See Creamed Corn recipe variations
Tag: Cajun-Creole
Corn Maque Choux
Shrimp Etouffee
(American Cajun-Creole smothered shrimp)
French for “smothered,” étouffée is one of the great dishes of southern Louisianan cuisine.
Gumbo
(American Cajun-Creole meat and shellfish stew)
Gumbo, a full-flavored stew served over rice, is a quintessential Cajun-Creole dish. There are two main types of gumbo — those with okra and those with filé powder.
Creole Barbecue Shrimp
(American Southern spicy sauteed shrimp)
This shrimp dish is sauteed in lots of butter with garlic, spices and a splash of beer for extra flavor.
Cajun and Creole Seasoning
(American Louisiana herb and spice blend)
Whether you call it Cajun or Creole, this spicy seasoning mix has a “booyah!” kick. Use it to boost the flavor of everything from soups, stews, rice and beans to fish, chicken and gumbo.
Beignets
(American Southern powdered sugar fritters)
Pillowy puffs of fried dough dusted with snowy powdered sugar, beignets (bane-YAY) are most famously served at the Café du Monde in the French Quarter of New Orleans.
Jambalaya
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
Oysters Rockefeller
(American oysters with green sauce appetizer)
This luxurious shellfish creation was first served at Antoine’s Restaurant in New Orleans in 1899 and was so rich it was named after John D. Rockefeller, the richest man in America at the time.
Red Beans and Rice
(American Creole bean and rice dish)
This deeply satisfying, yet simple dish is an old staple in Louisiana Creole kitchens. Based on the similar dishes in the Caribbean, red beans and rice formed the perfect Monday supper