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Cajun & Creole Recipes
54 recipes — each showing allergens, prep time, and servings. Page 3 of 3.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Seafood Gumbo
Deep, dark, and soul-warming — a silky roux-thickened broth loaded with shrimp, crab, and oysters, finished with okra and ladled over fluffy white rice.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken and Sausage Gumbo
Louisiana's most comforting bowl: a mahogany roux slowly built over heat, then simmered with smoky andouille and fall-off-the-bone chicken for rich, earthy depth.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Oysters Rockefeller
Plump oysters blanketed in a rich purée of spinach, butter, herbs, and Pernod, then broiled until bubbling — an Antoine's classic and New Orleans at its most elegant.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Red Beans and Rice
Monday's gift to New Orleans — creamy slow-cooked kidney beans with smoky andouille and pickled pork, served over rice with a splash of hot sauce.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Grillades and Grits
Tender rounds of braised beef or pork simmered in a spiced Creole tomato gravy, spooned over stone-ground grits — Southern Sunday comfort in every bite.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Maque Choux
A Cajun summer staple — sweet corn scraped from the cob and braised with butter, cream, bell peppers, and a touch of cayenne until rich and silky.
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