Louisiana
Cajun country Recipes
Etouffee blanketed in roux, crawfish boils on Saturday afternoons, dirty rice with chicken livers — Cajun cooking is rural Louisiana, butter-and-cayenne strong.
- Crawfish ÉtoufféeCajun Crawfish ÉtoufféeCrawfish tails smothered in a blonde-roux sauce with the Holy Trinity, served over rice. Cajun country comfort food at its finest.60 min·4 servings
- Blackened FishCajun Blackened CatfishCatfish fillets coated in spice blend and seared in a smoking-hot cast iron pan until the outside is charred-black and the inside flakes. Paul Prudhomme's signature.18 min·4 servings
- BoudinCajun Boudin (Pork & Rice Sausage)Pork shoulder and pork liver, simmered with the Holy Trinity, mixed with cooked rice and stuffed in casings. The Cajun convenience-store sausage.120 min·8 servings
- Dirty RiceCajun Dirty RiceLong-grain rice cooked with chopped chicken livers, ground pork, and the Holy Trinity. The 'dirty' is from the brown bits — a feature, not a bug.50 min·6 servings
- Crawfish BoilCajun Crawfish Boil30 lbs of live crawfish boiled with corn, potatoes, andouille sausage, and seasoning, dumped on a newspaper-covered table. The Cajun spring weekend ritual.105 min·8 servings
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