Cajun Spice Mix1/14
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.
Bathed in buttermilk and spiced ever so slightly, this Cajun-style fried hen is memorably moist inside, superlatively crisp outside, and gosh darn perfect through and through.
Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.
Say the word "bayou," and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, the best Cajun fried shrimp.
Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
A hefty shot of booze makes for a batter that's thin, crackly, and clings to the onions such that it's barely there.
Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.
Crisp, airy, and addictive, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners' sugar, never naked.
Here's a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.