Recipezaar: Creole,Seasonal recipes

Shrimp Creole as made in New Orleans

Thu, 20 Jun 2002 21:32:25 -0400

This was one of our favorite dishes on Fridays in our Catholic household. I think my Mother learned this recipe from her Mother and so on and well you get the idea. It's also good with drained LeSueur peas warmed in it at the end. Don't ask, just try for yourself. Hope you enjoy this like we have! Thanks Mama for such a wonderful dish and memory! My kids & grandkids are enjoying this to this day! -- posted by Georgieanna

Red Beans & Rice

Sat, 29 Jun 2002 00:20:26 -0400

I don't know if country ham is how they operate down in Cajun country. But I like it. I think it gives a good flavor. -- posted by Sue L

Paul Prudhomme's Roast Pork with Gingersnap Gravy

Mon, 15 Jul 2002 23:11:34 -0400

A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says. -- posted by Sue L

Louisiana Jambalaya

Tue, 13 Aug 2002 18:04:45 -0400

-- posted by ratherbeswimmin'

Jambalaya On A Stick

Mon, 16 Sep 2002 17:56:44 -0400

-- posted by Gingerbear

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

Smoky Sausage & Potato Supper

Mon, 30 Sep 2002 22:02:45 -0400

A Recipe My Sister In Law From KY Gave Me This Recipe.I am from Southern Indiana!Sounds like a KEEPER! -- posted by Rhonda O

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

Sweet Potato Corn Chowder

Wed, 02 Oct 2002 21:51:01 -0400

Sweet Potatoes, corn, and bacon. A delicious hearty soup to serve during the fall and winter months. From The Peach Tree Tea Room in Fredericksburg, Texas by Cynthia Collins Pedregon. -- posted by Miss Annie

Crock Pot Cajun Chicken and Shrimp

Tue, 08 Oct 2002 22:06:26 -0400

Wonderful creole type dish! This is so little in fat too! -- posted by ~*Miss Diggy*~

The Best Seafood Salad

Thu, 10 Oct 2002 22:18:35 -0400

I looked through all of the seafood salad recipes on here and although they all looked delicious I thought that I would try making my own with some ideas from the other seafood salad recipes that I seen on here and this turned out excellent. I could not quit eating it. You can add more or less of the ingredients as you like and you can also add grated cheddar cheese to it which is also wonderful. I added the cheese and bacon which is optional but very good without it as well. -- posted by Gingerbear

Easy Oven Jambalaya

Mon, 14 Oct 2002 22:14:25 -0400

-- posted by gardenz

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!

Seafood File Gumbo

Wed, 20 Nov 2002 20:07:08 -0500

A friend loaned my a Cajun Cookbook and that is where this recipe came from. They all look so delicious! -- posted by Gingerbear

Gumbo Z'Herbes

Wed, 20 Nov 2002 20:07:27 -0500

-- posted by Gingerbear

Chicken And Okra Gumbo

Wed, 20 Nov 2002 20:07:44 -0500

-- posted by Gingerbear

Fish Coubouillon

Wed, 20 Nov 2002 20:07:58 -0500

-- posted by Gingerbear

Crawfish Bisque

Sun, 08 Dec 2002 20:02:53 -0500

-- posted by Gingerbear

Oyster Stew

Sun, 08 Dec 2002 20:03:10 -0500

-- posted by Gingerbear

Jambalaya

Wed, 11 Dec 2002 20:06:37 -0500

This recipe was printed in the "Arizona Republic" newspaper. This is an easy recipe to make if you have all the dry ingredients made up ahead of time in a airtight container. -- posted by James Craig

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

French Onion Soup

Mon, 06 Jan 2003 20:19:35 -0500

-- posted by Gingerbear

Red Bean Soup

Mon, 06 Jan 2003 20:20:09 -0500

This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight. -- posted by Gingerbear

Hot Peanuts

Mon, 06 Jan 2003 20:20:33 -0500

-- posted by Gingerbear

Marinated Shrimp

Mon, 06 Jan 2003 20:20:41 -0500

This recipe is so pretty and refreshing looking. I wish that I could post a picture of it! Prep. time does not include marinating time. -- posted by Gingerbear

Deep-Fried Oysters With Hot Sauce

Mon, 06 Jan 2003 20:20:55 -0500

Prep. time does not include the time to refrigerate the hot sauce for the flavors to blend well. -- posted by Gingerbear

Hot Crabmeat Dip

Mon, 06 Jan 2003 20:21:09 -0500

-- posted by Gingerbear

Shrimp And Mirliton Remoulade

Mon, 06 Jan 2003 20:21:17 -0500

Prep. time does not include the chilling of the sauce to blend flavors. -- posted by Gingerbear

Cheese Puffs

Sun, 12 Jan 2003 20:00:03 -0500

This is from a Cajun cookbook. I have never tried these but they look so incredibly good. I am looking forward to making these. The picture is outstanding! -- posted by Gingerbear

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

Vegetable Gumbo

Wed, 29 Jan 2003 20:14:10 -0500

Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great. -- posted by CookbookCarrie

Healthy Cajun Boiling Pot

Mon, 03 Feb 2003 20:04:49 -0500

I found this on a local Hospital web site. They have very nice looking healthy recipes on it. I am going to post alot more. Nutritional Information on this recipe is: 255 calories- 34 carbs- 23 gr. protein- 3 grams of fat-109 mg cholesterol. -- posted by Gingerbear

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

Chicken Gumbo

Fri, 04 Apr 2003 20:16:48 -0500

From "Texas Home Cooking". This is the best gumbo recipe I've ever tried. Very flavorful. -- posted by belkathy

Seafood Gumbo - New Orleans Style

Thu, 24 Apr 2003 20:07:06 -0400

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also... -- posted by TOOLBELT DIVA

Chinese Jambalaya

Tue, 17 Jun 2003 19:59:48 -0400

This is a different version of Jambalaya. Its very delicious and so easy to make.Perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each. -- posted by JustaQT

Brown Rice Jambalaya

Fri, 31 Oct 2003 19:59:51 -0500

Got this of of R.F.C. Kudos to whomever posted it first on there. -- posted by Iowahorse

Turkey Gumbo

Fri, 31 Oct 2003 20:00:55 -0500

I cant wait until November each year when I know I will have a turkey carcass that I can use in this recipe. My kids also look forward to this every year -- posted by MissPenny

E's Duck Gumbo

Mon, 01 Dec 2003 20:01:17 -0500

My husband is an avid duck hunter and this is his recipe for duck gumbo. It's the best I've ever had! -- posted by Melissa Spangler

Crock Pot Jambalaya

Tue, 13 Jan 2004 19:58:40 -0500

A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras. -- posted by Sue L

Creole Style Smoked Baby Back Ribs

Fri, 04 Jun 2004 20:00:03 -0400

Reign as King of the Grill in your neighbourhood! Recipe comes from Rob Rainford. -- posted by CountryLady

Hurricane

Mon, 06 Sep 2004 20:00:19 -0400

Not the same as the original hurricane from Pat O'Brien's in New Orleans, this tasty drink still packs quite a punch. -- posted by Sue L

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

Crawfish and Artichoke Appetizer

Thu, 03 Mar 2005 20:00:25 -0500

From Baton Rouge ADVOCATE Food 2-24-05 (Corine Cook) LO CARB -- posted by mklein50

Southern-Style Oven Fried Chicken

Wed, 13 Apr 2005 15:28:16 -0400

Low fat, spicy Creole chicken. -- posted by littleturtle

Pecan Carrot Bread or Muffins

Sun, 17 Apr 2005 21:06:08 -0400

Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour. -- posted by littleturtle

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

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

Eggplant Casserole With Ham and Shrimp

Mon, 01 Aug 2005 21:08:55 -0400

This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever. -- posted by creme brulette

Cedar Point Crab Gumbo

Fri, 09 Sep 2005 14:14:46 -0400

Courtesy of Aunt Eliza's Kitchen (Sam Houston Memorial Museum) -- posted by hungerbuster

Chicken and Sausage Gumbo

Sun, 13 Nov 2005 22:00:18 -0500

This is great comfort food and so easy to make! I serve it over white rice with warm crusty bread on the side. Enjoy! -- posted by Carrie September

New Orleans Café Au Lait

Tue, 10 Jan 2006 16:32:45 -0500

The secret to this coffee is the earthy taste of chicory. A dark roast works best and if you mix the chicory in yourself you can vary the proportions to suit your tastes (20-40% chicory for most people). I recommend 25% chicory. The proportion of milk to coffee can also be varied to suit your taste. If you can't find chicory or coffee premixed with chicory in your area, both are available online at orleanscoffee.com/ and premixed is also available at cafedumonde.com/ or neworleanscoffeeworks.com/ or frenchmarketcoffee.com -- posted by littleturtle

Crock Pot Jambalaya

Tue, 28 Mar 2006 11:49:04 -0500

This is maybe not the Authentic way of cooking Jambalaya but I prepared it for a family Mothers day party alongside Deep fried Turkey and everyone seemed to like it -- posted by Steve2702

Patty's Shrimp Stew

Wed, 29 Mar 2006 09:51:08 -0500

This is my favorite dish that my Mom has made my whole life. I can eat bowls of it instead of dinner for days. It always tastes better the next day too! -- posted by Chef #295366

Mushroom Gumbo

Wed, 29 Mar 2006 20:21:29 -0500

Found this in the Aug '03 edition of Australian Table magazine. Served with brown rice, it's really easy, tasty & healthy too! :) -- posted by Rhiannon&Matt.gauci

Charbroiled Oysters

Mon, 24 Apr 2006 18:12:50 -0400

This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting -- posted by NovemberSong

Chicken and Sausage Gumbo

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

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

Gumbo Z'herbs or Gumbo Verte

Thu, 24 Aug 2006 20:19:31 -0400

A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time. -- posted by DR. House

Smoked Sausage Jambalaya

Wed, 30 Aug 2006 17:10:13 -0400

Comfort food, yummy! This cooks up pretty quickly too. -- posted by KittyKitty

Black Bean and Corn Salsa

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

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

Fumbo (Faux-Gumbo)

Thu, 21 Sep 2006 10:57:07 -0400

The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout... -- posted by Kishka

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

Asparagus Roll-Ups

Sat, 18 Nov 2006 23:07:04 -0500

Quick and easy appetizer or great for a snack. -- posted by littleturtle

Turkey Gumbo

Fri, 24 Nov 2006 22:31:22 -0500

This has been my all time favorite way to use up the remaining turkey carcass. This gumbo is hearty and full of flavor. It is a must try recipe. -- posted by Sandylee

Coats Colony Spicy Chili

Tue, 16 Jan 2007 15:35:50 -0500

Rj's Spicy Chili. Won a couple contests at work. Good stuff. Only Chili I'll eat. -- posted by Arkansas BBQ King

Petit Pois (Cajun Baby Peas)

Mon, 22 Jan 2007 18:21:14 -0500

Baby peas cooked with onions and seasoning. -- posted by littleturtle

Creole Pork and Veal Stew

Tue, 23 Jan 2007 16:06:23 -0500

Veal and pork stewed with celery, onion, and green pepper. -- posted by littleturtle

Seafood Stuffed Eggplant (Aubergine) Casserole

Tue, 06 Feb 2007 22:47:04 -0500

From the cookbook, "Cookin' New Orleans Style" (1993). The recipe is credited to Leon Galatoire from Galatoire's. -- posted by Vino Girl

Louisiana Chicken File Gumbo

Tue, 27 Feb 2007 21:05:38 -0500

Gumbo with chicken, celery, and onions. -- posted by littleturtle

Café Noir

Mon, 26 Mar 2007 20:16:04 -0400

A South Louisianna favorite. For the most part tourists can't stand it and locals can't live without it, but one thing's for sure: this WILL wake you up in the morning. Traditionally made in a French Drip pot, called a biggin, but a modern electric coffee maker works just fine. -- posted by littleturtle

Chicken, Ham, and Sausage Jambalaya

Sat, 31 Mar 2007 15:46:12 -0400

Great for a lot of people, you may want to cut back on the hot pepper and serve Tabasco, or Red Hot on the side. -- posted by Dave of Tucson

Crawfish Quiche

Wed, 23 May 2007 09:14:25 -0400

What do you do when you have several pounds of crawfish left over from a crawfish boil? You peel 'em and put 'em in this easy to make, fabulous quiche that has gotten rave reviews from everyone who's ever eaten it! This even makes a great brunch course. -- posted by spaghetti_soprano

Cajun Pies

Sat, 23 Jun 2007 15:30:34 -0400

Hand-held pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great recipe to get the kids involved, who doesn't love to play with dough? -- posted by hipQuest

Strawberries Chantilly

Fri, 06 Jul 2007 21:13:35 -0400

Beautiful berries in heavenly clouds, this would be equally as good with other berries. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Brandied Peaches

Fri, 06 Jul 2007 21:14:46 -0400

Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Frank's Stuffed Creole Tomatoes

Wed, 15 Aug 2007 22:28:14 -0400

Take a pan of spicy sautéed crawfish tails and a bowl of my secret-recipe egg salad mixture, stuff it inside eight or ten hollowed out Creole tomatoes, and serve them chilled atop a crispy lettuce leaf and alongside a stack of buttered multigrain crackers and youre ready for some Southern-style summertime eatin! -- posted by bighause

Creole Tomato Aspic

Tue, 04 Sep 2007 11:18:56 -0400

Great Aunt Cecilia's aspic was always a hit in the hot summer evenings in New Orleans. It has a little kick and a little surprise to it! Perfect with cold salads and grilled quail. Pour yourself a chilled Pinot Grigio and bon appetit! -- posted by Trinkets

Chill-Chasing Chicken and Shrimp Gumbo

Thu, 06 Mar 2008 00:48:57 -0500

From Woman's World Magazine 10/26/04. Loaded with shrimp and chicken, this Southern-style gumbo has flavor to spare. -- posted by JackieOhNo!

Easy Jambalaya

Mon, 10 Mar 2008 23:24:10 -0400

I went to the Rainforest Cafe in Chicago a few years ago, and happened to order the Jambalaya. I had never had Jambalaya, and from the menu it looked a good choice, but I can honestly say, It was the best meal I have ever eaten. I have tried to make this dish many times, and have now (I think) simplified and perfected it. As an Englishman, no-one over here has even heard of Jambalaya, but I have made this dish for lots of friends, who all absolutely love it, and I swear it is the closest I have come to that fabled recipe. It is a cheat in that I use some store-bought items, but if you know how to substitute with fresh produce then let me know. I hope you all enjoy this meal as much as I do! -- posted by Chef #785168

Okra and Tomatoes from the Garden

Wed, 23 Apr 2008 22:39:27 -0400

When we grew okra this was our favorite way of cooking it. Add corn and peppers, if you've got them, too. This is great as a side dish to fried catfish, so so Southern you'll also need some sweet tea! -- posted by Trinkets

Alligator Grillades

Wed, 30 Apr 2008 01:43:43 -0400

Just in case someone comes home with some alligator tail meat and youre wondering how to fix it, heres one of our favorites! The recipe is from The Flavor of New Orleans Cookbook. This is great served with our jalapeno corn grits. -- posted by Trinkets

Most Simple Vegetarian White Gravy

Mon, 02 Jun 2008 22:48:38 -0400

I just came up with this. I wasn't sure how it would taste, but it taste just as good as the old fashioned white gravy! -- posted by ammi

Joe's Spicy 40lb Bag Boiled Crawfish With Fixin's

Sat, 26 Jul 2008 03:49:33 -0400

A hand-me-down recipe from my cousin Kevin Landreneaux with a bit of my own added touch. -- posted by Chef Teer

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

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

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

Spicy Cheeseburger Soup

Sun, 11 Jan 2009 12:29:51 -0500

it has a kick to it but it is really good. the first time i saw it i said that looks disgusting, but it turned out to be really awesome. -- posted by daman23369

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

Easy Brazilian Collard Greens

Tue, 03 Mar 2009 01:02:27 -0500

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too. -- posted by blucoat

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 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

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

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

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

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

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

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