Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
'Cajun' on Serious Eats
Slow cooker turkey and andouille gumbo starts with sautéed veggies and a simple roux that's cooked until toasty on the stove. After broth is added it's transferred for a long simmer, one where Worcestershire sauce provides umami and depth and Louisiana-style hot sauce offers heat and tang. Meanwhile, background notes come from bay leaves and thyme, and its signature flavor arrives courtesy of smoked sausage, Cajun seasoning, and cayenne.
The Louisiana meal of red beans and rice is typically made with pork: smoked, salted, roasted, or pickled. Those all work well in this recipe (a pound of sliced and browned andouille sausage would be our choice), but the beans also shine with smoked turkey.
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish.
A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo.
Jambalaya may seems like an oddity for the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add a great flavor to the final dish.
Spicy, smoky and comforting at once, jambalaya-stuffed bell peppers offer an update on the one-pot staple.
I already knew I loved maque choux, the Cajun combination of corn and okra. I figured it would be an easy fit for shrimp. This recipe from Saveur hits all the right notes. The jalapeño adds a bit of spice, the corn a little sweetness, and the bacon, well...it does what it does. But what I love best is how the okra helps bind each bite together.
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"It always feels so rewarding to add another type of neck to one's repertoire of necks." [Photographs: Chichi Wang, unless otherwise noted] I like to cook stews. I have a penchant for storied, time-consuming stews with a higher-than-average rate of...
I must admit that I'm an absolute sucker for casseroles. Give me any recipe that involves a can of cream of mushroom soup and some of those fried onions in a can, and I am sold. When I saw this...
Photographs by Terri Fensel Is there any food that doesn't benefit from a dip in the deep fryer? Growing up in the South, my Thanksgiving tradition revolved around fried turkey, and I have an undeniable weakness for fried pickles. I've...