Shrimp and Chicken Jambalaya
Shrimp and Grits Etouffee
Much like gumbo, etouffee can be found in both Creole and Cajun cuisines. It is a type of stew typically served with shellfish over rice. However, the difference between the dish and its Louisiana cousin, gumbo, is etouffee has a thicker sauce and only includes shrimp or crawfish. To enhance this tasty experience, this recipe includes pouring the dark roux from the etouffee over grits. This is one meal Southerners always have on their breakfast table.
Photo Courtesy of Ralph Brennan Restaurant Group
Dirty rice will most likely be found at the best soul food restaurants in America, and it pairs perfectly with gumbo and etouffee. The “dirty” part of its name comes from the color of the white rice when it is cooked with chopped or ground meat, such as pork, chicken or beef, and mixed with cayenne pepper, onions and more. Though often cooked on a stovetop, this recipe suggests baking it to make the rice moist and fluffy.
Cajun Chicken Sausage and Rice
Shrimp or Crawfish Po’boy
A traditional po’boy sandwich is made with French bread, which has a crispy crust but a fluffy center. It’s one of the best sandwiches in Louisiana. You can choose to eat this sandwich with meat, but it’s best to use shrimp or crawfish. Most restaurants will ask if you want your sandwich “dressed,” which means adding lettuce, pickle, tomatoes and a special type of mayonnaise.
Photo Courtesy of Scott Suchman
Creole Seafood Gumbo
Photo Courtesy to Dragana Harris