits Eggs Benedict
Creole Fried Rice
Recipe: Creole Fried Rice
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: Cajun-Baked Catfish
Serve not-too-spicy Cajun-Baked Catfish with your favorite hush puppies and coleslaw.
Cajun Corn Maque Choux
Recipe: Cajun Corn Maque Choux
With only 8 ingredients Cajun Corn Maque Choux makes a quick and zesty accompaniment to your menu.
Easy Chicken Gumbo
Creole Shrimp and Grits
Recipe: Creole Shrimp and Grits
A New Orleans classic gets a Lowcountry makeover in Creole Shrimp and Grits.