If you're invited to a Cajun crawfish boil, you have to be ready to get down and dirty. The only tools you will need are your hands and mouth to stuff this delicious shellfish down your throat. This recipe will help guide you through the difficult process of making a classic crawfish boil but it will be all worth it in the end. This recipe is courtesy of Chef Isaac Toups from Toups' Meatery in New Orleans.
This recipe is similar to Louisiana's jambalaya dish, but it takes the Instant Pot or one-dish meals to another level. If you have a pressure cooker, this recipe shows you how to make this Cajun chicken sausage and rice in a matter of minutes. You can substitute the chicken sausage with any other meats you desire. This recipe is courtesy of Karrie Truman from Happy Money Saver.
If you visit Louisiana, you have to try a po'boy sandwich. This traditional Louisiana sandwich could be eaten with roast beef or some fried seafood, such as shrimp or crawfish. With the delicious French bread, you have to ask for your sandwich well 'dressed.' This recipe is courtesy of Claw Daddy's.
This recipe combines two of my favorite ingredients: Frank's RedHot and Tony Chachere's Cajun seasoning. Great to serve during any sports-watching get-together, they taste even better with a cooling, savory blue cheese or ranch dip.
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Proud Louisiana State University grads Clay Boulware and Adam Lathan couldn’t find any good gumbo in New York, so they decided to take things into their own hands by opening up an authentic Cajun restaurant that serves up spicy gumbo and huge po'boys. This recipe comes straight from their kitchen, and they recommend making it a day before you plan on serving it, as it will be even better after a night in the fridge. Kick it up a notch with hot sauce and extra cayenne pepper.Recipe courtesy of The Gumbo Bros.
Shrimp scampi is just like every boyfriend I’ve ever had.I’ve tried a lot of different ones, and not one was ever quite right, not a single one ever totally “did it” for me quite the way I’d hoped for, but I always feel like there’s some untapped potential going on under the surface, so I keep coming back for more. I am a glutton for greasy, tart, wine-soaked punishment.But like they say... if you want something done right, you really ought just do it yourself. To get it right, it turns out all I had to do was take matters into my own hands. Yes, we are still talking about pasta.The thing with shrimp scampi (and my ex's) is that if you overthink things, everything gets all complicated and weird and congealed. Scampi is the drunken quickie of dinners... a dash here, a pinch there, a quick toss, and a fast boil, and it’s done. You know you like it.I throw something close to two sticks of butter in a large skillet on medium, because really, you’re only going to live once, people. As soon as the heart attack has melted, I set it to low heat and add sixish cloves of garlic, chopped up. Now, here’s where the normal person would add white wine, but I am of the opinion that the only decent ones are a little fruity. Instead, I throw in a pinch of red pepper flakes and a dash of Cajun seasoning.Then I start adding lemon juice — I just use those bottles of lemon juice you pick up in the produce aisle (also known as seedless lemons) and I squirt about two seconds’ worth of juice into the pan. If that tastes OK, I add about ½ cup water and bring that up to a simmer. Once it’s good and heated, I add a pound of raw white shrimp (peeled completely) and toss them in the sauce for just a few minutes, until they’re pink.Once you get the shrimp exactly the way you like it, go ahead and add a little more lemon to it. You know you can’t leave a good thing alone. You can make it even better.And with that, you’re set to pop.I serve my scampi on angel hair pasta because that’s the closest to salvation I think I’m going to get in this lifetime. Also, because it’s a delicate sauce that requires a delicate pasta. Angel hair pasta takes about four minutes to boil on the worst of days, so do that last, and once it’s cooked, make a little pasta mound in the middle of a plate, then spoon shrimp and sauce all around it. Top that with diced roma tomatoes and a tiny little bit of shredded Parmesan cheese and God, God, God yes.— Mr. Lady, Babble
This spicy chicken and shrimp pasta has been on The Cheesecake Factory’s menu for years! This version of the recipe simplifies it for the home cook by replacing the chain’s house-made spiced butter with olive oil for a healthier take on the uber-popular dish. If you can’t get your hands on fresh linguini, feel free to replace it with dry pasta.This recipe is courtesy of The Cheesecake Factory.