New Orleans BBQ shrimp isn’t exactly barbecue, but it is damn good. This is a Creole shrimp dish heavily influenced by French cooking.
Cajun and Creole Recipes
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
Wild game Cajun jambalaya is a Bayou version of Spanish paella or African jollof rice.
Cajun style turkey gumbo with wild turkey, andouille sausage and Gulf shrimp.
A recipe for Cajun seafood gumbo: This is a dark roux gumbo with shrimp, fish and either crab or some smoked fish.
Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.
Blackened fish is so 1980s, I know, but I still love it. Here I use catfish, a Cajun staple, but you can blacken any fish sturdy enough for this ferocious cooking process. Blackened redfish is the classic example. Alongside the fish is Cajun succotash, called maque choux.