My Creole & Cajun Recipe Page

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Here is my growing list of Cajun & Creole Recipes!

Fried Okra
Natchitoches Meat Pies
Oma’s Beef Croquettes

Bean Dishes
Red Beans & Rice (with Andouille & Tasso)
Red Beans & Rice (with Smoked Ham Hocks and a side of Chaurice Sausage)
Red Beans & Rice (with Pickle Meat and Fried Pork Chops)

Bread and Dough Recipes
Muffuletta Bread Recipe
Pizza Dough Recipe

Beignet Recipe
Calas Recipe
Eggs Sardou
Oyster Omelette
Praline Bacon Recipe

Creole Cream Cheese

Bourbon Milk Punch
The Sazerac

Basil Mayonnaise Recipe
Creole Mustard Recipe
Pepper Jelly Recipe
Worcestershire Sauce

Bananas Foster
Bread Pudding
Creole Cream Cheese Ice Cream
King Cake

Austin Leslie’s Fried Chicken Recipe
Baby Back Ribs with Turbo Dog Barbecue Sauce
Boudin Stuffed Pork Chops with Creole Mustard and Steen’s Cane Syrup Glaze
Buttermilk Fried Chicken Recipe
Cajun Catfish Courtbouillon
Chargrilled Pizza with Olive Salad
Chicken Clemenceau
Chicken Fricassee
Chicken Pontalba
Chicken Rochambeau
Creole Chicken Bonne Femme
Creole Stuffed Peppers (in the style of Austin Leslie)
Daube Creole
Filet Mignon with Fried Oysters and Bearnaise Sauce
Fried Catfish with Hushpuppies & Creole Tartar Sauce
Grillades & Grits
Grillades with Andouille Cheese Grit Cakes
Grilled Pork Chops with Southern Peach Salsa
Lobster Thermidor
Osso Bucco with Toasted Orzo “Risotto” and Gremolata
Pan Fried Pomfret with Galatoire’s Style Meuniere Butter
Redfish Courtbouillon
Shrimp Creole Recipe
Shrimp Etouffee
Shrimp Stuffed Savory Crepes with Tasso Cream Sauce
Shrimp Stuffed Mirlitons
Southern Fried Chicken

Homemade Rendered Lard
Savory Crepes

Pickles & Preserves
Pepper Jelly Recipe

Rice Dishes
Chicken & Andouille Jambalaya
Crawfish & Tasso Jambalaya
Shrimp & Chicken Jambalaya
Creole Boiled Rice

Muffuletta Bread Recipe
Muffuletta Olive Salad Recipe
Muffuletta Sandwich Recipe
Parkway Bakery & Tavern Style Roast Beef Po Boy Recipe
Parasol’s Style Roast Beef Po Boy Recipe
Roast Beef Po’ Boy with Debris Gravy Recipe
Shrimp Po’ Boy

Sauces, Stocks, Condiments, and Thickeners
Bearnaise Sauce
Beef Stock
Bordelaise Sauce (New Orleans Style)
Crawfish Stock Recipe
Creole Choron Sauce
Creole Mustard Recipe
Creole SauceUses for Creole Sauce
Dark Roux
Marchand de Vin Sauce
Meuniere Butter (Galatoire’s Style)
Shrimp Stock
Tasso Cream Sauce
Turbo Dog Barbecue Sauce
Worcestershire Sauce

Sausages and Seasoning Meats
Andouille Sausage
My latest batch of Andouille Sausage
Chaurice Sausage
Pickle Meat or Pickled Pork Recipe

Angels on Horseback
Barbecue Shrimp
Char-grilled Oysters with Artichoke Cream Sauce
Crawfish Boil Recipe
Crawfish Etouffee Recipe
Drago’s Stlye Charbroiled Oysters
Fried Catfish with Hushpuppies & Creole Tartar Sauce
Fried Soft-Shell Crabs with Creole Choron Sauce
Lobster Thermidor
Oysters Bienville
Oyster Dressing
Oysters on the Half Shell (How to Shuck an Oyster – Quicktime Video)
Oyster Omelette
Oysters Roffignac
Pan Fried Pomfret with Galatoire’s Style Meuniere Butter
Redfish Courtbouillon
Shrimp Creole Recipe
Shrimp Etouffee
Shrimp Remoulade
Shrimp Stuffed Mirlitons
Shrimp Stuffed Savory Crepes with Tasso Cream Sauce

Seasoning Mixes
Basic Barbecue Rub
Basic Creole Seasoning
Homemade Fil&#233 Powder

Side Dishes
Andouille Cheese Grit Cakes
Brabant Potatoes
Creole Smothered Okra & Tomatoes
Maque Choux (Cajun stewed corn with Tasso and tomatoes)
Praline Sweet Potatoes
Oyster Dressing
Shrimp & Eggplant Dressing

Soups, Gumbos, and Stews
Chicken & Andouille Sausage Gumbo
Clam Chowder Recipe, New England
Crawfish Etouffee Recipe
Creole Turtle Soup Recipe
Fil&#233 Gumbo
Okra Gumbo
Pumpkin Soup with Andouille and Tasso
Red Bean Soup Recipe
Shrimp Etouffee
Tortilla Soup
Turkey Bone Gumbo Recipe

66 thoughts on “My Creole & Cajun Recipe Page”

  1. I was thinking several years ago when I was there, I thought that you had a crawfish meat pie beside beef/pork or maybe it was a seafood meat pie. If there is a recipe for crawfish or seafood meat pie could you e-mail it to me. All the food that you served to our table was awsome.

  2. I am looking for a casserole dish that includes ground sausage and oysters for a New Orleans themed party.

    Thank you.

    Mike Kimble

  3. A million thanks for these pages!!!!!!! You certainly, are doing God’s work. Thanks Again.

  4. Glad I stumbled into your website. We visited New Orleans back in the mid 80’s and loved the food. Have always wanted to try making some authentic recipes at home and I’m definitely going to give a few of yours a try. While we were there we had ‘blackend fish’ (I think it was at Brennans, but not sure). Can you recommend a recipe?
    Valda (Melbourne, Australia)

  5. Danno,

    This is a great site! Thanks for a lot of inspiration.

    Paul Hodo
    chef du Maisson
    Bayou Cafe – Tucson, AZ

  6. There is a resturant in COSTA MESA CA, that serves a Shrimp dipping sauce. The sauce is red and somwhat thin and spicy. It has several types of seasoning on the bottom of the bowl. It comes with Shrimp and french bread that you use to soak the dipping sauce from the bowl. Does anyone have a recipe similar to this?

  7. I was looking for Chef Paul’s St. Louis Peanut Butter Pie recipe. You make a custard with can milk, whipping cream, sugar and then he used peanut butter, honey, egg yolks and other items. I’m DYING to make this at home. I’m writing to you from the Westbank in Marrero. Please help. Thanks soooo much.

  8. As a New Orleans native who goes to college in Boston and is currently studying abroad in London, I’d just like to say THANK YOU for this site. I’m not sure if I’m more homesick or less, but this website made my day!

  9. Hi Danno,

    I just stumbled onto this site. Great blog! I love the mix of recipes and talk of Big Easy restaurants. I just registered – are there regular email updates?

    My mini-bio:

    “American of Hispanic heritage, born in Honduras, raised in New Orleans, Katrina refugee, now living in Baton Rouge, attending LSU School of Library & Information Science, love South Louisiana for its love of the Three F’s: Family, Friends, and Food!”

    I lived Uptown for 37 years. Just looked at your page on Domilise’s and drooled. I’ll have to get a roast beef po-boy very soon!

    Keep up the good work!

    Luis Interiano

  10. Born and raised in Louisiana and now stuck in Texas…(sigh) This website has made me unbelievably homesick. I came on here to look for recipes to cure my comfort food cravings. Thanks for all the great ideas- I will definitely be making Natchitoches meat pies for my superbowl party.

  11. Thanks for your work in keeping cajun cooking for all. I could not find a recipie for Shrimp and Grits a la Nola. Will use the basic BBQ Shrimp over regular grits–we are discussing the merits of a cheese grits—chedder are a Romano?? Thanks jerry

  12. Hi there!

    Loved your site!. I’m an norwegian “girl” who loves to cook and invite guests. Since my economy is just normal I couldn’t have endulged in so many parties as I do, luckily my friends finds it so interesting they will pay the cost, so each dinner is paid by the participants. For me this is heaven – I can use a lot of time preparing, reading recipies and cooking, have my friends over for long dinnes – and my friends pay a realtively small sum for good (so they say :)) food and nice evenings together.

    Anyhow, this winter my “theme” has was culinaric travelling – or “eva goes to countries she doesn’t know and prepare food she know just a little about”. 🙂 We have been in India, North of Afrika, Italy (of course), Thailand, Spain, France and Greece.

    Now I have cast my eyes on the great northern american continent and have chosen Louisiana for the next dinner. I have read a couple of Cajun cookbooks and are looking forward to trying out good flavours.

    I would like to ask you – could you give me an idea for a menu? We will be about 12, was thinking of a starter platter – with 2-3 things, like a few cajun shrimps? For the main course I was thinking about a chicken and andouille gumbo (i cant get andouille so I will have to replace the sausage) and a Etouffe with shrimps. And for desert – a pie with Pecans perhaps.

    Would appreciate emmensly if you could take the time!


    I added cool smileys to this message… if you don’t see them go to:

  13. I was looking for Joe’s stuff seasoning ( for the contents) and found this site.
    We were in New Orleans in April and ate at Cochoan it was wonderful.
    I will go through your recipes, love that southern food

  14. we also took a cooking class at New Orleans School of Cooking with the
    marvelous Chef Kevin, what a wonderful experience. We are enjoying
    recreating the marvelous recipes

  15. Yes we love your Web Site, is there a way to Log In and receive weekly or monthly emails from you.


    TW Gerald
    13236 Dorset Ave.
    Baton Rouge, LA 70818

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