Recipezaar: Creole,Historical/Traditional recipes

Creole Tacos

Sun, 10 Feb 2002 09:14:07 -0500

-- posted by Mille®

SOUJOOKH (sue-juke)-Armenian spiced dried sausage

Mon, 04 Mar 2002 14:05:47 -0500

The end of october is the best time to make this sausage. It is savory and spicy and a real Armenian delicacy. -- posted by Mark Marcarian

Hot and Happy Jambalaya

Wed, 08 May 2002 16:30:34 -0400

The jambalaya is good when freshly made, but actually is better several hours (or even a day) after it's cooked when all of the ingredients have "merged" into a wonderful and filling feast. -- posted by Mille®

Creole Grits

Mon, 13 May 2002 18:04:26 -0400

A Southern delight. You either love grits, or you don't. Well I do, and this is a great tasting recipe. -- posted by Miss Annie

The Royal Orleans Rib Room Creole Sauce

Mon, 13 May 2002 18:13:54 -0400

This sauce is from The Royal Orleans Hotel Rib Room in New Orleans. A wonderful sauce that can be used on many dishes including, beef, veal, pork or chicken dishes. Even omelets are great with this served over it. -- posted by Miss Annie

Chicken, Shrimp and Andouille Jambalaya

Mon, 13 May 2002 18:14:23 -0400

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :) -- posted by Sue L

French Onion Jambalaya

Tue, 21 May 2002 22:33:51 -0400

Sometimes I want the taste, but don't want to take the time. This version is rich and spicy both, and doesn't take long to make. -- posted by Julesong

Creole Red Beans and Rice

Tue, 28 May 2002 19:49:12 -0400

This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe. -- posted by Miss Annie

Creole Mustard Orange Chicken

Wed, 29 May 2002 21:13:44 -0400

This was an excellent meal. I was actually surprised how easy it was. I served it with steamed carrots, broccoli and sliced french bread. -- posted by Shannon in VA

Pickle Meat aka Pickled Pork

Mon, 03 Jun 2002 21:00:07 -0400

New Orleans original red beans and rice meat ingredient. I can't eat beans with out it! Sometimes I totally leave out the sausage and put in extra pickle meat! Cook time includes refrigeration time. -- posted by Malriah

Wash Day Red Beans & Rice

Mon, 15 Jul 2002 23:13:48 -0400

Another version of red beans and rice. I think everyone in Louisiana has a different version. I like this one too. Prep time does not include overnight soaking of red beans. I usually serve this with cornbread and green onions on the side. -- posted by Miss Annie

Chicken a La Louisianne

Tue, 27 Aug 2002 19:09:36 -0400

There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. This is one of their signature Creole chicken dishes. La Louisianne was established in 1881. Prep time does not include boiling chicken. -- posted by Miss Annie

Baked Creole Eggplant (Aubergine)

Fri, 20 Sep 2002 23:41:10 -0400

From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic! -- posted by Miss Annie

Cajun - Creole Maquechoux

Fri, 20 Sep 2002 23:47:00 -0400

Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this. -- posted by Miss Annie

Sweet Potato Bread Pudding with Rum Sauce

Wed, 02 Oct 2002 21:45:03 -0400

A different take on an old southern favorite. -- posted by Mysterygirl

Hattie's Creole Jambalaya

Sun, 27 Oct 2002 22:14:40 -0500

Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant -- posted by Denise!

Pecan Pralines Southern Style

Tue, 12 Nov 2002 20:09:06 -0500

Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe) -- posted by Malriah

Gumbo Base (Aka Roux)

Sun, 24 Nov 2002 20:11:00 -0500

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people! -- posted by Malriah

Louisiana Chicken and Sausage Gumbo(The Real Stuff)

Sun, 24 Nov 2002 20:11:24 -0500

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how. -- posted by Malriah

Gumbo 'Zerbes

Wed, 11 Dec 2002 20:14:19 -0500

A traditional Louisiana gumbo, and a wonderful way to use up bits of greens from the garden, or the grocery. Use things you used to throw away - radish tops, turnip tops, beet greens - and discover how very good they actually are. -- posted by Jenny Sanders

New Orleans Black Eyed Peas for the New Year

Fri, 10 Jan 2003 20:24:42 -0500

Southern New Years Day tradition. Everyone has their own recipe. This is mine. The prep time includes soaking the peas overnight and the cook time could vary depending on where you live. I have also just thrown everything in a crockpot and let it cook for 8 hours. You can eat it any time, not just for New Year's. It freezes well for once a month cooking. -- posted by Malriah

Jambalaya w/shrimp, chicken and sausage

Fri, 24 Jan 2003 20:01:41 -0500

Had this for the first time at a dinner party, now I HAVE to make it every month or so. It's better if you have the sausage, chicken and shrimp prepared before starting, that way you can dig in once the rice is cooked. -- posted by J e l i s a

Emeril's Manly Man Stuffed Cornbread

Tue, 28 Jan 2003 20:07:38 -0500

In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn. -- posted by Malriah

Jazz Fest Sweet Potato Pone

Wed, 05 Feb 2003 20:18:37 -0500

For some, Jazz Fest can be a religious experience. For locals, it is a yearly pilgrimige and for myself, Sweet Potato Pone is the holy grail. I am still working on the crunchy, crumbly "crust" but this recipe for the filling is the closest I have come to the real deal. If you are ever in the neighborhood of New Orleans during late April or early May, stop by Jazz Fest and try out the Pone. It will be in the same vendor tent as the Greenbean Artichoke Casserole. Or you could just try mine! Cook time includes the time to bake the Sweet Potatoes. -- posted by Malriah

Spinach and Tasso Bread Pudding with Gruyere cheese

Thu, 06 Feb 2003 20:04:48 -0500

This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert. -- posted by Malriah

Seafood Gumbo

Sun, 02 Nov 2003 20:00:29 -0500

. -- posted by Mary in LA.

Bayou Buffalo Wings

Tue, 18 May 2004 20:00:13 -0400

A different way with wings. Cook Times are Approx. -- posted by Iowahorse

Black Bean and Corn Salsa

Wed, 30 Aug 2006 19:34:54 -0400

Here is one of my famous salsas. -- posted by larchie

Cafe Brulot (Café Brûlot Diabolique)

Wed, 20 Sep 2006 19:52:51 -0400

A Creole flambéed dessert coffee that is still served in grand style at some of New Orleans finest restaurants. This is a very special after-dinner drink, spectacular for entertaining. Can be prepared at the table with lots of fanfare to impress the guests. There are special brulot bowls made to prepare this drink, but a round, chafing dish works well. If you don't care about fancy presentation, you can just use a saucepan over low heat on the stovetop instead. -- posted by littleturtle

Seafood Gumbo, Microwave

Sun, 26 Nov 2006 11:19:38 -0500

After trying a number of recipes, I still couldn't find one that I was satisfied with. So I started combining and adding ingredients, coming up with this one. The YIELD is 9 quarts or 48 - 3/4 cup servings. -- posted by Lewis Mize --Chef #315547

Sherry Orleans Pralines

Sun, 10 Dec 2006 21:18:51 -0500

When I was looking for this recipe today, one daughter said, "You should have this memorized by now: brown sugar, pecans, and magic." SOmething I learned the hard way after posting this recipe the first time: Make sure your cook pot is big enough to accomodate boiling. I used a pot that was too small to accomodate a triple batch and transferred the pralines to a pot that was large enough, but not heavy enough. Lighter pans don't conduct heat properly. A double batch I made in the heavy pan worked much better. This comes from a cookbook that is probably out of print, Recipes and Reminiscences of New Orleans. I make double and triple batches. -- posted by Mrs J B

Chicken Gumbo

Wed, 27 Feb 2008 00:58:23 -0500

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. -- posted by runningchef

Pumpkin Peanut Butter Pie

Tue, 18 Nov 2008 00:17:02 -0500

This big, bright orange and utterly old fashioned-tasting pie is part of a "Creole Thankgiving" menu I found in a November 1987 Bon Appetit. You may prefer to use your own pastry crust; the pastry leaf decorations atop the pie adds a nice, festive touch. Prep time does not include chilling time for dough. -- posted by Leslie in Texas

Duck Réveillon Cassoulet

Tue, 16 Dec 2008 00:53:22 -0500

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. -- posted by Celticevergreen

Galatoire's Réveillon Shrimp Remoulade

Sun, 21 Dec 2008 00:40:39 -0500

This recipe is from a newspaper clipping which said supposedly this recipe is from Galatoire's Restaurant, New Orleans, LA. -- posted by Celticevergreen

The Réveillon Salad

Mon, 22 Dec 2008 18:28:52 -0500

From a magazine article that said supposedly this recipe is from the Commander's Palace restaurant in New Orleans, LA. -- posted by Celticevergreen

Rib Room Rotisserie's Tenderloin of Beef

Mon, 22 Dec 2008 18:30:20 -0500

This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA. -- posted by Celticevergreen

Galatoires Oysters En Brochette

Mon, 22 Dec 2008 18:30:33 -0500

From a newspaper clipping that said this recipe supposedly is from the Galatoire's Restaurant in New Orleans, LA. Serves 4 people as an appetizer and 2 for a main course. -- posted by Celticevergreen

The Bombay Clubs Eggnog Noel

Mon, 22 Dec 2008 18:30:55 -0500

From a newspaper article that said that supposedly this was The Bombay Club's Eggnog Noel recipe. -- posted by Celticevergreen

Smoked Réveillon Duck Breast and Confit Leg

Mon, 22 Dec 2008 19:10:01 -0500

This recipe is supposedly from the Restaurant Cuvée in New Orleans, LA. -- posted by Celticevergreen

Creole Gumbo

Mon, 02 Feb 2009 11:36:51 -0500

A great recipe passed down for generations. This is a TRUE crole gumbo....no landlubber parts in here! Hands-down the best creole gumbo recipe in existence. -- posted by peach1705