This New Orleans Creole hot pot with sausages, celery, onions, green peppers, leeks, tomatoes and corn on the cob, among other flavours, are brought together with a Creole-style roux and gently cooked to offer up deep rich flavours in a hearty gravy. Less spicy than Cajun gumbo, this also makes it a popular dish with children.

Chicken al la king—or Chicken à la King to give it its proper pedigree—is a dish of chicken in a creamy mushroom sauce with green bell pepper, onion, and peas, amongst other vegetables that was absolutely everywhere in the 1970s. Since it's a dish that uses chicken that has already been cooked, it’s a particularly great use of leftovers.

Cajun shrimp cassoulet is a delicious dish from Louisiana. Technically not a cassoulet, don't let that stop you.

This Cajun bacon hash is a dish from the Southern USA actually harks back to much older French cuisine traditions

Ideal for Thanksgiving, a tasty simple soup that makes a perfect first course for a big seasonal meal or a hearty meal soup