207 creole recipes

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Sweet potato pie spiked with Grand Marnier or Cointreau, warm spices, and silky evaporated milk custard. The Southern Thanksgiving classic with a grown-up boozy orange twist.

Brennan's-style banana beignets fried golden in a light beer batter, dusted with powdered sugar, and drizzled with homemade bourbon caramel sauce. A New Orleans classic you can make at home.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Indulge in Catfish Bienville: broiled catfish fillets topped with a creamy, shrimp-infused Bienville sauce, accented by bacon and sherry. A Southern classic, perfect for dinner parties. Ready in under 30 minutes!

Sweet potato streusel casserole with bourbon, brown sugar, cinnamon, and nutmeg topped with a crunchy pecan-oat streusel. A Southern holiday side dish.

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.

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.

Good wintertime meal. Serve with crusty French baguette to sop up the gravy.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

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.

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.