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

Crawfish Sauce

Crawfish Sauce

 

I served this tasty sauce over fried catfish. Cut your catfish into serving size pieces and dust with a combination of corn flour and cornstarch. Deep fry until crisp and serve topped with this crawfi

Category:  Creole, Crawfish

Crawfish Tasso Butter

Crawfish Tasso Butter

 

I think this would be an excellent partner with some homemade buttermilk biscuits.

-Sweet Mama Janisse

Category:  Creole, Dressings, Dips & Spreads, Crawfish, Creams

Creole Baby Back Ribs

Creole Baby Back Ribs

 

Excellent recipe for a Creole baby back ribs. The only substitution I would make would be to add a half cup of molasses to your sauce instead of corn syrup.

-Sweet Mama Janisse

Category:  Creole, Pork

Creole Baked Fish

Creole Baked Fish

 

Any kind of fish fillet can be used in this recipe. If filets are not available, I would substitute a whole, clean, scaled and gutted fish.  I would also leave the head on.

-Sweet Mama Janisse

Category:  Creole, Fish, Roasted

Creole Candied Yams

Creole Candied Yams

 

I really like this recipe because it is made without the addition of marshmellows. I think marshmellows are too sweet and ugly.

 

The addition of peaches is fantastic. During summer when peaches an

Category:  Creole, Vegetables, Fruit, Roasted
Cooking time: 45m

Creole Crab Gumbo

Creole Crab Gumbo

 

If you don't like a slimy consistency to your gumbo I would not add the okra in the beginning I would added it near the end, and then it does not produce a slimy consistency.

-Sweet Mama Janisse

 

Category:  Creole, Crab, Okra, Gumbo

Creole Green Beans w/ Bacon & Red Onions

Creole Green Beans w/ Bacon & Red Onions

 

This is definitely my favorite way of cooking fresh green beans. When making this recipe I make a trip to one of the many farmers markets.  The beans have a fresh crisp texture to them and the taste

Category:  Creole, Pork, Vegetables

Creole Jambalaya

Creole Jambalaya

 

Cubed smoke sausage can be substituted for your cooked ham.

-Sweet Mama Jasnisse

 

 

Photo:  

Creative Commons Creative Commons Attribution 2.0 Generic License   by  jeffreyw 

 

 
Category:  Creole, Jambalayas, Shrimp

Creole Pork

Creole Pork

 

To this recipe I would add about 2 cups of water because the soy gin sauce is sort of concentrated and has a very distinct flavor. The finished dish will be tender and flavorful.

-Sweet Mama Janisse

Category:  Creole, Pork

Creole Tofu Sauce

Creole Tofu Sauce

 

Very tasty tofu sauce. I would add to this recipe one full bunch of fresh parsley. You can use the curly parsley or the flat Italian parsley.

-Sweet Mama Janisse

Category:  Creole

Deviled Oysters

Deviled Oysters

 

When you buy oysters in the shell, after you have steam them or broil them and eat them of course, save the shells so when it comes to making this recipe you have the shells to make them in or to ser

Category:  Creole, Hors D'Oeuvres, Shellfish

Dirty Rice

Dirty Rice

 

I make this recipe all the time to serve in my restaurant, Bless My Soul Café in Eureka, California. The ground up chicken gizzards and livers give the rice the dirty appearance. It is not a dish for

Category:  Creole, Pork, Chicken, Rice