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RAGIN' CAJUN/CREOLE COOKBOOK

An exciting and spicy cookbook developed by participants in the Cajun/Creole cooking event. These are comfort food recipes.
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The best version of red beans and rice that I've come across.

Recipe #168089

This goes with the Cajun Style Grits with Blackeye salsa recipe. This salsa was so good that we are sure that it would be just wonderful with tortilla chips.

Recipe #157135

This is especially for our Vegetarian Zaarites, but anyone would love this. I will have to post the Blackeye salsa separately, so that is what it is called. Look for it. You will LOVE this. This is not an original recipe.

Recipe #157134

9 Reviews |  By cyaos

Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion can be doubled and stored for later - I typically double or triple the recipe and store it in an airtight jar so that it is available whenever I want it.

Recipe #278329

1 Reviews |  By Pagan

This recipe adds a litte Southern flair to the standard chili recipe. It's an old standby for us, and depending on how many people you're feeding, this recipe is awesome for bagging several meals' worth and freezing it for later. It's an easy recipe, which turns out fantastic results. NOTE: The masa may be replaced by 1/2 cup yellow corn meal with a tablespoon all purpose flour. And the ground beef may be replaced with 3 pounds of shredded beef roast.

Recipe #172471

This is one of my favorite side dishes that I love to cook.

Recipe #386603

A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!

Recipe #307995

Great flavor for a vegetable! Easily found in produce section of grocery. The root is purplish and has green leafy tops. You'll find these turnips in many southern cafes which have home cooked meals. Cornbread is the bread choice to go along with this vegetable dish.

Recipe #373649

I absolutely love this dish. I got the recipe from my mom, but have added a couple of things to it. It is usually something that our family makes for the holidays, but we love it so much that I make it throughout the year.

Recipe #116229

Condiment- finer than regular chili. This came from sorta watching things when I was young, and in the South, every Sunday was relative get togethers at my Maw Maws house, which was next door. Ahh, what fond laid back memories! I kept playing around with what I remembered (she didn't use a glove) and came up with this concoction.And , please, don't forget the coleslaw and onions to go on your dogs!!!

Recipe #65687

4 Reviews |  By Sweet T

I am known for my sweet tea; hence, the nickname sweet tea. this is a wonderful drink. if you have ever been to the south and tried sweet tea and liked it, you will love this!!!!

Recipe #156623

This recipe comes from a famous New Orleans restaurant but I don't remember which one! However, I remember the taste of the dish and have been trying to duplicate for years. This is very good!

Recipe #372145

Traditional cornmeal coating with a trick to make it stick!

Recipe #378981

This is a great, fool-proof recipe from someone who lived in Nawlins and wishes she still did.

Recipe #365123

19 Reviews |  By DebbiF

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

Recipe #71750

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

I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery.

Recipe #387560

This becomes a nice tender juicy fish and the breading mixture is excellent mix for this kind of fish. Most fish fillets will work but for this one tilapia works best. Works well with fresh cut fries or garlic and onion rice.

Recipe #272322

2 Reviews |  By surus

A co-worker made this today and it knocked me off my low carb diet. It has a certain zip to it not found in most macaroni and cheese recipes. Must be the Zatarain's. Anyway, I thought it was the best macaroni and cheese recipe I have ever had.

Recipe #117214

This recipe is from UNCLE BUBBA'S SAVANNAH SEAFOOD by Paula Deen's brother, Bubba. His recipe is quite lengthy but good.

Recipe #323009

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