Make and share this Emeril Lagasse Original Essence Seasoning recipe from Food.com.
Author: Timothy H.
I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.
Author: sofie-a-toast
From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.
Author: Miss Annie
This meat loaf is not spicy, despite the name. It is a mix of ground beef and pork, with a nice creole sauce on top. It originally came from an old Southern Living cookbook, but the recipe has been changed...
Author: breezermom
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili...
Author: Charlotte J
I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.
Author: Sara in MD
My mom passed away before she could give me her recipe, but I think I got it close. It is a simple way to do a great fish, if your lucky enough to get a whole flounder.
Author: Tread
This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts...
Author: graniteangel
This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole...
Author: Dan-Amer 1
Make and share this Shrimp and Pasta With Creole Cream Sauce recipe from Food.com.
Author: ratherbeswimmin
This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe
Author: LifeIsGood
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since...
Author: Miss Annie
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 remember to use the mentioned recipes to get...
Author: Chef shapeweaver
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
Author: Heydarl
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but...
Author: Epi Curious
This is a Paula Deen recipe and it is, of course, amazing! I was surprised how easy it was! She served it over rice on her show so I did the same. I just used Minute white rice. The prep time will really...
Author: love2cook in Weathe
This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note**...
Author: Cookin in NJ
Make and share this Creole Chicken and Okra Recipe recipe from Food.com.
Author: daisygrl64
I ordered oysters over the internet last year and made this recipe for our Christmas dinner. It was so good, I threw out the other Oysters Bienville recipes that I had. Well worth the effort.
Author: Mysterygirl
Wonderful shrimp dish that will stick to your ribs. It's a recipe out of the Talk About Good cookbook, with only slight modifications. serves 4, I usually double as this is even better the next day.
Author: Monique in LA
Make and share this Authentic Creole Jambalaya recipe from Food.com.
Author: Dona England
Make and share this Creole Deviled Eggs recipe from Food.com.
Author: The Range Rover
Make and share this Chicken Etouffee, New Orleans School of Cooking recipe from Food.com.
Author: Momginerd
Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite...
Author: MamaMeg
Entered for safe-keeping. From JoAnna M Lund's "Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook", received in February 2009 Cookbook Swap. Perfect for your G Foreman grill. A mild spicy...
Author: KateL
There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit.
Author: graniteangel
If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp...
Author: Kittencalrecipezazz
Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)
Author: Kittencalrecipezazz
Make and share this Creole Seasoning Mix in a Jar recipe from Food.com.
Author: Diana Adcock
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 not include the time to get your grill ready.
Author: breezermom
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 but I came up with something that goes equally...
Author: Witch Doctor
This is seasoning mix from "The Gumbo Pages", one of my favorite web places to be. Southern delight and good story telling. The recipe is how he wrote it!
Author: KissaMew
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 while the family gets ready for school and work,...
Author: Acerast
If you are a salmon lover, this is a recipe that you will love. Note this recipe yields 2 salmon fillets, but the recipe may be doubled if desired. Prep time includes marinating time for the fish... also...
Author: Kittencalrecipezazz
Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.
Author: Peggy L.
Make and share this Louisiana Creole Vegetable Jambalaya recipe from Food.com.
Author: morgainegeiser
Make and share this Shrimp En Brochette recipe from Food.com.
Author: Busters friend
Make and share this New Orleans Barbecue Shrimp recipe from Food.com.
Author: SharleneW
Here's another recipe I found on Allrecipes.com. It was submitted by Joslyn H. She stated: "This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor...
Author: Happy Hippie
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 fat!) without sacrificing flavor.
Author: JackieOhNo
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 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. Very tasty, you can taste the spices, but they do...
Author: cajunhippiegirl
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 doesn't include cooking time for cabbage leaves....
Author: Chef shapeweaver
Make and share this Stuffed Flounder Creole recipe from Food.com.
Author: NoraMarie
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 exotic sausage sliced as a first course served with...
Author: Molly53