Make and share this Emeril Lagasse Original Essence Seasoning recipe from Food.com.
Author: Timothy H.
From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.
Author: Miss Annie
This meat loaf is not spicy, despite the name. It is a mix of ground beef and pork, with a nice creole sauce on top. It originally came from an old Southern Living cookbook, but the recipe has been changed...
Author: breezermom
I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.
Author: sofie-a-toast
This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts...
Author: graniteangel
I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.
Author: Sara in MD
My mom passed away before she could give me her recipe, but I think I got it close. It is a simple way to do a great fish, if your lucky enough to get a whole flounder.
Author: Tread
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
Author: Heydarl
This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe
Author: LifeIsGood
Make and share this Shrimp and Pasta With Creole Cream Sauce recipe from Food.com.
Author: ratherbeswimmin
Make and share this Creole Chicken and Okra Recipe recipe from Food.com.
Author: daisygrl64
I ordered oysters over the internet last year and made this recipe for our Christmas dinner. It was so good, I threw out the other Oysters Bienville recipes that I had. Well worth the effort.
Author: Mysterygirl
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but...
Author: Epi Curious
This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note**...
Author: Cookin in NJ
Wonderful shrimp dish that will stick to your ribs. It's a recipe out of the Talk About Good cookbook, with only slight modifications. serves 4, I usually double as this is even better the next day.
Author: Monique in LA
Make and share this Authentic Creole Jambalaya recipe from Food.com.
Author: Dona England
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since...
Author: Miss Annie
This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite...
Author: MamaMeg
Make and share this Creole Deviled Eggs recipe from Food.com.
Author: The Range Rover
Entered for safe-keeping. From JoAnna M Lund's "Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook", received in February 2009 Cookbook Swap. Perfect for your G Foreman grill. A mild spicy...
Author: KateL
What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!
Author: Nif_H
Make and share this New Orleans Barbecue Shrimp recipe from Food.com.
Author: SharleneW
Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from fat!) without sacrificing flavor.
Author: JackieOhNo
Just put this in the slow cooker in the morning and get a whiff of heaven when you come in the door in the evening! I cook it on high heat for one hour while the family gets ready for school and work,...
Author: Acerast
This is my own creation. I had a couple bags of Community Coffee and decided to create a drink. I was inspired by the Spanish coffee, and wanted to go with a rum base due to the fact that "Creole" style...
Author: graniteangel
This is a different take on the bazillion Shrimp Creole recipes posted here. Posted for ZWT, untried by me (although probably not for long, because the photo with the original recipe looks delicious)....
Author: Muffin Goddess
The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could...
Author: JackieOhNo
Here's another recipe I found on Allrecipes.com. It was submitted by Joslyn H. She stated: "This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor...
Author: Happy Hippie
Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
I got this from the food network website. This is the closest to the bbq shrimp I had in New Orleans this summer! I LOVE the how the rosemary stands out!
Author: Nay78
I had leftovers from Recipe#126488 By Chef#145352. And I really just didn't want to reheat it and eat. So, these cabbage rolls were invented. Prep time doesn't include cooking time for cabbage leaves....
Author: Chef shapeweaver
Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.
Author: Starfire aka Wendy
Make and share this Shrimply Delicious Creole recipe from Food.com.
Author: Wilfong
I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do...
Author: cajunhippiegirl
A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.
Author: Queen Dragon Mom
From River Road Community Cookbook - 1980 "Shrimp Creole is probably one of the most widespread of the old Creole classics, and rightfully so because it's certainly one of the best. This spicy version...
Author: tsnam213
This is a recipe that was demonstrated and sampled at the Pensacola Seafood Festival this year. The creator is Irv Miller from Jackson's. Prep time does not include the time to get your grill ready.
Author: breezermom
Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.
Author: Olha7397
Just typing out this recipe makes me crave one of these Po'Boys! It's simple and delicious. Slightly adapted from Emeril Lagasse.
Author: LifeIsGood
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace...
Author: Penny Stettinius
This shrimp dish is so flavorful! I got it from my sister-in-law who served it as an appetizer. I served it over angel hair pasta and it was fabulous!
Author: cruzzo
This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com).
Author: Faith77
Recipe from the Banana Courtyard in the French Quarter, New Orleans, Lousiana. Other recipes are on this site, all varying slightly. Coming from the heart of New Orleans, I like this one.
Author: Southern Lady
This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating...
Author: Luby Luby Luby