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Cacciatore is a dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.
In days gone by, rather than cooking oyster soups with an oil-based brown roux, most Creole chefs made oyster soups with a milk-based white roux.
This blend of fresh vegetables and pasta is a great dish for any occasion, especially for the “health” enthusiasts!
Are you ready to get on the “healthy” wagon after the holidays? Well, this salad will be a huge hit for your family during the “rough times.”
Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana.
This recipe incorporates two of Bayou Country’s greatest dishes, Baked Chicken and Corn Maque Choux.
With so many hunters here in the Bayou State, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.
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Leeks and apples simmered in cider and bourbon add a touch of sweetness to this recipe, which is a nice contrast to the melted Cheddar.
Pepper pot soup is legendary in the American Revolutionary War for saving the Continental Army from starvation during the bitter winter at Valley Forge in 1777–1778.
Peanut butter may seem to be a strange ingredient for stews and soups, but you will be amazed at the results.
In this dish, sautéed pork medallions are flavored with Louisiana figs for a unique flavor.
This delicious and fun dip is not only eye appealing, but also offers an abundance of flavor.
What better treats for the Halloween season, or really, just about anytime!
Everyone should give this fantastic sandwich a try while celebrating Oktoberfest!
It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup.
Although these pork patties are meant to be eaten as mini hors d’oeuvres, I love this patty on a slider bun as a quick “pick me up” sandwich!
Calvados or apple brandy along with Kirsch, which is cherry brandy, is used to create the filing for these delicious apple pockets or turnovers.
These delicious, small-sized pizzas are perfect as a starter course or appetizer.
Notice we are using prosciutto in this recipe. For those of you who are not familiar with this meat, it is simply Italian for ham.
Not only was Paella the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.
If you’ve never paired fresh tomatoes with honey and vinegar, this sauce might seem a bit unusual at first, but it is actually quite delicious.
Be ready to WOW your guests and family any time with this great treat.
This recipe is courtesy of John T. Edge’s cookbook, Hamburgers & Fries: An American Story.
This recipe proves the point that in Cajun Country anything can go into a sauce piquante.
Fried rice is a delicious accompaniment to any meal and a wonderful way to use leftover rice.
While Italian tomato sauces are traditionally made with Roma tomatoes, here in South Louisiana the Creole tomato is a delicious alternative.
This delicious soup can be served both hot or cold, so it’s perfect for any season.
With mixed fresh berries, accented by tart lemon and a hint of boozy limoncello, this tasty fruit salad will work as a refreshing light dessert as well as a side to any holiday gathering.
Fig preserves are used as a breakfast topping or even as an ingredient in desserts such as this cake.
This pasta is perfect for a special occasion or an elegant meal at home.
These tasty sandwiches are incredibly easy to make, and they’re an excellent choice for a fun party appetizer!
There are thousands of “family recipes” for crispy catfish. Every now and again a special recipe will emerge that is worthy of taking note.
The dish is simple, however, to achieve the true flavor, you must have the chili sauce which not only gives it the sweet and spicy flavor but also the beautiful pink color.
Although this recipe is for leftover brisket, feel free to use any variety of barbecue meats.
Though the crab claws in the following recipe are served chilled, I also like to prepare them warm.
If you are looking for a “cooked” fish tartare dish, this fresh and spicy dip will definitely do the trick!
Creole tomatoes are the reddest, ripest and juiciest of the Louisiana varieties.
With salami, olives and cheese, this quick and easy pasta salad is packed with the flavors of the classic New Orleans sandwich.
Talk about a quick, great dessert that can also be served in place of a heavy breakfast or lunch.
