San Antonio’s Richter Tavern is a beautifully restored 100-year-old garage that now serves up gorgeous food, including this Shrimp Creole! The juicy shrimp is served in a delicious spicy cream sauce and then spooned over cheesy grits.
Goya Foods Jambalaya
With the help of GOYA’s Yellow Rice, Jambalaya–the classic Louisiana Creole dish–becomes a weeknight possibility. Here the pre-seasoned rice is cooked with sausage, ham, shrimp, peppers, onions, and celery to create a vibrant one-skillet dinner.
940’s Kitchen and Cocktails’ Shrimp and Shishito Pepper Grits
Part bar, part bistro 940’s Kitchen & Cocktails does shrimp and grits their own way with Shishito and adobo peppers.
Louisiana Chicken & Sausage Gumbo
We LOVE this classic Chicken and Sausage Gumbo recipe that you can prepare for a big group in about an hour.
Crawfish and Andouille Etouffee
This distinctly Cajun dish is a hit! Revel in the true taste of NOLA with this Crawfish & Andouille Sausage Etouffee served over long grain rice with Louisiana hot sauce!
Underbelly’s Turkey Gumbo
Getting the roux just right is essential for the flavor of this filling Turkey Gumbo from Executive Chef/Owner Chris Shepherd of Underbelly in Houston. Patience, patience, patience. The result is SO worth it!
Chicken, Andouille and Shrimp Jambalaya
Whip up this tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken. Let’s be honest—it’s straight comfort food!