Category: Louisiana cuisine

Cajun Andouille Sausage

Andouille

Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).

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Bananas-Foster

Bananas Foster

This is a delicious flambéed banana dessert with ice cream and a lovely spiced sauce. Truly a decadent dessert for the sweet tooth.

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Cajun Blackening Spices

Cajun Blackening Spices

Cajun Blackening Spice is specifically designed for pan-blackening, but it can also be a good all-purpose Cajun seasoning for gumbos and other southern dishes. It’s significantly spicier than Creole Seasoning, so those who like it hot might prefer this one.

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Cajun Smothered Potatoes with Sausage

A mouthwatering potato dish for those who like spicy foods. Make sure you have a constant supply of sausages for this recipe. Made with extra sausage, it’s a filling one-dish meal.

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Chicken and Sausage Gumbo

This recipe is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, and paprika.

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Creole Boiled Rice

Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store and prepare.

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Creole Mustard Potato Salad

Creole Mustard Potato Salad

This salad of firm cooked red potatoes combined with the zing of creole seasoning and mustard, then coated with a delicious dressing, is a great side dish at any barbecue or family dinner.

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Creole-Seasoning-Mix

Creole Seasoning Spice Mix

It’s easy to make your own Creole spice mix at home. This mix may be stored up to 3 months.

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Emerils Creole Seasoning

Emeril’s Essence Creole Seasoning

This is Emeril’s version of Creole Seasoning that is used in Creole recipes such as Gumbo. It adds a lovely Southern flavour to any meal you use it with.

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Gumbo Z’herbes

This variety combines a large number of greens – typically turnips, mustard greens, and spinach.

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Lobster Etouffee

The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised.

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Louisiana Rémoulade

Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

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Muffuletta Sandwich

Muffuletta Sandwich

A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone. The sandwich is sometimes heated to soften the provolone.

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Pecan Pralines

Pecan Pralines

Plunge an iconic ingredient of the American South – pecans – into a hot, buttery brown sugar mixture, and you’re moments away from enjoying a classic praline.

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Seafood Okra Gumbo

Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide piquancy, substance, and an additional layer of flavour to the dish.

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