BATON ROUGE, La. — There’s a problem at the Krewe of Happy Hour tailgate. A gust of wind came in on this Sept. 14 afternoon, and the fire under David Cavell’s cast-iron jambalaya pot went out as they ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Cajun and Creole flavors represent life and culture that embraces the Mardi Gras celebration with cooking that's bold, spicy and authentically New Orleans. In honor of Fat Tuesday, Lakerz Sportz Bar & ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

In my opinion, there are two types of jambalaya: Cajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the recipe might include shrimp along ...

Sometimes the journey is the thing. Sometimes it’s good to finally be home. James Claude Bailey has had a longer trip than most on the way to finally opening his own homestyle New Orleans-style ...

Where Is Creole Food From? But what is Creole food? Creole food originated in Louisiana and blends food traditions from African, European and Native cultures. It combines bold, spicy and tangy flavors ...

During Carnival season in New Orleans, I love having a big pot of something on the stove. The goal: Folks can drop by before or after a parade and grab a bowl of something warm and filling. It might ...

Dice the onion, peppers and celery. Add vegetable oil to a heavy skillet and heat over medium heat. Add vegetables, season with a pinch or two of salt, and cook, stirring occasionally, until ...

1 pound raw medium shrimp, peeled *Smoked or Polish sausage (kielbasa) may be substituted for the andouille. **Pickled pork (or "pickled meat," as it is sometimes called) is a familiar seasoning meat ...