Blackened Redfish
Other fish fillets can be substituted in this recipe. When making the seasoning mix, double or triple the amounts and you will have it on hand for other blackened dishes. -Sweet Mama Janisse   Photo:   by  stu_spivackÂ
Chili Enchiladas
Ground chicken are ground turkey can be substituted for the ground beef. This is a gluten-free recipe, but I would check your enchilada sauce to make sure that there is no flour in the sauce. -Sweet Mama Janisse   Photo:   by  jeffreywÂ
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
Caribbean Coconut Shrimp
I love, love, love this Caribbean coconut shrimp. The larger the shrimp you use the better this recipe will come out. -Sweet Mama Janisse   Photo:   by  elsie.huiÂ
Chicken, Sausage & Shrimp Gumbo
Excellent recipe. Â I wouldn't change a thing. -Sweet Mama Janisse
Boiled Crabs
Excellent, excellent recipe.  No changes. -Sweet Mama Janisse   Photo:   by  Ty NighÂ
Barbecued Ribs New Orleans Style
Fantastic recipe I wouldn't change a thing. Â -Sweet Mama Janisse
Memphis-Style Barbecued Ribs
Excellent.  Wouldn't change a thing. -Sweet Mama Janisse  Photo:   by  David McSpadden Â
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 ).
