Recipezaar: Creole recipes

Cajun Veal Shanks

Sun, 10 May 2009 19:47:03 -0400

A very simple dish. Serve it over rice. Or if you have lots of sauce you can even serve over some noodles. From Pol Martin cookbook. -- posted by daisygrl64

Versatile Cajun Sauce

Sun, 10 May 2009 19:47:36 -0400

Serve this sauce with chicken, beef or sausage. From Pol Martin Cookbook. -- posted by daisygrl64

Creole Shrimp and Grits

Sun, 10 May 2009 19:58:52 -0400

Lowcountry stable! -- posted by KathyP53

Cajun Butter

Sun, 10 May 2009 20:03:10 -0400

From my Pol Martin cookbook. Freeze and use as needed. -- posted by daisygrl64

Crab Meat Strudel

Fri, 15 May 2009 00:51:40 -0400

From the River View Restaurant -- posted by Witch Doctor

Crab Merlitons

Fri, 15 May 2009 00:51:52 -0400

Merliton = Vegetable Pear (Spanish Chayote) If you desire a casserole or if the Merlitons are too large, peel and dice the Merliton. Cook until tender, drain and combine with the meat mixture. Serve from the top of the stove or pour into a baking dish. Sprinkle with crumbs. Instead of ground meat, use leftover cooked meat (ground): sausage, ham, pork, shrimp or crab meat. This makes a delicious dish for a main course. -- posted by Witch Doctor

Magnolias Blue Point Crab Tarts

Fri, 15 May 2009 00:52:08 -0400

From The Magnolia Bar & Grill, Houston, Texas Note: Allow butter and cream cheese to soften at room temperature then add juice from 2 lemons. Then add remaining ingredients except tart shells. -- posted by Witch Doctor

Peppery Stuffed Crab

Fri, 15 May 2009 00:56:05 -0400

From La Hotel des Bains -- posted by Witch Doctor

Crab Bisque

Fri, 15 May 2009 00:56:23 -0400

This is as close as I can come to the dish served at Broussards -- posted by Witch Doctor

Crab Cakes

Fri, 15 May 2009 00:56:58 -0400

This is another recipe that I know not from whence it came. I do know it is Cajun or Creole because that's where I had it filed! -- posted by Witch Doctor

Crab Meat Far Horizons

Fri, 15 May 2009 00:59:24 -0400

From The Caribbean Room -- posted by Witch Doctor

Crab Meat Marlee

Fri, 15 May 2009 00:59:32 -0400

From the Tchoupitoulas Plantation Restaurant -- posted by Witch Doctor

New Orleans Chicken Liver Pate

Fri, 15 May 2009 01:02:54 -0400

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding). -- posted by Buster's friend

Crab Stuffed Eggplant Royale

Fri, 15 May 2009 01:09:22 -0400

Eggplant stuffed with crabmeat - yummy! -- posted by Witch Doctor

Crab Meat Au Gratin

Fri, 15 May 2009 01:10:29 -0400

This recipe comes from a famous New Orleans restaurant but I don't remember which one! However, I remember the taste of the dish and have been trying to duplicate for years. This is very good! -- posted by Witch Doctor

Stuffed Flounder La Fourche

Sat, 16 May 2009 10:33:01 -0400

Flounder stuffed with shrimp and crab! What more can a guy (or Gal) ask for? -- posted by Witch Doctor

Cajun Pork Cutlets

Mon, 18 May 2009 14:21:08 -0400

Serve with steamed rice to soak up the sauce, add some greens on the side and you have a great dinner. From Pol Martin Cookbook -- posted by daisygrl64

Chicken Breasts With Sour Cream

Mon, 18 May 2009 14:26:55 -0400

Serve this with boiled small potatoes. Pol Martin Cookbook. -- posted by daisygrl64

Shrimp Lafayette

Mon, 18 May 2009 14:27:57 -0400

Serve over hot paste or rice. I have not made this, but it look good in the photo. Shrimp Stock Recipe included. Pol Martin Cookbook. -- posted by daisygrl64

Chef Michael's New Orleans Pralines

Mon, 18 May 2009 14:51:22 -0400

A Creole recipe posted for ZWT5. Found on www.shutmymouth.com. -- posted by JanuaryBride

Louisiana Sunburst Salad (Creole)

Tue, 19 May 2009 01:44:54 -0400

This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight. -- posted by Sydney Mike

Baked Spiced Sweet Potatoes and Pears (Creole)

Tue, 19 May 2009 01:54:21 -0400

This recipe was found on the internet at gumbopages.com. The original recipe called for peeling the sweet potatoes, but I much prefer them unpeeled. -- posted by Sydney Mike

Yam and Apple Salad (Creole)

Tue, 19 May 2009 01:57:10 -0400

The original of this recipe was found on gumbopages.com, but it's been tweaked a bit. -- posted by Sydney Mike

Crabmeat Cheesecake With Pecan Crust (Creole)

Tue, 19 May 2009 15:40:54 -0400

This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.] -- posted by Sydney Mike

Emerils Creole Sauce

Tue, 19 May 2009 16:10:54 -0400

Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5. -- posted by alligirl

Emeril's Hurricane

Tue, 19 May 2009 17:26:12 -0400

From Emeril's.com; posted for ZWT 5. -- posted by alligirl

Crescent City Shrimp and Grits

Tue, 19 May 2009 17:49:46 -0400

This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution. -- posted by EmmyDuckie

New Orleans Shrimp Creole

Tue, 19 May 2009 17:54:34 -0400

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible". -- posted by PaulaG

Fifield's Blackberry Cobbler

Wed, 20 May 2009 01:40:09 -0400

Taken from the book,"Every day's a Party" by Emeril Lagasse; posted for ZWT 5. -- posted by alligirl

Creole Salad

Wed, 20 May 2009 01:49:00 -0400

A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes. -- posted by Dreamer in Ontario

Emeril's Crunchy Pralines

Wed, 20 May 2009 02:01:22 -0400

Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5. -- posted by alligirl

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl

Pecan Florentines

Wed, 20 May 2009 02:14:15 -0400

Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. This is from Michelle's (who works at Emeril's 'home base' in New Orleans) grandmother, Priscilla. Sometimes called Pecan Lace cookies because once baked, they are as delicate as old lace. May be served with ice cream. May be stored in an air-tight container for a week. -- posted by alligirl

Emeril's Homemade Pepper Sauce

Wed, 20 May 2009 02:14:48 -0400

Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time. -- posted by alligirl

Bayou Shrimp Casserole

Wed, 20 May 2009 02:15:27 -0400

This casserole is DELICIOUS. It comes from "The Official Louisiana Seafood & Wild Game Cookbook". ** See Variation Below** -- posted by kellychris

Creole Crowder Peas

Wed, 20 May 2009 02:18:03 -0400

This recipe was purchased at an estate sale in Wylie, TX in 1990. The recipe is dated 1932, a tried and true recipe and a regular during the summer months when Crowder peas are at their best. Posted for ZWT5. -- posted by TxGriffLover

Shrimp Jambalaya (Slow Cooker)

Wed, 20 May 2009 02:20:21 -0400

Louisiana Creole style dish made with shrimp, ham, and artichokes. Found recipe in, "The Best Slow Cooker Cookbook Ever." -- posted by Virginia Cherry Blossom

Shrimp Louisianne

Wed, 20 May 2009 02:29:04 -0400

From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith -- posted by kellychris

Emeril's Sazerac Cocktail

Wed, 20 May 2009 14:05:23 -0400

From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment. -- posted by alligirl

Cajun Potato Salad

Wed, 20 May 2009 14:53:14 -0400

Also known as creole mustard potato salad, or like mamaw called it; Lousiana Tater Salad. I am posting for ZWT5. If creole mustard is not available, you can substitute coarse ground mustard with a touch of prepared horsaradish. This is a nice side dish to the Louisana favorite, red beans and rice. -- posted by BakinBaby

Creole Boiled Rice

Wed, 20 May 2009 15:33:03 -0400

A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta). -- posted by TheGrumpyChef

Melissa's Cornbread Dressing

Wed, 20 May 2009 20:03:22 -0400

I plan to try this soon. With crabs, crawfish, & shrimp - how can it not be GOOD? From the 34th Anniversary Bayou Gourmet Cookbook. Submitted by Melissa Griffin -- posted by kellychris

Creole Sauteed Cabbage

Wed, 20 May 2009 20:13:06 -0400

Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. Posted here for ZWT5. -- posted by BakinBaby

Pressed Chicken-Pesto Melt

Thu, 21 May 2009 02:05:11 -0400

A Creole dish from The Grocery restaurant in the Garden District of New Orleans. -- posted by Scarlett516

Chilled Creole Tomato Soup

Thu, 21 May 2009 02:07:23 -0400

A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma. -- posted by Scarlett516

Creole Jambalaya

Thu, 21 May 2009 11:44:37 -0400

Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it! -- posted by TinyBubbles

Commander's Shrimp & Andouille Sausage With Creole Mustard

Fri, 22 May 2009 02:14:10 -0400

This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine. -- posted by breezermom

Creole Pecans

Fri, 22 May 2009 11:50:57 -0400

posted forZWT 5 Easy! -- posted by Boo Chef in West Texas

Creole Vinaigrette

Fri, 22 May 2009 12:01:32 -0400

posted for ZWT 5 -- posted by Boo Chef in West Texas

Muffuletta Bread

Fri, 22 May 2009 12:03:16 -0400

This is a wonderful recipe from www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ . The right bread makes this special sandwich perfect. I plan to use my trusty 16 yo Panasonic ABM to make the dough. Will raise then shape by hand for second rise & bake as directed in the oven. -- posted by Buster's friend

Chaurice

Fri, 22 May 2009 12:08:20 -0400

A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight. -- posted by Buster's friend

Creole Boudin

Fri, 22 May 2009 12:08:58 -0400

Adding this to my growing homemade sausage recipes - Boudin (boudin blanc) is a wonderful pork, liver, onion, rice & parsley sausage that can be pattied out or stuffed. This recipe is from a wonderful blog called Nola Cuisine . Here's the link - you will enjoy it! http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/ -- posted by Buster's friend

Cajun-Style Country Ribs

Sat, 23 May 2009 17:39:46 -0400

Super yummy and easy Cajun/Creole style pork ribs. Found recipe in, "Simple 1-2-3 Slow Cooker," cookbook. -- posted by Virginia Cherry Blossom

Slow-Simmered Jambalaya (Slow Cooker)

Sat, 23 May 2009 17:41:28 -0400

Easy and yummy version of Jambalaya made in the slow cooker. Made with ham instead of sausage along with shrimp. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Creole Remoulade Sauce

Sat, 23 May 2009 18:10:54 -0400

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Braised Oxtails With Carrots

Sat, 23 May 2009 18:25:12 -0400

Entered for safe-keeping for ZWT5. From The New Doubleday Cookbook. I haven't made this version yet, but I used to adore making Oxtail Ragout from a McCall's cookbook from the 70s. Oxtails cooked this way have an ungamey rich taste, and the dissolving cartilage ensures a nice, thick sauce. Oxtail Soup is very popular in Creole Cuisine; its roots are French. Braising is such a wonderful way to bring out flavor and tenderize lesser cuts of meat. To make it more "Creole", have a bottle of hot sauce at the table. -- posted by KateL

Salt-Free Creole Seasoning

Thu, 28 May 2009 23:31:33 -0400

From the recipe swap on The Times-Picayune posted by Judy C Walker. This is from "New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home" by Tom Fitzmorris. -- posted by Buster's friend

Louisiana Shrimp Creole

Sun, 31 May 2009 20:07:01 -0400

This came from a cookbook from a Chef I worked for. We tweaked it to make it our own. We made this every day. People would come in to work and run in the kitchen for a small taste. They couldn't go the day without it. It's a little involved, but well worth it. -- posted by moallen31

Pork Chops With Creole Onions and Pan Sauce

Tue, 02 Jun 2009 17:18:49 -0400

This is one of my dream-it-up recipes. I had some pork loin chops from a pork loin that I had had cut into chops on sale and an onion that I was worried would go bad before we got back from vacation. The preparation and cooking times are an estimate. The onion idea comes from a fast food restaurant that used to be in the area, Short Stop, that served Diablo Burgers: cheeseburgers with onions and bell peppers sauteed in butter and Tony's. I didn't have any bell pepper (plus I don't think it would have worked flavor-wise here). -- posted by JanieTeachGal

Mr. John's Meatloaf -- Courtesy Emeril Lagasse--

Tue, 09 Jun 2009 02:20:28 -0400

This is Emeril's Father's Meatloaf recipe. It was in "Martha Stewart's Everyday Food" Emeril says, "This remains the gold standard against which I judge meatloaves to this very day".COOKS NOTE: If you cannot find Emeril's Creole Seasoning in the store or prefer to make your own, use recipe #22089 recipe here on Zaar. -- posted by JT'sMom

Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)

Fri, 12 Jun 2009 02:02:16 -0400

Chef Andrea Apuzzo, of Andrea's Italian Restaurant, contributed this recipe for the upcoming French Market Creole Tomato Festival. It was published in The Times-Picayune. Can't wait to try with some garden fresh tomatoes & catch of the day a few weeks from now! -- posted by Buster's friend

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by rebel^rose

Creole-Marinated Tomatoes

Mon, 22 Jun 2009 11:10:23 -0400

very delicious salad with a twist. saw this in a bon apetit issue -- posted by TheBeave

Joe's Coon/Ass Crawfish Etouffee

Tue, 23 Jun 2009 14:48:17 -0400

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it. -- posted by Chef Teer

Shrimp Cakes With Roasted Shrimp Sauce

Sun, 05 Jul 2009 12:29:01 -0400

Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :) -- posted by Manami

Chicken and Tasso Jambalaya

Tue, 07 Jul 2009 14:44:17 -0400

This is one of the first dishes I ever made when I was learning how to cook. I brought this jambalaya into my french class when I was in high school. This recipe is from Better Homes and Gardens. -- posted by Queen Dana

Shrimp Boil in a Turkey Fryer

Wed, 08 Jul 2009 10:42:54 -0400

Found this online http://www.skiptomylou.org. We made it for July 4. We were tired of the same ol' burgers and dogs menu. It was AWESOME! So easy to do! We had one person be the "timer" and it was great! Although it rained all day, we laid out a tablecloth and freezer paper at the kitchen counter and it was a blast! This is a must try! -- posted by BethR

Chele D's Shrimp Creole

Mon, 13 Jul 2009 15:41:35 -0400

I found several recipes on Zaar for Shrimp Creole, but none of them was what I was looking for. I just came up with my own twist and it was inhaled by all--even the kids. -- posted by Chele D

Rob's Basic Baked Rice

Tue, 14 Jul 2009 01:17:05 -0400

My DH found this recipe in a Paul Prudhomme book and has adjusted it to our preferences. Great side for just about anything (especially grilled foods) with a light flavor - which doesn't end up competing with your other dishes. Really easy to make, just toss it in the oven and forget about it (so to speak) while you work on other things. :) We tend to like the gorgonzola cheese lately, but feta also works really nicely. It all depends on what your main dish flavor is and your preference. Cooking times can vary - we find 70 minutes works perfectly for us. -- posted by Mommy Diva

Creole Red Snapper

Wed, 15 Jul 2009 01:46:43 -0400

This recipe is so good, my dh doesn't care for fish but asks when are we having snapper again??? I can't remember where I got this recipe but I'm sharing here so I'll know where it is. Very simple and quick to make. -- posted by Chef #578731 perrogal

Calas - Rice Fritters

Fri, 17 Jul 2009 02:18:08 -0400

Even the pickiest eater will love this traditional New Orleans rice fritter. Allowing the batter to sit overnight gives this particular recipe a distinctive, subtle sourdough flavor and the lack of sugar (besides what is required to proof the yeast) allows you to control how sweet you want this to be. This is a great way to use leftover rice. Your choice of oil will make a big difference in the flavor. The recipe calls for peanut oil, but I prefer it with safflower oil. It gives it a lighter, more interesting flavor (not too mention being cheaper). I got this recipe from a blog I highly recommend, Nola Cuisine. -- posted by OwlMonkey

Creole Vegetable Soup

Sun, 02 Aug 2009 10:18:30 -0400

A recipe from Tony Chachere's Cajun Country Cookbook. Sounds wonderful, so am posting here to try this week. Could also be made in the crockpot, which I'll definitely try. -- posted by Heydarl

Magic Roux Recipe

Mon, 03 Aug 2009 11:34:17 -0400

Found this treasure in The Times-Picayune. It was noted this method uses much less oil - I am jazzed about it because cooking the roux is the slowest process for me! -- posted by Buster's friend

Shrimp, Chicken, and Andouille Sausage Jambalaya

Tue, 18 Aug 2009 17:00:16 -0400

From Chef John Besh, as printed in Men's Health June 2008 -- posted by Vino Girl

Warren Leruth's Crabmeat St. Francis

Wed, 19 Aug 2009 01:27:30 -0400

"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.) -- posted by BecR

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Creole Tomato Soup (Low Fat)

Mon, 24 Aug 2009 02:00:41 -0400

Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls. -- posted by mikekey

Louisiana Syrup Cake

Mon, 24 Aug 2009 02:04:02 -0400

A Creole cake, also known as gateau au sirop. Recommended to use Steens pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake: -- posted by ratherbeswimmin'

Greg Henry's Creole "bbq" Shrimp

Mon, 24 Aug 2009 02:20:06 -0400

I am putting this here for safekeeping, found it on his blog..and I SOOO want to try these. He points out that in Louisiana this is normally made on a cast iron skillet -- posted by MarraMamba

Quick Gumbo Rice

Wed, 26 Aug 2009 18:23:35 -0400

I was looking on the Zaar for a creative way to use condensed Chicken Gumbo Soup, but all I could really find were sloppy joe recipes, which looked great but I didn't have any ground beef at the time. I went to campbells.com and found this great recipe I thought I would share with you all. The creole seasoning is optional if you want a bigger kick. It's my own personal twist and was not in the original recipe. -- posted by Cheddurmonkee

Shrimp Lafayette

Fri, 28 Aug 2009 10:15:29 -0400

I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery. -- posted by cajunhippiegirl

Chock Full Jambalaya

Fri, 04 Sep 2009 14:55:52 -0400

Oooooweeee! I do love Creole cookin' Another take on Jambalaya: this one really is chock full: full of rich flavor, full of meats and spice. You can purchase Emeril's Essence in the stores as well as other Creole seasoning mixes like Zatarain's, but do your heart a favor and check for low sodium varieties! -- posted by East Wind Goddess

Old New Orleans Remoulade Sauce

Tue, 08 Sep 2009 17:10:19 -0400

This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with! -- posted by Sharon123

Jambalaya - Vegan and Delicious

Wed, 09 Sep 2009 01:17:08 -0400

Tasty Jambalaya recipe adapted for a vegan diet. Add any of your favorite meat substitutes. -- posted by kdos

Fried Green Tomatoes With Remoulade Sauce

Fri, 25 Sep 2009 01:20:11 -0400

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy! -- posted by Sharon123

Okra Gumbo

Mon, 05 Oct 2009 16:58:22 -0400

I came across this recipe in an old cookbook of my grandmothers. I have only made it once but it has good flavor. My hubby added smoked sausage and chicken to it for a hearty meal. My kids even loved it. -- posted by racegurl77

My Louisiana Grandmother's Gumbo (My Version)

Tue, 13 Oct 2009 15:14:08 -0400

When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy! -- posted by MW Savant

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Bananas Foster Oatmeal

Fri, 16 Oct 2009 14:16:14 -0400

I cook this the night before in a slow cooker so it's ready at breakfast time! -- posted by GingerlyJ

Creole Chicken Spaghetti

Fri, 16 Oct 2009 17:34:42 -0400

I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different -- posted by GingerlyJ

Praline Fudge

Thu, 22 Oct 2009 15:15:27 -0400

Just like pralines but softer. -- posted by Trinkets

Alton's Red Beans and Rice

Mon, 26 Oct 2009 12:34:17 -0400

Red beans and rice from Alton Brown of the food network. -- posted by Chef #436436

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Shrimp and Cheese Grits

Mon, 02 Nov 2009 11:58:22 -0500

The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon. -- posted by Chef shewmake

Crawfish & Shrimp Bisque

Fri, 06 Nov 2009 12:22:33 -0500

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days. -- posted by Chef #1438194

Southern Cajun Italian Twist Chicken Bake

Tue, 17 Nov 2009 00:41:26 -0500

Prepare this dish in less than five minutes for the oven. Fast, but tastes like you simmered and fussed all day. It is similar to an Italian Chicken Bake recipe, but with a wonderful Southern Cajun Twist...thus, the name. Spice it up as hot as you like or simmer it down for those with sensitive tastebuds. Slide it in the oven and you will have a delicious, healthy meal to bookmark in your recipe box for future meals. -- posted by Southern Living Recipes by Mama

Bourbon Pecan Chicken

Tue, 17 Nov 2009 16:25:50 -0500

This is one of the most popular entree's for wedding reception -- posted by GingerlyJ

Andouille and Beef Burgers With Spicy Mayo and Caramelized Onion

Wed, 18 Nov 2009 13:41:47 -0500

Published in Bon Appetit, July 2006, this recipe is from James McNair's book Build a Better Burger. -- posted by TJ Musgrove

Hoppin' John

Thu, 19 Nov 2009 21:56:43 -0500

A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor. Oh, and if you're on a low-sodium diet, there is a no-salt version of the -- posted by Cluich

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