From gumbo to jambalaya, red beans and rice to étouffée, and plenty of dark roux, these flavorful recipes define the vibrant Creole and Cajun cooking of Louisiana.

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All Cajun & Creole Cuisine
A Low Country boil, served on a picnic table covered in newspaper with cocktail sauce, lemon wedges, hot sauce, and beer.
Low Country Boil
Overhead view of Creole Style Red Jambalaya
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe
Shrimp, Oyster, and Fish Po' Boy sandwiches on sandwich paper
How to Make the Best Seafood Po' Boys
A large plate of grilled cajun chicken wings on the right hand side of the image. On the left side is a smaller blue plate with three chicken wings on it and a glass holding a glass of a golden-colored beverage.
Grilled Cajun Chicken Wings Recipe
Shrimp étouffée in a soup plate with rice and thinly sliced scallions
Shrimp Étouffée Recipe
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Red Beans and Rice With Smoked Turkey Recipe
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Cajun Burgers With Spicy Rémoulade Recipe
Clemenceau'd Shrimp from 'Treme'
A fanciful illustration of a child's impressions and meandering thought-process as they consider the ingredients for red beans and rice.
The Food Lab Junior: Dakota’s Red Beans and Rice Recipe
a plate of New Orleans-style barbecue shrimp with a lemon wedge.
New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
pot of Roux
How Roux Made Its Way Into the Gumbo Pot
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Cajun Burgers With Spicy Remoulade: A Holy (Trinity) Marriage
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Cajun Pork and Beef Pie with Savory Cream Cheese Topping Recipe
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Sunday Supper: Cajun Pork and Beef Cheese Pie
Cajun Spice Blend Recipe
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Cajun Spice Blend: Store-Bought or Homemade?
An overhead shot of a serving bowl of dirty rice
Dirty Rice
leah-chase--ASSOCIATED-PRESS
Leah Chase (1923–2019), in Her Own Words
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The Best Po' Boys in New Orleans
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Everyday Sacred: A Personal Path to Gumbo
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Missing Louisiana: 8 Ways I Bring the Bayou State Home