Recipezaar: Creole,Holiday/Event recipes

Ultimate Time-Consuming Seafood Gumbo

Wed, 03 Mar 2004 20:00:04 -0500

This recipe is based on another recipe I found on the internet. I made a few changes and added my own touches. It does take a long time, but it produces the richest flavor possible! I made a double batch of this last night and had 12 people over for dinner. They all declared that it's the best gumbo yet! Even better than the new Emeril's restaurant's gumbo here in Atlanta! -- posted by Grace Lynn

Cajun Maque Choux / Cajun Succotash

Wed, 03 Mar 2004 20:00:13 -0500

This side dish is an excellent acccompaniment to any Cajun or Creole entree. Maque Choux usually does not contain okra, that's my little enhancement! -- posted by Grace Lynn

Bayou Buffalo Wings

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

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

Jambalaya Casserole for a Crowd

Thu, 27 May 2004 19:59:47 -0400

Got this out of Taste of Home, made a few adjustments and here we are...a one dish meal sure to please! Make this to freeze ahead or serve for a cook out or family gathering. -- posted by Tish

Meatless Jambalaya

Wed, 02 Jun 2004 19:59:59 -0400

This is based on the Creole dish jambalaya. I change the type of beans I use, depending on what's on hand. You can also spice it up, as desired. Original recipe is from Pillsbury. -- posted by Connie K

Vegan Jambalaya

Sat, 26 Jun 2004 19:59:58 -0400

This is from a great new Vegan cookbook that my sister got me. I always looked at Vegan food as earthy and grose, but this really changed my mind. -- posted by MizEmerilLagasse

Chicken, Sausage and Shrimp Gumbo

Wed, 22 Sep 2004 20:00:07 -0400

I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this. -- posted by Hey Jude

Creole Sweet Potatoes, Corn and Squash Bake

Thu, 21 Oct 2004 20:00:44 -0400

My latest take on a favorite Faye Levy recipe. The recipe is metric, but you can use the Zaar magic button to convert to Imperial. -- posted by Mirj

Juanita's Creole Gumbo

Mon, 06 Dec 2004 19:59:59 -0500

This recipe is from My mother's very own "Tried and True" recipe book. It's the absolute best gumbo recipe I've ever tasted. I've never had gumbo in any restaurant which could compare with this one. She got it from My "Aunt" Corrita in New Orleans. Also, it's perfect when working a water spell. Be sure to dish up a bowl for the Gods when you use this. -- posted by Pagan

Red Beans and Rice

Sat, 01 Jan 2005 20:00:17 -0500

My mother made this for a birthday celebration several years ago. It's now become a winter family favorite. It really sticks to the ribs! We serve with homemade French Bread and infamous California Salad...YUMMMM Please note: prep time does not include the soaking of the beans. *Edited to update: I use bulk sausage for this recipe. If you do purchase links, remove the casings and place the links in whole. -- posted by CindiJ

Mardi Gras Jambalaya

Mon, 03 Jan 2005 20:00:13 -0500

This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival. -- posted by Aric Ross

The Best Jambalaya

Mon, 17 Jan 2005 20:00:07 -0500

From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day. -- posted by Nadia NYC

Quick & Easy Chicken-Sausage Gumbo

Mon, 24 Jan 2005 20:04:38 -0500

This is a Southern Living recipe. It is delicious and easy! -- posted by Chef #189605

Chicken Creole

Thu, 10 Feb 2005 19:56:41 -0500

This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often I'm asked - "Have you fixed Chicken Creole lately?" So much for subtle hints. I serve this over my own yellow rice (just add tumeric to your rice as it cooks)as that is how we prefer it. Some fresh baked French Bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another Mardi Gras invite. -- posted by CindiJ

Elswet's Shrimp Pasta in Herb Butter Sauce

Wed, 09 Mar 2005 20:00:03 -0500

This is a huge favorite at my house. There are never any left overs, and this is one of those meals which calls the family members home on nights when it's served. This goes wonderfully with cheese biscuits. This was requested (kinda) by another member. Cooking time is long to accomodate the mincing of the vegetables/spices. This is also wonderful with fish! And a natural with chicken. If you want to try this with chicken, increase the rosemary to 1 full teaspoon and definitely add the garlic! -- posted by Pagan

Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya

Sat, 26 Mar 2005 17:39:41 -0500

I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either. -- posted by EdsGirlAngie

Creole Potato Salad

Wed, 27 Apr 2005 16:20:42 -0400

Yet another delicious recipe from the Pass It On cookbook compiled by the ladies at the Presbyterian Church in my hometown. -- posted by Dreamgoddess

Smokey Tartar Sauce

Tue, 03 May 2005 14:46:07 -0400

This goes great on any Beignets or Fried fish but made to go with my Crab Cakes With Chipotle Peppers recipe #103846 It's also a great sauce for a potato salad -- posted by ~Rita~

Dove and Sausage Gumbo

Wed, 18 May 2005 13:32:59 -0400

From Southern Living 1981, this recipe makes a delicious pot of gumbo. I love the flavor combination of the doves and sausage. -- posted by Dreamgoddess

Crawfish Dip

Wed, 06 Jul 2005 16:42:57 -0400

You'll love this one. Serve it hot with crackers or toasted french bread. -- posted by Melissa Spangler

Chicken Ham and Shrimp Jambalaya

Thu, 07 Jul 2005 20:45:02 -0400

I have made this many times, it is really a great recipe for jambalaya...a very tasty rice dish. -- posted by KITTENCAL

Louisiana Shrimp Stew

Fri, 08 Jul 2005 15:27:47 -0400

Quick & easy creole recipe. Fresh or frozen shrimp may be used. Serve over hot rice. -- posted by Melissa Spangler

Trader Vic's Scorpion

Tue, 12 Jul 2005 12:36:09 -0400

Be careful drinking these - they'll sting you!!!!! From River Road Recipes, Baton Rouge, LA -- posted by Melissa Spangler

Nut Butter Crunch

Tue, 12 Jul 2005 12:36:14 -0400

Very similar to a Heath Bar and very easy to make. This is my mother's recipe that she made every Christmas. You will want to make a double batch - it's everyone's favorite! -- posted by Melissa Spangler

Crabmeat Mornay

Tue, 12 Jul 2005 12:36:27 -0400

Very rich dish that I serve in a chafing dish with Ritz Crackers for special events such as Christmas or showers. This also can be served over patty shells or toast. -- posted by Melissa Spangler

Jambalaya Pasta

Tue, 12 Jul 2005 13:37:49 -0400

This is a classic jambalaya recipe substituting rotini pasta for the rice. I prefer the pasta over the rice. Enjoy! -- posted by Melissa Spangler

Hearty Green Gumbo

Wed, 13 Jul 2005 13:53:04 -0400

The "green" in this Cajun-style soups comes from a mixture of spinach, watercess, and parsley. If you don't have watercress, simply increase the parsley to 2 bunches. -- posted by Bec

Jambalaya Ham and Oyster Dressing

Tue, 16 Aug 2005 12:51:32 -0400

A rice dressing good for holiday or family dinners. -- posted by ratherbeswimmin'

Mr Gregg's Easy Étouffée

Tue, 30 Aug 2005 14:36:31 -0400

I have a crazy Cajun neighbor here in TX and this is his recipe. Man is it ever good. You can use either shrimp or crawfish tails. I know crawfish may be hard to find in places so I posted it with shrimp! He uses more butter than I do- probably why his is better- BUT mine is lower in fat! Posted for World Tour 2005 Enjoy! -- posted by mama's kitchen

Escargots Aux Champignons

Fri, 02 Sep 2005 21:41:49 -0400

This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963. -- posted by Chef Kate

Cajun-Style Red Beans and Rice

Tue, 01 Nov 2005 21:05:06 -0500

This is a hearty Southern dish, easy to make and full of flavor and quite spicy! I sometimes add in cooked ground beef, you can add in some chopped cooked bacon or use spicy dryed smoked sausage to the beans for smokey flavor --- I also like to add in some Creole seasoning -- see my recipe#186029 -- posted by KITTENCAL

Buttered Rum Pound Cake With Bananas Foster Sauce

Sat, 12 Nov 2005 03:59:12 -0500

This is a rich and wonderful desser--great for the holidays or just to impress someone. -- posted by southern chef in louisiana

Garden District Eggs

Mon, 14 Nov 2005 13:58:45 -0500

This is a popular dish in New Orleans. There are a lot of ingredients, but this is really simple to make and sooooo worth your time. I can't say enough about this one. -- posted by southern chef in louisiana

Grilled Vegetable Muffuletta

Tue, 15 Nov 2005 14:26:55 -0500

This show-stopping sandwich is perfect for brunch entertaining! Colorful vegetables are brushed with a roasted garlic spread, grilled to perfection and layered in a hollowed-out loaf of sourdough bread. -- posted by southern chef in louisiana

Ospidillo Cafe Shrimp Cocktail Sauce No. 2

Mon, 21 Nov 2005 21:42:09 -0500

Your guests will love this incredible and easy to prepare cocktail sauce. It is mild in character but you can bump it up with the Tabasco if you wish, or, simply make up two separate batches -- "one hot, one not." The Creole mustard is the key ingredient so don't skip it! -- posted by Bone Man

Easy Spicy Baked Cajun Shrimp

Sat, 11 Feb 2006 20:37:14 -0500

Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate for 1 hour. recipe#186029 works great for this! -- posted by KITTENCAL

Short Ribs Jambalaya

Mon, 27 Feb 2006 19:22:23 -0500

A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference. -- posted by PaulaG

Where's the Sin Shrimp & Chicken Gumbo

Mon, 06 Mar 2006 19:54:02 -0500

A really tasty version of your classic chicken and shrimp gumbo, only a little more healthful. I took a few hints from Emeril (with the roux), and came up with this. I haven't heard anything but compliments so far! :D -- posted by Megohm

Creole Vegetarian Style Green Beans

Fri, 19 May 2006 21:54:21 -0400

From a kosher cookbook so there is no ham or bacon in the ingredients. The cookbook is called The Kosher Kitchen Kabaret (not a typo) from Oceanside, NY. -- posted by Oolala

Beignets for Ze' Lay- Zay! (Lazy)

Mon, 03 Jul 2006 23:26:49 -0400

Yes this is *totally* cheating, *but* totally yum! Another *great* recipe from my Cajun French friends! -- posted by mama's kitchen

Chicken and Sausage Gumbo

Fri, 07 Jul 2006 14:31:08 -0400

A hearty, spicy, Lousiana stew, thickened with filé powder. -- posted by littleturtle

Creole Candied Yams

Fri, 11 Aug 2006 22:25:10 -0400

From the book, Church Suppers -- posted by Recipe Junkie

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

Savory Croissant Breakfast Pudding

Sat, 14 Oct 2006 12:52:05 -0400

This is an Emeril Lagasse recipe that has rave reviews on the Food Network site; I just wanted to post it here so that I don't lose it. I'll be doing it for Xmas morning; if anyone tries it before then let me know what you think! The recipe for his "Essence" seasoning is included, but it can be purchased at almost any grocery store nowadays, under Emeril's label. -- posted by Raquel Grinnell

Macaroni Salad Creole Style

Mon, 06 Nov 2006 20:29:38 -0500

Originally from Mrs. S. R. Dull's column in the Atlanta Journal. I saw the recipe in a book put together by other columnist's favorite recipes for MADD and this was submitted by Frances Price from One and Only Cook, Baltimore, MD. This was one of her childhood favorites and then one of her own daughter's favorites. -- posted by Oolala

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

Creole Cornbread Dressing

Mon, 27 Nov 2006 16:37:16 -0500

A friend found a recipe for creole cornbread stuffing on allrecipe.com, which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey. -- posted by Good Cook Wanda

Shrimp and Okra Gumbo

Tue, 05 Dec 2006 17:18:28 -0500

This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy! -- posted by mama's kitchen

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

Traditional King Cake

Mon, 25 Dec 2006 10:49:48 -0500

From Southern Living. My mom wants to try this one out for Mardi Gras. The King Cake tradition came to New Orleans with the French settlers around 1870, continuing a custom dating back to twelfth century France. Similar cakes were used then to honor the three wise men who visited the Christ child, calling it the feast of Epiphany, Twelfth Night, or King's Day. The traditional colored sugars used to decorate the cake are purple (justice), green (faith), and gold (power). You are supposed to tuck a little plastic baby in the cake and whoever gets the piece with the baby has to host next year's party. We don't do that because with my luck, someone would choke and aspirate the little baby. -- posted by ratherbeswimmin'

Creole Buffalo Shrimp

Sun, 31 Dec 2006 15:28:03 -0500

This shrimp is deep fried and then coated with a very spicy buffalo sauce. Not for the faint of heart! I love this served with bleu cheese dressing for dipping. Prep time includes resting time in the refrigerator. -- posted by Dreamgoddess

Cajun-Style Chicken and Smoked Sausage Gumbo

Wed, 03 Jan 2007 20:58:18 -0500

This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice. -- posted by KITTENCAL

Purloo

Mon, 15 Jan 2007 20:23:36 -0500

This is another one of Alan's mom's recipes from Louisiana. She is one of the best cooks I ever had the pleasure of sharing a kitchen with. This is also a great dish for me because it's not spicy. If it's the main dish, it will serve 4, side dish, 6-8. -- posted by Redneck Epicurean

Cajun Shrimp Cakes With Andouille Sausage

Tue, 16 Jan 2007 15:50:53 -0500

These are fantastic! I use about 1 tablespoon of recipe#186029 in place of the seasoned salt. This recipe will give you about 14-16 patties, you can reduce to half if desired to give you 7-8 patties and use only a small egg. If you cannot fine Andouille sausage, then use kielbasa or smoked dry sausage. Use cooked shrimp for this. Plan ahead the total chilling time before cooking the cakes is 2-1/2 hours. I serve these with the lemon ailoi from my recipe#136361 For coating the outside cakes you can use panko. -- posted by KITTENCAL

Anne's Limpin' Susan

Wed, 17 Jan 2007 13:06:54 -0500

This is Alan's mom's recipe. I'd always heard of Hoppin' John, but this was a new one. We went down one night for a visit. His parents are from Louisiana and she makes the most wonderful Cajun and Creole dishes. This one was one of my favorites. -- posted by Redneck Epicurean

Emile Stieffel's Jambalaya

Wed, 17 Jan 2007 15:13:53 -0500

Cajun Sausage and Chicken -- posted by Michael Dunlap

Jambalaya

Tue, 06 Feb 2007 22:07:43 -0500

This makes an amazing meal--spicy and rich and oh, so good!! It's wonderful made with ingredients you can get at most any grocery store, but for a really special flavor, find some real, authentic Cajun andouille and tasso. It's out of this world! -- posted by MaryMc

Mom H's Oyster Stuffing/Dressing

Sat, 31 Mar 2007 16:07:41 -0400

This is the dressing that my husband's family always serves at Thanksgiving. -- posted by Bread 'n Butter

Commander's Palace Barbecued Shrimp

Sat, 12 May 2007 23:41:32 -0400

This is the Louisianna-style un-barbecued, barbecued shrimp! -- posted by KathyP53

Gumbo

Wed, 13 Jun 2007 17:27:30 -0400

This can be made in the crock pot or just a big pot on the stove. I've been making this for a couple of years now. And every time I make it, I barely get any of it before it dissapears. Now, keep in mind that the measurements are approximate, I never measure. I usually just tear up a whole cooked chicken so I really have no idea how much is actually in there. It's a combination of three different recipes including Rita L's "#55786 Crock-Pot Chicken and Sausage Gumbo with Shrimp" and Just Married's "#47656 Louisiana Chicken and Sausage Gumbo(The Real Stuff)". The last recipe, and those of you from the Chicago area may know this one, is from Jimmy Bano's Heaven on Seven cookbook. Everyone who returns from Heaven says "Try the Gumbo". -- posted by Andi the grate

Oysters Louisiana

Thu, 30 Aug 2007 21:57:41 -0400

Savory and delicious served with toast points or biscuits, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Jambalaya Shrimp

Fri, 31 Aug 2007 18:57:21 -0400

Flavorful and wonderful, this dish comes from the flavor center of the earth! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Muffuletta Panini

Mon, 12 Nov 2007 23:49:39 -0500

A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade. -- posted by gumboboy

Shrimp and Black-Eyed Pea Etouffe

Fri, 28 Dec 2007 19:59:16 -0500

Great recipe from the Chicago Tribune that I plan on serving for my annual Mardi Gras party. If Spanish chorizo isn't available, try smoked sausage labeled "hot" or any flavorful sausage. Also serve this on New Years Day, as black-eyed peas guarantee good luck! -- posted by EmilyStrikesAgain

Creole "style" Chicken & Sausage Jambalaya

Tue, 29 Jan 2008 20:11:05 -0500

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious! -- posted by Heirloom

Spicy Grilled Shrimp Rolls With Creole Spicy Paste

Fri, 01 Feb 2008 00:56:35 -0500

Recipe by Grace Parisi, from: Grilling Guide/Speedy Rubs, Pastes, & Sauces. This recipe originally appeared in June, 2006. This looks awesome! Can't wait to have the right company to try it! -- posted by Manami

Mardi Gras Chicken and Sausage Gumbo

Tue, 05 Feb 2008 23:21:46 -0500

My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping. -- posted by Kim D.

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

Dark Pecan Pie - Virginian Hostess Style

Thu, 17 Apr 2008 01:05:11 -0400

This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time. -- posted by KateL

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

Creole Cornbread Stuffing (Emeril's)

Wed, 03 Dec 2008 23:17:26 -0500

Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them). -- posted by Sharlene~W

Roast Beef Po-Boy Sandwiches

Mon, 08 Dec 2008 18:05:48 -0500

I got this recipe from gumbopages.com...can't wait to try it! (Based on LSU Tiger's review, I removed the salt.) -- posted by puppitypup

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

Gumbo Cookoff Winner - Chicken and Sausage Gumbo

Tue, 20 Jan 2009 15:19:30 -0500

I won first prize with this recipe at an annual Gumbo Cookoff for Mardi Gras in Soulard (St. Louis). I refuse to believe it won just because the cookoff/party happened to be at my house! It is a hybrid of several gumbo recipes I've tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi. Note: cooking and prep time are listed as if you are preparing the different parts of the recipe simultaneously. You can certainly make the chicken/stock ahead and spread out your prep time for chopping/measuring spices over a couple days. -- posted by St. Louie Suzie

Best Shrimp Creole Ever

Tue, 20 Jan 2009 18:09:22 -0500

My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will. -- posted by Chef #1135408

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

Baked Creole Potato Wedges

Tue, 24 Feb 2009 15:04:04 -0500

I just received my swap package from PanNan, my partner in the annual herbs and spices swap. She included creole seasoning in the package and I decided to try to do something with it and this is what happened. They went down pretty well with my guests. If you like things particularly spicy you could go with a bit more of the seasoning. -- posted by Sarah_Jayne

Bourbon Street Punch

Sat, 28 Feb 2009 02:09:17 -0500

A nice change of pace and perfect for your King Day or Mardi Gras celebration! -- posted by JackieOhNo!

Awesome Red Beans and Rice

Wed, 08 Apr 2009 17:11:45 -0400

This is a great, fool-proof recipe from someone who lived in Nawlins and wishes she still did. -- posted by lolablitz

Charmaine Neville's Sweet Baked Ham

Sun, 12 Apr 2009 02:53:38 -0400

After looking for a new ham recipe for Easter, we came across this one on the New Orleans Times Picayune website. Charmaine Neville, sister to the Neville Brothers, submitted this recipe and said, "You know how ham tastes salty? Well, I don't play that," Neville said for the story. "Mine has got to be sweet to the bone. I always use Chisesi ham. You can get it spiral-sliced at the supermarket. Spiraling is the secret, so it soaks up all the marinade." -- posted by Holly Ritchey

Creole Shrimp and Grits

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

Lowcountry stable! -- posted by KathyP53

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

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

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

Corn and Tomato Salad With Fried Okra Croutons

Sun, 09 Aug 2009 22:17:28 -0400

THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well. -- posted by College Girl

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

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

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

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

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

New Orleans Bourbon Honey Pecan Tart

Tue, 15 Dec 2009 11:56:37 -0500

Recipe given to my grandmother from a family friend from Louisiana. -- posted by Celticevergreen

Skillet Creole Chicken Fricassee

Sun, 17 Jan 2010 21:08:22 -0500

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning. -- posted by swissms

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53