The Cajun dish Jambalaya is a Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood, such as...

Cajun or Creole chicken stew is a one pot dish with a whole chicken, roux, onion, green bell pepper, celery, carrot, cayenne, and scallions, all Creole seasoning.The dish is easy, aromatic and flavorful with a thick rich tomato-based sauce. This comforting, simple stew is a Cajun home cooked dish...

The muffuletta or muffaletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread. This classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts....

Cajun brined fried chicken is chicken meat bathed in buttermilk and turns out crisp, slightly spicy, perfectly deep-fried that is full of Cajun flavor thanks to its Southern charm and Louisiana taste. A buttermilk brine ensures a juicy, tender fried chiken pieces making it memorably moist inside,...

Dirty rice is a traditional Louisiana Creole, Cajun rice dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken and chicken livers, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green...

Gumbo (Louisiana Creole: Gombo) is a soup popular in Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of...

Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the...

Crawfish Boil is a crawfish recipes of Cajun cuisine, that is just like often done in New Orleans. The dish is made with live crawfish, Louisiana and Cajun seasonings, corn, red potato and smoked sausage. The main ingredient crawfish are a traditional New Orleans seafood that is served boiled,...

Boudin are various kinds of sausage in French, Luxembourgish, Belgian, Québécois, Acadian, Aostan, Louisiana Creole and Cajun cuisine. The Boudin is containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian and Catalan cuisine. The Catalan version of...

Cajun blackening fish means brushing fish with butter and rubbing it with a blackened seasoning mixture. The fish is then usually fried in a cast iron pan. This called blackening fish is classic Cajun cooking technique that is sensational to use for fish, chicken and even for steak. This Blackened...