克里奥尔厨师的天才海鲜方法beyond the gumbo and jambalaya familiar to many of us. Crawfish, oysters, head-on shrimp: these are the building blocks of many New Orleans seafood recipes perfect for celebrating Mardi Gras. But if you’re looking for something simpler and weeknight-friendly (itisa Tuesday after all), easy grilled shrimp skewers or quick catfish po boys are the way to go.
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RecipeCajun-Seasoned Shrimp Skewers
A Cajun-spice marinade gives this easy dinner fast flavor. Brushing some honey-lime butter onto the spiced shrimp just before serving adds richness and rounds out the spices. -
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 dipping sauce, much like you would a cocktail sauce. If you prefer, you could toss everything together and serve it over shredded lettuce in the style of a New Orleans lunch.
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RecipeCreole Salmon Cakes
这些略带辣的蛋糕伴随的美味让人联想到您在新奥尔良Muffletta三明治中得到的Pickley橄榄色沙拉。实际上，如果您愿意以这种方式服务，蛋糕就会制作出色的三明治。 -
Recipe脆皮cat鱼PO男孩
Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
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Recipe路易斯安那小龙虾炒
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 labor. If you do want to try the whole ones, figure you’ll get a half pound of cooked, shelled tails from every pound of live crawfish. Shrimp work beautifully for this recipe, too.
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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 sauce or grill involved. -
Recipe克里奥尔风格的虾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 hue. The shrimp are cooked for a long time, which may seem odd, but this method yields a flavorful jambalaya with tender—never mushy—shrimp. If you can find head-on shrimp, this is the place to use them; just remove and discard the heads at the point in the recipe where you peel and devein the shrimp.
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RecipeSeafood Gumbo
克里奥尔语和克里奥尔人的口香糖与烹饪它们的人的不同之处在20世纪不可避免地随着该国和城市之间的旅行而不可避免地相交。最简单的是，秋葵和西红柿是新奥尔良的浓汤，而以肉类为中心的gumbos（带有安杜尔和/或鸡肉）的浓汤来自卡琼国家。 -
Recipe牡蛎馅饼
“Patties” is something of a misnomer for this old-fashioned New Orleans dish, which is made by filling puff pastry shells with oysters and an herb-flecked bacon-cream sauce. The classic recipe contains fresh thyme, but I prefer fresh sage for its harmony with the bacon in the sauce. Louisiana oysters are ideal for this dish, but if you are near coastal waters with fresh native oysters, by all means use them.
