Cajun & Creole Recipes & Cookbooks

How to Cook dishes from Cajun and Creole tradition

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• Boudin - Pork sausages containing milk and rice. There are two varieties boudin blanc and boudin rouge, which principally differ whether they include pig's blood.
  
  
• Creole Omelette - A plain omelette served with a spicy vegetable sauce.
  
  
• Cracklins - A snack made from fried pork skins.
  
  
• Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener. The thickener used is usually okra or filé powder (a spice made from dried ground sassafras leaves), sometimes with roux (a mix of wheat flour and fat). The soup also usually contains poultry, smoked pork, and local shellfish such as crab, crawfish or shrimp. Andouille (a sausage made from smoked pork, chitterlings, onions, wine and seasoning) and tasso (smoked pork shoulder) are often added to the recipe, giving it a smokey flavor. Gumbo has become popular throughout the Gulf Coast, and even in Northern Soul Food restaurants, and Gumbo is traditionally served over rice.
  
  
  
• Étouffée - A dish of shellfish or chicken over rice, similar to gumbo, but with a thicker consistency,
  
  
• Jambalaya - This dish has been described as a New World version of Spanish cuisine's paella - although it usually tomatoes instead of saffron, and various local meat and seafood, depending on the recipe and what ingredients were available in the area. Jambalaya is prepared in a single pot, and contains meat, seafood, vegetables, rice and stock.
  
  
  
• Oysters en Brochette - Raw oysters are placed on a skewer with partly cooked bacon. The whole thing is then breaded and deep-fried. The skewer is then removed, and the dish is then served on top of triangles of toast with Meuniere sauce (a local sauce made from flour, butter, parsley and lemon).
  
  
• Oysters Rockefeller - A dish invented by the New Orleans chef, Jules Alciatore. The dish is made from oysters, parsley and parmesan cheese topped with a rich sauce. The dish was named after the richest American of the time, John D. Rockefeller, and was created as an alternative to escargot at Antoine's restaurant in New Orleans.
  
  
• Pompano en Papillote - A dish made by cooking a fillet of pompano fish in a parchment envelope with a sauce of wine, crab and shrimp. During the cooking process, the envelope usually puffes up to resemble a balloon - which is appropriate since the dish was originally created by Jules Alciatore, in honor of the Brazilian balloonist, Alberto Santos-Dumont.
  
  
• Shrimp Creole - Shrimp in a sauce made from tomatoes, celery, onion, and bell peppers, flavored with pepper sauce. It is usually served on top of steamed rice.

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