Flavorful February!

You don’t have to visit New Orleans during Mardi Gras to enjoy its famous Cajun and Creole flavors. In Louisiana, nothing screams “spring is almost here!” quite like preparing and cooking your dinner right on your back patio. While it’s not spring here yet and we don’t have the hot Louisiana air, we can still enjoy the wonderful smells and tastes of New Orleans, right from our own kitchens. Here’s a few recipes to get you started!

Stovetop Crawfish Boil

Hands-on Time: 20 min
Total Time: 1 hour, 20 minutes
Yield: Serves 6

All you need is a sink, stove, and a big pot to re-create this New Orleans favorite!


4-1/2 gallons water
2 (4 oz.) package seafood boil, such as Zatarain’s Crawfish, Shrimp, and Crab Boil
2 cups kosher salt
¼ cup Creole seasoning
4 bay leaves
5 lemons, halved
2 garlic heads, halved crosswise
4 small yellow onions, halved
2 pounds small red potatoes, halved
2 large fresh artichokes
10 pounds live fresh crawfish, purged
4 ears corn, husks removed


4 easy steps will get you on your way to this New Orleans favorite. Find the recipe and instructions here.

Warm Gumbo Dip

Hands-on Time: 35 minutes
Total Time: 1 hour
Yield: Serves 8-10

Combine the unique gumbo flavors into a creamy dip.


¼ cup butter
6 green onions, sliced
2 celery ribs, diced
1 cup chopped assorted bell peppers
1-1/2 pounds peeled, large raw shrimp, chopped
1 garlic clove, pressed
1-1/2 teaspoons Creole seasoning
1 (8 oz.) package cream cheese
¾ cup sliced pickled okra
½ cup plus 2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
Toasted French bread baguette slices or favorite breads or crackers


Enjoy this flavorful dip in 2 steps. Find all the info here.

Slow-Cooker Red Beans & Rice

Yield: Makes 10 cups

Perfect recipe for the busy schedule. Make ahead of time and enjoy tomorrow!


1 pound dried red kidney beans
½ pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablspoon Creole seasoning
7 cups water
3 cups uncooked long-grain rice
Green onions, sliced for garnish


Running low on time at night, check out this crock-pot recipe here and have dinner ready when you get home tonight!

Chicken-Andouille Gumbo with Roasted Potatoes

Hands-on Time: 45 min
Total Time: 3 hour, 10 minutes
Yield: Makes 10 cups

For the non-seafood eaters, check out this recipe for a delicious gumbo! (you can always add seafood to the mix, see the tip below)


1 pound andouille sausage, cut into ¼ inch-thick slices
½ cup peanut oil
¾ cup all-purpose flour
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup thinly sliced celery
2 garlic cloves, minced
2 teaspoons Cajun seasoning
1/8 teaspoon ground red pepper (optional)
1 (48 oz.) container chicken broth
2 pounds skinned and boned chicken breasts

Roasted Potatoes:
3 pounds baby red potatoes, quartered
1 tablespoon peanut oil
1 teaspoon kosher salt

Chopped fresh parsley
Cooked and crumbled bacon
Hot sauce


Roasted Potatoes prep directions here.

Gumbo instructions here!

Fun Twist:
Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings.

New Orleans Beignets

Total Time: 4 hour, 48 minutes
Yield: Makes 6 dozen

These may be a bit of a time commitment but you can’t deny, Beignets, the official state doughnut of Louisiana, are worth the wait!


1 (1/4 oz.) envelope active dry yeast
1-1/2 cups warm water (105° to 115°), divided
½ cup granulated sugar
1 cup evaporated milk
2 large eggs, lightly beaten
1 teaspoon salt
¼ cup shortening
6-1/2 to 7 cups bread flour
Vegetable oil
Sifted powdered sugar


What better way to end (or even start) your meal than with beignets! Find all the instructions here.