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Chicken and Andouille Gumbo
Deep chocolate-brown roux gumbo with smoky andouille, chicken, and the holy trinity.
New Orleans Jambalaya
One-pot rice with chicken, andouille, and shrimp simmered in a tomato-spiced broth.
Shrimp Creole
Plump shrimp simmered in a tomato-based Creole sauce served over fluffy rice.
Crawfish Etouffee
Buttery blonde roux smothering crawfish tails in a rich Creole gravy over rice.
Blackened Catfish
Cast iron seared catfish with a deep-spice crust and a squeeze of lemon.
New Orleans BBQ Shrimp
Head-on shrimp swimming in a peppery butter sauce with Worcestershire and beer.
Red Beans and Rice
Creamy red beans simmered with smoked ham hock and andouille, ladled over rice.
Bourbon Bread Pudding
Day-old French bread soaked in spiced custard and finished with a warm bourbon sauce.
New Orleans Beignets
Pillowy fried dough buried under a blizzard of powdered sugar.
Other corners of the country.
BBQ & Smokehouse
Low and slow over hickory and oak.
Southern Soul
Buttermilk, cornmeal, and cast-iron classics.
Tex-Mex
Chiles, masa, and mesquite-fired beef.
New England
Cold-water seafood and clapboard-kitchen bakes.
Midwest Comfort
Hot dish, hearty pizza, and steel-town grub.
California Fresh
Farmers-market produce and sun-ripe simplicity.
Pacific Northwest
Cedar-plank salmon, wild mushrooms, and stone-fruit pies.
American Classics
Diner burgers, deli sandwiches, and bakery favorites.
Southwest
Hatch chiles, sopapillas, and high-desert flavor.