Ratings
- Bread Pudding Recipe
(5.00 out of 5) - Cochon Butcher (5.00 out of 5)
- Southern Fried Chicken Recipe (5.00 out of 5)
- Shrimp Remoulade Recipe (5.00 out of 5)
- Okra Gumbo (5.00 out of 5)
- Central Grocery (5.00 out of 5)
- Middendorf’s Seafood Restaurant (5.00 out of 5)
- Mother’s Restaurant (5.00 out of 5)
- Casamento’s Restaurant (5.00 out of 5)
- Domilise’s Po-Boy & Bar (5.00 out of 5)
- Bread Pudding Recipe
Tag Archives: creole and cajun recipes
Boudin Recipe
From Homemade Boudin I did a bit of a Louisiana Charcuterie tour on my last trip to Louisiana with Boudin, Andouille and Hogshead Cheese being the primary focus. When I’m home in the Detroit area and dreaming of Louisiana, Boudin … Continue reading
Posted in Recipes
Tagged andouille sausage recipe, boudain recipe, boudin blanc, boudin festival, boudin link, boudin noir, boudin recipe, boudin trail, cajun boudin recipe, chaurice recipe, crawfish boudin, creole and cajun recipes, donald link boudin recipe, emeril lagasse boudin recipe, homemade boudin, homesick texan boudin, john besh boudin recipe, john folse boudin recipe, john t. edge, louisiana charcuterie, new orleans recipes, paula deen boudin recipe, southern foodways alliance, tasso recipe
10 Comments
Praline Bacon Recipe
I don’t think there is anything quite as sinful as Praline Bacon. In fact, it is so sinful it could have only been created in New Orleans, and in fact it was, at Elizabeth’s Restaurant in 1998. View Larger Map … Continue reading
Posted in Featured Post, Recipes
Tagged alton brown praline bacon recipe, alton brown recipes, bacon brittle recipe, bacon praline recipe, bacon recipes, candied bacon recipe, cochon butcher praline bacon recipe, creole and cajun recipes, donald link praline bacon recipe, elizabeth's praline bacon recipe, emeril lagasse praline bacon recipe, epicurious, food network praline bacon recipe, good eats recipes, paula deen, pecan praline, pecan praline bacon, pork recipes, praline bacon recipe, praline recipe, steen's cane syrup, zippy praline bacon
13 Comments
Creole Mustard Recipe
From Creole Mustard is essential in the Louisiana pantry, used in many different preparations where Dijon would be used elsewhere. What would Remoulade sauce be without it? In my search for the characteristics that make Creole Mustard Creole, I found … Continue reading
Posted in Featured Post, Recipes
Tagged a new orleans tradition since 1889, cajun mustard recipe, cajun recipes, cochon creole mustard recipe, creole and cajun recipes, creole cookbooks, creole cooking, creole mustard recipe, creole recipe, donald link creole mustard recipe, dressed po boy with creole mustard, emeril's creole mustard recipe, foods of the world: Creole and Acadian ny Peter S. Feibleman, grey poupon creole mustard, homemade creole mustard recipe, horeshoe creole, john besh creole mustard recipe, john folse creole mustard recipe, louisiana cooking, original products introduced by Emile Zatarain in the late 1800s, picayune's creole cookbook, po boy bread, po boy recipe, shrimp remoulade recipe, stone ground mustard recipe, zatarain's creole mustard, zatarain's creole mustard recipe
8 Comments
Crawfish Etouffee Recipe
From Nola Cuisine As much as I love the spring Crawfish Boil, I always look forward to having some leftover Crawfish tail meat to play with for later use. After my spring boil I had a fair amount of Crawfish … Continue reading
Posted in Featured Post, Recipes
Tagged cajun, cajun recipes, cochon, commander's palace, crawfish bisque, crawfish boil, crawfish etouffee crock pot, crawfish etouffee emeril, crawfish etouffee emeril recipe, crawfish etouffee new orleans, crawfish etouffee recipe, crawfish etouffee roux, crawfish pie, crawfish stock recipe, creole and cajun cuisine, creole and cajun recipe, creole and cajun recipes, donal link crawfish, emeril lagasse crawfish etouffee recipe, etoufe, etouffe, etouffee, food network recipe, john folse's crawfish etouffee recipe, leftover crawfish, louisiana, new orleans recipes, nola, paul prudhomme crawfish etouffee recipe, recipe, shrimp etouffee
24 Comments
Fried Soft-Shell Crabs with Creole Choron Sauce
My favorite way to serve Soft-Shell Crabs is with Creole Choron Sauce. Actually, this sauce is wonderful with just about any fried seafood. The most popular way Soft-Shells are prepared in Louisiana is fried, and for good reason, they’re damned … Continue reading
Creole Choron Sauce Recipe
This is my favorite sauce to serve with Fried Soft-Shell Crabs, or any fried seafood for that matter. It’s nothing more than equal parts of Creole Sauce and Hollandaise. Here is the recipe with links to my recipes for both … Continue reading
Maque Choux Recipe
Posted in Recipes
Tagged cajun corn recipe, corn and tasso recipe, corn recipes, creole and cajun recipes, creole corn recipe, emeril's maque choux recipe, louisiana corn recipe, louisiana recipes, maque choux recipe, new orleans cuisine, nola cuisine, side dish recipes, stewed corn recipe, tasso recipe
13 Comments
Southern Fried Chicken Recipe
From Nola Cuisine I had a taste for Southern Fried Chicken last night, so that is what I made. Sometimes you need to scratch your own itch, and boy did I do some scratchin’ last night, this was the best … Continue reading
Posted in Recipes
Tagged american gourmand, austil leslie fried chicken recipe, best fried chicken recipe, buttermilk fried chicken recipe, chez helene, creole and cajun recipes, crispy fried chicken recipe, fried chicken recipe, how to fry chicken, jazzfest fried chicken, louisiana, new orleans, pampy's, popeye's chicken recipe, saveur magazine, southern cooking, southern foodways alliance, southern fried chicken recipe, southern recipes
7 Comments
Chaurice Sausage
From Nola Cuisine I made a small batch of Chaurice today to go into tonight’s Gumbo, and as a side for Monday’s Red Beans & Rice. Chaurice sausage is a fresh, highly spiced Creole sausage. For my more in depth … Continue reading