Creole Rice
Rice is a common ingredient in Cajun and Creole cooking, but sometimes you want to serve rice as a side dish with an entree. A quick roux gives this an authentic flavor and rich texture.
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Cajun/Creole
Dad’s Cookin’ Cajun/Creole Recipes
Creole Grilled Chicken
This recipe is easy to make, is packed with flavor and is flexible in what you use and how to serve it. I like to use boneless, skinless chicken thighs for their dark meat taste and ease of cutting up, but you could use any …
Chicken Fricassee
This is the Creole version of the famous French dish. It’s a delicious, creamy and filling meal. It will take a while to prep and cook, but it can feed a large group or make for lots of leftovers for future meals. This dish is …
Dirty Rice
This is a hearty rice dish that can be served as a side or a main entree. The flavors are rich and deep and delicious. Traditionally, the dark color came from ground chicken livers but since this would not be top of the list for …
Olive Relish
The Muffuletta is a famous New Orleans sandwich, especially the version made at Central Grocery. A very important element that brings much of the flavor to the sandwich is this Olive Relish. This relish is also delicious as a topping on a cracker, or sprinkled …
Shrimp Etouffee
This a deliciously rich way to prepare shrimp. This is something like a creole jambalaya without the added tomatoes, and instead it is based on a light roux.The butter makes for a beautiful, golden gravy that is full of flavor. Etouffee means “to smother” and …
Creole Jambalaya
What’s the difference between Gumbo and Jambalaya? Jambalaya has no roux, and the rice is cooked into it while gumbo has a roux base and the rice is always cooked separately. What’s the difference between a Creole and Cajun Jambalaya? Creole Jambalaya is red because …
Maque Choux
This is a delicious way to prepare sweet corn, and it is a traditional recipe in the Cajun areas of Louisiana. The name Maque Choux (pronounced mock shoe) is believed to be a French interpretation of a Native American dish.
Catfish Courtbouillon
Here is a different, delicious and savory way to prepare fish. Pronounced <Coa-bee-on>, this is most often used for catfish and shrimp, but I think it will work with most any fish you like. I make it with trout since that is what I most …
Cajun Gumbo
We started making gumbo several years ago as a way to use leftover turkey and turkey stock after thanksgiving. It is a traditional dish from Cajun country in Louisiana that is a hearty stew with a complex set of flavors. Gumbo is based on a …