Rachael Ray

Spicy Sausage, Chicken and Bean Pot

This one-pot meal is a wink and a nudge to cassoulet – in 30 minutes.

Spicy Shrimp Burgers

These spicy burgers are delicious served with Salt, Vinegar and Cayenne Fries and Cajun Crudités.

Crab boil and seafood seasonings, available in the fish section of your market, are typically a mixture of sea salt, mustard seed, celery seed, red hot pepper flakes, oregano and other spices designed to bring out the best in all kinds of seafood. –RR

Uptown Red Beans and Rice

Filling, flavorful and easy to make, this New Orleans-style dish is a Monday night tradition in Louisiana. The addition of smoked turkey sausage makes it perfect as a delicious meal all by itself, or as a robust side. For more recipes, visit Zatarains.com®

Smoky Red Rice and Chorizo with Black Beans

This dish salutes Mardi Gras and all the flavors of the south.

King Cake Cupcakes

Chef John Besh of the Besh Restaurant Group takes the traditional King Cake and turns it into a miniature form with these cupcakes. Creole cream cheese, a tangy farmer-style cheese, is available in New Orleans. Regular cream cheese can be substituted. For more recipes, visit Zatarains.com®

One Great Gumbo with Chicken and Andouille Sausage

For a complete meal, serve with Shrimp Cocktail with Rach's Quick Remoulade and Green Salad with Red Pepper Relish Dressing.

Cajun Crudités

This dish is great as a flavorful, healthy snack or paired with your favorite burger.

Andouille Dawgs with Gumbo Sauce

You can kick back with some relaxed Louisiana style at your next cookout, but this dish holds its own for a special dinner, too.

Jambalaya Maque Choux

This recipe offers a fun Cajun twist on our New Orleans-style Jambalaya.  Corn maque choux is a traditional south Louisiana dish with corn and peppers, usually served as a side or over rice. Add some andouille sausage in our version to kick up the flavor! For more recipes, go to Zatarains.com®

Dandelion Green Gumbo with Good Thyme Rice

Serve with Meatless Muffaletta Panini.

Shrimp Cocktail with Rach's Quick Remoulade

For a complete meal, serve with One Great Gumbo with Chicken and Andouille Sausage and Green Salad with Red Pepper Relish Dressing.

Mardi Gras Pan Fried Oyster BLT

This recipe is courtesy of Executive Chef John Besh of Restaurant August, New Orleans. For more recipes, visit Zatarains.com®

Ragin' Cajun Chili

This chili is full of cajun flavors and spice! Delish!

Mardi Gras Dirty Rice

Flavorful and versatile, serve this dirty rice as a one-skillet main dish or as a filling for tacos or lettuce wraps. For more recipes, visit Zatarains.com®.

Creamy "Grits" with Creole Shrimp

Grits and polenta are both just cornmeal by another name. I stir quick-cooking polenta into bubbling hot milk and chicken stock, and it turns into a rich, thick mixture, like hot cereal or mashed potatoes. –RR

Serve with Smoked Turkey Braised Greens.

Chef John Besh's Dirty Jambalaya

Chef John Besh combines two New Orleans favorites, dirty rice and jambalaya, into a delicious one-skillet dinner. He uses andouille sausage to spice up the dish. For more recipes, visit Zatarains.com®

Creole-Style Chili

New Orleans meets chili in a recipe that will have you coming back for more!

Jambasta

Rachael says, "My dad is from Louisiana, originally. This is a combination of jambalaya, a native favorite, and pasta, something he developed a love for by having Italians in the house! It can turn Wednesday, Monday or Sunday into Fat Tuesday!"

Serve with Mini Pecan Ice Cream Pies.

Red Beans and Rice Tortilla Casserole

Turn leftover cooked chicken into a Mexican-style casserole by layering with red beans and rice, cheese and tortillas.  Or, skip the chicken and make a great Meatless Monday dish! For more recipes, go to Zatarains.com®

Gumbo-Style Chunky Hash with Fried Eggs

Andouille sausage gives this breakfast egg dish a kick!

Pork and Black-Eyed Pea Chili

Cozy up to this hearty chili with the delicious flavors of pork and andouille sausage!