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Cajun Classic
CHEESE AND PEANUT CRACKERS Cream butter, cheese, cayenne pepper and salt together in large mixing bowl. Mix in flour,cereal and peanuts. Press the dough into a small loaf pan and freeze until firm. When firm, cut dough into 1/8" slices, Place on ...
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates She helped me out with these recipes!! So I want to thank her!
Ingredients: 12 Pounds Fresh Turkey (12 to 14) 1 Can Chicken Broth (14-1/2 oz.) 3 Fluid Ounces Garlic Oil or Juice 1 Tablespoon Salt 4 Tablespoons Cajun or Creole Hot Sauce 1 Teaspoon Cayenne 3 Tablespoons Worcestershire Sauce 25 Medium Whole Bay ...
My friend Linda W. loves to host Mardi Gras potlucks at her house where we all bring wonderful food to share. Here is the flavorful dish that she serves with her Cajun Mimosas. It takes little preparation and is delicious...
John Stage almost always leaves something out in the recipes he publishes so they are just a little off. In this case, I think he just wrote "creole seasoning" when in fact, this stuff tastes most authentic with a spice...
A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged...
My New Orleans by John Besh includes no fewer than five recipes for gumbo, which isn't really all that shocking considering gumbo is the epitome of Louisiana cooking. The ingredients vary widely but all the recipes involve a thick roux...
Caroline Russock