Let the good times roll with these Cajun and Creole dishes.
Chef Paul Prudhomme pioneered the method of blackening meat in the early 1980s while cooking at New Orleans’s Commander’s Palace. It’s since become an essential element of Cajun cuisine.
Traditionally served on Mondays, red beans are slow-cooked in a large pot until thick and flavorful and served with a scoop of hot cooked rice.
This classic Cajun dessert is simple to make yet complexly flavored thanks to cane syrup.
Sauce piquante is a cooking method used mainly for meat and seafood. With a roux base, trinity, and tomatoes, this tender chicken dish is layered with flavor.
This classic Roast Beef Debris is cooked slowly for an amazingly tender result and then stuffed into pillowy French bread for the perfect roast beef sandwich.