• Seafood Chowder

    This chowder is chock full of seafood and for best results use the freshest available seafood in your area. Choose corn that is sweet and in season.

    • Yield: About 10 servings
  • Chicken Sauce Piquante

    Chicken Sauce Piquante

    Here’s a traditional New Orleans dish for the slow cooker in all its peppery glory. Hence, piquante. You’ll enjoy its pungency, tempered with tomatoes and herbs and spooned over white rice.

    • Prep Time: 30 minutes
    • Total Time: 3 to 3 1/2 hours
    • Yield: 4 servings
  • Cajun Shrimp Stew

    Cajun Shrimp Stew

    This comforting, simple stew is a Cajun dish that many home cooks in Louisiana enjoy. It is easy to make and feeds a bunch.

    • Prep Time: 30 minutes
    • Total Time: About 2 hours
    • Yield: 6 to 8 servings
  • Brazilian Fish Stew

    Brazilian Fish Stew

    The flavors and colors of this dish will wow any seafood lover. This recipe is on the spicy side, so feel free to reduce the cayenne peppers if you don't love spicy foods. With white rice served alongside, this is a complete meal.

    • Yield: 6 to 8 servings
  • Emeril's New-style Caldo Verde

    Emeril's New-style Caldo Verde

    If I had to choose one dish to represent my childhood, it would be this. I call this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version.

    • Yield: 4 to 6 servings
  • Chicken Etouffee

    Chicken Etouffee

    This is a Louisiana classic! Don't forget to cook up some long-grain white rice for serving -- a nice crusty piece of French bread would be right at home as well.

    • Prep Time: 20 minutes
    • Total Time: About 2 hours
    • Yield: 4 to 6 servings
  • Gumbo Z'herbes

    Gumbo Z'herbes

    This gumbo, sometimes called green gumbo, is often dubbed the king of the gumbos. Sometimes made with a roux, sometimes not, it's always made with assorted greens.

    • Prep Time: 30 minutes
    • Total Time: 2 1/2 to 3 hours
    • Yield: 8 to 10 servings
  • Braised Pork Ribs And Andouille

    Braised Pork Ribs And Andouille

    This hearty stew gets a double-dose of pork goodness from the sausage and the ribs. Don't forget to serve over hot white rice because the gravy is to die for.

    • Prep Time: 30 minutes
    • Total Time: 3 1/2 to 4 hours
    • Yield: 4 to 6 servings
    Tags: andouille, pork, stew
  • Beef Bourguignon

    Beef Bourguignon

    This dish is a timeless classic, but the key to making this humble beef stew outstanding
    is using both good- quality beef and good red wine. Use a drinkable wine rather than anything labeled “cooking” wine. Serve this dish with buttered noodles, rice, or a loaf of warm, crusty bread.

    • Yield: 6 - 8 servings