Make and share this Emeril Lagasse Original Essence Seasoning recipe from Food.com.
Author: Timothy H.
From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.
Author: Miss Annie
I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.
Author: Sara in MD
This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts...
Author: graniteangel
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili...
Author: Charlotte J
This meat loaf is not spicy, despite the name. It is a mix of ground beef and pork, with a nice creole sauce on top. It originally came from an old Southern Living cookbook, but the recipe has been changed...
Author: breezermom
My mom passed away before she could give me her recipe, but I think I got it close. It is a simple way to do a great fish, if your lucky enough to get a whole flounder.
Author: Tread
I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.
Author: sofie-a-toast
Make and share this Shrimp and Pasta With Creole Cream Sauce recipe from Food.com.
Author: ratherbeswimmin
This is a Paula Deen recipe and it is, of course, amazing! I was surprised how easy it was! She served it over rice on her show so I did the same. I just used Minute white rice. The prep time will really...
Author: love2cook in Weathe
Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!
Author: Hank Shaw
This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe
Author: LifeIsGood
If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp...
Author: Kittencalrecipezazz
This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole...
Author: Dan-Amer 1
Make and share this Creole Chicken and Okra Recipe recipe from Food.com.
Author: daisygrl64
Make and share this Authentic Creole Jambalaya recipe from Food.com.
Author: Dona England
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
Author: Heydarl
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but...
Author: Epi Curious
There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit.
Author: graniteangel
This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite...
Author: MamaMeg
I ordered oysters over the internet last year and made this recipe for our Christmas dinner. It was so good, I threw out the other Oysters Bienville recipes that I had. Well worth the effort.
Author: Mysterygirl
This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note**...
Author: Cookin in NJ
Wonderful shrimp dish that will stick to your ribs. It's a recipe out of the Talk About Good cookbook, with only slight modifications. serves 4, I usually double as this is even better the next day.
Author: Monique in LA
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since...
Author: Miss Annie
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!...
Author: BethR
Make and share this Creole Deviled Eggs recipe from Food.com.
Author: The Range Rover
Make and share this Chicken Etouffee, New Orleans School of Cooking recipe from Food.com.
Author: Momginerd
Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)
Author: Kittencalrecipezazz
This recipe is courtesy of Elizabeth Turnbull from "Mountain Made Best Made". I have "tweaked" this and hopefully it is even better now. Hope you enjoy! You can make this as mild or spicy as you like,...
Author: Manami
Entered for safe-keeping. From JoAnna M Lund's "Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook", received in February 2009 Cookbook Swap. Perfect for your G Foreman grill. A mild spicy...
Author: KateL
Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with...
Author: Molly53
If you are a salmon lover, this is a recipe that you will love. Note this recipe yields 2 salmon fillets, but the recipe may be doubled if desired. Prep time includes marinating time for the fish... also...
Author: Kittencalrecipezazz
Make and share this Stuffed Flounder Creole recipe from Food.com.
Author: NoraMarie
Make and share this Shrimp En Brochette recipe from Food.com.
Author: Busters friend
This is my own creation. I had a couple bags of Community Coffee and decided to create a drink. I was inspired by the Spanish coffee, and wanted to go with a rum base due to the fact that "Creole" style...
Author: graniteangel
Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....
Author: Molly53
What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!
Author: Nif_H
Just put this in the slow cooker in the morning and get a whiff of heaven when you come in the door in the evening! I cook it on high heat for one hour while the family gets ready for school and work,...
Author: Acerast
I found this recipe online at Taste of Home Magazine. I just love how simple it is to make. It really does have great spice...the secret is salsa! Special Note: I cook my tomato liquid longer than the...
Author: Chef LLB
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish...
Author: Molly53
Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.
Author: Peggy L.
Make and share this New Orleans Barbecue Shrimp recipe from Food.com.
Author: SharleneW
This is a great Creole seasoning mix. It's perfect for seasoning meats, fish, soups and stews, rice - you name it!
Author: LifeIsGood
Ready, Set, Cook! Reynolds Wrap Contest Entry. Pour a glass of sweat tea, sit back, close your eyes and you can almost here the cicadas humming while you enjoy this Creole inspired dish, and because it's...
Author: cuticooper_9181577
Nothing goes better with Alligator Grillades! These delicious grits are great with poached eggs or even fried chicken. Although the recipe does not call for the addition of cheese, I have made this with...
Author: Penny Stettinius