Recipe: Baked Fish Creole

James Beard originally called for whole redfish in this recipe, but since the fish, a native of the ...

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Recipe: Crayfish à la Bordelaise

Crayfish, or “crawfish” as they are called in the southern U.S., are small lobster-like ...

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Recipe: Jambalaya with Shrimp

Jambalaya is the New World’s take on Old World paella. This Louisiana Creole recipe originated ...

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Recipe: Catfish Court-Bouillon

This is just one of the many dishes JBF Award winner Donald Link served when he brought a taste of ...

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Recipe: Chicken and Bacon Hash

“I am a huge fan of hearty breakfasts, and this flavorful hash fits the bill—especially ...

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Recipe: Chocolate Bread Pudding with Bourbon Sauce

“Bread pudding is probably the most famous dessert in New Orleans, and in most places in the ...

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Recipe: Smothered Pork Roast over Rice

“This roast embodies the simple, not necessarily spicy, style of Cajun cooking (notice there ...

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Recipe: Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse. ...

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Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

These New Orleans-style fried oysters are a delicious dinner-party opener. ...

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