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"This is from Mike Anderson's Seafood Restaurant Cookbook. Mike Anderson's is a popular and one of the best seafood restaurants, with locations in Baton Rouge, Gonzales and New Orleans, LA. This recipe yields 2 cups of butter that can be stored in your refrigerator."

Ingredients: French bread, garlic...

"I got this recipe from the ever reliable Paula Deen. I only make it on special occasions because it's so rich and decadent that looking at it gives you a tooth ache!"

Ingredients: eggs, fruit cocktail...

"This signature Creole-Sicilian favorite from New Orleans with a low-fat shortcut or two. It has a lush, buttery-peppery sauce. The bread is meant for mopping up the sauce so none goes to waste."

Ingredients: dry white wine, French bread...

"Posted for ZWT5. Feel free to sub the oil with what you prefer and make your own coconut milk using the kitchen references at RZ. Guessing at slices. This recipe seems to have a lot of oil in it and wonder about that?
This is from The Rice and Beans A Belizean In the USA blog."

Ingredients: coconut milk, coconut oil...

"This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts of oyster goodness. Recipe from "Louisiana Cookin" Magazine."

Ingredients: French bread, fresh lemon juice...

"This dish is ideal for any breakfast or brunch menu, and equally good at supper time when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can't find linguica sausage or don't care for it use any garlicky sausage pork sausage. Recipe is..."

Ingredients: fresh ground black pepper, monterey jack pepper cheese...

"I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat."

Ingredients: lobster tails, fresh parsley...

"Lively flavors and rich taste from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, egg yolks, eggs...

Ingredients: dry red wine, French bread...

"Quail can be purchased in any gourmet or specialty food stores."

Ingredients: quail, extra virgin olive oil...

"This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published..."

Ingredients: chives, creole mustard, rolls...

"This is a spicy soup dish great for cold winter afternoons."

Ingredients: clarified butter, cloves...

"A delicious meatballs and creole sauce recipe. This is a typical luch recipe from Aruba, Bonaie and Curacao. You can substitute the vinager with piccalilli and the soy sauce with ketjap asin for an enhanced flavor."

Ingredients: cumin powder, curry powder...

"This is a popular dish in New Orleans. There are a lot of ingredients, but this is really simple to make and sooooo worth your time. I can't say enough about this one."

Ingredients: tasso, pepper, egg yolks...