Recipes

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

Season chops; brown in oil. Remove from skillet. Add onion, green pepper and garlic; cook until tender. Add remaining ingredients and chops. Cover and simmer 45 minutes or until meat is tender. Serves

A traditional Cajun recipe for Creole Seafood Gumbo.

Whole blue crabs boiled in a spiced court-bouillon, served chilled with a silky green onion and chicken stock dipping sauce.

Shrimp cooked in a spiced court-bouillon with crab boil, served with a classic New Orleans remoulade sauce of mustard, horseradish, and celery.

A traditional Cajun recipe for Creole-Style Red Beans & Rice.

A tangy homemade Creole tartar sauce with capers, cornichons, and Creole mustard - perfect with fried seafood.

Crockpot crockpot creole black beans

A Cajun recipe for Crunchy Oatmeal Cookies.

A Cajun recipe for Devil Food Cake.

Steamed shell-on shrimp tossed in a paper bag with a bold Cajun spice blend — shake it like Shake 'n Bake and get your hands dirty. Serve with lemon wedges.

A traditional Cajun recipe for Dirty Rice.

A traditional Cajun recipe for Easy Lamb Creole Gumbo.

A Cajun recipe for Easy Peach Cobbler.

A Cajun recipe for Egg Nog.

A hearty one-pot sausage braise with caramelized onions, bacon, Creole mustard, dark Turbo Dog beer, sauerkraut, and five pounds of assorted sausage.

A traditional Cajun recipe for File' Gumbo Lafayette.

A Cajun recipe for Fried Rabbit in Breadcrumbs.

A traditional Cajun recipe for Frog Legs Piquant.

A Cajun recipe for Fruit Cocktail Pudding.