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

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

    Place shrimp in a shallow, nonreactive pan, cover with plastic wrap and refrigerate while preparing sauce. In a medium saucepan over medium-high, melt butter. Add onions and garlic; cook 3–5 ...

  3. Al Roker's New Orleans-Style Grilled Shrimp Will Be the Star ...

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    Science & Tech. Shopping. Sports

  4. Cuisine of New Orleans - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_New_Orleans

    New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants. Gibbs Smith, Publisher. ISBN 978-1-4236-1001-4. 216 pages. Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. ISBN 978-1-60473-645-8. 256 pages.

  5. Making gumbo for Mardi Gras? One New Orleans chef says ... - AOL

    www.aol.com/lifestyle/making-gumbo-mardi-gras...

    Gumbo is the state cuisine of Louisiana, so on a recent trip to New Orleans, trying as many gumbo recipes as possible was at the top of my must-do list. The flavorful soup, made from meat or ...

  6. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    Shrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It is an early Creole dish that shows its strong French and Spanish heritage.

  7. Cajun cuisine - Wikipedia

    en.wikipedia.org/wiki/Cajun_cuisine

    Gumbo—High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The origins of the word gumbo are in West

  8. Holy trinity (cooking) - Wikipedia

    en.wikipedia.org/wiki/Holy_trinity_(cooking)

    The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée , gumbo , and jambalaya all start from this base.

  9. 18 Ways to Elevate Grits With Cheese, Shrimp, Short ... - AOL

    www.aol.com/18-ways-elevate-grits-cheese...

    New Orleans chef Michael Gulotta cooks succulent beef top round low and slow to serve the city's classic grillades with savory, cheesy grits and a luscious gravy made with the fond from the beef ...

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