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    You are in: Home / Cookbooks / From-Scratch Creole Cooking
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    122 recipes in

    From-Scratch Creole Cooking

    Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, Italian and American influences.
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    Nutria Sausage Jambalaya
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    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by: Mattie Harris

    Recipe #416473

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    Prudhomme Family's Nutria Sausage
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    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. Recipe by: Chef Enola Prudhomme

    Recipe #416474

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    Prudhomme Family's Nutria Chili
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    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide.

    Recipe #416472

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    Heart Healthy Crock-Pot Nutria
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    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide.

    Recipe #416470

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    Smoked Nutria and Andouille Sausage Gumbo
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    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro.

    Recipe #416476

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    Smothered Nutria Cajun Style
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    1 Reviews |  By Molly53

    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Serve over hot cooked rice, pasta or cream potatoes. From nutria.com.

    Recipe #418543

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    Nutria Spaghetti Casserole
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    The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. This recipe freezes well. Courtesy of the state of Louisiana.

    Recipe #421475

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    Almond Paste or Marzipan
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    Marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. Save any left over in the fridge in a glass bowl covered with cling film.

    Recipe #14149

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    Pralines Aux Pacanes - Pecan Pralines
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    1 Reviews |  By Molly53

    Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #238299

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    Alhambra Bonbons
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    This treat has roots in the Middle East. If desired, use all raisins instead of mixed fruits or peanuts for the walnuts. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #238356

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    Conserve De Violettes - Violet Preserves
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    A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #241834

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    Conserve Fleurs D'oranges Et De Roses - Orange Flower and Rose P
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    A romantic preserve from the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #241866

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    Haricots Rouges Casserole - Casserole of Red Beans
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    1 Reviews |  By Molly53

    A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #242498

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    Red Snapper Louisiana
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    1 Reviews |  By Molly53

    Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #246130

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    Strawberries Chantilly
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    1 Reviews |  By Molly53

    Beautiful berries in heavenly clouds, this would be equally as good with other berries. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #238953

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    Tutti Frutti
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    This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #239084

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    Brandied Peaches
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    Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #238957

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    Bar-Le-Duc
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    Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #241835

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    Claret Lemonade
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    A little like sangria, this Southern summertime refresher evokes the spirit of New Orleans. Claret is the common name for the red wines of Bordeaux.

    Recipe #238962

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    Orange Granit
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    An icy refresher. Freezing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #238959

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