Cajun, Creole, Southern Recipes

7 recipes found

Blackened Salmon
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Jan 30, 2025

Blackened Salmon

Coating fish fillets in a flavorful spice mixture and cooking them in a searing-hot pan until blackened is a technique popularized by legendary Louisiana chef Paul Prudhomme. In this version, center-cut salmon fillets gain a crisp, deeply seasoned crust while remaining tender and flaky on the inside. For the telltale blackened crust, you’ll need to start with a hot pan (cast-iron works best). Be sure to crack a window and turn on the exhaust fan, if possible, as there will be some smoke. Serve blackened salmon with any combination of side salad, rice and grilled or roasted vegetables; or use as a filling for tacos or fish sandwiches.

20m4 servings
Grillades and Grits (Rosalie's)
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Jan 18, 1989

Grillades and Grits (Rosalie's)

13m4 servings
Grits
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Jan 18, 1989

Grits

8m
Slow-Cooker Chicken Gumbo
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Slow-Cooker Chicken Gumbo

Gumbo is a celebrated Cajun and Creole stew of many variations, often starring meat and seafood, all richly flavored with a toasty roux. The precise origins of the word gumbo are often debated, but it’s likely derived from West African, Central African and Choctaw languages. Okra and roux are fundamental to gumbo; filé powder, or ground sassafras leaves, is sometimes added to help thicken the stew. It is certainly not traditional to make gumbo in a slow cooker, but it works beautifully: Microwaving the roux and precooking the vegetables in a microwave-safe ceramic (check your manual, and never use metal) insert minimizes hands-on time and clean up without sacrificing that deep flavor. This recipe is highly customizable: Add sliced andouille sausage before cooking, or toss in raw shrimp 10 minutes before serving. Use bone-in, skin-on chicken if you prefer, and fresh okra instead of frozen.

5h 30m5 to 6 servings
Tony Garnier’s Gumbo
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Tony Garnier’s Gumbo

Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting meats, most of which can be substituted if you can't find them at the store, though the duck is tough to live without. Mr. Garnier picked up the recipe in the 1970s at Jay's Lounge and Cockpit in Cankton, Louisiana, a dive deep in Cajun country where the proprietor would keep a pot of gumbo simmering for when the music and the cockfighting were done for the night. ''I became interested in how to cook it, so I'd sneak back to the kitchen and ask questions,'' Mr. Garnier said. He refined the recipe for years. It is now at its apex.

7h 30m12 servings
Chicken and Sausage Jambalaya
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Chicken and Sausage Jambalaya

Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)

35m2 servings
Shrimp Etouffee
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Shrimp Etouffee

1h 10mFour servings