Let your slow cooker do the work! After simmering all day, red beans and rice get a spicy Cajun kick.
Instead of chopping sweet peppers, fill them with crab and cream cheese. Voila! Traditional Mardi Gras flavor served in a nontraditional way.
Looking for an easy way to serve some Cajun flavor? Look no further. This six-ingredient soup features andouille sausage and Cajun seasoning, and it takes 30 minutes start to finish.
Decorated in traditional Mardi Gras colors of purple, green, and yellow, king cake is first served on January 6, the Twelfth Night. Whoever gets the hidden token (in this case a pecan) in his or her piece becomes the king or queen for the week and bakes another king cake. This festive ritual continues each week until Mardi Gras, the day before Lent.
Melted Monterey Jack cheese and sweet-and-spicy peppers take fried catfish fillets from ho-hum to simply delicious.
Cajun-seasoned chicken and red beans are served over a bed of Louisana's favorite trio (celery, green sweet pepper, and onion).
Cajun seasoning, lemon peel, and parsley spice up fresh snapper. Red beans and long grain rice complete the dish.
Often served as breakfast in New Orleans, these fried dough pastries are deliciously sweet when topped with powdered sugar. They're best eaten fresh, so come get 'em while they're hot!
Thanks to the tons of black beans, stir-fry veggies, and okra, you won't even notice there's no meat.
Your favorite Cajun ingredients (shrimp, green sweet pepper, onion, rice, etc.) combined into one dish.
This hearty dish will fill you up thanks to Cajun-spiced veggies, andouille, chicken, and stewed tomatoes.
New Orleans restaurant Clancy's is known for its signature lemon icebox pie. Can't make it to Louisana? Make your own.
This classic Cajun dish can be made in 30 minutes. Up the red pepper or chili pepper (or both) if you like your food extra spicy.
Bread pudding served with a smooth, rich whiskey sauce is a New Orleans classic -- it's almost impossible to resist.
Try this slow-cooked take on the traditional Creole-style red jambalaya -- a slightly spicy, tomato-base stew of shrimp, chicken, and rice.
This grilled Cajun chicken sandwich recipe makes a quick, easy, and delicious meal for any occasion.
Etouffee means "smothered" in French, which is a Cajun and Creole tecnique of cooking veggies or meat in a small amount of liquid in a covered pan. So this crawfish etouffee is not just delicious, but traditional, too.
Back in the 1950s, bananas Foster was first created in New Orleans. Now the dish inspires all sorts of recipes, like this rich and creamy gelato.
Shrimp and corn bread -- two Mardi Gras staples -- combine in this simple but delicious recipe. Black-eyed peas hold the dish together.
Cool mango complements the spicy grilled Cajun fish and lime-flavored broth. This light soup can work as an appetizer or main dish.
Oysters smothered in a white wine sauce chock-full of shrimp and mushrooms, then topped with Parmesan crumbs, makes this a rich treat. When buying fresh oysters, look for those with tightly closed shells and a fresh scent (not a strong fishy odor).
This jazzy gumbo is great for a celebration. A deep, coppery-brown roux and slices of okra are the secret to the dish's rich flavors.
Grated nutmeg lends a bit of sweet spice to traditional (and delicious) beignets The powdered sugar is optional, but it adds even more sweetness to this indulgent treat.
Try this version of lasagna that's spiced up with Cajun style. The lasagna's seasoning, andouille sausage, and the combination of onion, celery, and sweet pepper give it a decidedly Cajun flair.
This chicken burger recipe gets its flavor from chickpeas and Cajun seasoning. Use some of the chickpeas from a 15-ounce can for these burgers, then use the remaining chickpeas in the Potato-Chickpea Salad recipe.
Andouille (a hard smoked pork sausage) is mixed with crawfish for a decidedly Cajun twist on a stuffed pork roast. Andouille is used in many Cajun dishes. There are French and Creole versions of this sausage, with the Louisiana version being much spicier than its European cousin.
These tasty crab- and mayonnaise-base appetizers get their kick from ground red pepper.
A sinfully rich dessert, the doberge (DO-bash) cake is a tall confection constructed of many thin layers of moist cake separated by creamy custard and iced with any number of different frostings. Ingenious New Orleans bakers took the famous European dobos torte and fashioned the New Orleans facsimile -- doberge cake.
A stunning mixture of coffee, brandy, orange, and spices makes this drink a real treat.
Brulot means "burnt brandy" in French. Special fireproof brulot bowls were important tableware in fine New Orleans homes in the 1800s. For dramatic effect, the lights were dimmed before the mixture was flamed and the coffee added to it.