Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
Here’s a concentrated Cajun rub has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
Although called barbecued, this classic New Orleans recipe has nothing to do with outdoor cooking or smoking. It’s a Creole/ Cajun method of making succulent shrimp.
Jambalaya is one of the most popular foods in the bayous of Louisiana. It was originally created by cooks cleaning out the icebox and using what foods were leftover.
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo!