John Besh’s Shrimp Creole

This Shrimp Creole has Vietnamese influences; it’s spicy and sweet and full of herbs and flavor.

Basic Louisiana Rice

This recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice…

Stewed Okra and Tomatoes

This classic New Orleans dish combines okra and tomatoes to bring out the best flavors of each.

Joh Besh’s Red Beans and Rice

Time is the key to making successful red beans: they need to cook slowly and well.

Chicken, Sausage and Seafood Gumbo

The joy of gumbo is that it welcomes most any ingredient.

Simple Shrimp Creole

This simple recipe uses the "holy trinity" of Creole cooking to create a healthy and quick meal.

Chicken Maque Choux

A Cajun-country classic side dish gets a tasty make-over with the addition of spice-rubbed chicken.

Shrimp Po’ Boy from Kikkoman

A Louisiana favorite, Shrimp Po' Boys are topped with a spicy remoulade sauce.

Black Bean and Sausage Bake

Similar to black bean soup but with a thicker consistency, this casserole is loaded with sausage and may be served over rice or with cornbread.

Margarita Seafood Salad

Wow your guests by serving this salad in margarita glasses with salted rims. If you are familiar with the Spanish dish seviche, you will love…

Black Bean Hummus

Hummus is usually prepared with chickpeas, but this version, made with black beans, has a nice Creole-style flavor and color.

Maque Choux

You may need to add some sugar to taste if the corn isn't sweet enough.

Red Beans and Sausage

A Louisiana favorite!

Harvest Jambalaya

Double the recipe to serve at your next big gathering!

Jambalaya for a Crowd

Whether due to its blend of seasonings, its warm and filling nature, or its relatively inexpensive ingredients, jambalaya is a popular dish for serving a…