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Pro Tip: Look for a Cajun seasoning with salt, onion, garlic, chiles, black pepper, mustard, and celery. It may also include bay leaves, nutmeg, and paprika. You can find it in the spice section of most supermarkets.
3.7
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The titles we’ve waited all winter for.
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With its smoky sausage, herbs, and spicy Cajun seasoning, hearty red beans and rice will transport you to your favorite comfort zone.
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As one of the Big Easy’s most recognisable culinary icons, this colourful sandwich packs a serious punch in both flavour and texture. Take a bite out of the Big Easy, and discover more of the colourful city of New Orleans. Check out the all-new OPI New Orleans Collection, inspired by the sights, sounds, and flavours of NOLA.
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From red snapper ceviche to coconut flan, these recipes are staples at the staff meal shared by Commander's Palace chefs and waitstaff.
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Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.
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Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.
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This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.
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You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
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In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.
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They’re everywhere, from our staffers’ kitchens to those carefully curated boutique shelves. They’re the resourceful—and profoundly influential—books that drive the way we cook today
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Close your eyes, and eating this sausage and chicken jambalaya recipe is almost like being in New Orleans.
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Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
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This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.
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Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
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Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.
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We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.
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How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue