First marinated in a blend of blackened fish seasoning and mayonnaise, the catfish is then cooked in butter, and finally baked in a creamy shrimp sauce.

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Barlow's Blackened Catfish

"Cajun catfish served up with just the right touch of spices and flavor. Serve on top of white rice."

Cold Crawfish Dip

"This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get-togethers, as it makes a lot."

How to Shuck Oysters

If you're serving Oysters Rockefeller, the oysters will need shucking. Learn how to shuck like the pros at Antoine's in New Orleans!

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Crawfish Etouffee Georgia Style

Submitted by: ChefScire

Living In: Atlanta, Georgia, USA

Crawfish tails, bell peppers, sweet onion, and smoked salt enhance this richly flavored dish. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!

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Jambalaya-Stuffed Tomatoes

Submitted by: Raedwulf

Living In: Okanagan, British Columbia, Canada

Use leftover shrimp, ham, and rice to make jambalaya-stuffed tomatoes. Top with Parmesan cheese for a tasty appetizer.

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Grits a Ya Ya

Submitted by: Irene

Home Town: Baltimore, Maryland, USA

Bacon, spinach, and mushrooms come together with jumbo shrimp in a creamy sauce served over a platter of smoked Gouda cheese grits.

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Cajun Crawfish and Shrimp Etouffe

Submitted by: RHONDA35

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

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Good New Orleans Creole Gumbo

Submitted by: dailyrecipedoctor

A third-generation Cajun cook reveals gumbo secrets learned from her New Orleans mother and grandmother. Get your wrists limbered up, this is the real deal, with a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage. Ay-eee!

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Grant's Special Mardi Gras Pasta

Submitted by: Shannon Bluestein

Living In: Sterling, Illinois, USA

Tame the ragin' Cajun flavors of tomato, shrimp and andouille sausage with this refined creamy pasta sauce that includes colorful flecks of red, green, and yellow peppers. The butter-rich sauce is served with fettuccine pasta.