198 creole recipes

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Creole shrimp and crawfish pasta in a brandy cream sauce with orange zest, tarragon, and a splash of Louisiana chicory coffee. A rich, romantic dinner for two in 30 minutes.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Creole shrimp stew with a peanut-brown roux, the holy trinity of celery, onion, and bell pepper, and tender shrimp simmered just until pink. Served over hot rice.

Eggplant halves stuffed with a Cajun filling of onion, celery, bell pepper, fresh tomatoes, herbs, and breadcrumbs. Baked until tender. Naturally plant-based.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Jumbo shrimp sautéed with poblano and red bell peppers in a bold, peppery Worcestershire-lemon barbecue sauce finished with cream. Brennan's Texas-Creole fusion at its finest, ready in 30 minutes.

Shrimp Creole: Louisiana-style shrimp simmered with the holy trinity of onion, celery and green pepper in a cayenne-spiked tomato sauce, served over fluffy white rice.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.

Your pork chops won't taste dry with this delicious recipe you will use over and over again.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.