From Ladies' Home Journal

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

Jambalaya

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

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 Better Homes and Gardens

Ready in just 15 minutes, this easy recipe instantly awes guests. Brown sugar, bananas, and a splash of liqueur are warmed and poured over ice cream for an enticing dessert.

Bananas Foster

From Family Circle

Set out a plate of these crispy appetizers and watch them disappear. The beer batter nicely coats the onion and fries to a lovely shade of golden brown.

Fried Onion Rings

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 Vegetarian Times

This classic Southern dessert with its flaming presentation makes a dramatic finale for any meal.

Bananas Foster

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 Fine Cooking Magazine

Do not add file powder to the entire pot of gumbo. If gumbo is reheated with file powder in it, the file will become stringy and unpleasant.

Chicken-Andouille File Gumbo

From Better Homes and Gardens

Decorated in traditional Mardi Gras green and yellow, King's Cake is first served on January 6, Twelfth Night. Whoever is served the hidden pecan becomes the king or queen for the week and bakes another King's Cake. This festive ritual continues each week until Mardi Gras, the day before Lent.

Kings Cake

From Food & Wine

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.

Pecan-Praline Cheesecake with Caramel Sauce

From Taste of the South

Cilantro-Chili Butter

From Food & Wine

F&W's Emily Kaiser created these crispy hush puppies -- cornmeal dumplings -- by adapting a recipe from chef Susan McCreight Lindeborg. (Lindeborg ran the kitchen at Washington, DC's Morrison-Clark Inn when Emily worked there as a line cook.) Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.

Hush Puppies with Remoulade

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

Serve these fun green drinks at a summer party or a Halloween bash.

Mad Mad Martian Juice

From Betty Crocker

A Bombayite's version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.

Red Bananas with Cardamom (Elaichi Kela)

From Better Homes and Gardens

This classic drink contains gin and fizzy sparkling water with a splash of lemon juice.

Tom Collins

From Better Homes and Gardens

From New Orleans' French Quarter coffee houses, beignets (ben yayz) are square hole-less fried dough that are airy and delicate. Use a deep saucepan to fry the beignets, leaving at least 3 inches between the oil and the top of the pan. Roll in powdered sugar and serve warm for breakfast, brunch, or dessert.

Nutmeg Beignets

From Better Homes and Gardens

Fried dough squares are sprinkled with powdered sugar to make these sweet rolls. Serve them while still warm for brunch, a snack, or dessert.

French Market Beignets

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

This New Orleans dessert is truly sublime, as is the rich sauce that blankets every serving. It's a worthy indulgence.

Raisin Bread Pudding with Whiskey Sauce

From Better Homes and Gardens

The flaming New Orleans' coffee brew with spices, lemon and orange peel, and brandy is the inspiration for this crisp slice-and-bake cookie recipe.

Cafe Brulot Cookies

From Better Homes and Gardens

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

Crawfish with Savannah Rice

From Better Homes and Gardens

Toasted walnuts, honey, hot red pepper, and soft aromatic cheese blend seamlessly in this spicy and savory appetizer spread.

Chili Nut Honey with Cheese