Best Cajun And Creole Recipes - The Daily Meal

Best Cajun And Creole Recipes - The Daily Meal

This bisque uses brown roux, which is the preferred version when making Cajun or Creole dishes. For best thickening, a cold roux should be mixed into a hot stock.
by
IamEarnie
This is/was adapted from The Encylopedia of Cajun & Creole Cuisine. The recipe is attributed to the brother of Pirate Jean Lafitte, who was know for his culinary prowess!
by
Timothy J Higgins Eva
Boiled peanuts are a classic Southern snack. These spicy peanuts get their kick from Cajun seasoning and Cajun liquid crab boil. For more Cajun-inspired dishes, see our complete collection of Cajun and Creole recipes.
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Southern Living SEPTEMBER 2007
Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it's been lightened! See our full collection of Cajun and Creole recipes for more ideas.
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Jean Patterson, Cooking Light NOVEMBER 2002
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!
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Brooklyn's Culinary Diva
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!
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Brooklyn's Culinary Diva
Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop...
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JanetB-KY
Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant
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Denise!
"I grew up in New Orleans and love Cajun and Creole dishes. I have found ways of modifying many of my family's recipes to make them healthier." --Marian Wright, Houston
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Marian Wright, Houston, Texas, Cooking Light JUNE 2007
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!
by
Brooklyn's Culinary Diva