Recipes

Louisiana jambalaya with andouille and chicken.

Boudin Sausage from Emeril.

A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.

Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.

A traditional Louisiana Mardi Gras pastry — diamond-shaped fried dough flavored with nutmeg, cinnamon, and vanilla, dusted generously with powdered sugar.

A classic Louisiana jambalaya made in the slow cooker: chicken and shrimp with onion, carrots, tomatoes, and herbs over cooked rice.

Whole shell-on shrimp broiled under a blizzard of black pepper, olive oil, butter, lemon, Worcestershire, and hot sauce — intensely seasoned through the shells.

A traditional Cajun recipe for Louisiana Roast Beef.

Lousiana Barbecued Shrimp from Essential Seafood.

Lousiana Shrimp Boil from Essential Seafood.