Classic New Orleans Cuisine

Feast on our versions of recipes―Cajun, Creole, and otherwise―from the Crescent City.

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Saucy Crawfish with Whole Corn Grits
Photo: Johnny Autry

Saucy Crawfish with Whole Corn Grits

Substitute shrimp for the crawfish, if you prefer. Toasting the flour brings nutty flavor to the sauce, similar to a brown roux. Microgreens make an elegant garnish.

View Recipe: Saucy Crawfish with Whole Corn Grits

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