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    You are in: Home / Cookbooks / Hot N Spicy Cajun And Creole Dishes!
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    64 recipes in

    Hot N Spicy Cajun And Creole Dishes!

    Louisiana Specialties Coming Your Way!
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    Displaying up to 20 pages of results. To see all results, or register.

    From Family Circle, "A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou." Adapted slightly.

    Recipe #460843

    N'awlin's style of chicken with an updated Alfredo sauce.

    Recipe #39087

    From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this.

    Recipe #377476

    Freeze these savoury chops right in the marinade so they're ready to be popped into the oven along with baking potatoes and you have dinner ready with no mess :)

    Recipe #385826

    Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that--body and sauciness!

    Recipe #344139

    Great spice mix if you are watching your salt intake, and it tastes great too!

    Recipe #81383

    4 Reviews |  By 2Bleu

    One of New Orlean's best crawfish dishes. Serve over steamed rice.

    Recipe #256174

    If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice.

    Recipe #238943

    This is an easy and quick recipe for a midweek meal. The flavor is spicy but yummy. I use Emeril's Creole seasonings for the cajun spices. I love to serve this over rice and with a green vegetable or salad.

    Recipe #142789

    This is an easy, flavorful way to cook salmon. It's fast, easy and DELICIOUS!

    Recipe #290743

    A nice quick meal to enjoy when you are short on time! Goes nicely with some French bread, salad and dry white wine.

    Recipe #32504

    Every Cajun makes Maquechoux, but no two recipes are alike. This one comes from Betty Fussell's wonderful book, "I Hear America Cooking." It's not a dish for everyday--very rich, but it surely puts most creamed corn recipes to shame.

    Recipe #135828

    Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the best seasoning blend, this is it! --- four tablespoons of seasoned salt will not be overly-salty if you prefer a more salty taste then add in some white salt --- this makes a fair amount of seasoning, just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, I use it on just about everything! If you like extreme spice then increase the cayenne up to 4-5 teaspoons. This makes a great gift for a spice-lover!

    Recipe #186029

    This was so simple and tasty with just the right amount of heat. I served it with a pre-packaged Cajun style rice but it would be great with white rice also.

    Recipe #287977

    9 Reviews |  By chia

    i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo.

    Recipe #64005

    Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.

    Recipe #88576

    WARNING: Super-spicy!! I found this sensational dish on the allrecipes site, submitted by Jeff Barlow. If your family likes less heat, you can cut back significantly on the cayenne. If serving a 'mixed' group, you can also coat some fillets thoroughly in the blackening mixture but sprinkle it more lightly on others. It's fairly salty, too, so you might prefer to cut the amount in half and add more at the table if necessary. Anything with flavors this strong inevitably needs a little 'tweaking' to personal taste, but I hope you'll agree it's worth playing around with until you think it's just right!

    Recipe #98606

    My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!

    Recipe #286794

    I created this recipe today, and it is absolutely WONDERFUL... It's not hot, just has GREAT FLAVOR! Try it, it's one you'll want to put in your "KEEPER" file! Crispy and tasty too... Doesn't get much better than that!

    Recipe #226643

    A classic Cajun dish

    Recipe #164455

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