Alligator Sausage
In my restaurant for Valentine's Day on our specials menu we had alligator sausage. We ordered them from a specialty sausage house. I do not make this myself, because I don't have easy access to fresh alligator meat. But if you're lucky enough to have access, go for it. Incidentally the alligator sausage was loved and enjoyed by everyone. -Sweet Mama Janisse   Photo:   by  focuscÂ
Chicken, Sausage & Shrimp Gumbo
Excellent recipe. Â I wouldn't change a thing. -Sweet Mama Janisse
Boiled Crawfish
When fresh crawfish are in season, try this recipe. This is a gluten-free recipe. When preparing this recipe for a gluten-free entrée, check the ingredients in your smoked sausage.  If it contains any flour, eliminate the sausage. -Sweet Mama Janisse   Photo:   by  seanosh  /cropped
Cajun Meatloaf
When you make this recipe if there is any left over the meat loaf makes fantastic, tasty sandwiches. -Sweet Mama Janisse   Photo:   by  jeffreywÂ
Andouille Smoked Sausage in Red Gravy
For sausage lovers this is really a good dish. I would prefer to serve it over brown rice, but if white rice is your choice it's okay.  Also this sausage recipe can be served over pasta. -Sweet Mama Janisse   Photo:   by  regan76Â
Boiled Crabs
Excellent, excellent recipe.  No changes. -Sweet Mama Janisse   Photo:   by  Ty NighÂ
Chili Cajun Style
I can definitely see what makes this chilly Cajun style with the amount of the different kind of peppers that are used in the preparation. -Sweet Mama Janisse   Photo:   by  jeffreywÂ
Blackened Catfish
This is one of the most ordered entrées in my restaurant. Be sure when you make it that you have a lot of air flowing through the house, because it does create a large amount of smoke. -Sweet Mama Janisse   Photo:  by  razvan.orendovici  / cropped and color enhancedÂ
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 ).
