Creole (98 recipes)

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States which blends French, West African, Amerindian, Spanish, Portuguese, and Italian influences,[1] as well as general Southern cuisine. The Cajuns largely assimilated and adopted Creole cuisine for their own. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles.[2] (Despite its aristocratic French roots, Creole cuisine does not include Garde Manger or other extremely lavish styles of the Classical Paris cuisine.)

It is generally known that there are two types of Creole cuisine: Urban Creole and Rural Creole. Urban Creoles cuisine is observed and prepared for mainly tourist of New Orleans. Rural Creole cuisine is usually hidden in the bayous and swamps of the Old Creole Parishes/Acadiana or Creole Country. Since the 1980s, Rural Creole cuisine has largely been mistakenly labeled as Cajun cuisine (due to Cajunization and CODOFIL ).

Creole Recipes

3 Meat Jambalaya

3 Meat Jambalaya

 

Of all the jambalaya recipes I have made or read about none of them used steak as one of the ingredients. This recipe looks good, so if you have any steak laying around try it.

-Sweet Mama Janisse

Category:  Creole, Beef, Pork, Jambalayas, Chicken

Alligator Skins

Alligator Skins

 

If you're expecting real alligator skin you might be disappointed. We came up with the name for these appetizers to fit the profile of our restaurant being Creole. We could not purchase real alligator

Category:  Creole, Hors D'Oeuvres, Alligator, Deep Fried

Baked Vegetable Gumbo Creole

Baked Vegetable Gumbo Creole

 

This recipe is strictly for okra lovers.

 

-Sweet Mama Janisse

Category:  Creole, Vegetables, Baked, Okra, Gumbo
Cooking time: 1h

Bananas, fried

Bananas, fried

 

Bananas, Fried

 

 

Photo: 
Creative Commons Creative Commons Attribution 2.0 Generic License   by  Jirka Matousek 

Category:  Creole, Fruit, Deep Fried

Bayou Shrimp Creole

Bayou Shrimp Creole

 

Easy to follow shrimp Creole. A good recipe for a novice or seasoned cook. Crawfish tail meat can be substituted for the shrimp.

 

-Sweet Mama Janisse

 

 

Photo: 
Creative Commons Creative Commons Attribution 2.0 Generic License   by  kae71463 

Category:  Creole, Shrimp, Rice, Okra

BBQ Shrimp 01

BBQ Shrimp 01

 

No need for a barbecue pit here.

 

-Sweet Mama Janisse

Category:  Creole, Hors D'Oeuvres, Shrimp, BBQ or Grilled

Beef and Ham Gumbo In Rice Border

Beef and Ham Gumbo In Rice Border

 

I have no idea what a rice border is unless that means putting it in a bowl and taking your hands and pushing all the rice around to the edges of the bowl and make a circle and boarder of the inside o

Category:  Creole, Beef, Pork, Soups and Gumbos, Rice, Okra
Waiting time: 20m

Breaded Veal

Breaded Veal

 

I've never cooked with veal at all. I've eaten it and found it quite tasty. 

-Sweet Mama Janisse

 

Photo: 
Creative Commons Creative Commons Attribution-Share Alike 2.0 Generic License   by  ayustety 

Category:  Creole, Beef, Deep Fried

Buffalo Chicken Wings

Buffalo Chicken Wings

 

Buffalo New York has nothing on these Creole Buffalo chicken wings.  Try this recipe and see how you like it.

-Sweet Mama Janisse

 

 

Photo: 
Creative Commons Creative Commons Attribution 2.0 Generic License   by  oonhs 

Category:  Creole, Hors D'Oeuvres, Chicken, Deep Fried

Cajun Creole

Cajun Creole

 

Excellent, easy to follow recipe.

-Sweet Mama Janisse

 

 

Photo: 
Creative Commons Creative Commons Attribution 2.0 Generic License   by  jeffreyw 

Category:  Cajun, Creole, Shrimp

Chicken Almondoisse

Chicken Almondoisse

 

When glancing at this recipe chicken at first I thought it was very complicated how to do it but basically it's got a fancy name and the only thing you do is after you have done all the process cooking

Category:  Creole, Chicken, Fried or Sauteed

Chicken and Andouille Pasta

Chicken and Andouille Pasta

 

Rotini pasta can be used, but I would  use other pastas that have little  cracks and crevices in them.  I use the curly pastas because those are the kind that will hold all this great mouthwatering

Category:  Creole, Chicken, Fried or Sauteed