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
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
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
Make and share this Creole Chicken & Vegetables recipe from Food.com.
Author: Pineapple
Found this online http://www.skiptomylou.org. We made it for July 4. We were tired of the same ol' burgers and dogs menu. It was AWESOME! So easy to do! We had one person be the "timer" and it was great!...
Author: BethR
I first encountered Angels on horseback at the Santa Fe restaraunt in McAllen, Texas. I can't quite place what was in the cocktail sauce served with these but I came up with something that goes equally...
Author: Witch Doctor
Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....
Author: Molly53
I had some leftovers from Recipe#410327, which were leftovers from Recipe#126488 By Chef#145352. So,I came up with what I think is a very good soup. Please remember to use the mentioned recipes to get...
Author: Chef shapeweaver
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
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
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
This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they...
Author: Chef Kate
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
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
Ready, Set, Cook! Reynolds Wrap Contest Entry. Pour a glass of sweat tea, sit back, close your eyes and you can almost here the cicadas humming while you enjoy this Creole inspired dish, and because it's...
Author: cuticooper_9181577
Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Make and share this Pork Chops Creole Style recipe from Food.com.
Author: morgainegeiser
From the Dinosaur Barbecue restaurant in Rochester. This seasoning will make whatever you rub it into earthy, spicy, and complex. But don't use it only on meat destined for barbecue; sprinkle it on anything...
Author: byZula
Make and share this Creole Roasted Pecans recipe from Food.com.
Author: LMillerRN
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
Make and share this Advantium - Baked Grouper With Creole Sauce recipe from Food.com.
Author: Glen VanDerHart
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
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
This is a great Creole seasoning mix. It's perfect for seasoning meats, fish, soups and stews, rice - you name it!
Author: LifeIsGood
Don't tell anyone it's spinach, they'll never know! I make them year round, but for Halloween I call them "Troll Boogers" and the kids LOVE them. Thanks to http://www.mardigrasday.com for the recipe!
Author: Ranelle
I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking.
Author: KathyP53
Make and share this Chicken, Andouille, and Shrimp Jambalaya recipe from Food.com.
Author: gailanng
this is old fashioned salad thats name used to be slur on the italian which they didnt seem to mind as they named the salad.
Author: Dienia B.
I don't know if this is the real "Essence of Emeril", but it is a great spice mixture that can be used for all kinds of things. I actually found it sitting on the photocopy machine at work.
Author: Paul Elliott
This dish is my own version of the many different dishes served with the same name down in NOLA. Down there they use Taso ham instead of smoked sausage most of the time, but the sausage is easier to find...
Author: graniteangel
Make and share this Creole Stuffed Potatoes recipe from Food.com.
Author: BennyMade
This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
Quick, easy and full of flavor. You can even add some cooked brown rice or egg noodles round out this soup.
Author: Chef Jeff S
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 a very fast and tasty first course dish. I keep frozen shrimp in my freezer all the time. A friend gave me this recipe years ago.
Author: sharron cant
Simple to make, yet good enough to serve when company is coming. Serve over hot fluffy rice with french bread. I always asked for this dish when Maw Maw asked me what I wanted her to cook for me.
Author: cajunhippiegirl
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
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
Make and share this Gullah House Restaurant Miss Hannah's Casserole recipe from Food.com.
Author: Punky Julster
Make and share this Louisiana Creole Vegetable Jambalaya recipe from Food.com.
Author: morgainegeiser
A lovely, creamy dish that will grace any table. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
This is seasoning mix from "The Gumbo Pages", one of my favorite web places to be. Southern delight and good story telling. The recipe is how he wrote it!
Author: KissaMew