Discover New Orleans Creole Recipes & Bring a Touch of Creole to Your Dishes
Maque Choux, pronounced Mock-Shoe, is smothered corn or stewed corn. New Orleans and south Louisiana families used a cooking method called Smothering, where onions, peppers, celery and a liquid (water or broth) are used to braise vegetables and meat (beef, poultry, seafood) to ultimate tenderness. …
New Orleans Macaroni and Cheese Macaroni and Cheese is called ‘Baked Macaroni’ by Creole families. My mother did not use macaroni pasta but used spaghetti pasta for this dish. New Orleans’ rich cuisine was influenced by immigrants in the city including Italians. This dish is …
Banana Pancakes are a great twist on regular pancakes. Bananas are put in the pancake batter instead of being used as a topping. The cooked pancakes are sprinkled with granulated sugar. INGREDIENTS PREPARATION Mash peeled bananas and set aside. Place paper towels on a platter …
Beef Daube (pronounced dohb) is a roast that is stuffed with garlic, cooked in broth and wine, and slowly braised on the stove top which creates the meat so tender that it falls apart. The French stuffed the beef with slivers of salt pork, but …
My great-aunt Julie (pronounced j OO – l ee) made the most delicious Peanut Butter candy that was not overly sweet and had the perfect crispness to it, which set it apart from fudge. The exact recipe has not been found but has been closely …
April marks the beginning of the crawfish season. A lovely dish to serve at Easter dinner is a Crawfish Pie to compliment the ham and beef. The seasoned cream sauce with tender crawfish baked in a flaky butter crust makes a statement at a special …