A Bold Taste of LouisianaLooking to spice up your dinner menu with a taste of Louisiana? Chicken Sauce Piquant is a hearty ...

In this now-classic recipe, the spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity — onion, celery, and green bell pepper. Get the Recipe Save ...

This shrimp Creole recipe comes from Emeril Lagasse, who visited the Food & Wine Test Kitchen back when he was chef at legendary Commander's Palace in New Orleans. The spicy, tomato-based sauce is ...

Add bacon, alligator, crawfish and cajun seasoning. Add hot sauce and cook for 5 minutes. Add a little white wine to de-glaze the pan, then reduce until almost gone.

Crispy Cajun fried shrimp are piled on a French baguette and topped with a Creole-inspired creamy remoulade sauce, creating the most delicious and authentic po'boy you will ever taste outside of NOLA!

This week we're treating you to a cooking lesson on the subtle as well as not so subtle differences between New Orleans Creole and Cajun cuisines. And who better to paraphrase and to often quote ...

Both Creole and Cajun aficionados will tell you it’s all about the “roux” — a mix of fat and flour that is browned in a saucepan and used to thicken a dish’s base or sauce. In Creole ...

Classic Creole dishes rarely seen in Cajun eateries would include oysters Rockefeller, chicken Clemenceau, crawfish Sardou, frogs’ legs Provençal, and pommmes soufflé, all still served at ...