One of the funky, backwater delights of Cajun country is a huge pot of shrimp boiled along with potatoes and corn in a ton of spicy seasonings, spilled onto a table (platters are optional), dunked in dipping sauce, and devoured with pitchers of ice-cold beer.
The easiest weeknight meal with a homemade cream sauce that tastes a million times better than store-bought! ingredients 8 oz fettuccine 2 Tbsp unsalted butter 2 cloves garlic, minced 2 Tbsp all-purpose flour 1-1/2 cups milk, or more, as needed 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 cup half and half* 1/4 cup... Continue Reading →
A New Orleans specialty, this thick Creole stew typically includes okra, tomatoes, meats and seafood. Not your traditional gumbo with a deep roux, but definitely a flavorful stew.
ingredients Cooking spray 1/4 cup cornmeal 1 tsp dried thyme 1 tsp dried basil Garlic powder, to taste Lemon pepper, to taste Cajun spice, to taste 2, 8-oz catfish fillets 1/2 tsp paprika preparation Preheat oven to 400˚F. Spray the vegetable oil over the baking sheet three times to coat. Put the cornmeal, thyme... Continue Reading →
This version is based on one served by Chef Tory McPhail at the hallowed eatery Commander’s Palace. Make sure you have plenty of bread on hand to sop up the delicious sauce.