creole and dinner party

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Recipes

Rib Room Rotisserie's Tenderloin of Beef

Posted by Celticevergreen  

This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA. MORE»

Recipe #344564

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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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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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Count Arnaud's Shrimp Cocktail Sauce

Posted by Celticevergreen  

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA. MORE»

Recipe #328439

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Bayou Shrimp Creole

(1 reviews) Posted by Trinkets  

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have... MORE»

Recipe #321695

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Gumbo-Style Crab Soup With Okra and Tomatoes

Posted by Manami  

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made... MORE»

Recipe #319514

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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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Gumbo Style Chicken Creole

Posted by cellogirl2  

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve... MORE»

Recipe #312896

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Creole Meuniere Sauce

Posted by Trinkets  

Dickie Brennan's recipe for meuniere sauce mainly served over pan-sauteed trout in New Orleans. But so many other great uses for this very tasty sauce. MORE»

Recipe #310697

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Eileen's Crab Bisque

Posted by Trinkets  

My DD calls this Yum Yum soup! My friend, Jane, served this for dinner last night. The recipe came from her friend, Eileen, from New Oreans. This is one of the easiest and best crab bisques I have ever had. And I have tried many. This soup also... MORE»

Recipe #308254

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Creole Crab Pie

Posted by Frenchy Berk  

Recipe from The Times-Picayune by Marcelle Benvenu. MORE»

Recipe #299422

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Florida Shrimp

(2 reviews) Posted by thestickyskunk  

Shrimp so yummy I decided to name it after my beloved state! This recipe is for one really big "dinner" sized serving, since I only cook for one. MORE»

Recipe #295463

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Terri Calegan's Easy Baked Jambalaya

Posted by Trinkets  

This is my friend Terri's recipe for delicious and oh-so-easy baked jambalaya. Feel free to get creative, add shrimp, other types of meats and sausages. The rice in this dish does not come out mushy because there is no stirring involved. Serve... MORE»

Recipe #291436

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Oven Roasted Tilapia With Tomatoes, Pesto and Lemon

(9 reviews) Posted by mama's kitchen  

Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for... MORE»

Recipe #290644

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La Daube - Beef a La Mode

Posted by Molly53  

The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute... MORE»

Recipe #289029

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Sole Thermidor

Posted by Molly53  

Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #286628

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Vol-Au-Vent Bercy

Posted by Molly53  

Elegant seafood dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This would also make a lovely appetizer dish served in small pastry cases. MORE»

Recipe #286619

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Mardi Gras Chicken and Sausage Gumbo

Posted by Kim D.  

My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping. MORE»

Recipe #284631

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Bread Pudding With Comfort Sauce

Posted by East Wind Goddess  

This bread pudding is "kicked up a notch," and is a favorite at potlucks. MORE»

Recipe #283214

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Jeff's Jambalaya

(1 reviews) Posted by Sweetiebarbara  

Hot, Spicy, and Yummy... hot hot hot... a stew he is famous for. MORE»

Recipe #282152

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