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Buffalo Shrimp

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This Buffalo shrimp is the best. You can adjust the intensity of the hot sauce…

Remoulade Sauce à la New Orleans

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This remoulade sauce recipe is a cold sauce that originated in France, then popularized in…

Simple Cajun Seasoning

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This homemade Cajun seasoning recipe is easy to throw together with staple kitchen spices including…

Cajun Chicken

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These Cajun-style grilled chicken breasts can be served hot or cold as an entrée, on…

Louisiana Shrimp Creole

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In this delicious shrimp Creole recipe, tomatoes and shrimp are cooked up with garlic and…

Blackened Tuna

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This blackened tuna recipe is very simple but it’s my favorite way to have tuna….

Easy Cajun Jambalaya

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This Cajun jambalaya recipe is made in the traditional way but with a little less…

Cajun-Style Blackened Snapper

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Red snapper fillets are coated with a dry spice mixture flavored with herbs, then cooked…

Cajun Blackened Catfish

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This is a blackened catfish recipe that I obtained from a very good Cajun friend…

Mama’s Tomato Gravy

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This tomato gravy is truly a taste of Louisiana Cajun Country. Mama made countless batches…

Colleen’s Slow Cooker Jambalaya

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This slow cooker jambalaya came about from a lot of experimenting over the years. My…

Authentic New Orleans Red Beans and Rice

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This New Orleans red beans and rice is just like what Mom makes. I recommend…

Easy Red Beans and Rice

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This is an easy red beans and rice recipe that is a delicious take on…

Chef John’s Sausage & Shrimp Jambalaya

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While shrimp jambalaya is really more of a thicker rice stew than a soup, it’s…

Chef John’s Shrimp Étouffée

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Étouffée is a delicious shellfish stew that’s a New Orleans classic. I use a homemade…

Blackened Salmon Fillets

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Fire up succulent blackened salmon fillets with an exciting blend of Cajun spices in less…