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    You are in: Home / Cookbooks / Gourmet Goddesses Cajun Creole 3rd cookbook submission
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    13 recipes in

    Gourmet Goddesses Cajun Creole 3rd cookbook submission


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    Inspired by the song, "It's Five O'Clock Somewhere" (sung by Alan Jackson and Jimmy Buffet), I found this recipe in Stuart Walton's book, The Ultimate Book of Cocktails. I make mine in a tall crystal martini shaker filled with crushed ice and simply remove the shaker top to serve. One per customer, please!

    Recipe #273374

    For the oyster lovers!

    Recipe #503985

    A simple, delicious way to prepare snapper.

    Recipe #63726

    Very easy recipe. Dinner is ready in 30 min.

    Recipe #503975

    A great seafood appetizer.

    Recipe #62725

    An easy, tasty soup to make that is substantial enough to make the meal. Serve with corn muffins to follow on the corn theme.

    Recipe #61815

    Recipe from _125 Gluten-Free Vegetarian Recipes_ by Carol Feinster. Posted for ZWT 9.

    Recipe #503991

    This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.

    Recipe #503861

    Old-fashioned pecan pie. One of my favourites.

    Recipe #63431

    This was posted by nlb in epicurious. It is from Necessities & Temptations from the Junior League of Austin. I have never, EVER, had a banana bread this good.

    Recipe #59900

    A carotty-spice cake with a nutty crunch.

    Recipe #61825

    1 Reviews |  By twissis

    (From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!

    Recipe #503932


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