Tag: Louisiana recipes

One-Skillet Spicy Smothered Shrimp over Rice

Few dishes capture the bold, soulful flavors of Louisiana quite like Spicy Smothered Shrimp. This classic Cajun recipe from Louisiana Cookin  layers smoky tasso ham, plump Gulf shrimp, and a medley of aromatic vegetables, all simmered together in a rich, tomato-based sauce. Served over a bed of fluffy rice, it’s a meal that celebrates everything that makes Southern cooking so memorable—comfort, spice, and a deep sense of place.

The dish draws inspiration from traditional Creole stews and gravies, often referred to locally as “smothered” meals—recipes that slow-cook meats or seafood in savory sauces until the flavors meld into a hearty, velvety consistency. Whether you’re in New Orleans or cooking from afar, this recipe will transport your kitchen straight to the bayou.

Ingredients:

  • 1½ pounds fresh large Gulf shrimp, peeled and deveined
  • 8 ounces Tasso ham, chopped
  • Hot cooked rice, for serving
  • 1 (10-ounce) can tomatoes with green chiles, such as Rotel
  • 1 large onion, finely chopped (about 2¼ cups)
  • 1 red bell pepper, finely chopped (about 1¼ cups)
  • 2 stalks celery, finely chopped (about 1 cup)
  • 6 cloves garlic, finely chopped
  • 1 (14.5-ounce) can diced tomatoes
  • ⅔ cup chopped fresh parsley
  • ½ cup chopped green onion
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 2 teaspoons Cajun seasoning
  • Salt, to taste
  • Ground black pepper, to taste
  • Garnish: chopped parsley and sliced green onions

Directions:

  1. Begin by blending the diced tomatoes and tomatoes with green chiles in a food processor until smooth. This creates a base that’s both zesty and slightly smoky—perfect for the dish’s deep Cajun profile. Set this tomato mixture aside while preparing the other ingredients.
  2. Next, heat a large cast iron skillet over medium-high heat. Add the butter and vegetable oil, allowing them to melt together and coat the pan. Toss in the chopped tasso and let it brown for about 3 to 5 minutes. The rendered fat from the ham will infuse the base with a rich, smoky aroma that anchors the dish in true Louisiana flavor.
  3. Once the tasso is golden, stir in the onion, red bell pepper, celery, and garlic. These ingredients form the holy trinity of Cajun cooking—a cornerstone of Louisiana cuisine that brings depth and sweetness to every bite. Sauté this mixture for 6 to 8 minutes, stirring often until the vegetables soften and turn fragrant.
  4. Stir in the reserved tomato blend and reduce the heat slightly. Allow the mixture to simmer uncovered for about 20 minutes, stirring occasionally, until it thickens into a luscious, saucy base. The flavors will deepen as the tomatoes cook down, creating a balance of acidity and spice that complements the shrimp beautifully.
  5. Add the shrimp, chopped parsley, and green onion to the skillet. Cook for roughly 5 minutes, just until the shrimp turn pink and firm. Be careful not to overcook them—the tender texture is part of what makes this dish so satisfying. Stir in the Cajun seasoning, adjusting the level of heat and salt to your liking. A few cracks of freshly ground black pepper will add the final touch of warmth.
  6. Serve the smothered shrimp generously over a bowl of hot, fluffy rice. Garnish each plate with extra parsley and green onions for a pop of color and freshness.

This hearty main dish pairs beautifully with sides like buttered cornbread, collard greens, or a crisp green salad withCreole mustard vinaigrette. For something lighter, roasted okra or sautéed asparagus add texture and contrast.

Spicy Smothered Shrimp embodies the heart of Louisiana cooking: bold, soulful, and steeped in tradition. Each spoonful tells the story of generations who built their cuisine around the Gulf’s bounty and the state’s vibrant blend of cultures. Whether shared at a Sunday dinner or cooked up for guests craving something special, this recipe is a testament to the enduring charm of Cajun flavor—rich, rustic, and unforgettable.

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Comfort in a Bowl: Louisiana White Beans and Rice

Few recipes embody the comfort of Southern cooking quite like Louisiana White Beans and Rice. This recipe, from Louisiana Cookin. slow-simmered to creamy perfection, combines humble ingredients with big flavors. With smoked sausage, ham hock, and Cajun seasoning mingling alongside hearty beans, each spoonful delivers warmth, nostalgia, and a touch of spice. For generations, this meal has graced Louisiana tables, becoming a culinary staple for Sunday dinners, church gatherings, and family reunions.

White beans and rice carry deep cultural roots in Louisiana cuisine, where beans have long been a thrifty yet nourishing ingredient. Using Camellia Brand beans, a company with nearly 100 years of history, guarantees consistency and authenticity. Pairing them with Parish Rice, grown in Louisiana’s rich soil, creates a dish that not only satisfies hunger but also honors the state’s agricultural traditions.

Ingredients:

Directions:

  1. Rinse and sort beans, discarding any damaged ones. Soak according to package instructions, then drain.
  2. In a large cast-iron Dutch oven, brown the smoked sausage over medium heat, about 8 minutes. Remove sausage with a slotted spoon and drain on paper towels, leaving about 3 tablespoons of drippings in the pot.
  3. Add onion, bell pepper, celery, and jalapeño to the pot. Sauté until softened, about 6 to 8 minutes, stirring often. Stir in garlic and cook for 1 minute.
  4. Add beans, ham hock, water, broth, bay leaves, salt, Cajun seasoning, and black pepper. Bring to a boil, then reduce heat to simmer. Cook 1 ½ to 2 hours, or until beans are tender and creamy, adding more water if needed.
  5. For extra creaminess, mash some beans against the side of the pot during the last 30 minutes of cooking. Adjust seasoning to taste.
  6. Serve hot over Parish Rice. Garnish with green onion, hot sauce, and additional Cajun seasoning.

For best results, always soak the beans overnight to ensure even cooking. Browning the sausage at the start adds a smoky depth that enhances the entire dish. Letting the beans rest for about 15 minutes after cooking allows the flavors to meld beautifully. And if a thicker consistency is preferred, mashing beans against the pot wall is a simple trick that transforms the broth into a silky sauce.

Louisiana White Beans and Rice shine on their own, but the right sides make the meal unforgettable. A skillet ofcornbread or a basket of French bread is perfect for sopping up the flavorful bean gravy. Pair with smothered greens,fried okra, or a crisp coleslaw to balance the richness. For a true Louisiana spread, consider serving with bread pudding for dessert.

Louisiana White Beans and Rice is more than just comfort food—it’s a reflection of tradition, resilience, and hospitality. Simple ingredients come together to create a dish that is hearty, soulful, and deeply satisfying. Whether cooked for a weeknight dinner or a festive gathering, this classic recipe continues to bring people together around the table, just as it has for generations across Louisiana.

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From Farm to Toast: A Simple Fig Jam You’ll Love

Few things capture the essence of late summer quite like ripe, juicy figs. Their soft texture, honeyed sweetness, and subtle floral notes make them one of the season’s most beloved fruits in the South. This homemade fig jam recipe from Louisiana Cookin celebrates the beauty of fresh figs by preserving their flavor in a luscious, spiced spread. With just a handful of pantry staples and minimal effort, you can create a jam that’s both elegant and rustic—perfect for everything from your morning toast to an evening cheese board. The combination of figs, sugar, lemon, and cinnamon results in a preserve that tastes like it came straight from a jar at a Louisiana farmer’s market.

Whether you’re an experienced canner or just trying your hand at homemade preserves for the first time, this recipe is approachable and rewarding. It’s inspired by Southern kitchens where making jam from scratch is as much a tradition as it is a practical way to enjoy seasonal produce longer. You’ll love how easily it comes together—and how incredible your kitchen smells as it simmers.

Ingredients:

  • 2 pounds fresh figs, washed, stemmed, and chopped
  • 2 cups granulated sugar
  • 2 cinnamon sticks
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Directions:

  1. Begin by placing the chopped figs in a large bowl. Sprinkle the sugar evenly over the top and toss everything gently to coat the fruit. This process, known as maceration, draws out the figs’ natural juices and helps dissolve the sugar. Cover the bowl with plastic wrap and refrigerate for at least two hours—or even overnight, if you have the time. The longer the mixture sits, the more the flavors will meld and develop.
  2. Transfer the fig and sugar mixture to an enamel-coated cast-iron Dutch oven, which provides even heat and prevents the sugar from scorching. Add the cinnamon sticks and bring everything to a gentle simmer over medium heat. Stir occasionally and keep an eye on it—the jam will thicken and darken as it cooks, usually within 30 to 45 minutes. Be sure to skim off any foam that rises to the surface; this keeps your jam smooth and clear.
  3. Once the jam coats the back of a spoon (a classic sign of readiness), stir in the lemon zest and juice. These final touches brighten up the flavor and balance the sweetness. Let the mixture cook for one more minute, then remove it from the heat.
  4. Carefully spoon the jam into a clean glass jar, seal it tightly, and allow it to cool to room temperature. Once cooled, refrigerate the jam. It will keep beautifully for up to a month—if it lasts that long!
  5. To serve, know that this jam is as versatile as it is delicious. Slather it over a warm, buttery biscuit or thick slice of crusty sourdough bread. It pairs wonderfully with soft cheeses like brie, goat cheese, or even mascarpone. Add it to a charcuterie board alongside cured meats, nuts, and crackers for a sophisticated touch at your next gathering. You can even spoon it over yogurt or use it as a filling for thumbprint cookies.

Suggested Side Dishes:

To round out your fig jam experience, consider these complementary options:

This fig jam recipe captures the nostalgic charm of Southern home cooking while offering a touch of elegance. With just five ingredients and a bit of patience, you can create a preserve that’s rich, fragrant, and full of late-summer flavor. Whether you’re gifting it, savoring it slowly, or devouring it by the spoonful, this jam is bound to become a seasonal favorite in your home.

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Louisiana Dirty Rice: A One-Pot Wonder Full of Flavor

If there’s one dish that captures the earthy heart and soul of Louisiana cuisine, it’s dirty rice. Deeply savory, full of bold spices, and steeped in tradition, this one-pot wonder brings together meat, aromatics, and rice in a symphony of Cajun flavor. Despite its humble name, dirty rice is anything but plain—its “dirty” look comes from a rich medley of meats and seasonings that turn plain white rice into a flavorful masterpiece.

Traditionally served at family gatherings, church picnics, and holiday spreads across Louisiana, dirty rice was born from the ingenuity of cooks who used inexpensive cuts of meat to create something greater than the sum of its parts. In this version—adapted from Louisiana Cookin’—chicken liver and gizzards are seared to a golden brown, then combined with seasoned ground beef, aromatic vegetables, and just the right kick of heat. The result is a filling, stick-to-your-ribs dish that’s comforting, complex, and endlessly craveable.

Ingredients:

  • 1 pound chicken liver, patted dry
  • 1 pound ground chuck (80/20)
  • ½ pound chicken gizzards, cleaned, trimmed, and roughly chopped
  • ½ cup bacon drippings
  • 2 cups yellow onion, diced small
  • 1 cup celery, diced small
  • 1 cup green bell pepper, diced small
  • 1 tablespoon garlic, minced
  • 1 jalapeño, finely minced
  • 2 dried bay leaves
  • 4 green onions, thinly sliced
  • 1 bundle of fresh thyme, tied with butcher’s twine
  • 3 tablespoons fresh parsley, chopped
  • 2 cups cooked long-grain white rice
  • Slap Ya Mama White Pepper Blend, to taste
  • ¼ cup extra-virgin olive oil (plus more as needed)
  • 4 cups chicken stock
  • ½ teaspoon salt (plus more to taste)
  • Hot sauce, to taste

Directions:

  1. Begin by heating the bacon drippings in a large cast-iron Dutch oven over high heat. Season the livers and gizzards on one side with the white pepper blend. Once the drippings are hot and shimmering (be cautious—they may splatter), place the livers, seasoned side down, in a single layer. Let them sear undisturbed, then remove and set aside. Add the gizzards next, scraping up any browned bits (fond) from the pan. Stir once and allow to brown for 5–10 minutes without disturbing too much.
  2. Add the ground chuck along with the olive oil. Break the meat apart with a wooden spoon as it cooks. Allow it to brown thoroughly, scraping the bottom of the pot to incorporate all those flavorful bits. Once the beef is browned, stir in the onions and garlic. If the pot starts to look dry, drizzle in a bit more olive oil. Continue cooking until the onions begin to turn golden around the edges—about 10 minutes.
  3. Toss in the diced celery, bell pepper, jalapeño, and bay leaves. Season with salt, then cook for another 10–15 minutes, stirring occasionally to soften the vegetables and meld the flavors.
  4. Pour in the chicken stock and add the thyme bundle. Stir to combine, taste, and adjust seasoning as needed. Allow the mixture to simmer and reduce by half, intensifying the flavors.
  5. While the mixture simmers, roughly chop the seared chicken livers. Once the stock has reduced, stir in the cooked white rice and chopped livers, including any juices. Simmer gently for about 5 minutes. The mixture should still be moist, but not soupy.
Turn off the heat and stir in the fresh parsley and sliced green onions. Remove and discard the bay leaves and thyme bundle. Taste one final time and adjust seasoning with additional white pepper or hot sauce for an extra Cajun kick.

This dirty rice recipe isn’t just a meal—it’s a tribute to Cajun culture and the power of simple ingredients transformed with care, time, and bold seasoning. Whether you’re serving it at a Sunday supper or dishing it up at a holiday feast, it delivers comfort and character in every bite. With a flavor profile that’s rich, spicy, and deeply satisfying, dirty rice remains one of Louisiana’s most cherished dishes—an enduring symbol of resourceful, soulful Southern cooking.

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Louisiana-Style Crawfish Pistolette: A Cajun Comfort Classic

If you’ve never had a pistolette before, you’re in for a true Southern treat. These golden, crusty rolls are hollowed out, filled with a savory stuffing, and baked or fried to perfection. Think of them as miniature stuffed bread loaves bursting with flavor. One of the most beloved varieties hails straight from Cajun country—Crawfish Pistolettes. This recipe from LouisianaCookin delivers all the boldness of Louisiana cuisine, combining spicy sausage, juicy crawfish tails, and creamy cheese in a rich, flavorful filling tucked inside a buttery roll.

Perfect for gatherings, game days, or cozy weeknight dinners, this dish is easy to scale. The recipe makes a generous batch, but you can easily halve it or freeze the extras for a ready-to-go meal later. Just pop them in the oven and reheat when a craving hits. Pistolettes are small, French-style bread rolls—typically about 2 ounces each—that are often fried or baked after being stuffed. In Cajun and Creole cooking, they’re usually filled with seafood-based mixtures like crawfish or shrimp, though some versions feature chicken or boudin. In this baked version, we’re keeping things simple yet indulgent by skipping the frying and finishing with a brush of garlic butter for irresistible flavor and golden color.

Ingredients for the crawfish pistolette:

Directions for cooking the pistolette:

  1. Slice off about the top quarter of each roll and set the tops aside. Gently scoop out a portion of the bread from inside each roll, creating space for the filling.
  2. Set your oven to 425°F so it’s nice and hot by the time you’re ready to bake.
  3. In a large skillet over medium heat, cook the breakfast sausage, chopped onion, bell pepper, and minced garlic. Stir frequently and cook until the sausage is browned and the vegetables are tender. Drain off any excess grease.
  4. Mix in the green onions, Creole seasoning, parsley, oregano, and chili powder. Stir until the mixture is evenly seasoned. Next, add the can of golden mushroom soup and blend well. Pour in the crawfish along with their liquid. Add the cheese cubes and stir until they melt into the mixture—this should take 3 to 4 minutes. Carefully spoon the hot filling into each hollowed-out roll. Don’t overfill or the mixture may spill over during baking. Replace the tops of the rolls.
  5. Brush the tops of the rolls with melted garlic butter. Place them on a baking sheet and bake in the preheated oven for 10 to 15 minutes, or until the tops are golden brown and slightly crisp.

Crawfish pistolettes are rich and hearty, so they pair best with lighter sides. A crisp green salad with a citrus vinaigrette can help balance the richness. For a Southern twist, serve alongside coleslaw or roasted okra. If you’re going all-in with Cajun flair, try a side of dirty rice or a bowl of creamy corn maque choux.

Crawfish Pistolettes are more than just a snack—they’re a bold, flavorful celebration of Louisiana’s culinary traditions. With their spicy, creamy filling and buttery crust, they’re sure to impress family and guests alike. Whether you’re making them for a Mardi Gras party, a family potluck, or a casual dinner at home, this recipe delivers comfort and flavor in every bite.

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Cheesy Garlic Butter Oysters: A Perfect Party Appetizer

If you’re looking for a decadent seafood dish that is bursting with rich, garlicky goodness, this Cheesy Herbed Broiled Oysters recipe from Louisiana Cookin is sure to impress. Perfect as an appetizer for a dinner party or a delicious indulgence for a cozy night in, this dish combines the briny sweetness of fresh oysters with a buttery, herb-infused sauce and a smoky cheese topping. Best of all, it comes together in just minutes under the broiler, making it a quick yet luxurious treat. Pair it with some crusty bread to soak up all that flavorful sauce, and you have a dish that will leave everyone coming back for more.

Ingredients:

● 1 pint shucked oysters, drained

● ½ shallot, finely grated

● 10 small cloves garlic, minced

● ½ lemon

● ½ bunch fresh parsley leaves, finely chopped

● ¼ cup shaved smoked Gouda cheese

● ¾ cup unsalted butter

● ¼ cup olive oil

● 1 teaspoon Cajun seasoning, plus more to taste

● Kosher salt and ground black pepper, to taste

● Crusty bread, for dipping

Directions:

  1. 1. Begin by setting your oven to broil and adjusting the rack to the highest position. Preheating the broiler ensures the oysters cook quickly and develop a beautifully caramelized surface.
  2. 2. In a small saucepan over high heat, melt the unsalted butter along with the olive oil. Stir in the minced garlic, grated shallot, and Cajun seasoning, cooking until the garlic softens and becomes aromatic. At this point, taste the mixture and adjust the seasoning by adding more salt, pepper, or Cajun seasoning as needed. Once perfectly seasoned, remove the saucepan from the heat and stir in the freshly chopped parsley to infuse the butter with its vibrant, herby freshness.
  3. 3. If you have a baking dish with wells, divide the shucked oysters among them, placing one or two in each well. If using a flat baking dish, arrange the oysters evenly. Since the butter mixture may spill over, it’s a good idea to place the baking dish on a rimmed baking sheet to catch any drips. Generously spoon the butter and herb mixture over each oyster, ensuring every bite is infused with its rich flavor.
  4. 4. Transfer the oysters to the oven and broil, keeping a close eye on them. Ovens can have uneven heat distribution, so check every 30 seconds for any hot spots to prevent burning. After about two minutes, when the butter is bubbling and the edges of the oysters start to curl, it’s time to add the cheese.
  5. 5. Sprinkle the shaved smoked Gouda evenly over the oysters and return them to the broiler. Let them cook for another one to two minutes, or until the cheese is melted and slightly golden. Be careful not to overcook, as oysters can become rubbery if left under heat for too long.
  6. 6. Remove the oysters from the oven and immediately squeeze fresh lemon juice over the top to brighten the flavors. Let them cool slightly before serving. Pair with slices of crusty bread to mop up the delicious, buttery sauce.

This rich and flavorful dish pairs beautifully with a variety of sides that complement its buttery, garlicky profile. Here are a few excellent pairings:

● Crusty French Bread – The ultimate companion for soaking up the flavorful garlic butter sauce.

● Garlic Butter Linguine – A simple pasta dish tossed in olive oil and garlic provides a satisfying balance to the oysters.

● Fresh Arugula Salad – A light and peppery salad with a lemon vinaigrette cuts through the richness of the dish.

Cheesy Herbed Broiled Oysters offer an incredible combination of rich, buttery goodness, savory seasonings, and smoky melted cheese. With just a few minutes under the broiler, you can create a restaurant-quality seafood dish that is sure to delight. Whether served as an appetizer or the star of your meal, these oysters are guaranteed to impress. Don’t forget to have plenty of crusty bread on hand to enjoy every last drop of the delicious sauce!

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