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    You are in: Home / Cookbooks / Cajun/Creole
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    44 recipes in


    I so miss the Crescent City...and it's food!
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    53 Reviews |  By Rita~

    Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.

    Recipe #87124

    Recipe #183866

    This recipe is versatile, it can have a little kick, or a lot of kick! My family loves it and is requested often!!

    Recipe #97057

    From the Emeril Live episode: Diner Dining.This recipe includes a recipe for Emeril's seasoning mix. Please only use about 2 tablespoons of this mix.

    Recipe #282002

    4 Reviews |  By Rita~

    You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124

    Recipe #92259

    This recipe is a soak overnight recipe. You do not have to do it this way if you are in more of a hurry to make these.

    Recipe #22771

    I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

    Recipe #47656

    Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

    Recipe #61044

    2 Reviews |  By PaulaG

    I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.

    Recipe #94543

    This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.

    Recipe #32042

    This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!

    Recipe #187449

    While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!

    Recipe #212912

    This is one of my Paw-Paw's recipes, from his resturanteur (I think I spelled that right) days, so you will have to make some adjustments unless you are feeding a LARGE crowd. We never adjusted it, because it is usually fix for family gatherings. Enjoy!

    Recipe #200581

    This absolutely superb dessert is at the top of my DH's favorites list. Keep this dish in mind for Mardi Gras; this dish smacks of the old New Orleans and is the perfect kick-off to the more austere Lenten season. However, it is good anytime. The recipe is from cookbook authors Diana and Paul von Welanetz who consider it one of their best recipes. Note that the recipe makes a large amount. See the note at the end if you only need 5-6 servings. Drying time for the bread is not included in the preparation time.

    Recipe #154440

    2 Reviews |  By PanNan

    This is Brennan's recipe. They keep them by the front door for patrons to enjoy. So creamy, nutty and delicious! Note - these melt in your mouth, they are not the chewy kind.

    Recipe #120124

    This is for a request of Hot Tamales. My mom used to make these, at least I think this is the recipe she used to use. :-) I am unsure of how many this makes, maybe a few dozen. (Recipe is from Chef Frank Davis:

    Recipe #52534

    Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!

    Recipe #216132

    The best version of red beans and rice that I've come across.

    Recipe #168089

    This is from Guy's Big Bite, on Food TV. It comes out great, and is similar to the cajun alfredo at Copeland's restaurant, which is now defunct in our area. I used Tony Chachere's creole seasoning because I had it on hand, and cooked the chicken on the grill. I didn't use a cup of seasoning, just sprinked the chicken with less than a tablespoon, and let it set for about a half hour. I used pinot grigio for the wine. I added a pat of butter to the olive oil, and cut back on the garlic, tomatoes, and cream (personal taste). It came out nicely spiced, not too hot. If your finished dish is not spicy enough, just add a few dashes of tabasco sauce. I dumped the chicken and pasta into the pan, and heated it all together before serving.

    Recipe #179078

    Not too long ago someone requested a recipe for an etouffé like the one in a local restaurant. I called the chef up and asked him for the recipe and by golly, he gave it to me...without his one "secret" ingredient, so I decided to post it and I figured out the "secret".

    Recipe #166008

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