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    You are in: Home / Cookbooks / lazy's ZWT9 Cajun/Creole
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    15 recipes in

    lazy's ZWT9 Cajun/Creole

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    7 Reviews |  By lazyme

    I don't remember where I got this recipe. It's simple and good.

    Recipe #490944

    1 Reviews |  By lazyme

    Simple side dish.

    Recipe #490961

    3 Reviews |  By lazyme

    From Southern Living.

    Recipe #502440

    1 Reviews |  By lazyme

    Not sure where I found this recipe, but it sounds good.

    Recipe #503410

    2 Reviews |  By lazyme

    From Bon Appétit, July 1999.

    Recipe #503409

    Recipe #502513

    2 Reviews |  By lazyme

    Beignets (pronounced "ben-YAYS") are a traditional New Orleans deep-fried yeast pastry. In the heart of the French Quarter at the Café du Monde, every good day starts and often ends with a plate of these airy golden treats and a cup of chicory-infused café au lait. Rising times are not included in the prep and cooking times.

    Recipe #501590

    This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.

    Recipe #501570

    2 Reviews |  By lazyme

    From - another New Orleans classic.

    Recipe #501464

    1 Reviews |  By lazyme

    Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D

    Recipe #501463

    3 Reviews |  By lazyme

    This fizz is named after Henry C. Ramos who served it in his New Orleans bar, the Imperial Cabinet Saloon. Each drink must be shaken for as long as five minutes so Ramos hired young boys who did nothing but shake the fizzes for his clients. It is said that the staff of shakers reached its peak of 35 boys during the 1915 Mardi Gras celebration. Today all you need is your blender.

    Recipe #493320

    From The Commander's Palace New Orleans Cookbook. I found the intro to this recipe interesting. The French contribution to New Orleans' distinctive food culture is reflected in a lush egg dish, first served in Antoine's restaurant in 1908 at a dinner honoring visiting French playwright Victorien Sardou. This and other elaborate egg creations became the linchpins of the festive, multicourse New Orleans breakfast that is still served at Brennan's and other restaurants.

    Recipe #493275

    5 Reviews |  By lazyme

    I've made this using the creamy version and Portuguese sausage. You can make this with any spicy sausage, such as hot Italian sausage, casings removed, and cut into 1-inch pieces.

    Recipe #177148

    4 Reviews |  By lazyme

    This is a really easy, quick, and tasty soup.

    Recipe #177734

    7 Reviews |  By lazyme

    From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).

    Recipe #215425

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