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River Road Spinach Madeline
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeño heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole.
Ellen's Muffaletta Pasta Salad
This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!
Bourbon Chicken
Bourbon chicken is a dish with New Orleans roots that's easy to make with chicken thigh pieces cooked in a sweet brown sugar, bourbon, ginger, garlic, and soy sauce glaze. Serve with rice for a restaurant-worthy meal.
Vieux Carre Cocktail
A complex, complex rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans.
Not Ya Mama's Oyster Dressing
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Crawfish and Corn Soup
This crawfish and corn soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
Richard and Suzanne's Louisiana Crawfish Pasta
This Louisiana crawfish pasta recipe can be made with leftover crawfish. It's a popular New Orleans pasta dish that can be spicy or mild depending on the amount of red pepper flakes you use, so be mindful.
Grillades
Grillades is a warm and delicious way to use stew beef or chuck roast. I serve it with grits or white rice and crusty bread for dipping.
Cajun-Spiced Sauce
Expand the traditional French velouté sauce into Cajun territory (a cuisine known for its French influences) with the holy trinity—onion, celery, and green bell pepper—plus Cajun seasoning and hot sauce. Serve with shrimp, fried chicken and waffles, or sausage and biscuits.
Easy Creole Okra and Shrimp
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
5-Ingredient Cajun Pasta
This 5-ingredient Cajun pasta is creamy and rich. Smoked sausage and frozen seasoning blend make it quick, easy, and flavorful.
Cajun Chicken and Sausage Gumbo
This Cajun chicken and sausage gumbo begins with a dark roux and is a rich, deeply flavored chicken and andouille stew. Served over hot rice, it is the ultimate Cajun comfort food.
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