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

Honey Baked Ham

Honey Baked Ham

 

Providing that there is any of this ham left, you can use the meat to make mouthwatering beans. The flavor of ham in beans is outstanding. Don't throw away the hambone, add that to your beans as well.

Category:  Creole, Pork, Roasted

Hot Crawfish and Crab Dip

Hot Crawfish and Crab Dip

 

When I was catering commercials in Hollywood, I was serving a large bunch of crewmembers. I made this dip and received all kinds of raves and hugs and thank you's.

-Sweet Mama Janisse

 

 

Photo:

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

Hush puppies 02

Hush puppies 02

 

In place of the chopped green onions you can use very finely diced white or yellow onions.

-Sweet Mama Janisse

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

Jambalaya 01

Jambalaya 01

 

Jambalaya

Category:  Creole, Pork, Jambalayas

John's Creole Rabbit

John's Creole Rabbit

 

I remember eating more rabbit than chicken when we were growing up.  Rabbit was always available to us.  We had fried rabbit, stewed rabbit, baked rabbit.

-Sweet Mama Janisse

Category:  Creole, Wild Game, Rice, Roasted

Kansas City Rib Rub

Kansas City Rib Rub

 

Make this rub and put it in a jar with a tight fitting lid. Don't just make a single recipe, double it or triplet it so that you always have it. Store your jar in a cool dry cabinet or pantry. This rub

Category:  Creole, Seasonings and Rubs

Kosher Creole Seafood Gumbo

Kosher Creole Seafood Gumbo

 

I have no idea what makes this gumbo kosher.

-Sweet Mama Janisse

Category:  Creole, Vegetables, Fish, Okra, Gumbo

Lenten Lasagna

Lenten Lasagna

 

Nex one of my favorite Lenten potluck dishes that will feed a lot of people. I'm sure only Catholics will know what this is about. But it's not for Catholics only.

-Sweet Mama Janisse

Category:  Creole, Pastas, Cheese

Louisiana Cornbread Dressing

Louisiana Cornbread Dressing

 

Excellent cornbread stuffing.  Would not change a thing.

-Sweet Mama Janisse

Category:  Creole, Dressings, Dips & Spreads

Louisiana Red Beans & Smoked Sausage

Louisiana Red Beans & Smoked Sausage

 

Louisiana Red Beans & Smoked Sausage

Category:  Creole, Pork, Legumes

Mama Janisses Chili Pepper Pasta

Mama Janisses Chili Pepper Pasta

 

I love this simple, easy recipe using the flavorful chili pepper paste. Easy to follow and enjoyable to eat.

-Sweet Mama Janisse

 

 

Made with Sweet Mama Janisse's award winning chili pepper past

Category:  Creole, Pastas, Pasta Sauces

Maple Barbecued Chicken

Maple Barbecued Chicken

 

This is an absolutely delicious recipe for maple barbecue chicken.  The first time I tried it I didn't have maple syrup, so I substituted a flavored pancake syrup and the recipe came out really good.

Category:  Creole, Chicken, BBQ or Grilled