Rachael says, “Although I was ‘not an easy child,’ my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!”
This New Orleans classic warms you up no matter where you are. Don't skip the almond extract — it ties together all the ingredients, and gives the drink its trademark nutty backbone.
A Po-Boy is an iconic New Orleans sandwich, especially when filled with a “barbecue shrimp.” Though the shrimp never actually touches a grill, it’s cooked in a winning combination of butter, lemon, Worcestershire sauce, garlic, bay leaves, paprika and cayenne.
This loaded gumbo is a perfect excuse to throw a little shindig to celebrate like they do in Louisiana. Invite your closest friends and indulge in this rich and flavorful gumbo, exactly the way it's intended to be enjoyed.
Beignets (a fluffy, pillowy donut) are a New Orleans tradition. Trisha fries hers until golden-brown, then coats the beignets in lots of powdered sugar.
According to tradition, a single bean or small plastic baby is hidden in the filling of this colorful cake. The hidden treat symbolizes luck and prosperity to whomever finds it in their slice –– and means they need to host next year’s party!
This massive sandwich is a New Orleans staple. To build it, hollow a round loaf of bread and stuff the hole with an olive-vegetable salad. Once that’s done, stack layers of Italian meats with provolone, wrap the whole thing in plastic and weigh the sandwich down. The last step is key, as it ensures that the sandwich will stay together — and be flat enough to eat!
No stovetop needed for this comfort food classic. Thanks to the Instant Pot®, this dish keeps the soul of Southern cooking with just a fraction of the work it would normally take.
Mardi Gras may come just once a year, but this ice cream keeps the party going year-round. No electric ice cream maker required — it's a cool way to enjoy all the flavors of the iconic Mardi Gras treat. And of course, we included a hidden treasure.
Bobby’s cocktail, named after the French Quarter, is a legendary local cocktail. For his boozy brunch beverage, Bobby mixes rye, cognac, vermouth, bitters and Benedictine liqueur.
You’ll find all the big flavors of the Big Easy in this saucy dish. Don’t skip the andouille sausage — the seasoned meat adds tons of flavor to the meal.
This cost- and weeknight-friendly dish of shrimp, corn and tomatoes gets its bold flavor from Creole seasoning, an aromatic and spicy mixture that usually includes paprika, cayenne pepper, dried herbs, plus granulated onion and garlic.
Catfish is an iconic Southern dish, especially when it’s fried. Trisha brines her filets overnight, then shakes them in a cornmeal-flour mixture before frying until they get crispy.
No Southern meal is complete without a side of hush puppies. Claire uses sugar in her batter, making their slight sweetness a nice break from spicy sauces so you can keep going back for more.
