Cajun Recipes for Mardi Gras
Gumbo Hand Pies
This ingenious treat marries two Bayou classics: gumbo, of course, and Natchitoches meat pies, one of the official state foods of Louisiana.
Get the Recipe: Gumbo Hand Pies
Andouille-Crusted Black Drum
Use andouille sausage, a Bayou staple, in this flavorful crust for fish, and amp up a simple butter sauce with chopped pecans, also native to Louisiana.
Cajun Shrimp Po' Boys
Panko-crusted, crispy-fried shrimp comes topped with crunchy cabbage and homemade tartar sauce in Kelsey's Cajun-inspired hoagies.
Get the Recipe: Cajun Shrimp Po' Boys
Boudin, a type of sausage made with pork, rice and onions, is another Louisiana favorite. Emeril poaches it in beer preferably Abita, a local brew.
Get the Recipe: Beer Poached Boudin with Grain Mustard
This is Emeril's take on the muffuletta, a sandwich made famous at Central Grocery in New Orleans' French Quarter.
Get the Recipe: Charcuterie Sandwich
Beignets With Quick Homemade Blackberry Jam
Think of beignets, the official state donut of Louisiana, as fancier fried dough. You can't go wrong with Bobby's blackberry jam-topped beauties: They're lightly infused with lemon zest and spiced with nutmeg.
Get the Recipe: Beignets with Quick Homemade Blackberry Jam
Rachael's hearty spin on New Orleans-style "barbecue" shrimp makes a satisfying main course.
Get the Recipe: Louisiana Style Shrimp
Cajun Blackened Steak
Roger Mooking gives T-bone steaks the Everyday Exotic treatment by coating them with Cajun spice.
Get the Recipe: Cajun Blackened Steak with Sugar Snap Peas
Emeril's Crab Boil
All you'll need are five ingredients and 40 minutes to make Emeril's Creole crab boil.
Get the Recipe: Emeril's Crab Boil
Spicy Cajun Skewers With Spicy Buffalo Dipping Sauce
Andouille sausage, tiger shrimp, red potatoes, hush puppies and okra are slipped onto skewers, covered in Cajun marinade and served alongside homemade spicy Buffalo sauce.
Get the Recipe: Spicy Cajun Skewers with Spicy Buffalo Dipping Sauce
Roger Mooking uses the classic flavors of Louisiana gumbo in this filling soup. Potatoes act as a thickener in place of the traditional roux.
Get the Recipe: Potato Gumbo
New Style New Orleans Barbecue Shrimp
In New Orleans, "barbecue shrimp" isn't actually barbecued. Emeril follows tradition and sautes the shrimp with lots of Worcestershire sauce, but he adds his own kick by tossing the shrimp with Creole-seasoned homemade croutons.
Get the Recipe: New Style New Orleans Barbecue Shrimp
Dooky Chase's Shrimp Gumbo
Filled to the brim with delicious gulf fare like white shrimp and oysters, this Southern stew doesn't stop at seafood; it's also packed with Creole hot sausage, smoked ham and cubed beef.
Get the Recipe: Dooky Chase's Shrimp Gumbo
Rachael's gumbo is aptly named: It's packed with shrimp, chicken, andouille sausage, and lots of veggies and spices.
Get the Recipe: Everything Gumbo
Lump Blue Crab Salad
Tarragon, chives, lemon juice and homemade mayonnaise help give Emeril's crab salad a refreshing balance of flavors.
Beef and Andouille Chili
Once you try food blogger Nealy Dozier's hearty chili recipe filled with chunks of slow-braised beef, speckles of spicy andouille sausage for a little Southern kick and a medley of different beans you may never want another.
Get the Recipe: Beef and Andouille Chili
Seared Shrimp Salad With Warm Andouille Dressing
Emeril's New Orleans-inspired salad comes topped with homemade croutons, Creole seasoning and generous amounts of spicy andouille sausage.
Get the Recipe: Seared Shrimp Salad with Warm Andouille Dressing
Fried Haddock Po' Boy
"Po' boy" is the New Orleans term for a sub sandwich. Chuck fills his with crispy fried haddock and a tangy tartar sauce that's a cousin of Louisiana's remoulade sauce.
Get the Recipe: Fried Haddock Po' Boy
Crawfish Jalapeno Cheese Cornbread Topped With Crawfish Etouffee
Spicy cornbread, speckled with bits of buttery crawfish tail, is topped with a buttery cumin-dusted crawfish sauce.
Get the Recipe: Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee
Fried Catfish topped With Crawfish Au Gratin Sauce
Cornmeal-coated, Creole-seasoned catfish is fried until golden brown and topped with a creamy Bayou-inspired crawfish sauce.
Get the Recipe: Fried Catfish topped with Crawfish Au Gratin Sauce
Portabella Crab Rockefeller
Chopped spinach, rich cream sauce and crab are all nestled into a meaty portabella mushroom and topped with melted mozzarella.
Get the Recipe: Portobello Crab Rockefeller
Catfish Po' Boys With Chow-Chow
Emeril's fried fish po' boys get an extra kick from green tomato chow-chow and his "Bayou Blast" seasoning.