Classic New Orleans Cuisine

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

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Cajun-Stuffed Potatoes
Photo: José Picayo

Cajun-Stuffed Potatoes

We don't wrap potatoes in foil before baking: That produces soggy skin. Try a light coating of cooking spray or oil to make the jackets irresistibly crisp. Substitute chopped cooked shrimp if crawfish are unavailable.

View Recipe: Cajun-Stuffed Potatoes

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