Celebrate Mardi Gras with these Classic Creole and Cajun Recipes

This jambalaya recipe is an easy, delicious version of one of America's great dishes. Jambalaya is soul food at its finest - hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage and shrimp version is a favorite.

This gumbo recipe is a spicy, meaty, comforting Cajun stew, usually served with rice. Andouille sausage is a traditional ingredient in gumbo recipes, but any spicy, smoked sausage will work in this classic American recipe.

This crawfish etouffee recipe is a delicious Creole classic. Spicy etouffee recipes are wonderful served over rice, and can be made as hot or mild as you wish.

Straight from New Orleans' famous French Quarter, this Creole favorite is a descendant of the Spanish paella. Featuring local ingredients, and a healthy dose of French flair, Jambalaya has been a Louisiana favorite for over a century.

This shrimp etouffee recipe is an easy home-style version of the Creole classic. Etouffee recipes are usually served over rice, and can be made with all types of shellfish. Also, the heat in this etouffee recipe is simple to adjust to your tastes.

This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness.

This is New Orleans-style French toast, made using thick slices of bread soaked in a custard batter, then after being browned lightly in a pan, they're baked golden brown. This cooks the inside into a creamy, almost bread pudding-like texture, as the outside gets crisp and golden. The taste and texture contrast makes for the best French toast recipe ever!