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Monday's Red Beans & Rice

It's a New Orleans tradition to eat red beans and rice on Monday and chef John Besh has perfected a recipe that is comforting and delicious.

Creole Sauce

This Creole Sauce from chef and cookbook author Tanya Holland can be made up to a week in advance. Use it to make Creole Shrimp and Grits.

Creole Shrimp and Grits

Chef Tanya Holland adds a bit of beer to the Creole sauce in her recipe for Creole Shrimp and Grits.

White Cheddar Grits

Chef and cookbook author Tanya Holland shared this recipe for cheddar grits -- serve them with Creole Shrimp, like she does!

Creole Spice Mix

Chef and cookbook author Tanya Holland uses this Creole Spice Mix in her Creole Shrimp and Grits. It keeps for up to six months.

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