936

Creole

recipes

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Chicken Vegetable Soup

Posted by Lainey6605  

This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month. MORE»

Recipe #340922

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Skillet Turkey Jambalaya

Posted by Jo Coburn  

from saving dinner, week 6, winter Serving suggestions- a green salad and baby carrots MORE»

Recipe #339687

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Louisiana Catfish, Shrimp and Jalapeo Slaw

Posted by Timothy Higgins , Moontan Master!  

The only way to eat catfish is farm raised, unless you want to glow in the dark! This is truly outstanding if you like catfish and slaw! MORE»

Recipe #338380

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Red Beans and Rice - Alton Brown

(1 reviews) Posted by DrGaellon  

From "Good Eats," episode "American Classics III". Use Pickled Pork - Alton Brown to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks. MORE»

Recipe #338162

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Pumpkin Peanut Butter Pie

Posted by Leslie in Texas  

This big, bright orange and utterly old fashioned-tasting pie is part of a "Creole Thankgiving" menu I found in a November 1987 Bon Appetit. You may prefer to use your own pastry crust; the pastry leaf decorations atop the pie adds a... MORE»

Recipe #338071

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Pickled Pork - Alton Brown

Posted by DrGaellon  

From "Good Eats," episode "American Classics III." Used to make Red Beans and Rice. Note that this is a flavoring method, and is not edible as is; it still has to be cooked first! MORE»

Recipe #337996

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Jambalaya Stuffing

Posted by Leslie in Texas  

This stuffing is meant to be served with Creole Roast Turkey. Half the stuffing is cooked in the turkey, the remainder is baked separately. If you prefer to cook all the stuffing separately, use a 4 qt. casserole dish. Originally from a November 1987... MORE»

Recipe #337979

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Baby Carrots and Brussels Sprouts Glazed With Brown Sugar and Pe

Posted by Leslie in Texas  

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. MORE»

Recipe #337948

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Creole Roast Turkey

Posted by Leslie in Texas  

Try this the next time you're in the mood for something a little different for your holiday dinner! It's from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". The sensational Creole Butter helps make the breast... MORE»

Recipe #337906

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Plantation Bread Pudding

Posted by Andy Youngs  

This is an old recipe from a Louisiana plantation using a rum butter sauce. I have served this many times and its always a hit, not just because of the rum. MORE»

Recipe #337557

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Crawfish Beignets

Posted by Chef Sabrina Mueller  

New Orleans Style Crawfish Beignets. Serve with a Spicy Mayo dip. MORE»

Recipe #336717

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Comforting Cabbage Jambalaya

Posted by PeachPie24  

Warm comforting jambalaya is great for chilly winter nights. Easy to prepare. It's packed with vegetables but my kids still love it. MORE»

Recipe #335657

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Samantha's Jambalaya

Posted by PeachPie24  

Warm and filling Jambalaya that even my toddlers eat. I like it served with warm buttermilk biscuits. MORE»

Recipe #335479

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Creole Spice Mix

Posted by soursugar  

I created this mix to use in my Creole Jambalaya. It is moderately spicy and not too salty. You don't taste the sugar but I find it helps bring out the flavour in the other spices. This recipe makes about a cup and can be stored in an air tight... MORE»

Recipe #335328

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Creole Jambalaya

Posted by soursugar  

After sifting through many Jambalaya recipes and researching traditional Jambalaya methods I came up with this recipe. It is moderately spicy with good flavour and a texture that is not too gummy or too soupy. You can use a store bought spice mix... MORE»

Recipe #335326

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V8 Creole Shrimp Soup

Posted by JanuaryBride  

Recipe from First Magazine 11/3/08. Done in under 20 minutes and is a great main course. MORE»

Recipe #334945

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Gumbo..... Georgia Style!

Posted by Chef #864605  

I love gumbo, but I have always hated that EVERYONE seems to put OLD BAY and or bay leaves in it. Both of which I cant stand the flavor of, too over powering and that is all you can taste. so I played with some receipes and this is what I came up... MORE»

Recipe #329813

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Shrimp Creole

Posted by gohogsgirl  

From Junior League of New Orleans, "Jambalaya" 1980 MORE»

Recipe #328744

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Count Arnaud's Shrimp Cocktail Sauce

Posted by Celticevergreen  

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA. MORE»

Recipe #328439

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Low-Fat Gumbo

Posted by Chef #844027  

This is my rendition of gumbo, but without the rue. I and my very manly guy friends still absolutely loved it though. It's very healthy and satisfying. This batch made enough to last me for a week's worth of lunches. With most of the ingredients... MORE»

Recipe #327965

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