Cajun/Creole

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. ...read more

Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee or chilled beer. ...read more

Multipurpose ingredients are the key to this easy recipe. Frozen peppers and onions are used to season both the rice and the beans, and then some of the cooked-bean mixture gets puréed to give the finished dish a rich, saucy texture. Garnish with chives and serve with your ...read more

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya. ...read more

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. ...read more

Lightly mashed chickpeas make a delicious scramble with satisfying texture. ...read more

Serve this hash for breakfast or brunch as a low-calorie twist on a classic dish. Make a day ahead, and reheat when ready to serve. ...read more

The jerk seasoning used to flavor the filling of this main dish can be found in the spice section of most supermarkets or ordered online. Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. ...read more

“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 ...read more

Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking. ...read more

For over 140 years, Tabasco Sauce has been made on Avery Island in the heart of Louisiana bayou country. It adds the right amount of spice to these cheesy biscuits, which can be made smaller for hors d’oeuvres— just reduce the baking time. ...read more

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper. ...read more

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. ...read more

A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream. ...read more

When buying ripe papayas, look for firm (not hard) fruit with a yellowish rind that has no spots or bruises. ...read more

Under the spell of New Orleans’ romance, Jamie Ritchey created this recipe to replicate the tastes and smells of traditional Big Easy dishes using liquid smoke and chipotle Tabasco. ...read more

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. ...read more

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 ...read more

This unusual dessert can be made as triangles or as rolls as well. If you can’t find coconut syrup, use the thick, presweetened cream of coconut mixture used for bar drinks and found in the mixes section of your supermarket. ...read more

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. ...read more

This unusual banana bread features a delicious streusel mixture as a filling. Combining lemon juice with soymilk creates what I call “soy buttermilk,” an ingredient that can be used in a 1:1 ratio in any recipe that calls for dairy buttermilk. ...read more

While candied yams are a typical side dish in soul food cooking, combining them with plantains, a Caribbean and African favorite, and seasonal apples, which are plentiful at this time of year, makes for a delicious side dish or dessert. Black-ripe plantains are very soft and ...read more

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 ...read more