From Ladies' Home Journal

With ham, sausage, chicken, shrimp, and rice, this casserole makes a complete meal--no side dish needed.

Jambalaya

From Family Circle

A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou.

Creole Shrimp & Rice

From Better Homes and Gardens

Jambalaya is a classic dish made with shrimp, sausage, and plenty of seasonings. If you've never had it, try this simple recipe.

Jambalaya

From Smithfield

This gumbo has a delicious flavor and is an ideal comfort food.

Paula Deen's Gumbo

From Taste of the South

Crawfish Boil

From Food & Wine

Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.

Sizzling Shrimp Scampi

From Vegetarian Times

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

Vegetarian Gumbo

From Betty Crocker

From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.

New Orleans "Best" Gumbo

From Taste of the South

Chicken and Sausage Gumbo

From Ladies' Home Journal

Shrimp and sausage team up in this Cajun-style stew. The best part? Dinner is ready in just 30 minutes.

Shrimp Gumbo

From Campbell's

Plain pork chops get saucy in this simple skillet dish that's on the table in less than 45 minutes...and the Creole flavors are delicious!

Saucy Creole Pork Chops

From Better Homes and Gardens

A New Orleans favorite, this hefty sandwich is typically served on a baguette. Combine mango with chilled shrimp, rather than the customary fried shrimp, for a fresh take on tradition.

Shrimp Po' Boy

From Better Homes and Gardens

Andouille sausage and crawfish tails reflect the Cajun roots of this robust salad. Can't find these Louisiana specialties? Substitute other smoked sausage and cooked shrimp.

Jambalaya Salad

From Better Homes and Gardens

Most sources say jambalaya is from "jambon," the French word for "ham," an appropriate heritage for a Creole dish, plus the African "ya," meaning "rice."

Chicken and Tasso Jambalaya

From Better Homes and Gardens

Boil and mash the potatoes with the skins still on to add extra color and texture to this Creole side dish.

Sweet Potato Catfish with Andouille Cream Drizzle

From Better Homes and Gardens

Tomato-infused rice perfectly complements the seafood in this Southern-style dinner recipe.

Crawfish with Savannah Rice

From Food & Wine

These fantastic sandwiches -- filled with moist, sweetly glazed catfish, a spicy sambal mayonnaise, crunchy cucumbers, and cilantro -- are usually made with marinated catfish and garlic butter. Skip marinating the fish (the honey glaze adds enough flavor) and rub the bread with a garlic clove.

Sweet and Spicy Catfish Sandwiches

From Better Homes and Gardens

Red beans and rice along with Creole seasoning bring a Cajun flair to this red snapper main dish recipe.

Cajun Snapper with Red Beans and Rice

From Food & Wine

To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.

Crab and Andouille Jambalaya

From Vegetarian Times

The Mardi Gras colors are purple, green and gold. This salad celebrates the season and doesn't wilt on a buffet.

Mardi Gras Slaw

From Better Homes and Gardens

This traditional Cajun catfish and sweet pepper sandwich makes a quick and easy weeknight dinner.

Catfish Po'Boys

From Better Homes and Gardens

Put everything but the shrimp into your slow cooker and let it go for the day. At dinner, add the shrimp, let it heat, then eat!

Cajun Shrimp and Rice

From Better Homes and Gardens

This saucy fish and rice combo was made famous in New Orleans. Halibut and haddock also are excellent choices for this easy recipe.

Stir-Fried Fish Creole

From Taste of the South

Twice-Baked Crawfish Potatoes

From Vegetarian Times

This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.

Red Beans and Rice