Skip to main content
Skip to store items
Skip to main navigation

Willy Street Co-op Recipes

  • Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.

  • There is no better use for mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.

  • This brine recipe will yield more pickling spice than you'll need to brine a brisket, so you'll have extra on hand for the next time. It's ideal for making corned beef from brisket - perfect for St. Patrick's Day, but lovely at other times of the year as well.

  • Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick. 

  • Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.

  • This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!

  • This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.

  • Dirty rice, made with ground pork and chicken livers, is a staple of Cajun cooking. This version is deeply flavored and delicious!

  • Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.

  • Serve this chicken as is, or shred it and use it as a delicious filling for lettuce wraps.