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Another Delicious Sampling of the Big Easy

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It may not be as famous as seafood gumbo or jambalaya, but you can get that great flavor of New Orleans and the Deep South in easy-to-make casserole form, too. This Cajun Shrimp & Cornbread Casserole has all of those great savory tastes with just the right amount of spice for a little kick.

And you will be amazed how quickly you can put this together! It’s hard to beat a casserole for convenience, and I have always loved the cuisine of the Deep South (call it a bit of a bias for “home”).

This recipe combines the two in a nice way that I hadn’t tried, and I was very happy with the results. If you like cornbread, you really should try this! My family loved it, and now they’re demanding I make it at least once a month!

Recipe and photo courtesy of Recipe.com.

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Quick tip: If you’re allergic to seafood, try using chicken instead of shrimp.

Chicken With All of the Delicious Flavor of New Orleans–YUMMY!

Bring the great flavors of New Orleans to your home with this savory recipe: Bourbon Chicken. It’s a great idea if boneless skinless chicken is your usual go-to, but you want something a little different than the same-old, same-old. It does take a little planning ahead, but it is easy to make, and actual cooking and prep time only adds up to about an hour.

If you love the flavors of the Deep South or just love cooking with spirits, boy, do I have the recipe for you! It does require a bit of lengthy marinating, but I assure you that it is well worth it, and no back-breaking or complicated cooking steps are required.

As it is with so many Southern yarns, the story of how Bourbon Chicken came into being depends on who exactly you ask and how creative a storyteller the person is (“It was THIS BIG, I tell you!”). I believe that the most popular origin story is that a Chinese cook working on Bourbon Street fell in love with all of the Louisiana flavors and decided to incorporate them into his signature dish. All that I know for sure is that it is named both for Bourbon Street and for the quintessential Southern booze that gives it its delicious, distinct flavor. Contrary to what many a mall food court vendor might tell you, it isn’t truly Cajun or Creole, but the great taste of New Orleans and the Deep South is most definitely in there.

Recipe and photo courtesy of Pinch of Yum

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Quick tip: If you prefer chicken breasts over chicken thighs, you can use them for this recipe.

A Classic Creole Dish, Made Easy And Lightning Quick? Sign Me Up!

So many Creole and Cajun dishes make for great comfort food, but they are all really complicated and take forever, right? WRONG! With this Creole Jambalaya recipe, you can bring all of the savory, rich flavors of Louisiana into your home in under an hour. It’s great and easy enough for a warm, everyday family dinner but also a fantastic idea for your next tailgate or potluck!

Though I don’t think that the Gulf Coast is quite as different from the rest of Mississippi as some people say, there is no denying that that proximity to New Orleans has had an effect on the locals’ food choices. Though I live a good bit north of the Coast now, after a few rainy days in this small college town, such as we have had here recently, my Deep South roots really come out in some of my comfort food cravings. I have so many fond memories of Mother slaving over a richly aromatic seafood gumbo…even on a summer day, when it was storming outside, I loved to curl up under a blanket with a full bowl of gumbo and feast on its delightful smells and beautifully mixed, spicy Louisiana flavors.

I didn’t really feel up to a full day in the kitchen, though, and let’s face it: making a good gumbo can be really hard and time-consuming. Thankfully, there are recipes like this delicious Creole jambalaya that can be made in under an hour and still offer all of that uniquely comforting, gourmet New Orleans-style Deep South flavor to your dinner table in under an hour. (I ate plenty of jambalaya growing up, too.)

Original Recipe Gimme Some Oven

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Quick tip: If possible, use fresh shrimp for this dish. It makes all the difference!

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