Classic Crawfish Boil Recipe
The perfect Cajun way to feed a crowd.
These Are the People You Meet Driving an Uber During Mardi Gras
Only in New Orleans.
I Spent 12 Hours Eating Everything at a LSU Tailgate
I’m instantly handed sausage, fried soft-shell crab, and a deep-fried Twinkie—which probably shouldn't have shared fryer oil with the crab.
Easy Jambalaya Recipe
The true definition of southern comfort.
The Lost Bayou Ramblers Have Found Kalenda
The maybe fight-dance, maybe risque-courting dance was rediscovered and recorded by the Cajun band dedicated to keeping the tradition alive.
Disney Posted a 'Healthy' Gumbo Recipe and the Internet Went Berserk
Kale is kale and gumbo is gumbo and never the twain shall meet.
Meet White Spot, a One-Man Post-Punk Sludge Machine from Small Town Louisiana
Marcus Lemoine chats about Cajun suckling pig and what it’s like to be the lone noise guy in town.
New Orleans Has an Exploding Turkey Problem
In New Orleans, Thanksgiving has oyster dressing, dirty rice, jambalaya, and fried turkey—of course, because everyone fries turkey here. If you put a frozen turkey into a vat of hot oil, it shoots into the air like a geyser.
How-To: Make Shrimp Grits with Wylie Dufresne
Michelin-starred wd~50 chef Wylie Dufresne shows us how to make shrimp grits, a clever twist on the classic Southern dish of shrimp and grits. This one's got ground shrimp with freeze-dried corn, butter, scallions, and pickled jalapeños.
Billy's Boudin Balls Are the Biggest of Them All
In Louisiana, boudin sausage is king. The recipe for boudin balls—the round, large, meaty, spicy boudin that's fried in a thick layer of batter—at Billy's Boudin & Cracklin is a closely kept secret of the Frey family.
Shrimp Grits with Pickled Jalapeño and Corn Powder Recipe
It's your basic Cajun astronaut comfort food, served up from one of the most innovative chefs in the world.
Cajuns Boil the Head and Save the Blood
Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...