• Shrimp And Ham Jambalaya

    Shrimp And Ham Jambalaya

    Jambalaya like gumbo and crawfish etouffee are Louisiana's most beloved dishes. It can be made with any number of ingredients such shrimp, chicken, sausage, ham, pork and in any combination. Jambalaya is either brown or red depending on which variety you prefer. This jambalaya is red since it has the addition of tomatoes.

    • Yield: 6 servings
  • Shrimp, Crab And Okra Gumbo
    • Prep Time: 1 hour
    • Total Time: 3 hours
    • Yield: 8 to 10 servings
    Tags: okra, gumbo, cajun
  • Dirty Rice

    Dirty Rice

    This flavorful "dirty" rice is a great side dish for a holiday table, especially alongside roast pork or fried chicken, and also makes a terrific stuffing for chicken, quail, or turkey.

    • Yield: 8 servings
  • Mr. John's Chorizo And Seafood Gumbo

    Mr. John's Chorizo And Seafood Gumbo

    Now this is one serious gumbo! Invite a crowd and don't forget to serve over cooked white rice. If you can't find chorizo, substitute a smoked sausage and add some smoked paprika.

    • Prep Time: 30 minutes
    • Total Time: 3 to 3 1/2 hours
    • Yield: 12 servings
  • Crawfish Etouffee

    Crawfish Etouffee

    This traditional Louisiana dish is a snap to put together and is best now when crawfish are in season.

  • Rhena's Stuffed Peppers

    Rhena's Stuffed Peppers

    Perfect for your next Potluck dinner...these peppers are stuffed with a mixture of ground beef, sauteed eggplant, and Louisiana trinity, then topped with Parmesan cheese and breadcrumbs. Serve with hot white rice.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 10 large stuffed peppers, 10 servings
  • Shrimp Etouffee

    Shrimp Etouffee

    Though it may sound very fancy, étouffée is French for "smothered" -- and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here shrimp take the center role -- a dish that is perfect for a big gathering.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 to 2 hours
    • Yield: 3 quarts, about 10 servings
  • Emeril's Shrimp Creole

    Emeril's Shrimp Creole

    Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks.

    • Yield: 6 servings