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
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.
Author: Aric Ross
The first time I served this, I wasn't sure what the children would think of it, but they loved it -- they even asked if we could have it again... tomorrow night! (This is my modification of Leanne Ely's...
Author: Hoosier Nana
I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking.
Author: KathyP53
Make and share this New Orleans Creole Seasoning recipe from Food.com.
Author: Kats Mom
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace...
Author: Penny Stettinius
Make and share this Creole Black Beans 'n' Sausage recipe from Food.com.
Author: Sweet Diva MJ
This is from a collection of recipes from Louisiana's Bed and Breakfasts. This is a fabulous recipe
Author: conniecooks
Cajun Coffee recipe
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.
Author: Molly53
This salad is for the adventurous only! It is mindboggling good and spicy with a flare that will tantalize your taste buds! This is the best pasta salad I have ever eaten! The others got so humdrum and...
Author: HotPepperRosemaryJe
I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.
Author: daisygrl64
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.
Author: Member 610488
A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking at the Source".
Author: Leslie in Texas
Make and share this Poached Oysters in Fennel-Saffron Soup recipe from Food.com.
Author: dianasportal
This is a recipe that was demonstrated and sampled at the Pensacola Seafood Festival this year. The creator is Irv Miller from Jackson's. Prep time does not include the time to get your grill ready.
Author: breezermom
This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating...
Author: Luby Luby Luby
This recipe is from a newspaper clipping which said supposedly this recipe is from Galatoire's Restaurant, New Orleans, LA.
Author: Member 610488
Make and share this Pork Chops Creole Style recipe from Food.com.
Author: morgainegeiser
This is great when you need something fast and easy. From "Yours, Mine, & Ours - A Family Reunion Cookbook", recipe credited to Colleen Closson Cornell.
Author: NELady
This is seasoning mix from "The Gumbo Pages", one of my favorite web places to be. Southern delight and good story telling. The recipe is how he wrote it!
Author: KissaMew
Make and share this Louisiana Creole Vegetable Jambalaya recipe from Food.com.
Author: morgainegeiser
This was taken from Leslie Williams Neo-Soul Food cookbook, excellent when served with steamed rice.
Author: SapPHIre 6
I created this mix to use in my Creole Jambalaya. It is moderately spicy and not too salty. You don't taste the sugar but I find it helps bring out the flavour in the other spices. This recipe makes about...
Author: soursugar
For years I tried making the perfect fried green tomatoes. My grandmothers were absolutely perfect, and she never wrote her recipe down, so I never knew what she did. Well, I made these one day and they...
Author: AlainaF
Make and share this Shrimp Creole Without Tomatoes recipe from Food.com.
Author: FloridaGrl
Thanks to Emeril Lagasse I came up with this tossing together ingredients for a smokiness to be added to my Jambalaya. Season rice, steaks, pork, shrimp, chicken a seafood boil with this for a big hit!...
Author: Rita1652
Make and share this Creole Sausage and Rice Pie With Red Bean Crust recipe from Food.com.
Author: ratherbeswimmin
Make and share this Creole Chicken & Vegetables recipe from Food.com.
Author: Pineapple
From the recipe swap on The Times-Picayune posted by Judy C Walker. This is from "New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home" by Tom Fitzmorris.
Author: Busters friend
This shrimp dish is so flavorful! I got it from my sister-in-law who served it as an appetizer. I served it over angel hair pasta and it was fabulous!
Author: cruzzo
This is one of my husband's favorite dishes that his mom makes for him. The preparation time does not include cleaning the shrimp.
Author: Caryn
For those who like extreme heat this rub is for you. It is wonderful on chicken wings or chicken pieces, or on grilled meats...beware this spice mix is HOT!!! you can adjust the red pepper and all seasonings...
Author: Kittencalrecipezazz
Make and share this Chicken, Andouille, and Shrimp Jambalaya recipe from Food.com.
Author: gailanng
This is one of my standard company dinners, a favorite of our family as well as our guests. Depending on who is coming to dinner, I either spice it up, or tone it down with the peppers I use. I like the...
Author: Sweetiebarbara
Make and share this Gullah House Restaurant Miss Hannah's Casserole recipe from Food.com.
Author: Punky Julster
Recipe from the Banana Courtyard in the French Quarter, New Orleans, Lousiana. Other recipes are on this site, all varying slightly. Coming from the heart of New Orleans, I like this one.
Author: Southern Lady
Very quick easy weeknight recipe from Cooking Light. I serve with warm crusty bread, corn on the cob and oven roasted new potatoes.
Author: aunt maimes
An elegantly simple bite. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
This simple side dish is from the First Lady Bicentennial Cookbook. I like to add some spices and herbs to it for a little more flavor. This can also be prepared ahead of time and then baked at a later...
Author: lazyme
This was a Mardi Gras recipe in our local paper. Good salad dressing, not too peppery and perfect for a Mardi Gras party. I couldn't find Creole mustard, but any good grainy mustard will do.
Author: lolablitz
Make and share this Wasabi Crust Baked Salmon Fillet W/ Orange Anaheim Pepper Sauce recipe from Food.com.
Author: Miss V