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RecipeCajun-Seasoned Shrimp Skewers
Brushing some honey-lime butter onto the spiced shrimp just before serving adds richness and rounds out the spices.
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RecipeShrimp Rémoulade on Tender Greens
New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter…
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RecipeSauté of Louisiana Crawfish
You can buy crawfish live or already cooked and shelled. Most people use the cooked tails. They’re so much easier to cook with and don’t usually cost more despite the…
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RecipeGrilled Scallops with Rémoulade Sauce
This is a take on the more-familiar shrimp rémoulade. However, in this case we want the bold grilled flavor to come through, so we use the rémoulade sauce as a…
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RecipeCreole Ham, Sausage, and Shrimp Jambalaya
Since Gonzales, a small Cajun town between New Orleans and Baton Rouge, Louisiana, proclaims itself "The Jambalaya Capital of the World" and sponsors a major festival and cooking competition every…
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RecipeNew Orleans–Style BBQ Shrimp
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…
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How-ToHow to Make Creole Shrimp Jambalaya
New Orleans native and cookbook author Poppy Tooker demonstrates step-by-step how to make her Creole-Style Shrimp Jambalaya
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RecipeCreole-Style Shrimp Jambalaya
A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich…
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RecipeStove-Top Jambalaya
What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.
