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.
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!
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...
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...
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...
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!
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...
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....
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.
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.
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)....
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!"...
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...
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.
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...
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...
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...
Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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.
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.
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.
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...
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...