Print it, Cook it, Pass it Down!
Free Recipes from Louisiana’sWorld Table
From Etouffees to Stuffed Crabs, BBQ Shrimp, Bananas Foster & More!
This creamy Cajun 911 squash casserole uses a mild blond roux, evaporated milk, chicken stock, and fresh rosemary for a silky, comforting base. Draining the squash thoroughly and simmering the roux until thick ensures a perfectly balanced texture every time. Classic Southern comfort with Cajun techn...
This authentic Cajun 911 Shrimp Creole starts the old-school way — by browning tomato sauce directly in oil before adding the trinity. That extra step creates a deep, caramelized Creole gravy with layers of Louisiana flavor. Finished with tender Gulf shrimp and served over hot rice, this is classic ...
This Cajun 911-style meatball stew is deep, rich, and unapologetically Louisiana. Tender evaporated-milk meatballs are baked first, then simmered low and slow in a dark brown roux gravy built with the Cajun trinity. Finished to your preferred thickness and served over rice with greens, this is true ...
If you’re cooking Cajun or Creole, mastering a dark roux is non-negotiable. This rich, deeply toasted flour-and-oil mixture is the flavor foundation for classics like gumbo, etouffée, and smothered dishes. It takes patience and attention, but once you get the hang of it, you'll never look back. Let’...
This rich crawfish étouffée is built on a classic Cajun roux made with a full stick of butter, creating a velvety, silky gravy that clings beautifully to every grain of rice. Crawfish fat, the holy trinity, and fresh herbs come together for deep Louisiana flavor that’s comforting, indulgent, and unm...
FREE cooking tips every Friday
Sign up for weekly recipes, cooking tips, and exclusive offers.
