Cajun Food

In New Orleans, red beans and rice are a weekly tradition, typically served on Mondays. I love to eat them every year on Fat Tuesday. But one thing remains a constant: a hearty meal slow-cooked on laundry day.

Historically, Monday was wash day in early 1900s Louisiana. The laundry took all day, so women would cook the beans and meat while the laundry dried. Today, most restaurants in New Orleans still feature red beans and rice as the Monday special.

My laundry day is Sunday, but it's just as suitable for red beans and rice cooking. It takes a little advanced planning, soaking the beans starting Saturday night, but once you've gotten that out of the way, it's ridiculously easy: put all ingredients in a pot and cook for three hours.

I like to make a lot and eat the leftovers throughout the week, since the flavors only improve with time. I do, however, like to make the rice fresh each day; this method leaves it just a little bit wet, which is the perfect complement to the thick, spicy gravy of beans. Get the recipe now.

In honor of Mardi Gras, make a lighter (yet still flavor-packed) vegan version of the New Orleans favorite, jambalaya. The Cajun Trinity (and mirepoix variant), sautéed onion, bell pepper, and celery, along with the Creole seasoning give this dish a certified Southern flavor, while the rice, vegetables, and broth thicken to create a rich, creamy texture. This dish does require a few hours to prepare, but the payoff is worth the patience, and Cajun dishes are all about slow cooking and bringing people together. Serve the dish with sautéed collard greens and corn bread!

Check out the recipe here.

I'll never turn down a raw oyster, but when it comes to wooing someone with a cozy, baked version of the supposed aphrodisiac, this creole recipe is absolutely seductive. These oysters often get me invited back to parties (as long as I bring the oysters) and succeed in winning over oyster haters.

Shuck your own oysters and serve them on the half shell, or buy a couple pints preshucked and bake them in ramekins or a casserole dish. Once the shucking is out of the way, this dish is incredibly easy, somewhat sultry, and just a little bit rich. Try it as a side dish or even as a main course. Here's how to bake up some oysters.