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Ingredients: Dijon mustard, egg yolks...

"When I make these, I use Lea & Perrins White Wine Worcestershire Sauce For Chicken instead of regular Worcestershire sauce."

Ingredients: garlic powder, louisiana hot sauce...

"I just came up with this. I wasn't sure how it would taste, but it taste just as good as the old fashioned white gravy!"

Ingredients: pepper, garlic salt, milk...

"A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your..."

Ingredients: flour, butter...

"The secret to this coffee is the earthy taste of chicory. A dark roast works best and if you mix the chicory in yourself you can vary the proportions to suit your tastes (20-40% chicory for most people). I recommend 25% chicory. The proportion of milk to coffee can also be varied to suit your taste. If you can't find chicory or coffee premixed..."

Ingredients: milk, coffee and chicory blend...

"I guarantee that this will wake up every single one of your heat-loving taste buds!"

Ingredients: ground thyme, ground basil...

"I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture."

Ingredients: margarine, pecan halves, salt...

"Hubby had this soup in New Orleans when we were visiting friends. He loved it, and asked for the recipe. He has made it several times since then, usually when he is "on his own" for dinner (its very easy to prepare). Being a vegetarian--I've never tried it, so I don't have an opinion."

Ingredients: cream of potato soup, crawfish...

"The name derives from the first owner, Emile Commander, who opened this New Orleans institution in 1880 in the Garden District. In 1974, the Brennans took over and started the famous jazz brunch. This mousse, served with raspberry sauce, is a staple of the menu. Prep time does not include chilling time. Plan to make a custard or sabayon with the..."

Ingredients: confectioners' sugar, cream of tartar...

"I found this on a Cajun website, and I'm so happy I did."

Ingredients: eggs, green onions...

"In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn."

Ingredients: eggs, heavy cream...

"When I was a little girl, my mama always made this for me for breakfast. I loved it and fixed it for my children who also loved it. It always smelled so good frying that I could hardly wait to get it on my plate."

Ingredients: cinnamon, eggs, milk...

"This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time."

Ingredients: dark corn syrup, eggs...

"Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs...