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Louisiana Recipes

Discover Pinterest’s 10 best ideas and inspiration for Louisiana Recipes. Get inspired and try out new things.

Boudin Balls

This easy boudin balls recipe is the perfect appetizer, with Cajun boudin sausage hand formed, breaded and fried until golden. Make a batch tonight!

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Authentic New Orleans Gumbo

This AMAZING New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. It's packed with flavor!

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Natchitoches Meat Pie - SmartyPantsKitchen

Authentic Natchitoches Meat Pie recipe from Louisiana. Beef, pork, onion, bell pepper and seasonings in a crispy hand pie. Fry or bake. Video included in recipe

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Creole Chicken and Sausage Jambalaya {From a NOLA Local}

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion,

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Authentic New Orleans Gumbo

This AMAZING New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. It's packed with flavor!

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New Orleans Creole Butter Smoked Sausage Kolaches

This post is sponsored by Tony Chachere’s Famous Creole Cuisine.  All opinions, text, images or video are 100% my own.  New Orleans Creole

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CHICKEN CREOLE - The Southern Lady Cooks - Delicious

We love Chicken Creole. This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve over rice or

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Boudin Dip

This Louisiana-inspired Boudin dip is baked hot and bubbly with spicy Boudin Canjun sausage, a mix of cheeses, and sour cream. Perfect for parties or game day!

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1-2-3 Jambalaya

Enjoy some Creole comfort the quick and easy way in this creation made with Johnsonville® Andouille Rope Sausage. Use a favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started.  Taking a trip to the Big Easy for an authentic taste experience has never been so simple!

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Louisiana Crawfish Étouffée Recipe

Étouffée Recipe Ingredients: 1/4 cup butter 5 tablespoons all-purpose flour 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onions 1 cup chicken broth 1/2 cup water 2 tablespoons minced fresh parsley 1 tablespoon tomato paste 1 bay leaf 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon Creole seasoning 1/8 teaspoon cayenne pepper 1 pound cooked Louisiana crawfish tail meat (thaw if frozen) hot cooked rice, as needed Method of Preparation: In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste called a roux. Add the celery, pepper, and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole seasoning, and cayenne. Stir the pot well to make sure that the roux is well incorporated and there are no lumps. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf. Add crawfish and heat through. Serve over rice.

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