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Showing: Ann's Shrimp Etouffee - Cajun Crabmeat Au Gratin

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Ann's Shrimp Etouffee

Submitted by: Ann Cooper

Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.

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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Authentic Louisiana Red Beans and Rice

Submitted by: MIAMI BEACH

I grew up in Louisiana and love red beans and rice, these are just like I remember - red beans made with Cajun seasonings and andouille sausage. This is a great Sunday supper.

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Authentic, No Shortcuts, Louisiana Red Beans and Rice

Submitted by: Melissa S.

Living In: Mandeville, Louisiana, USA

This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.

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Baked Cod with Roasted Red Pepper Horseradish Sauce

Submitted by: Scott in MA

Home Town: Pepperell, Massachusetts, USA

A baked cod dish that's busting with flavor! Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

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Baked Deviled Eggs with Asparagus

Submitted by: Nana J

Home Town: Riverside, California, USA

Living In: Colorado Springs, Colorado, USA

Deviled eggs stuffed with ham filling bake with asparagus in a rich cheese sauce under a blanket of crisp crumbs in this unique casserole recipe.

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Beignets

Submitted by: ginampls

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

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Best Bourbon Chicken

Submitted by: Rikster67

Living In: Oklahoma City, Oklahoma, USA

Chunks of chicken breast are simmered in a fruity, zesty sauce made with sippin' whiskey liqueur for a Southern treat.

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Big Bear Stew

Submitted by: Kyle

A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.

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Boiled Crawfish

Submitted by: Venita Marie

Home Town: Los Angeles, California, USA

Living In: Lancaster, California, USA

I learned this Southern style of cooking from my mother-in-law. Live crawfish are the best, but you can also use thawed, frozen whole crawfish. Just pinch the tails and suck the heads to eat. You can also cook crab, lobster, or shrimp this way.

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Boudreaux's Zydeco Stomp Gumbo

Submitted by: Lupe Boudreaux

Living In: San Angelo, Texas, USA

Tantalize your taste buds with a bowl of this tasty gumbo filled with chicken, pork, shrimp and spicy Cajun flavor!

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Bourbon Street Rib-Eye Steak

Submitted by: Nokomo

Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.

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Broccoli Crawfish Cheese Soup

Submitted by: DONTOM

Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.

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Bubba's Jambalaya

Submitted by: FORDMAN88

Easy Southern classic, with chicken, sausage, ham, and shrimp.

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Cabbage Jambalaya

Submitted by: Susan

An easy recipe that will have the kids eating cabbage like it's going out of style! Ground beef and sausage are simmered together with tomatoes, onion, celery, cabbage and rice.

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Cajun Chicken and Sausage Gumbo

Submitted by: YOYO78

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.

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Cajun Corn and Bacon Maque Choux

Submitted by: YOYO78

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

Maque Choux (pronounced 'mack shoe'), a colorful dish of fresh corn, green bell peppers, chopped tomato, bacon, and green onions, is the traditional Cajun version of succotash.

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Cajun Corn and Crab Bisque

Submitted by: YOYO78

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit.

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Cajun Crab Cakes (No Breadcrumbs)

Submitted by: Tracy

Living In: New Orleans, Louisiana, USA

These Creole-spiced shell fish morsels make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.

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