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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Entered for safe-keeping. From JoAnna M Lund's "Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook", received in February 2009 Cookbook...
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...
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!...
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...
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...
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!...
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...
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...
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...
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...
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...