Chicken & Sausage Gumbo

Not to be mistaken for jambalaya or shrimp étouffée, gumbo comes in many forms, but it always absolutely must: 1) thickened by a dark brown roux, 2) be served over rice (or with potato salad if you’re extra Southern), and 3) feature the holy trinity of Southern cooking: onion, celery, and green bell pepper.

Get the Chicken & Sausage Gumbo recipe.

Southern Baked Mac & Cheese

Millie Peartree’s baked mac & cheese is famous for a number of reasons. Our major takeaway—layering cheese and an eggy custard makes for the MOST creamy, saucy, and decadent dish ever. We might never make it another way again.

Get the Southern Baked Mac & Cheese recipe.

Fried Okra

We think this Southern recipe is the best way to enjoy this tricky little vegetable. Dredging in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra-crispy and golden crust that’ll convert even the most ardent of okra-haters. Anti-frying? Try our air fryer okra instead!

Get the Fried Okra recipe.

Chicken Pot Pie

Truly comfort food at its finest, chicken pot pie represents the delicious marriage of a flaky, buttery crust with diced chicken, onions, carrots, and peas in a creamy sauce. While it’s a dish that you can easily find pre-made in almost any grocery freezer aisle, we strongly believe that making your own is worth it.

Get the Chicken Pot Pie recipe.

Classic Chicken & Waffles

Making fried chicken and waffles at the same time is quite a feat, but this Southern food classic is worth the effort. We think the best course of action is as follows: Get your chicken in a buttermilk brine, whip up your waffles, and pop’em in a 200° oven to stay warm. THEN take out your chicken, bread, and fry. Viola! Perfectly timed brunch.

Get the Classic Chicken & Waffles recipe.

Shrimp Po’ Boy

Dressed with crunchy shredded iceburg, juicy tomatoes, and a creamy and briny remoulade-esque sauce, this imposing sandwich will take you to the fern- and Spanish moss-lined streets of NOLA in seconds flat.

Get the Shrimp Po’ Boy recipe.

Crawfish Boil

Between the fun of Mardi Gras in February and tunes of Jazz Fest in May, crawfish is the common thread through it all. This boil recipe is pared down for a stovetop rather than the large outdoor gas burners intended for group boils, meaning you can enjoy it even if you can’t make it down South this spring.

Get the Crawfish Boil recipe.

Sautéed Mustard Greens

Akin to a stir-fry, these finely shredded greens retain a wonderful bite, with a balance of tender pieces and crispy edges. We particularly love cooking mustard greens this way, but you can sub in collardsturnip greens, kale, or any combination with equal success

Get the Sautéed Mustard Greens recipe.

Southern Fried Oysters

Long before the creation of fried oysters, oysters were considered a poor man’s food because they were so abundant in the waters off the East Coast of the United States. They were first breaded and fried in the Western Hemisphere in the mid-19th century and have since been upgraded with a crispy, crunchy cracker crust. TMYK!

Get the Southern Fried Oysters recipe.

BBQ Brisket

You don’t need a fancy smoker to make BBQ Brisket. Instead, use your grill, and then and serve it with your favorite Southern-inspired sides like baked mac & cheesepotato salad, and cornbread.

Get the BBQ Brisket recipe.

Best-Ever Fried Catfish

Just like with fried chicken, you’re going to want to marinate this catfish in buttermilk before dredging and frying. It’ll permeate the fish with flavor and make sure it stays nice and juicy after it’s fried. As for the dredge, there’s a lot of debate about whether you should use flour or cornmeal—we think you should use both!

Get the Best-Ever Fried Catfish recipe.

Seafood Gumbo

You might be wondering why we call for shrimps with the tails on for this Louisiana classic. Though it won’t make or break your gumbo, shrimp shells have SO much flavor, so we always prefer to keep them on.

Get the Seafood Gumbo recipe.

Dirty Rice

Dirty rice (or rice dressing as it’s referred to in the bayou) is a delicious Louisiana staple made mainly of riceground pork sausage, ground beef, and the holy trinity of vegetables (onionbell pepper, and celery). It’s the perfect use for old rice, so feel free to use that box of takeout rice here!

Get the Dirty Rice recipe.

Shrimp Creole

Similar to shrimp étouffée, but with a tomato-based sauce, this recipe will transport you to the balcony-lined streets of New Orleans. Aromatic onion, green bell pepper, and celery form the holy trinity of flavor on top of which you’ll build this saucy little number.

Get the Shrimp Creole recipe.

Boudin Balls

There might be no better food to encompass Louisiana cooking than Boudin sausage. You can avoid the sausage making, but carry on the tradition of celebration with these boudin balls, the perfect Southern appetizer to bring to any Mardi Gras party.

Get the Boudin Balls recipe.

Sheet Pan Shrimp Boil

A mix of shrimp, andouille sausagesweet corn, and potatoes make this Cajun summer favorite the most satisfying Mardi Gras dinner. Bonus: It all cooks in your oven!

Get the Sheet Pan Shrimp Boil recipe.

Shrimp Étouffée

This popular dish, with Cajun and Creole roots, is similar to gumbo—and is every bit as delicious. Its flavorful sauce starts with a blonde roux, then gets a boost of flavor from the Cajun holy trinity (that’s celery, onion, and bell pepper, ofc!).

Get the Shrimp Étouffée recipe.

Nashville Hot Chicken

WARNING! This chicken is hot. If you’re worried about spice, cut down on the amount of cayenne in your hot oil. Start at 1 tablespoon, and increase to your liking. Love the heat, but not the chicken? Try our Nashville hot cauliflower next!

Get the Nashville Hot Chicken recipe.

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