Crockpot / Slow Cooker paleo – Packed with Creole and Cajun flavors, this easy gumbo recipe is sure to please. Not just easy this is healthy too being both and paleo compliant. Source by slowcookerqueen
New Orleans Style Crawfish Étouffée.The term étouffée literally means, “smothered.” It is a cooking method of cooking something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan. Use butter in lieu of oil.
This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish!
Pollo Guisada starts with sofrito, the base of Puerto Rican cuisine. Sofrito is to Puerto Rican food what a mirepoix is to French cooking or the trinity is to Cajun/Creole Cuisine. The Guisada was ful (Cajun Chicken Stew)
“Gumbo-laya” Stew with Spicy Sausage, Chicken, Shrimp and Okra over Fragrant Garlic Rice
Gulf Coast Seafood Stew Recipe -- Hurricane Katrina and a subsequent oil spill off the coast of Louisiana renewed appreciation for our region's seafood. This stew shows off its incomparable flavors, colors, and beauty.
Charleston, South Carolina's Finest Low-country Boil
“Frogmore Stew” or Low Country Boil Ingredients: cup seafood seasoning (such as Old Bay®), or to taste 5 pounds new potatoes 3 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces 8 ears fresh corn, husks and silks removed 4 pou
Jamaican Coconut Shrimp Stew - This was good as leftovers. To change it up a bit, I took the leftover shrimp and reheated it with rice, black beans, corn, and condensed tomato soup. (The black beans & rice were leftovers from the easy taco recipe)