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Entries tagged with 'Creole'

Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)

Serious Eats Sydney Oland Post a comment

Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic. More

Quicker Chicken and Okra Gumbo

Serious Eats Yvonne Ruperti 8 comments

Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour. More

Stuffed Mirliton from 'Treme'

Serious Eats Kate Williams 4 comments

Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. More

Blackened Catfish with Creole Sauce

Serious Eats Joshua Bousel 3 comments

A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish. More

Grilled Chicken and Sausage Jambalaya

Serious Eats Joshua Bousel 2 comments

Jambalaya may seems like an oddity for the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add a great flavor to the final dish. More

Dinner Tonight: Breakfast Sausage, Home Fries, and Eggs

Serious Eats Nick Kindelsperger 8 comments

It's not often, but sometimes I just need to revel in greasy diner fantasy with only meat, eggs, and fried potatoes involved. The trick is to get as many ingredients as possible fried in the sausage fat. Apparently Emeril shares this fantasy with me. This recipe adds a slight Creole twist to this diner classic. A little green bell pepper gives it a nice freshness, and the sprinkling of Creole powder adds some kick. More

Dinner Tonight: Seared Duck Breast with Red Wine and Figs

Serious Eats Nick Kindelsperger 5 comments

[Photograph: Nick Kindelsperger] I have a seriously soft spot for Creole cuisine, which is unfortunately completely underrepresented in this column. Most recipes require long simmers and dozens of ingredients, a fact that is even more pronounced as I flip through... More

Creole Seasoning

Serious Eats Andrea Lynn Post a comment

Serious Heat: Speedy Creole Jambalayeah

Serious Eats Gretchen VanEsselstyn 6 comments

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. While... More

Cook the Book: Shrimp Creole

Serious Eats Adam Kuban 1 comment

The Shrimp Creole recipe that follows is that of the late Austin Leslie, whose notable career is briefly chronicled in John T. Edge's Southern Belly: The Ultimate Food Lover's Companion to the South. Leslie began cooking at the D. H.... More

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