Create burgers that ooze with flavor by marrying your hand-ground beef chuck to smoky Cajun andouille sausage. Add the NOLA trinity of bell pepper, onion, and celery, top it all off with spicy remoulade and blue cheese, and don't look back.
'Creole' on Serious Eats
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.
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.
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.
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.
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.
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.
[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...
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...
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....