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    You are in: Home / Cookbooks / CAJUN & CREOLE CLASSICS
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    44 recipes in

    CAJUN & CREOLE CLASSICS

    Just good food recipes from Louisiana. They really know how to cook!
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    Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this.

    Recipe #40826

    From New Iberia in southern Louisiana. If you don't want spicy, omit the chiles and adobo sauce. This is good with grilled or barbequed meat.

    Recipe #40815

    This recipe is from Southern Living magazine in response for a recipe request. This sauce may be served with Citrus-Marinated Shrimp, or probably with crab cakes, or boiled shrimp or seafood salad. This sauce can be prepared a day ahead.

    Recipe #57318

    This is outstanding. It is really so much better with fresh cooked sweet potatoes.

    Recipe #48397

    The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.

    Recipe #40802

    From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

    Recipe #40804

    This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.

    Recipe #42065

    If you are an okra eater, this is another wonderful way to make it. I found this from a cookbook called Pass The Plate.

    Recipe #39574

    Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!

    Recipe #38645

    These beans make a lovely side dish, especially with pork or beef. Prep time includes marinating. This recipe is from River Road III Cookbook of Louisiana.

    Recipe #42053

    From a Louisiana restaurant. I had to cut this recipe down because it makes a lot. I am guessing about 4 cups of sauce.

    Recipe #61589

    Another version of red beans and rice. I think everyone in Louisiana has a different version. I like this one too. Prep time does not include overnight soaking of red beans. I usually serve this with cornbread and green onions on the side.

    Recipe #34334

    This is so easy to make, and it tastes so good. For a change up, add Cajun seasonings instead of the cayenne. I serve with Tabasco on the side.

    Recipe #41953

    This is a spicy and zesty dish. You may serve it over rice, or as a soup. This is great served with cornbread, or corn muffins and green onions.

    Recipe #64367

    This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.

    Recipe #29387

    I got this recipe from my Mom's friend Pat du Plant, who lives in Beaumont, Texas. This dish can be really be spiced up by adding cajun seasoning.

    Recipe #28352

    In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.

    Recipe #17385

    My favorite way to use okra, and besides...it is good. I usually make this in the summer when okra is plentiful, but I have also used frozen okra successfully. NOTE: I should have put this notice here before, but just didn't think! Okra should be chopped by hand. The food processor makes it way to slimey to work with.

    Recipe #17778

    This salad is great, and you mix it up a day ahead of serving. It is for a large crowd, but you could cut the recipe in half. Prep time includes 12 hours in the refrigerator. This is from "Threadgill's, The Cookbook" by Eddie Wilson. A landmark grill in Austin.

    Recipe #64279

    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 mess with the black pepper amount, however, since that will change the texture and color of the mix.

    Recipe #22089

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