Feast on our versions of recipes―Cajun, Creole, and otherwise―from the Crescent City.
New Orleans cuisine has a clear French influence, but the city was also ruled by Spain for a time, and this dish is likely
a descendent of Spanish paella. Rice is cooked with tomatoes, sausage, and shrimp to create a hearty, filling dish that's
simple to prepare. You can use crawfish, chicken, or pork in place of the shrimp.
View Recipe: Jambalaya with Shrimp and Andouille Sausage
Created as a way to use up stale bread, this decadent dessert has it all―creamy, warm, custardy texture; a buttery, caramelly
sauce; and a good slug of bourbon to top things off. You'll find bread pudding on the menus of nearly every restaurant in
New Orleans, and nearly every NOLA-style restaurant outside the city.
View Recipe: New Orleans Bread Pudding with Bourbon Sauce
One of many legends about this sandwich's creation holds that during a streetcar conductors' strike in the Depression, a restaurant
gave free sandwiches to the "poor boys" who were striking. Today, the name is applied to sandwiches containing roast beef,
catfish, shrimp, oysters, or pretty much any other filling. What makes it a po'boy is the fresh, crusty French roll.
View Recipe: Shrimp Po'boy with Spicy Ketchup
New Orleanians rave about Creole tomatoes, grown exclusively in south Louisiana. If you can get them, they're perfect for
this simple no-cook salad, but if you don't live in the area, use your favorite heirloom variety―the juicier and tangier the better.
View Recipe: Creole Tomato Salad
The exact ingredients and method for the perfect gumbo are a matter of great contention in New Orleans, but this seafood-based
version is a popular variety. We toast the flour in a dry pan to get the flavor―but not the fat―of a traditional butter-and-flour
View Recipe: Shrimp and Crab Gumbo
Created at the iconic Brennan's Restaurant in the 1950s, this recipe is named for Richard Foster, a friend of the restaurant's owner. It's a surprisingly quick and
easy recipe with just a few ingredients, but the results are unbelievable. For the most impressive presentation, flambé the
bananas (very carefully) tableside.
View Recipe: Brennan's Bananas Foster
Barbecue shrimp (no relation to slow-smoked Southern barbecue), cooked in loads of butter, Worcestershire, lemon, and black
pepper, is the specialty of the house at New Orleans institution Pascal's Manale. Our version cuts back on the unhealthful saturated fat, but brings huge flavor nonetheless. Serve with plenty of French
bread to soak up the buttery, spicy sauce.
View Recipe: New Orleans-Style Shrimp
Gumbo is usually a labor of love. The brilliant accelerator here is that we sauté chicken and veggies in the roux while it
cooks and develops the trademark deep, rich color and nutty flavor (instead of browning the roux separately). Test Kitchen
Director Vanessa Pruett says, “Drippings from authentic andouille sausage start a strong foundation, adding spicy, garlicky
goodness to the dish.”
View Recipe: Chicken and Sausage Gumbo
These cakes are served with a simple tartar sauce to cool down the Cajun-style spice rub.
View Recipe: Cajun Crab and Quinoa Cakes
Bring classic New Orleans' fare to the table with this dazzling duo. Perfectly seasoned blackened chicken and spicy dirty
rice make the perfect pair.
View Recipe: Blackened Chicken with Dirty Rice
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
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
Spoon this dip into a baking dish up to a day ahead, but top with panko and chives just before baking. If it's chilled, leave
the dish out at room temperature while the oven preheats.
View Recipe: Cajun Hot Crab Dip
No grilling skillet, no problem: Thread the shrimp on skewers instead. The delicious, tangy, and cool rémoulade is the perfect
View Recipe: Cajun-Spiced Smoked Shrimp with Rémoulade
The gumbo-blend vegetables contain chopped celery, onion, bell pepper, corn, and okra. If you can't find this particular blend,
substitute a mixture of frozen okra and corn.
View Recipe: Crab and Vegetable Gumbo
Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.
View Recipe: Pan-Fried Shrimp with Creole Mayonnaise
Serve these succluent crab cakes over mixed greens with a side of this must-have rémoulade. Delicious crab, combined with
crunchy panko crumbs, and crisp onions and peppers are the secret to our signature crab cakes. Cooking Light Editor Scott Mowbray raves, "These are the best crab cakes we've ever made!"
View Recipe: Crab Cakes with Spicy Rémoulade
Don't skip out on the creamy cilantro slaw. It pairs wonderfully with oh-so-savory blackened catfish.
View Recipe: Open-Faced Blackened Catfish Sandwiches
This bread pudding is a slimmer, trimmer, and top-rated (by our picky Test Kitchen judges) redesign. Baking Tip: The layer
of sauce in the middle of the pudding is the secret to this velvety-rich interior.
View Recipe: Bread Pudding with Salted Caramel Sauce
Proof that you can get fried food to fit into a healthy diet. Coat the fillets and prepare the batter for hush puppies while
you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated.
View Recipe: Fried Catfish with Hush Puppies and Tartar Sauce
This is certainly not a soup to disrespect. To build all that great flavor with lower sodium, we began by making a quick homemade
shrimp stock reduction, drawing lots of shrimp flavor from the shells. We slashed more sodium by ditching the sausage and
instead using meaty chicken thighs for richness. The briny shrimp needed just a light dusting of smoked paprika to take the
flavor to a whole new level—no extra salt required. Canola oil replaced saturated fat--heavy butter in the nicely darkened
View Recipe: Smoky Shrimp and Chicken Gumbo
Chef Stage, of Dinosaur Bar-B-Que in New York City, remembers his mother's deviled eggs, which he updates for this recipe
with vibrant Creole seasonings.
View Recipe: Creole Deviled Eggs
New Orleans turns out one of the world's most exuberant sandwiches and calls it a poor boy: always joking down there, always
delicious. Delightfully crunchy and deliciously messy, this lighter po'boy delivers classic satisfaction.
View Recipe: Shrimp Po'boys
Jambalaya is a classic Creole dish that combines rice with a variety of other ingredients such as tomatoes, onions, peppers
and some type of meat or shellfish. This easy one-dish meal features both smoked sausage and shredded rotisserie chicken.
View Recipe: Chicken and Sausage Jambalaya
Our Chicken Muffuletta is a lighter take on an old New Orleans favorite. It's packed full with chicken, salami, olives, onions,
View Recipe: Chicken Muffuletta
Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe
begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and
sodium are significantly lower, and the taste is terrific.
View Recipe: Cajun Red Beans and Rice
This festive drink is the perfect choice, whether your letting the good times roll on Bourbon Street or celebrating this lively
holiday in your own neighborhood.
View Recipe: Brown Sugar Bourbon Sparkler
This quick-cooking gumbo is a delight for both the cook and hungry diners. Don't be fooled by its speedy preparation: There's
nothing basic about the flavor of this gumbo.
View Recipe: Chicken Gumbo
This flavorful New Orleans classic is a quick meal that tastes like it has been slow cooking all day. Serve it with crusty
View Recipe: Shrimp Étouffée