Healthy Cajun & Creole Recipes

The Cajun pork chop rub adds a delicious smoky flavor to this easy skillet dish. This polenta has a nice sharp bite thanks to Cheddar cheese. Don't have any on hand? Try Parmesan or Gouda instead.

By adding Cajun seasoning to this traditional turkey sandwich, we've elevated it to the next level.

Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.

Ronnishia Johnson and Rheema Calloway, owners of The Vegan Hood Chefs in San Francisco, created this vegan succotash dish, inspired by the food they were raised on, cooked by grandmothers who hail from Louisiana. They put their spin on it by omitting the bacon, packing it with veggies and adding coconut milk for body.

Invented at Antoine's in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine's has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor.

Satsuma mandarins are grown throughout Louisiana. These easy-to-peel fruit add a bright juicy burst to this salad that's featured on the holiday menu at Brigtsen's restaurant in New Orleans.

In this Southern-inspired healthy vegetarian recipe, the crispy, spice-infused tofu is served with an easy succotash of corn, lima beans and bell pepper. For an extra kick, serve with your favorite hot sauce.

Learn how to make broccoli salad packed with sweet potatoes and andouille sausage for a colorful and tasty winter salad.

For a diabetic main dish that's hearty and full of flavor, combine ground turkey breast, fat-free milk, and oats to make delicious, healthy meatballs.

This New Orleans staple has nothing to do with a BBQ pit; it's simply local shrimp doused in heavily seasoned butter with lots of hot French bread for dipping. Chef Frank Brigtsen created this version when he worked under chef Paul Prudhomme, using beer and shrimp stock for the sauce. For Réveillon, Brigtsen matches them with shrimp-studded griddlecakes inspired by calas, a typically sweet fritter that likely came to New Orleans with enslaved people from Africa.