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Looking for supper, something sweet, or a little Louisiana flavor? Pick a spot below, or scroll for every recipe.
Dinner & Main Dishes · Louisiana & Cajun · Desserts & Baking · Appetizers & Game Day
From Joy’s Louisiana kitchen
Come find something good.
Looking for supper, something sweet, or a little Louisiana flavor? Pull up a chair. Let’s open the recipe box.
A few good places to start
11 recipes · featured first
Featured recipeWhite Chocolate Bread Pudding
Soft, custardy bread pudding and warm white chocolate sauce.
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Featured recipeCajun Boiled Lobster
If you think lobster needs nothing but butter, let me lovingly prove you wrong.
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Featured recipeSmoked Brisket Salad
Do you have leftover brisket or ham that you need to use? Throw it in a salad.
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Dinner & Main DishesCreamy Creole Mustard Chicken
Creamy Creole mustard sauce, chicken thighs, and buttery herbed grits.
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Dinner & Main DishesMardi Gras Pasta
Creamy Cajun-inspired pasta with chicken, peppers, and a little kick.
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Dinner & Main DishesCreamy Creole Pork Medallions
Pan-seared pork medallions in a creamy Creole mustard sauce.
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Dinner & Main Dishes10-Minute Shrimp
Ten minutes. One bowl. Zero patience required.
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Appetizers & Game DayFried Feta Stuffed Olives
Crispy fried olives stuffed with warm feta and coated in seasoned breadcrumbs.
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Dinner & Main DishesCrawfish Fettuccini
Creamy, Cajun, and straight-up dangerous.
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Louisiana FavoritesKing Cake Bread Pudding
Festive bread pudding with bright Mardi Gras icing—pure Carnival deliciousness!
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Desserts & BakingCarrot Cake Cheesecake Bars
Spiced carrot cake layered with rich, creamy cheesecake.
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At the table this season
Game day. Full plates.
Good company.
Football season around here isn’t just a sport—it’s a full-blown event. Start with a snack, make a plate, and leave room for something sweet.
A Bayou Belle signature
From scratch
or shortcut?
Some days you’re making it all. Some days a ready-made pie crust is doing its part. There’s room for both at this table.
Make the tzatziki yourself, or use Joy’s shortcut: buy it ready-made. Her Apple Crumble Pie puts a store-bought crust to work, too.
Make it or buy it: tzatziki
From scratch
Cool, creamy, and just enough Cajun to keep it interesting.
- 2 cups Greek yogurt
- 2 tbsp grated cucumber (strain well—then strain again)
- Fresh dill, to taste
- 1/2–1 tsp Slap Ya Mama white pepper blend
- 2 cloves garlic, grated
- 1/2 tsp vinegar
- 1 tsp lemon juice
Combine all ingredients and mix well. Chill for a few hours—or overnight—to let the flavors develop.
Shortcut
Buy ready-made tzatziki at the store and serve it alongside your chicken pitas. Follow the package directions for keeping and serving it.
A note from Joy: I have a hard time finding it here! The last few times I’ve used Cedar’s. Use what you can find and enjoy—no particular brand required.
Read the original Summer Eatin’ story and chicken-pita recipe ↗
More from the kitchen
The stories belong here, too.
Creamy creole mustard chicken
Looking for a bold Southern dinner recipe? These Creamy Creole Mustard Chicken Thighs are seared to golden perfection, coated in a silky Creole cream sauce, and served over buttery herbed grits. A Louisiana-inspired comfort food dish that’s cozy, flavorful, and weeknight-friendly!
