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Mardi Gras Recipes (Slide 9)

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Cajun Pecan-Crusted Catfish

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Recipe: Cajun Pecan-Crusted Catfish

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Catfish Etouffée

Catfish Etouffée

Although the classic Cajun stew, étouffée, is usually made with crayfish, it’s also delicious wi…View slide
Shrimp Po' Boy

Shrimp Po' Boy

This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty b…View slide
Sausage Gumbo

Sausage Gumbo

To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Cr…View slide
Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green …View slide
Dirty Rice

Dirty Rice

A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown …View slide
Bananas in Brown Sugar-Rum Sauce

Bananas in Brown Sugar-Rum …

Bananas cooked in a delectable brown-sugar-rum sauce make for a quick yet impressive dessert.…View slide
Cajun Crab Croquettes

Cajun Crab Croquettes

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we …View slide
Stewed Okra & Tomatoes

Stewed Okra & Tomatoes

This simple stew highlights two summer stars—tomatoes and okra—in a simple stew. Okra (known as …View slide
Cajun Pecan-Crusted Catfish

Cajun Pecan-Crusted Catfish

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national f…View slide
Shrimp & Cheddar Grits

Shrimp & Cheddar Grits

The South's version of creamy polenta, grits are easy to make on a weeknight—especially when toppe…View slide
Real Cornbread

Real Cornbread

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can cha…View slide
Braised Chicken Gumbo

Braised Chicken Gumbo

Leftovers make this chicken gumbo an absolute breeze. The only prep you’ll need to do is to dice a…View slide
Louisiana Red Beans & Rice

Louisiana Red Beans & Rice

This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and …View slide
Southern Kale

Southern Kale

Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand …View slide
Blackened Salmon Sandwich

Blackened Salmon Sandwich

Blackened salmon is great in a sandwich with a spread of mashed avocado and low-fat mayonnaise plus …View slide
Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While thi…View slide
Garlic-Cheese Grits

Garlic-Cheese Grits

Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup…View slide
Louisiana Catfish with Okra & Corn

Louisiana Catfish with Okra…

Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner…View slide
Express Shrimp & Sausage Jambalaya

Express Shrimp & Sausage Ja…

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're s…View slide

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