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    You are in: Home / Cookbooks / Gourmet Goddesses' ZWT9 Cajun 'n Creole Team Cookbook
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    63 recipes in

    Gourmet Goddesses' ZWT9 Cajun 'n Creole Team Cookbook

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    Every culture/ethnic group seems to have its own version of meat pies. In Latin America, it's the empanada. In Louisiana, it's the meat pie! This yummy version is different than others I've seen on Food.com, and is originally from a cooking blog.

    Recipe #503697

    I LOVE CHAYOTES!!! So finding this creole recipe using chayotes was a welcome surprise. Mirlitons (chayotes) grow in abundance in southern Louisiana. This version is stuffed with shrimp and sounds absolutely delicious - can't wait to try them!

    Recipe #503704

    Shrimp and eggplant dressing is a very popular dish in New Orleans. This particular recipe is from Nola Cuisine, an excellent New Orleans cooking blog. Prep time doesn't include time to peel and devein shrimp, as some shell-on shrimp already comes split and deveined.

    Recipe #503700

    Found this while looking for a dipping sauce for Natchitoches Meat Pies. This aioli with a Cajun twist seems like it'll fit the bill... Recipe from Inspired by eRecipeCards blog.

    Recipe #503741

    This is an easy-on-your-waistline recipe that still delivers on flavor. "Dirty rice is a classic Cajun dish made "dirty" by cooking the rice with minced livers or gizzards. This is a healthier version using brown rice and lean ground beef", says the author at skinnytaste.com.

    Recipe #503740

    This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!

    Recipe #503734

    Ok, I know Margarita's are not a true Cajun specialty. But being a fan of Margaritas, this just sounds like something too interesting to pass up! From tideandthyme.com, supposedly from the HBO series True Blood set in Louisiana. If using the chile-infused tequila, note the time requirements for steeping and plan ahead. The sweet & sour of the margarita temper the spiciness.

    Recipe #503744

    This creamy, Cajun crab soup is a great addition to your recipe collection!

    Recipe #503698

    "This light and spicy tomato crab bisque is one of my all-time favorite emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off.

    Recipe #503703

    My mother in laws recipe. I like this, and I don't like okra, or other gumbos that I have tried. Perfect to have simmering on a cold night. The okra takes a long time to brown down (plan to spend at least 25 minutes stirring the pot) but the end result is worth it. The chicken listed as an ingredient came out confusing: you need 1 lb cooked chicken (breast, boiled pieces, or rotisserie )in bite sized pieces, and either reserved juices, broth, or bullion. You can also use leftover turkey instead of chicken.

    Recipe #261497

    My husband grew up eating this once a week. This is his Mom's recipe. While they normally had red beans, brown beans prepared this way are also called red beans, and you could really prepare any dried bean with this recipe. They taste better if you cook them in a seasoned iron pot, because I make them the exact same way in my no stick pot and they never taste as good as his Mom's. They are ridiculously easy as long as you keep an eye on the water.

    Recipe #249249

    This is my jambalaya recipe. When my Grandpa makes it, he doesn't use butter, but cooks down really fatty bacon and sausage to get the grease out of it, and then discards the remaining chunks of grizzle before adding the onions, etc. You can use canned chicken and broth if you don't want to mess with the thighs. Really, jambalaya is supposed to be a cheap meal that stretches meat, so you can use whatever leftover meat that you want to in place of the sausage and thighs. 2 1/4 cups of rice is 1 entire small bag. Please adjust the hot sauce to your tastes. Serve with red beans or potato salad.

    Recipe #247883

    A recipe from a friend's mother that is perfect for a fish fry.

    Recipe #440040

    Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds.

    Recipe #432445

    We had this at a friend's house on Saturday - it is awesome! And, apparently very easy to make. As I have not yet prepared it myself, I am not sure of the exact cooking time. I can't wait until asparagus is back in season again.

    Recipe #391618

    My Papa in law is famous for his jambalaya - he makes massive pots of it for different charities and for family gatherings. He told me the proportions of ingredients based on 10 lbs of rice, which is the smallest sized batch he makes. You can reduce the amount of meat, but it will take away from the heartiness and overall flavor of the dish. It is important to use a cast iron pot. The cooking time is long, but you don't have to stand over the pot until the end when you add the rice. One pound of rice is supposed to be about 2 1/2 cups, which is why I put 5 cups of liquid- the proper ratio is one part rice to two parts water, so measure the rice to be sure :-) I don't have a large cast iron pot, and was able to make it in a stainless steel pot with few adjustments. While the meat and vegetables are browning, add small amounts of water (just enough to cover the bottom of the pot) to prevent everything from sticking. Add more water as needed to keep the veggies and meat loose. At the end of the recipe, cook until all of the water is absorbed - although it will still need to rest a few minutes before serving.

    Recipe #362545

    These are nice and juicy - a great cheap meal. From Better Homes and Garden - when I was little my sisters and I used to eat them just because they are called "Mermaid Patties." :-) Simple, healthy, and great tasting.

    Recipe #321000

    Jello and yogurt are a classic combination, and I prefer this to the typical cool whip layer. I prefer to boil the water in the microwave - 2 cups take about 2 minutes. I also stick my jello in the freezer for 10-15 minutes so it sets faster between layers :). I use a plain tasting yogurt, so add 1/2 cup sugar, but you can leave it out if you are happy with the flavor of your yogurt. Cooking time is time to set in the freezer.

    Recipe #306162

    Simple 4 ingredient meal that tastes great. Good for a busy night. My Mom used to make this all the time, it is one of my Dad's favorite meals. I put my rice in a rice cooker, so that's the amount of water I listed in the ingredients. It normally takes about 25 minutes to have it on the table, less if you use precooked beef.

    Recipe #252161

    Simple and quick. Different from the other recipes in that the corn is wrapped in wax paper. Adjustable to any reasonable amount of corn. Would be ideal for someone cooking for one or two. From Kraft Food + Family. The butter is listed as an optional ingredient since you really don't need it, but I enjoy melting a huge blob of it on my corn after it's done :-)

    Recipe #304627

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