Search

"Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use..."

Ingredients: Rotel Tomatoes, green bell peppers...

"Jambalaya that crossed the Texas/Louisianna border- y'all."

Ingredients: dried thyme, tomatoes and green chilies...

"From Southern Living."

Ingredients: pepper, frozen cut okra...

"This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste)."

Ingredients: andouille sausages, salt & freshly ground black pepper...

"This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook..."

Ingredients: fresh ground pepper, andouille sausages...

"posted forZWT 5
Easy!"

Ingredients: cider vinegar, granulated sugar...

"A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking at the Source"."

Ingredients: salt & freshly ground black pepper, fresh parsley...

"posted for ZWT 5"

Ingredients: mustard, olive oil...

"From Bella Online"

Ingredients: distilled white vinegar, green onions...

"This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances."

Ingredients: fresh ground pepper, light brown sugar...

"This is a luscious variation on the classic pecan pie,a richly satisfying cross between a pie and a cheesecake.Developed by Leon Soniat, a New Orleans native, cooking teacher and cookbook author. Originally from an October 1980 issue of Bon Apetit magazine that featured "Creole Cooking at the Source"."

Ingredients: cream cheese, eggs...

"I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from..."

Ingredients: fresh ground pepper, lump crabmeat...

"Another traditional Creole recipe, this is perfect for that special dinner or whenever you have access to fresh crabmeat.If the crab is whole, save the upper shells to bake the stuffed crab in. Originally from an October 1980 issue of Bon Apetit that featured an article on "Creole Cooking at the Source"."

Ingredients: fresh ground pepper, fresh lemon juice...

"posted for ZWT 5"

Ingredients: dry sherry, fresh breadcrumbs...