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!
maybe substitute the andouille. Cajun seasoned shrimp, Andouille sausage, the holy trinity of vegetables, and a zesty sauce all atop a soft and chewy pizza crust makes up this Jambalaya Pizza recipe. Who needs a bowl?
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)
Learn to make our most popular Crawfish Etouffee recipe, it's been shared more than times. How to make Louisiana's Best Crawfish Etouffee: Melt butter in large skillet. Saute vegetables 30 minutes (don't brown) Add flour to vegetables to make paste.
The West Coast meets the Gulf Coast in this gluten-free, seafood-packed stew. This medley of fish, crabmeat, shrimp and oysters gets its flavor from the Holy Trinity of Cajun cuisine – celery, bell pepper and onion.
Gumbo is a savory Cajun or Creole stew served with or over rice. Just add one pound of seafood (shrimp, oysters, crawfish and crab claws) or meat (chicken and sausage are very popular) for nine cups of delicious gumbo, ready in about 30 minutes.