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Content tagged with “Cajun-Creole”

Blackened Tofu with Succotash
In this Southern-inspired healthy vegetarian recipe, the crispy, spice-infused tofu is served with an easy succotash of...
Sautéed Snapper & Shrimp with Creole Sauce
In this island-inspired fish recipe, celery, bell pepper, tomatoes and wine complement the shrimp and fish. Serve this...
Shrimp Cakes with Spicy Cajun Mayo
Shrimp cakes are common all over the Gulf Coast, but this recipe is healthy because they’re made with whole-wheat...
Creole Chuck Steak Etouffée
In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy...
Tilapia Po’Boy
Forget deep-fried fish—the tilapia in this healthy po’boy recipe, a classic Cajun sandwich recipe, is coated in...
Black-Eyed Pea Dip
In this black-eyed pea dip recipe, black-eyed peas are pureed with extra-virgin olive oil, red-wine vinegar, garlic and...
Seafood Gumbo
Gumbo, a hearty stew made with anything from sausage or duck to rabbit or seafood, starts with a roux, a mix of flour...
Grilled Redfish with Andouille & Shrimp Couche Couche
New Orleans chef Chuck Subra turns couche couche, a Cajun breakfast food where a cornmeal batter is cooked in oil until...
Crawfish Etouffée
Literally translated as “smothered” and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served...
Catfish Courtbouillon
Cajun courtbouillon (pronounced koo-bee-yon) is a vegetable-and-fish stew recipe. In this healthy catfish recipe from...
Smothered Green Beans with New Potatoes
This green bean recipe from chef Alex Patout of Landry’s restaurant in New Iberia, Louisiana, gets plenty of flavor...
Gateau de Sirop
This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking—...
Braised Chicken Gumbo
Leftovers make this chicken gumbo an absolute breeze. The only prep you’ll need to do is to dice a bell pepper and...
Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans.
Nana’s Creole Pecan Cake Bars
These decadent pecan date bars are a bite-size alternative to holiday pecan pie.
Shrimp Creole
We adapted a favorite recipe for conch creole to shrimp because conch can be hard to find in the U.S. You can also use...
Pork, White Bean & Kale Soup
Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and...
Three-Bean Chili
This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use...
Blackened Salmon Po' Boy
Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread—the perfect counterpoint to the spicy salmon...
Sautéed Chard with Chile & Garlic
Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.
Jumpin' Jimmy's Gumbo
Lean chicken breast and a small amount of spicy andouille sausage along with okra and plenty of other vegetables are at...
Island Limeade
Take a trip to the islands in this simple tropical cocktail.
Catfish Amandine
Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of...
Zesty Rémoulade Sauce
Here's a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood.
Cajun Crab Croquettes
Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture...
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