Cajun & Creole

There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825. Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

When it comes to cooking, we like things to be quick and easy—as long as flavor is not sacrificed. However, when it comes to soup, we realize that an extra few minutes of prep work make a real difference in the richness and quality of a recipe. Quickly sautéing vegetables before adding them to the slow cooker scales back their acidity and firmness. Allowing them to then simmer in the slow cooker for hours allows all of the ingredients to meld. It's the perfect formula for a successful soup!

Chris Shepherd, executive chef and owner of Underbelly in Houston, Texas, shared this recipe exclusively with Epicurious. This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly over low heat and it requires just about constant attention, so take your time and be prepared to stir. For more on Shepherd, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

These spicy molasses cookies were a popular nineteenth-century New Orleans street food. For years, grocery stores throughout the United States have been selling them prepackaged, and often topped with white or pink icing.

Although the Delta Queen's cooks enjoyed this dish made with leftover turtle, you can use just about any kind of meat. If you don't have leftovers, try boiling a less-tender cut of beef until tender and use the stock for the soup.

A satisfying budget-friendly Southern supper with leftovers that pack up easily for lunch the next day—what else could you ask for? This one-pot feast is packed with turkey, rice, and peppers, plus a little cayenne for spice. If you don’t like turkey, use chicken instead and add a dash of smoked paprika or lean bacon for a warm, earthy effect.

When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. The licorice root is optional, but if used, will add a slightly sweet, woody flavor to this fall soup. If you can't find it locally, the chefs recommend Gourmet Spice Company as an online source. We have yet to come across a person who does not like butternut squash soup. Even staunch vegetable haters fall for it. (Maybe its sweet richness makes them think that it can't be healthy.) When it is on the menu at the restaurant, probably eighty percent of our customers order it, leaving the cooks to complain about how much they have to make. And if you peek through the kitchen doors, you will undoubtedly see one of us with a steaming hot bowl of it in our own grubby hands.

If you have difficulty finding buster crabs or small soft shells, you can use large soft shell crabs, quartered, and they'll still make a great dish.

The spice rub can be stored in an airtight plastic container for up to 1 month.