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
Memphis-Style Barbecued Ribs
Excellent.  Wouldn't change a thing. -Sweet Mama Janisse  Photo:   by  David McSpadden Â
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
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
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 Rosalie
I would suggest if you have left over ham use that, and if you can't have it in slices just put chunks of it on top of the chicken.  Other than that, buy nice quality ham slices at your local deli. -Sweet Mama Janisse   Photo:   by  sushi♥inaÂ
Cajun Creole
Excellent, easy to follow recipe. -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 ).
