New Orleans, Creole and Cajun style cooking

New Orleans, Creole and Cajun style cooking Talk

Subject	By	Messages	Last Post
Mardi Gras	Ted Brooks	4 replies 2 people	January 29, 2011 20:30
Where are the Creole and Cajun food lovers?	Ted Brooks	2 replies 2 people	January 25, 2011 17:12
I love cajun food!	Peggy Richardson	1 reply 1 person	March 25, 2009 06:41

New Orleans, Creole and Cajun style cooking Recipes (5 of 80) View all

	Cranberries with Jezebel Sauce by Amos Miller If you don't care for the tart tang of cranberries - try this. My dear friend, Gail, serves this dish her way frequently and everyone likes it because it is sweet & spicy and just tangy enough. A great condiment. I've modified Gail's recipe a tad and share it with you. Cranberries will no longer be a Thanksgiving side dish. This…	4 votes 1 review 11386 views
	How I make a hot sauce by Ted Brooks Because I do this differently every time I make it, the ingredients and amounts are pretty much whatever you want them to be. This is not salsa, but hot sauce. I use this on everything.	1 vote 3524 views
	Jambalaya by Kelly Christensen This recipe comes from SELF magazine: Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin." Speaking nutritionally, meat-heavy jambalaya is a misdemeanor. But toss in chicken instead of andouille sausage and pick a leaner cut of ham — keep the shrimp, of course — and you can…	2 votes 1 review 3506 views
	Deviled Eggs by Veronica Gantley I love deviled eggs. I think they are the quintessential southern food. Trust me, you don't have to take cooking classes or be a gourmet chef to do a fabulous job making devilled eggs for the Superbowl, Easter, 4th of July, Thanksgiving or simply for your next family get-together. For the best peeling results you need to use eggs that…	1 vote 2 comments 914 views
	Cajun Crowder Beans by Amos Miller Also known as Crowder peas, these delicious little fellas can often be found in frozen form at the store. These are fresh picked right here in Michigan and, like fava beans and so many other seasonal treats, we rush them to the table. Crowders are really a 'Southern' treat and I first enjoyed them when visiting relatives in West…	2 votes 1 review 1 comment 17917 views