Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.
Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.
Lots of garlic makes this a deeply-flavored dish.
A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens.
Inspired by Louisana’s popular Cajun dish of “dirty” rice, this variation has all the potency and flavor you could expect but omits the pork and the chicken livers, which traditionally give the dish its characteristic color. Perfect accompaniments are hot cornbread and baked pears. Minted iced tea or lemonade balances flavors.
Gumbo may be made with a number of main ingredients, so why not tofu? Marinated tofu is a modern addition to this old Cajun favorite—along with the distinctive texture of okra. It’s served over a White Corn Grits Soufflé, which is fluffed with eggs and served golden brown and piping hot right out of the oven. Leftover grits may be sliced and fried like polenta for breakfast the next morning or eaten as a snack later in the day.
“First you make a roux” is how many Cajun recipes start, and this Creole sauce is no exception. It gets its distinctive taste from a brown roux to which the “holy trinity” (equal parts chopped green bell pepper, onion, and celery) is added before the rest of the ingredients. (Be sure to have all the vegetables chopped and ready before you fire up the stove.) Serve over rice.
Here, we've sprinkled roasted butter-nut squash with Cajun seasoning, then smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits.
Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.
Incorporating a new recipe at every meal is a challenge Sharman Schubert made these fritters when trying to re-create a meal she had on a trip to Antigua. 3rd Place, 2006 recipe contest.
The sweet, earthy flavors of carrots and peas temper the kick of Jamaican jerk seasoning in these Caribbean-inspired patties. For even speedier preparation, use pre-grated carrots, available in most supermarkets. To make fresh breadcrumbs, trim and discard crusts from firm, fresh sandwich bread. Tear bread into pieces, and whirl in a food processor or blender until crumbs form. One slice makes about 1/2 cup. The salsa can be made ahead and kept in the refrigerator for up to 2 days.