Cajun & Creole

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

This Caesar salad works in flavors from the African American kitchens in the Lowcountry. That means fresh tomatoes, fried okra, cornbread croutons, and a zesty red bell pepper dressing that ties it all together.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.