25 creole mustard recipes

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

A quick, easy and delicious way to prepare some delicious sandwiches for your family.

Coconut beer shrimp with sweet and tangy sauce: beer-battered shrimp rolled in fresh coconut, fried crisp, served with a marmalade-mustard-horseradish dip. A Gulf Coast appetizer classic.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Cabbage and lamb stew with green and red cabbage, lamb sausage, red potatoes, and Creole mustard. Rustic European-style one-pot dinner ready in an hour.

Creole remoulade sauce with mayonnaise, sieved egg yolks, Creole mustard, paprika, chervil, and hot sauce. No-cook, mix-and-chill, bold Louisiana flavor.

Crispy deep-fried shark bites marinated in lemon, white wine, and garlic, breaded and served with Creole mustard or tartar sauce. A Gulf Coast appetizer with serious crunch and attitude.

Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Crispy red snapper cakes loaded with Creole seasoning, basil, cilantro, Dijon, and lime, sauteed golden in butter. Served with a spicy roasted pepper sauce.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.