What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!
Author: Nif_H
This is a great Creole seasoning mix. It's perfect for seasoning meats, fish, soups and stews, rice - you name it!
Author: LifeIsGood
Make and share this Shrimply Delicious Creole recipe from Food.com.
Author: Wilfong
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
I got this from the food network website. This is the closest to the bbq shrimp I had in New Orleans this summer! I LOVE the how the rosemary stands out!
Author: Nay78
I had leftovers from Recipe#126488 By Chef#145352. And I really just didn't want to reheat it and eat. So, these cabbage rolls were invented. Prep time doesn't include cooking time for cabbage leaves....
Author: Chef shapeweaver
This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
Here's a quick and simple fish dish that is very good. I found this recipe on About.com. Adjust the heat level by adjust the amount of Creole seasoning.
Author: Happy Hippie
Make and share this Creole Seasoning Mix in a Jar recipe from Food.com.
Author: Diana Adcock
Don't tell anyone it's spinach, they'll never know! I make them year round, but for Halloween I call them "Troll Boogers" and the kids LOVE them. Thanks to http://www.mardigrasday.com for the recipe!
Author: Ranelle
This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com).
Author: Faith77
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...
Author: Chef Kate
From River Road Community Cookbook - 1980 "Shrimp Creole is probably one of the most widespread of the old Creole classics, and rightfully so because it's certainly one of the best. This spicy version...
Author: tsnam213
The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could...
Author: JackieOhNo
Just typing out this recipe makes me crave one of these Po'Boys! It's simple and delicious. Slightly adapted from Emeril Lagasse.
Author: LifeIsGood
Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.
Author: Olha7397
I had some leftovers from Recipe#410327, which were leftovers from Recipe#126488 By Chef#145352. So,I came up with what I think is a very good soup. Please remember to use the mentioned recipes to get...
Author: Chef shapeweaver
These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.
Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.
Author: Starfire aka Wendy
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don't...
Author: Hank Shaw
Quick, easy and full of flavor. You can even add some cooked brown rice or egg noodles round out this soup.
Author: Chef Jeff S
this is old fashioned salad thats name used to be slur on the italian which they didnt seem to mind as they named the salad.
Author: Dienia B.
Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from fat!) without sacrificing flavor.
Author: JackieOhNo
Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Make and share this Creole Roasted Pecans recipe from Food.com.
Author: LMillerRN
Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!"...
Author: WiGal
I first encountered Angels on horseback at the Santa Fe restaraunt in McAllen, Texas. I can't quite place what was in the cocktail sauce served with these but I came up with something that goes equally...
Author: Witch Doctor
Make and share this Creole Watermelon Feta Salad recipe from Food.com.
Author: sheepdoc
A lovely, creamy dish that will grace any table. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
This is a different take on the bazillion Shrimp Creole recipes posted here. Posted for ZWT, untried by me (although probably not for long, because the photo with the original recipe looks delicious)....
Author: Muffin Goddess
Here's another recipe I found on Allrecipes.com. It was submitted by Joslyn H. She stated: "This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor...
Author: Happy Hippie
A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma.
Author: Scarlett516
Make and share this Creole Stuffed Potatoes recipe from Food.com.
Author: BennyMade
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...
Author: cajunhippiegirl
You'll need a 6 quart slow cooker for this one. The sauce needs to cook down and cooking a small volume of food in a larger cooker puts a greater percentage of the food in direct contact with the heated...
Author: gailanng
A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.
Author: Queen Dragon Mom
This recipe is from "The Real Taste of Latin America - A Culinary Tour". I haven't tried them yet, actually I haven't tried any of the recipes from this book, but I'm saving them on here because the book...
Author: Gabo6868
I don't know if this is the real "Essence of Emeril", but it is a great spice mixture that can be used for all kinds of things. I actually found it sitting on the photocopy machine at work.
Author: Paul Elliott
Make and share this Creole Chicken & Vegetables recipe from Food.com.
Author: Pineapple
From the Dinosaur Barbecue restaurant in Rochester. This seasoning will make whatever you rub it into earthy, spicy, and complex. But don't use it only on meat destined for barbecue; sprinkle it on anything...
Author: byZula
Make and share this Poached Fish in Creole Sauce recipe from Food.com.
Author: CJAY8248
Make and share this Milder Shrimp Creole recipe from Food.com.
Author: Jellyqueen
Simple to make, yet good enough to serve when company is coming. Serve over hot fluffy rice with french bread. I always asked for this dish when Maw Maw asked me what I wanted her to cook for me.
Author: cajunhippiegirl
Make and share this Eggs Deviled Eggs..... Creole Deviled Eggs recipe from Food.com.
Author: Timothy H.
This dish is my own version of the many different dishes served with the same name down in NOLA. Down there they use Taso ham instead of smoked sausage most of the time, but the sausage is easier to find...
Author: graniteangel