Remoulade is a tangy, mayonnaise-based sauce made with sweet pickle relish, capers, lemon, Worcestershire sauce and anchovy paste. It's delicious drizzled on crab cakes, a po'boy sandwich or tossed with fresh tomato and shrimp.
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Gumbo is a popular dish in Louisiana. It’s a stew made of a thick roux and includes meats, seafood and vegetable. Delicious to serve along with rice.
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How to cook Cajun food, Creole food and more of the best Louisiana and New Orleans recipes for Mardi Gras and beyond.
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Ring-shaped, gaudily decorated with golds, greens and purples, and always containing a hidden trinket of some sort, often a tiny plastic baby, the king cake is a tradition as firmly rooted in French culture as New Orleans itself.
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Make jambalaya the centerpiece of your Mardi Gras feast this year. Tomatoes distinguish this Creole version from the brown Cajun-style jambalaya.
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Green gumbo, a hearty stew of okra and greens, is said to have restorative powers. It has roots in West African cuisine and in Creole cooking it's been given the French name "gumbo z'herbes."
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This classic gumbo features a spicy broth with chicken, sausage and okra. Cook the roux longer for a darker color and deeper flavor.
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These delectable, deep-fried pastries capture all the flavor of Fat Tuesday. Here's the recipe for the beignets served at Universal Orlando's famous Mardi Gras celebration.
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This old-fashioned cake is moist with a delicate orange flavor and a crunchy outer crust. It's a classic Southern treat.
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This classic New Orleans sandwich is the perfect party food—it's best when made ahead of time, is great for feeding a crowd, and not one bit good for you (but oh-so-delicious).
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Feeding a crowd? This easy-to-make New Orleans jambalaya recipe will kick any party into high gear.
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Looking to take your grilled cheese to the next level. A crispy golden brown grilled cheese is perfect with the addition of some cajun spices.
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Gumbo is a popular Louisiana dish with both Creole and Cajun traditions. If you're a fan of seafood, this recipe contains shrimp, crab and oysters perfectly paired with spicy seasonings in this stew dish.
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A crawfish boil is a great time to sit around friends and family with no judgment of how messy you get from eating. All you need is some well-seasoned crawfish, potatoes, sausage and whatever else your heart deserves.
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It wouldn't be a trust Louisiana dinner without some dirty rice on the table. Despite its name, there's nothing 'dirty' about this dish, only delicious rice packed with great Creole seasonings along with meat and vegetables.
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Combine the holy trinity of Creole and Cajun dishes, with shrimp, tomatoes and cayenne, and you got yourself a creole. This recipe is a great way to introduce yourself to the traditional Louisiana Creole flavors.
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Calas are Creole desserts that are traditionally a breakfast dish that you can enjoy with a cup of coffee or tea. It consists of rice, yeast, eggs, sugar and flour.
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Jambalaya is a Cajun dish traditionally made up of rice, mixed with seafood, meats and vegetables. You don't have to travel to Louisiana to make this dish.
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It wouldn't be a true Mardi Gras celebration without king cakes. But the recipes add an extra flair to this Louisiana dessert.
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Tory McPhail is the James Beard Award-winning chef at New Orleans' legendary Commander's Palace, and this is his recipe for the restaurant's most famous dessert, bread pudding soufflé with whiskey sauce.
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Chef David Guas grew up in New Orleans, and today the James Beard Award finalist is at the helm of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. Here is his recipe for a simple king cake, which only requires a few ingredients.
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Napoleon House is located in the heart of the French quarter and has a 200 year history. Today it's a part of the Ralph Brennan Restaurant Group and is helmed by chef Chris Montero. Here is Montero's spin on the classic New Orleans muffuletta.
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This recipe is courtesy of chef Todd Pulsinelli, who spent time at the helm of New Orleans fine dining gem August before taking over The Parlor at New Orleans' Hotel Chloe. Inn-in, he's been cooking in New Orleans for more than 15 years.
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Gumbo is the quintessential Louisiana dish; it’s practically a religion here. Everyone makes it a little differently, but everyone makes it — and has very strong opinions on the right way to do it.
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This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.
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Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It’s usually mixed with shrimp and served over rice for shrimp Creole.
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