Mardi Gras on a plate: Keshia Sakarah’s New Orleans-style recipes

Po’ boys, rice ‘n’ beans and shrimp stew: three barnstorming cajun-creole dishes that will bring the flavours of Louisiana’s world-famous celebration to your home

The food of New Orleans is a real melting pot, with an array of cultures contributing to its cooking. Its inner-city food is often described as Creole, having been heavily influenced by west African communities, but it combines that with those of the Spanish, French and Native Americans. Out in the countryside, meanwhile, you’ll find Cajun, which is more rustic, less spiced and features more shellfish and game due to its rurality and proximity to the waters that surround Louisiana.

Keshia Sakarah is chef/founder of Baruru Supper Club in London

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