Try tastes of the bayou state at home with these irresistible recipes from the city's top chefs.
The Best Darned Grilled Chicken EverBy Paul Prudhomme, K-Paul's
Paul Prudhomme and his restaurant K-Paul's have been the driving force behind the national popularity of Cajun food for almost 30 years. This recipe blends different spices to give the chicken a surprising and unique flavor.
Arugula, Satsuma, and Fennel SaladSusan Spicer, Bayona
Despite apprenticing in New Orleans and Paris, Susan takes her recipes far beyond just French and Creole cooking to incorporate all the best flavors she can find, as in this salad, which uses a simple dressing to accentuate fresh vegetables and fruit.
Grilled Mahi-Mahi With Escabèche SauceAdolfo Garcia, RioMar
Adolfo Garcia's Panamanian ancestry is reflected in both the menu at RioMar and this recipe. Escabèche is a traditional Spanish way of preserving game meat with an acidic marinade, used here as a sauce to eliminate the need for hours in the fridge.
Chile-Roasted ShrimpDonald Link, Herbsaint
His time in both New Orleans and San Francisco has added a refined style to Donald's Louisiana background, as in this spicy and delicious but not exactly Cajun recipe. For easy peeling, use shell-on deveined shrimp, whose shells come precut up the back.
Recipe: Chile-Roasted Shrimp
Fried Green Tomatoes With Shrimp RémouladeKen Smith, Upperline
Upperline's menu is filled with traditional Creole dishes. This recipe combines two Louisiana favorites with distinct flavors. The tomatoes should be served warm or hot, while the shrimp and rémoulade sauce should be cold for contrast.
Catfish CourtbouillonStephen Stryjewski, Cochon
Stephen and co-owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available for recipes like this Cajun-style courtbouillon, which is a thick sort of fish stew.
Recipe: Catfish Courtbouillon
Roast Pork Tenderloin With Pepper Jelly GlazeFrank Brigtsen, Brigtsen's
After learning Cajun cooking from Paul Prudhomme, Frank struck out on his own and opened a restaurant that has been a New Orleans favorite for more than 20 years. This dish combines sweet, savory, and spicy flavors for a delicious experience.
Dirty RiceDonald Link, Herbsaint
This is a classic Louisiana dish. The chicken livers are traditional and give it an authentic taste you can't really get any other way. Letting everything cook until brown and stuck to the skillet is very important for flavor. Recipe: Dirty Rice
Lemon Buttermilk PieStephen Stryjewski, Cochon
Lemon provides a nice background for the sweet buttermilk filling of this pie, whose crust gets an almost Graham cracker quality from whole-wheat flour and honey.
Recipe: Lemon Buttermilk Pie
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