Cajun & Creole

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

To ensure a perfect blend of spices, chef Jason Girard makes his own Cajun seasoning, sold under the brand name BlueChef. We tested a variety of Cajun spice blends for this recipe and liked the McCormick and Spice Hunter brands for their balance of flavor. Active time: 20 min Start to finish: 30 min

Active time: 30 min Start to finish: 30 min For those who don't like their oysters raw, there's the classic po'-boy sandwich. New Orleans's first po'-boy makers settled on a roll that is light and mild, so that it doesn't overpower the tender oysters inside, yet is substantial enough to keep its shape when the sweet juices are released from their cornmeal crust. We discovered that a soft-crusted French, Italian, Portuguese, or Cuban loaf works well. Hot pepper sauce is the traditional condiment, but we've improvised a little, using chipotle mayonnaise to add a layer of smokiness instead of pure heat.

A nod to what could arguably be the dish of the eighties, blackened redfish. The technique works equally well with halibut.

A refined version of a New Orleans classic. Ask the butcher to remove the backbone and quarter the duck.

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

If you can, buy fresh shrimp with shells and heads still intact. If the heads have been removed, don't worry. Peel the shrimp and use the shells to make shrimp stock. Put the shells (and heads) in a small stockpot. Add 6 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Remove from the heat, strain through a fine sieve, and set aside. If you don't have shrimp stock, water can be substituted.

"My mom taught me how to cook — mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for that kind of meal, but now that I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hours (nights and weekends) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great." With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.

This is just the ticket for spicy-food aficionados. Serve it over rice-and keep a fire extinguisher nearby. If your taste is a little less adventurous, start with only 2 teaspoons Cajun seasoning and 1/2 teaspoon dried crushed red pepper flakes; then adjust as the mixture cooks.

A low-fat sausage will work here, though it will not produce as flavorful a gumbo.

This recipe was created to accompany Gumbo Z'herbes with Red Beans , Shrimp, Crab, and Oyster Gumbo , Chicken, Sausage, and Okra Gumbo , and Beef Filé Gumbo . Can be prepared in 45 minutes or less.

Pick up some roasted or steamed vegetables from a deli or salad bar and some corn bread to serve alongside. Vanilla ice cream topped with sliced peaches and toasted pecans would be a nice ending. Can be prepared in 45 minutes or less.

At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie. This recipe can be prepared in 45 minutes or less.