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2. Cuisine of New Orleans - Wikipedia

   en.wikipedia.org/wiki/Cuisine_of_New_Orleans

   Boiled seafood—boiled shellfish such as crawfish, shrimp, and crabs, often served with boiled corn and potatoes [19] Boudin —sausage made with pork, rice, and Cajun spices. [ 20 ] [ 21 ] [ 22 ]

3. Louisiana Creole cuisine - Wikipedia

   en.wikipedia.org/wiki/Louisiana_Creole_cuisine

   Louisiana-style crawfish boil. The crawfish boil is a celebratory event that involves boiling crawfish, potatoes, onions and corn in large pots over propane cookers. Although potatoes, onions and corn are the most popular of the boil sides, many boils include peppers, mushrooms, celery, ravioli, whole garlic cloves and sweet potatoes.

4. Seafood boil - Wikipedia

   en.wikipedia.org/wiki/Seafood_boil

   A crawfish boil in New Orleans. Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming ...

5. New Orleans brunch recipes: Eggs Louis Armstrong and crawfish ...

   www.aol.com/news/orleans-brunch-recipes-eggs...

   Science & Tech. Shopping. Sports

6. Mardi Gras guide: Where to find crawfish boil, jambalaya ...

   www.aol.com/mardi-gras-guide-where-crawfish...

   Gumbo YaYa. 294 E. Brannon Rd., gumboyayaky.com, 859-245-9292.Gumbo YaYa’s 20th annual celebration will kick off on Feb. 17, dubbed “Fat Friday,” , with alligator sauce piquant, shrimp ...

7. Jambalaya - Wikipedia

   en.wikipedia.org/wiki/Jambalaya

   Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat or seafood (or both), [1] and vegetables mixed with rice and spices.

8. Al Roker's New Orleans-Style Shrimp Moves a Classic ... - AOL

   www.aol.com/lifestyle/al-rokers-orleans-style...

   Several dashes Louisiana-style hot sauce (such as Tabasco) Combine 3 Tbsp chili powder and 1 Tbsp salt in a small bowl. Rub shrimp with chili mixture, making sure to rub some into open cut where ...

9. Étouffée - Wikipedia

   en.wikipedia.org/wiki/Étouffée

   Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...