This vibrant city is home to so many types of Louisiana cuisine from jambalaya, BBQ shrimp, beignets, red beans and rice, crawfish boils and, perhaps the most beloved, the po’boy sandwich.

It is also where I learned to cook the peeled and deveined shrimp directly in the hot steamy grits. I wrote about that version—accented with wilted baby spinach and cherry tomatoes—about 10 ...

this version uses tender baby squid — and skips the restaurant's homemade fish stock in favor of bottled clam broth from the supermarket. When's the right time to add shrimp into a paella?