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.
Cajun Spice Mix2/20
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.
Sweet tea. Whiskey. Lemon juice. That's all it takes to make a sassy summertime cocktail you'll want to sip all afternoon long.
"Your family will think you are AMAZING." "A straightforward, real deal Cajun gumbo that everyone loved." "Easy and affordable." "A keeper!" That's what folks are saying about this gumbo.
Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever.
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.
Not all pimento cheese recipes are created equal. This one, with a touch of barbecue, definitely has an unfair advantage.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
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.
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
Bayou Fried Shrimp12/20
Say the word "bayou," and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, the best Cajun fried shrimp.
Boozy bananas are lavished with a cheater's caramel sauce made with butter, brandy, and brown sugar in this outrageously simple riff on a Southern classic. No flambé required.
Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.
Airy and addictive, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners' sugar and are as crazy addictive as crack.
"Irresistible." "The perfect combination of sweet, salt, spice, and crunch." "We. Can. NOT. Stop. Eating. Them." "Absolutely perfect." That's what we're hearing about these candied pecans.
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.
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.
Lemon Doberge Cake19/20
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
Jambalaya get a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.