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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.
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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.
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Part bar, part bistro 940’s Kitchen & Cocktails does shrimp and grits their own way with Shishito and adobo peppers.
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We LOVE this classic Chicken and Sausage Gumbo recipe that you can prepare for a big group in about an hour.
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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!
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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!
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Whip up this tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken. Let’s be honest—it’s straight comfort food!
