creole and comfort food

157

Recipes

Crawfish Pie

Posted by Brooklyn's Culinary Diva  

I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her! MORE»

Recipe #347414

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Duck Réveillon Cassoulet

Posted by Celticevergreen  

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. MORE»

Recipe #343856

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Roast Beef Po-Boy Sandwiches

Posted by puppitypup  

I got this recipe from gumbopages.com...can't wait to try it! MORE»

Recipe #342125

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Chicken Vegetable Soup

Posted by Lainey6605  

This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month. MORE»

Recipe #340922

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Comforting Cabbage Jambalaya

Posted by PeachPie24  

Warm comforting jambalaya is great for chilly winter nights. Easy to prepare. It's packed with vegetables but my kids still love it. MORE»

Recipe #335657

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Samantha's Jambalaya

Posted by PeachPie24  

Warm and filling Jambalaya that even my toddlers eat. I like it served with warm buttermilk biscuits. MORE»

Recipe #335479

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Seafood Creole

Posted by pesce_gurl  

This is a nice, bitey little stew, or whatever you would call it, for cold nights. I'm not a big fan of spicey foods, but this tasted pretty good to me. It's from the Favorite Brand Name Cookbook. The microwave ingredients are at the bottom. MORE»

Recipe #317957

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Seafood Gumbo

(1 reviews) Posted by pesce_gurl  

I found this in a book that my mama gave to me (Famous Brand Name Recipes) and I love it! I'm a soup addict and the only meat that I eat is seafood so it works out great for me. Hope you enjoy! Microwave instructions follow. MORE»

Recipe #315585

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Voodoo Pasta

(3 reviews) Posted by ChaseNNJ  

If you like Cajun/Creole flavor, this recipe is for you! It is a super easy and delicious, spicy Cajun creamy pasta dish!. We make this at least once a week, it's that good! The recipe is very flexible, try substituting chicken or shrimp for... MORE»

Recipe #313463

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Creole Daube

Posted by Trinkets  

As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her... MORE»

Recipe #312189

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Most Simple Vegetarian White Gravy

(3 reviews) Posted by ammi  

I just came up with this. I wasn't sure how it would taste, but it taste just as good as the old fashioned white gravy! MORE»

Recipe #306761

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Southern Style Goulash

Posted by Lewis Mize --Chef #315547  

I likes AZRoxy63's recipe # 943932, but had to add some of my favoeite ingrediates. MORE»

Recipe #301185

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Real Simple Jambalaya

Posted by JackieOhNo!  

Real Simple Magazine December 2004-January 2005 MORE»

Recipe #294666

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Chill-Chasing Chicken and Shrimp Gumbo

Posted by JackieOhNo!  

From Woman's World Magazine 10/26/04. Loaded with shrimp and chicken, this Southern-style gumbo has flavor to spare. MORE»

Recipe #290525

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Shotgun Gumbo

Posted by JAKunlimited  

It may be non-traditional, but boy is it good. It is by far the quickest comfort food to whip up, ever. Bang! Spicy, thick, sausage-y. Yum. This is okra-free because I hate it. MORE»

Recipe #274554

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Drunken Shrimp

Posted by Candace Michelle  

Found this recipe a long time ago in one of my mom's old Cajun cookbooks. MORE»

Recipe #265746

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Yummy Shrimp Creole

Posted by Squishy026  

Very good. MORE»

Recipe #262961

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Poulet á La Diable - Deviled Chicken

Posted by Molly53  

Mouth meltingly tender. Allow 3/4 pound of chicken per person. From the Creole chapter of the United States Regional Chapter, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #244183

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Creole String/Green Beans

Posted by Molly53  

Zing up your everyday green beans into a wonderful Southern classic. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #242500

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Leeks and Potatoes Au Gratin

(1 reviews) Posted by Molly53  

Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #242097

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