Deep-Fried Turkey
We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted butter - we like the creole seasonings like chili ... [... more]
All Recipes |
Creole Seasoning Blend
I've made this as elementary school teacher gifts for the past two years, and the teachers love it. I omit the cayenne and halve the amount of black pepper, then call it "Kid Friendly Creole Seasoning." I keep a batch of this in my cabinet and . ... [... more]
All Recipes |
Cajun Crawfish And Shrimp Etouffe
This is a GREAT recipe!! The other etouffees on this site that call for cornstarch are just not authentic. Almost everything in LA starts with a roux, and the end result is well worth it! Don't be afraid to try - all you have to do is stir ... [... more]
All Recipes |
Beignets
Keeping the oil just right was kind of tricky. Too hot and they don't get crispy, too cold and they don't puff up. Once I got the right temperature they were great. I have to say I liked the ones in New Orleans better, but maybe that's because I ... [... more]
All Recipes |
Mardi Gras Gator Meat Balls
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in ... [... more]
All Recipes |
Big Charlie's Gumbo
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are ... [... more]
All Recipes |
Cajun Dirty Rice
I made this tonight, and it was great! I served it with cornbread, and it was an awesome meal! I did made some changes, though. I halved the recipe because it was only for 2 people, but as other people suggested I doubled the amount of dirty rice ... [... more]
All Recipes |
Roasted Cajun Potatoes
These were very tasty. I baked them about 15 minutes longer than requested just because I like my potatoes on the crispy side. The seasoning was just right for us and not overpowering at all. I will definitely make this again, it is going in my ... [... more]
All Recipes |
Creole Chicken I
I changed this recipe some. I added some onion and celery and used more tomato sauce than called for (because it was the only size can I found). I used more hot sauce than called for and added some cayenne pepper and garlic. I took the sausage ... [... more]
All Recipes |
New Orleans Barbeque Shrimp
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in ... [... more]
All Recipes |
Niki's Famous Crawfish Dip
"Being from New Orleans, and being a true 'Cajun cook' I create a lot of my own recipes simply by experimenting. This dip recipe came to me when I decided that adding crab boil to almost anything will make it taste incredible. Everyone that ... [... more]
All Recipes |
Super Easy Mardi Gras King Cake
Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one ... [... more]
All Recipes |
