My Creole & Cajun Recipe Page
Here is my growing list of Cajun & Creole Recipes!
Appetizers
Fried Okra
Natchitoches Meat Pies
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
Breakfast
Beignet Recipe
Calas Recipe
Eggs Sardou
Oyster Omelette
Cheeses
Creole Cream Cheese
Cocktails
Bourbon Milk Punch
The Sazerac
Desserts
Bananas Foster
Bread Pudding
Creole Cream Cheese Ice Cream
King Cake
Entrees
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
Cajun Catfish Courtbouillon
Chargrilled Pizza with Olive Salad
Chicken Clemenceau
Chicken Pontalba
Chicken Rochambeau
Creole Chicken Bonne Femme
Creole Stuffed Peppers (in the style of Austin Leslie)
Filet Mignon with Fried Oysters and Bearnaise Sauce
Fried Catfish with Hushpuppies & Creole Tartar Sauce
Grillades & Grits
Grillades with Andouille Cheese Grit Cakes
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
Miscellaneous
Savory Crepes
Rice Dishes
Calas
Chicken & Andouille Jambalaya
Crawfish & Tasso Jambalaya
Shrimp & Chicken Jambalaya
Creole Boiled Rice
Sandwiches
Muffuletta Bread Recipe
Muffuletta Olive Salad Recipe
Muffuletta Sandwich 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)
Creole Choron Sauce
Creole Sauce - Uses 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
Boudin Sausage
Chaurice Sausage
Pickle Meat or Pickled Pork Recipe
Tasso
Seafood
Angels on Horseback
Barbecue Shrimp
Char-grilled Oysters with Artichoke Cream Sauce
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 Filé Powder
Side Dishes
Andouille Cheese Grit Cakes
Brabant Potatoes
Creole Smothered Okra & Tomatoes
Maque Choux (Cajun stewed corn with Tasso and tomatoes)
Oyster Dressing
Soups, Gumbos, and Stews
Chicken & Andouille Sausage Gumbo
Creole Turtle Soup Recipe
Filé Gumbo
Okra Gumbo
Pumpkin Soup with Andouille and Tasso
Red Bean Soup Recipe
Shrimp Etouffee
Tortilla Soup
Turkey Bone Gumbo Recipe
please if you will…add…
Pompano En Papillote…Many Thanks
Comment by Steve Cohen — April 25, 2007 @ 11:40 am
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.
Thanks,
Robin
Comment by Robin Skains — April 26, 2007 @ 4:53 pm
I am looking for a casserole dish that includes ground sausage and oysters for a New Orleans themed party.
Thank you.
Mike Kimble
Rocklin,CA.
Comment by Mike Kimble — May 30, 2007 @ 2:02 pm
Looking for recipe on how to make po-boy bread,New Orleans style or who would offer a class.
Thanks
Penny
pennyk926@yahoo.com
Comment by Penny Keller — September 11, 2007 @ 4:59 pm
A million thanks for these pages!!!!!!! You certainly, are doing God’s work. Thanks Again.
Comment by Eric Zeigler — October 19, 2007 @ 4:39 pm
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)
Comment by Valda Davis — January 7, 2008 @ 4:54 pm
Danno,
This is a great site! Thanks for a lot of inspiration.
Paul Hodo
chef du Maisson
Bayou Cafe - Tucson, AZ
Comment by Paul Hodo — January 31, 2008 @ 2:32 pm
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?
Comment by RAY — February 27, 2008 @ 10:12 pm
[…] sure and check out my ever growing Index of Creole & Cajun Recipes, which links to all of the recipes featured on this […]
Pingback by Nola Cuisine » Shrimp Etouffee Recipe — April 4, 2008 @ 10:53 pm
any tricks for potatoe souffle
any tricks for potatoe souffle
Comment by al agosti — April 23, 2008 @ 1:45 pm