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ZWT9 Creole/Cajun

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2 Reviews |  By PaulaG

I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.

Recipe #94543

11 Reviews |  By PaulaG

I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!

Recipe #110375

5 Reviews |  By PaulaG

This recipe can be adapted for an indoor grill, a George Forman grill or even outside over gas or charcoal. There is plenty of spice to spice up your life!

Recipe #116416

4 Reviews |  By PaulaG

A very basic creole sauce that can be used when making shrimp creole, stuffed peppers or my favorite as a gravy over meat. I especially love this with rice topped with leftover meatloaf slices and then this sauce spooned over.

Recipe #149159

2 Reviews |  By PaulaG

A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference.

Recipe #157857

9 Reviews |  By PaulaG

This is from a March 1994 Betty Crocker cookbooklet. My garden is doing great and I was looking for new and different ways to prepare okra. This is a nice low-fat version.

Recipe #179124

2 Reviews |  By PaulaG

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

Recipe #193662

3 Reviews |  By PaulaG

A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box.

Recipe #238922

2 Reviews |  By PaulaG

This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.

Recipe #241967

2 Reviews |  By PaulaG

This recipe is from Pillsbury. Makes a nice meatless lunch or dinner for 2. Fill free to adjust toppings for your personal preference. I served these with cherry tomatoes and assorted olives on the side.

Recipe #305255

2 Reviews |  By PaulaG

This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.

Recipe #326701

2 Reviews |  By PaulaG

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".

Recipe #372941

Another wonderful Cuisine at Home recipe that I am posting for safe keeping. These made a wonderful dinner for 2. I listed the chicken as an optional ingredient. I left it out and found there to be plenty of protein with the sausage and shrimp. It is suggested that this be served with a side of fried okra.

Recipe #386649

7 Reviews |  By PaulaG

I love Cajun country and their food. This is a quick and easy weeknight meal. Serve with fresh baked cornbread for a down home treat.

Recipe #440733

6 Reviews |  By PaulaG

Ready, Set, Cook! Special edition contest entry. You may have heard of shrimp and grits. Well how about a delicious shrimp creole sauce spooned over nice crispy hash browns. A wonderful breakfast or anytime meal.

Recipe #474522

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