A hearty stew made with chicken and sausage, served with rice.

Chicken & Sausage Gumbo

A classic Cajun dish made with rice, vegetables, and a mix of meats.

Jambalaya

A rich and flavorful dish made with seafood and a thick, savory sauce.

Seafood Étouffée

A stuffed potato loaded with Cajun flavors and toppings.

Bayou Potato

A traditional Louisiana sandwich filled with meat or seafood and dressed with lettuce, tomato, and sauces.

Po'Boys

In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the diced onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking) and sauté until they are softened, about 5 minutes.

Prepare the Base

Add the sliced smoked sausage to the pot and cook until browned, about 5 minutes. Then, add the chicken thighs and cook until lightly browned on all sides, about 5-7 minutes.

Brown the Sausage and Chicken

Stir in the minced garlic and cook for an additional minute. Then add the chicken broth, diced tomatoes, okra, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

Add Aromatics and Liquids

Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally, until the chicken is cooked through and tender.

Simmer the Gumbo

Remove the bay leaves, shred the chicken into bite-sized pieces, and stir back into the gumbo. Serve hot over a scoop of cooked white rice.

Finish and Serve

Chicken thighs, boneless and skinless

Smoked sausage, sliced

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Chicken broth

Canned diced tomatoes

Okra, sliced (fresh or frozen)

Cajun seasoning

Bay leaves

Salt

Black pepper

Cooking oil

Cooked white rice

In a large pot, heat olive oil over medium heat. Add the onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.

Sauté Vegetables

Stir in the minced garlic and sliced andouille sausage. Cook for an additional 2-3 minutes until the sausage is browned.

Add Garlic and Sausage

Add the diced chicken breast to the pot and cook until it is no longer pink, about 5 minutes.

Cook Chicken

Add the diced tomatoes (with their juice), chicken broth, long-grain rice, Cajun seasoning, bay leaves, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is tender.

Simmer

Stir in the shrimp and cook for an additional 5 minutes, until the shrimp are pink and cooked through.

Add Shrimp

Remove the bay leaves. Serve hot, garnished with chopped green onions.

Garnish and Serve

Olive oil

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Andouille sausage, sliced

Chicken breast, diced

Shrimp, peeled and deveined

Diced tomatoes (canned)

Long-grain rice

Green onions, chopped (for garnish)

In a large pot over medium heat, melt the butter. Once melted, gradually whisk in the flour. Cook, stirring constantly, for about 15-20 minutes until the mixture turns a deep brown color, being careful not to burn it.

Make the Roux

Add the diced onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking) to the roux. Sauté for about 5-7 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Stir in the seafood mix and cook for another 3-4 minutes until it's slightly opaque.

Add the Seafood

Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the Cajun seasoning, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, stirring occasionally.

Combine with Broth

Serve the étouffée over cooked rice and garnish with sliced green onions.

Serve

Butter

All-purpose flour

Seafood mix (shrimp, crab, and scallops)

Green onions, sliced (for garnish)

Cooked rice (for serving)

Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.

Bake the Potatoes

While the potatoes are baking, in a skillet over medium heat, melt the butter. Add the crumbled Andouille sausage and cook until browned. Stir in Cajun seasoning, salt, and black pepper. Cook for an additional 2-3 minutes, then remove from heat.

Prepare the Filling

Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh into a bowl, leaving a shell. Mix the scooped potato with the sausage mixture, half of the cheddar cheese, and half of the sour cream. Spoon this mixture back into the potato skins.

Stuff the Potatoes

Top the stuffed potatoes with the remaining cheddar cheese. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Add Toppings and Bake Again

Remove the potatoes from the oven and top with the remaining sour cream and chopped green onions. Serve hot and enjoy your Bayou Potato!

Large russet potatoes

Cooked and crumbled Andouille sausage

Shredded cheddar cheese

Sour cream

Chopped green onions

In a bowl, mix the cornmeal, flour, salt, and black pepper. In another bowl, combine the buttermilk and beaten egg. Dip the shrimp in the buttermilk mixture, then coat with the cornmeal mixture.

Prepare the Shrimp

Heat oil in a deep frying pan over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on paper towels.

Fry the Shrimp

Slice the French bread loaves lengthwise without cutting all the way through. Spread mayonnaise inside each loaf, then layer with fried shrimp, shredded lettuce, and tomato slices. Drizzle with hot sauce and serve immediately.

Chicken & Sausage Gumbo

Jambalaya

Seafood Étouffée

Bayou Potato

Po'boys