Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from...
Author: JackieOhNo
Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this...
Author: Molly53
This is a different take on the bazillion Shrimp Creole recipes posted here. Posted for ZWT, untried by me (although probably not for long, because the...
Author: Muffin Goddess
Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary...
Author: Molly53
What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!
Author: Nif_H
I had leftovers from Recipe#126488 By Chef#145352. And I really just didn't want to reheat it and eat. So, these cabbage rolls were invented. Prep time...
Author: Chef shapeweaver
This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans...
Author: Luby Luby Luby
Make and share this Creole Chicken & Vegetables recipe from Food.com.
Author: Pineapple
I don't know if this is the real "Essence of Emeril", but it is a great spice mixture that can be used for all kinds of things. I actually found it sitting...
Author: Paul Elliott
This is a recipe that was demonstrated and sampled at the Pensacola Seafood Festival this year. The creator is Irv Miller from Jackson's. Prep time does...
Author: breezermom
From the Dinosaur Barbecue restaurant in Rochester. This seasoning will make whatever you rub it into earthy, spicy, and complex. But don't use it only...
Author: byZula
I found this recipe online at Taste of Home Magazine. I just love how simple it is to make. It really does have great spice...the secret is salsa! Special...
Author: Chef LLB
This shrimp is deep fried and then coated with a very spicy buffalo sauce. Not for the faint of heart! I love this served with bleu cheese dressing for...
Author: Dreamgoddess
This recipe is courtesy of Elizabeth Turnbull from "Mountain Made Best Made". I have "tweaked" this and hopefully it is even better now. Hope you enjoy!...
Author: Manami
This dish is my own version of the many different dishes served with the same name down in NOLA. Down there they use Taso ham instead of smoked sausage...
Author: graniteangel
Just put this in the slow cooker in the morning and get a whiff of heaven when you come in the door in the evening! I cook it on high heat for one hour...
Author: Acerast
Make and share this Creole Roasted Pecans recipe from Food.com.
Author: LMillerRN
I had some leftovers from Recipe#410327, which were leftovers from Recipe#126488 By Chef#145352. So,I came up with what I think is a very good soup. Please...
Author: Chef shapeweaver
I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal....
Author: cajunhippiegirl
This shrimp dish is so flavorful! I got it from my sister-in-law who served it as an appetizer. I served it over angel hair pasta and it was fabulous!
Author: cruzzo
A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma.
Author: Scarlett516
I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.
Author: daisygrl64
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have...
Author: Penny Stettinius
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes...
Author: Hank Shaw
I first encountered Angels on horseback at the Santa Fe restaraunt in McAllen, Texas. I can't quite place what was in the cocktail sauce served with these...
Author: Witch Doctor
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more...
Author: Molly53
this is old fashioned salad thats name used to be slur on the italian which they didnt seem to mind as they named the salad.
Author: Dienia B.
Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient,...
Author: WiGal
I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking.
Author: KathyP53
You'll need a 6 quart slow cooker for this one. The sauce needs to cook down and cooking a small volume of food in a larger cooker puts a greater percentage...
Author: gailanng
Make and share this Creole Stuffed Potatoes recipe from Food.com.
Author: BennyMade
A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking...
Author: Leslie in Texas
This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
Make and share this Advantium - Baked Grouper With Creole Sauce recipe from Food.com.
Author: Glen VanDerHart
Ready, Set, Cook! Reynolds Wrap Contest Entry. Pour a glass of sweat tea, sit back, close your eyes and you can almost here the cicadas humming while you...
Author: cuticooper_9181577
Make and share this Creole Seasoning recipe from Food.com.
Author: Theresa Thunderbird
Make and share this Eggs Deviled Eggs..... Creole Deviled Eggs recipe from Food.com.
Author: Timothy H.
This salad is for the adventurous only! It is mindboggling good and spicy with a flare that will tantalize your taste buds! This is the best pasta salad...
Author: HotPepperRosemaryJe
Don't tell anyone it's spinach, they'll never know! I make them year round, but for Halloween I call them "Troll Boogers" and the kids LOVE them. Thanks...
Author: Ranelle
Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute...
Author: Molly53
Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.
Author: Starfire aka Wendy