1. The Creole And Cajun Recipe Page Louisiana cooking information and recipes from New Orleans' creole and Acadiana's cajun cuisines; also culinary basics and many other world and regional cuisines by reading this introduction to http://www.gumbopages.com/recipe-page.html

by Chuck Taggart Native New Orleanian, former Culinary Arts student at UCLA Extension and Damn good cook (albeit a modest one) email chuck updated on Mar 1, 2004 what's new? recipes - table of contents the gumbo pages who, me? ... looka! This page is dedicated to the memory of Jamie Shannon Executive Chef, Commander's Palace Search this site: Enter the name of a dish or an ingredient. "New Orleans food is as delicious as the less criminal forms of sin." Mark Twain, 1884 Welcome to the Creole and Cajun Recipe Page! Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics stocks, sauces, seasonings, and the like as well as a few tastes of many other regional and world cuisines. Beware, all ye who enter here Louisiana (and especially New Orleans) has, in my not-so-humble opinion, the best cuisine in the world. However, it isn't always what you'd call healthy ("It ain't da seafood dat makes ya fat ... it's da batta!"), and some of the dishes are probably not for people obsessed with watching their intake of fat. But dawlin' ... talk about good! However, several of the dishes within these pages are indeed pretty good for you, and with some creative substitutions you can make them much more healthy. Use your imagination, but don't declare war on butter and cream; just enjoy them occasionlly, and in moderation.

2. Chef Rick's Southern Cooking-Cajun Low Country And Soul Food cajun, creole, soul food and SC Low Country cooking with traditional recipes, howto articles, humor, and food trivia by chef and food writer. http://www.chefrick.com/

Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Welcome! If you're looking for the best of Southern Regional, Cajun Low-country and All-American home cooking , you've come to the right place. Chef Rick is serving up a delicious blend of Cajun, Creole , and Southern home cooking, along with a touch of Soul food and some good old fashioned down-home cooking. You’ll find cooking tips food trivia , advice on choosing and using cookware, and much more. Don’t forget the recipe page where you'll find delicious main dishes Cajun favorites , and wonderful cakes and pies . If you love southern cooking, you'll love chefrick.com.

3. Southern Fires: Cajun And Creole Cooking With MaryAmy Huge online cajun and creole recipe database and shopping center for cooking enthusiast.Shop for quality cookware for the special chef in your life. http://cooking.cajunet.com/

Southern Fires: Cajun Cooking with Mary Amy has a new home! http://southernfires.com/ Please remember to update your bookmarks! You will automatically be redirected to the new site in 5 seconds. If you are not simply click on the address above.

4. History Of Cajun And Creole Cooking By Chef John Folse And Pepperjam.com! Knowing the foundation of cajun and creole cooking will ensure a clearunderstanding of the direction we have chosen to take. As http://www.pepperjam.com/HistoryofCajunandCreole.htm

Home Pepper Jam™ Gourmet Foods Gift Baskets ... Expert Chef Chef John Folse June 2000 Pepperjam.com Expert Chef As recommended by Also Featuring: An Exclusive Interview with Celebrity Chef John Folse Click Here Meet Celebrity Chef John Folse Click Here FREE Cajun and Creole Recipes Click Here! "So You Want to Cook Cajun and Creole..." From It is important to realize that cultures and cuisines must constantly evolve. This evolution process is brought about when new ingredients and ideas are introduced into a region. Here in South Louisiana, the evolution process may be witnessed at every turn. The Cajuns today have more access to the outside world because of increased mobility, as interstates begin to cross the bayous and cities arise from our swamplands. Madame Elizabeth Kettenring Dutrey Begue with her husband, Hypolite Begue. Madame Begue was famous for her three-hour "second breakfasts." Courtesy of Louisiana State Museum An example of this process of change is the merging of cultures in New Orleans. Today it is difficult even for the locals to tell the Cajuns from the Creoles. However, we all agree that evolution is imperative, if our cultures and cuisines are to survive.

5. Cajun And Creole Food - AngelPig.com cajun and creole Food Feel The Life, Live The Feeling of New Orleans and Bourbon Street B.R.I.T.S. Webring. cajun Country USA. cajun creole cooking. City of New Orleans salt pork or ham." http://www.geocities.com/BourbonStreet/3131/food.html

Angels Aquarium of the Americas Awards Best Sites ... THE END Louisiana Cuisine "First, you make a roux," is the standard opening line for many Louisiana recipes. There's no denying the French heritage in Louisiana cuisine, Cajun cuisine in particular. Because of the scarcity of many things in early Louisiana, the Cajun roux was made with oil and flour and a bisque made without cream, a far cry from the French version of butter, flour, and cream. Source: About.com Red Beans and Rice with Smoked Sausage Red beans and rice is a delicious and popular Louisiana dish traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists feel the flavor is too strong and use the small South Louisiana red beans. "In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten with rice, or the equally wholesome White Beans a la Creme, or Red or White beans boiled with a piece of salt pork or ham." -The Picayune Creole Cookbook 1900 1 pound dried red beans 1 1/2 pounds smoked sausage cut into chunks 1 ham hock 1 large onion chopped salt to taste 1 clove garlic minced 1 teaspoon dried thyme 1 teaspoon freshly ground pepper 1/2 teaspoon sage 1/8 teaspoon cayenne pepper freshly cooked white rice

6. Cajun Cooking, Cajun Recipes, Creole Dishes, Gumbo, Crawfish cajun vs. creole cooking In general, cajun dishes are the country cooking of Louisiana,highlighted by dirty rice, gumbos, jambalaya, andouille (pronounced ahnd http://chefrick.com/html/cajun-creole.html

Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Highway 61 rises from mists as gray as the uniforms of the men who once fought here as it leaves Vicksburg. Meandering through the Mississippi Delta, you pass through hundreds of sleepy towns on your way to the city that never sleeps The Big Easy New Orleans! Being a seaport, this Southern city’s cuisine was flavored by people from many lands. African slaves, Native Americans, and Caribbean seamen added their flavors to the cuisine of the melting pot that became New Orleans. The first settlers were French, usually the second-born sons of aristocrats who left France to seek adventure in the New World. They brought their traditional style of cooking from the continent, and being rich aristocrats, they also brought along their chefs as well! These Frenchmen came to be called Creoles, and made up the upper crust of New Orleans. Their descendents can still be found in the French Quarter today.

7. Cajun Seasonings And Cajun Spices For Creole Cooking Recipes cajun seasonings for spicy creole cooking and recipes. http://www.jlspices.com/

Cajun Seasonings and Cajun Spices for Creole Cooking "May be Habit Forming" P.O.Box 358, Lawtey, Florida 32058 tollfree: local: fax: email: info@jlspices.com Louisiana Creole Seasoned Salt Recipes Red Pepper Hot Creole Seasoning Recipes Creole Seasoned Garlic Salt Recipes Click Here to Order Cajun Seasonings and Cajun Spices on Our Secure Shopping Cart FOR US ORDERS ONLY Outside the US Please Email, Fax or Call Prices: Small Containers Size 6 Pak 12 Pak 24 Pak(1 Case) Louisiana Creole Seasoned Salt 4.5 oz. 4 oz. Red Pepper Hot Creole Seasoning 4 oz. Creole Seasoned Garlic Salt 4 oz. Large Containers Size 3 Pak 6 Pak 12 Pak (1 Case) Louisiana Creole Seasoned Salt 15 oz. 14 oz. Red Pepper Hot Creole Seasoning 14 oz. Creole Seasoned Garlic Salt 14 oz. Economy Pack 2 1/2 LB. (40 oz.) Any Product-One Container- To inquire or place an order for Cajun Seasonings or Cajun Spices please email or call: info@jlspices.com Tollfree: Local: Lousiana Creole Seasoned Salt Brings out hidden flavors! Great for Outdoor Cooking! Makes a Bloody Mary Terrific! Soup and Gumbos: Makes these dishes more tempting than ever before.

8. Cajun And Creole Recipes cajun and creole Recipes. cajun and creole food hearty and tasty fare, the kindthat sticks to your ribs and spices up your tongue! There s nothing like it. http://www.mit.edu:8001/people/wchuang/cooking/Cajun_n_Creole.html

Cajun and Creole Recipes Cajun and Creole food... hearty and tasty fare, the kind that sticks to your ribs and spices up your tongue! There's nothing like it. Blackened Catfish Blackened Redfish Cajun Andouille Cajun Blackened Chicken ... Crawfish Etouffee (from The Whole Chile Pepper Book Creole Blackening Powder Dirty Rice (from Paul Prudhomme's Louisana Kitchen page) Gumbo Jamaican Rice and Peas Chicken and Sausage Jambalaya Jerked Chicken ... Shrimp Remoulade (from Great Chefs: New Orleans Back to my cooking page

9. Southern Fires: Cajun And Creole Cooking With MaryAmy Huge online cajun and creole recipe database and shopping center for cooking enthusiast. Shop for quality cookware for the special chef in your life. This Seasons choice cajun creole recipe from http://southernfires.com/

Please Visit Our Sponsor A Crawfish Net Inc. Internet Production Home Recipes of the Season Let's go Shoppin'! MaryAmy on Location ... Back to Top Bienvenue Chez Nouz (Welcome to our Home) Recipes of the Season This Seasons choice Cajun Creole recipe from MaryAmy's private collection. How You Do Dat? Classic Cajun & Creole dishes and complete "How To" feature articles. MaryAmy on Location Each Month, MaryAmy hits the road and brings you back a first rate cultural and culinary adventure! People from many different states have cooking questions and Mary Amy has all the answers. So send in your questions! Please look at the Cajun "Photo Shoots" The sights and traditions of Southwest Louisiana On Location: Cochon de Lait How You Do Dat? : Sherry's Sweet Dough Fig Tarts Cajunet Cajun Web Mall . Come visit our friendly merchants and pass a good time! Listen to LIVE Cajun and Zydeco Music from the Heart of Cajun Country!

10. My Favorite Recipes Recipes and links to Louisiana beer and wine sites. http://www.geocities.com/schuyler_porche/food.htm

Delectable Suggestions Tasty creations in the kitchen require bold strokes, an old wooden spoon, and sampling your dishes often. Louisiana: Cajun and Creole Recipes Roux Gumbo Jambalaya Recipes Coming Soon: Red Beans and Rice, and Crawfish Etoufee Louisiana Wine and Spirits: http://www.pontchartrainvineyards.com/ Abita Beer: http://www.abita.com/ (Note: I imagine every family has their own way of making traditional Cajun and Creole dishes, and there is certainly no single way to prepare a dish. I have included these recipes to provide a reference point and encourage you to play with my recipes until you are satisfied with your results. At any rate, my family is from South Louisiana and this is basically how we normally prepare these dishes. email me: schuyler_porche@yahoo.com home links recent events ... research Roux : A good roux is the foundation of many popular Louisiana dishes, and producing a good roux is often the difference between memorable meals and infamous meals. Many books recommend an equal portion of flour and oil, but I find this leads to an oil slick forming on the surface of my gumbo. To make a roux that is sure to please: Use 1 and 1/4 parts flour and 1 part vegetable oil or lard. (I find butter burns too easily for this process.) 1 and 1/4 cups of flour and 1 cup of oil make sufficient Roux for a gumbo that serves approximately 10 large bowls.

11. Cookin' Cajun >> Cooking Recipes >> Cajun Products >> Cookincajun.com Cookincajun.com provides free cooking recipes, inhouse cooking lessons, and we sell uniques cajun products cajun creole food products cajun cooking School located in New Orleans Riverwalk Marketplace. Over fifteen thousand students a year learn to make Gumbo, Jambalaya, Shrimp creole http://www.cookincajun.com/

Over fifteen thousand students a year learn to make Gumbo, Jambalaya, Shrimp Creole, Bread Pudding with Amaretto Sauce, and many authentic local dishes under the direction of our expert instructors. Join us soon for a fun time and a delicious meal. We try to offer our customers the largest possible selection of quality Cajun cooking products. About Us Store School Recipes ... Home Creole Delicacies #1 Poydras St., Riverwalk Mall, Store 116 New Orleans, LA 70130

12. Cajun Cooking, Cajun Recipes, Creole Dishes, Gumbo, Crawfish Southern regional, cajun, and home cooking. Traditional Southern recipes. Howto articles, humor, and food trivia by a Southern chef and food writer. Caribbean seamen to form the cajun and creole http://www.chefrick.com/html/cajun-creole.html

Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Highway 61 rises from mists as gray as the uniforms of the men who once fought here as it leaves Vicksburg. Meandering through the Mississippi Delta, you pass through hundreds of sleepy towns on your way to the city that never sleeps The Big Easy New Orleans! Being a seaport, this Southern city’s cuisine was flavored by people from many lands. African slaves, Native Americans, and Caribbean seamen added their flavors to the cuisine of the melting pot that became New Orleans. The first settlers were French, usually the second-born sons of aristocrats who left France to seek adventure in the New World. They brought their traditional style of cooking from the continent, and being rich aristocrats, they also brought along their chefs as well! These Frenchmen came to be called Creoles, and made up the upper crust of New Orleans. Their descendents can still be found in the French Quarter today.

13. A "Cajun And Creole" Biography Of Chef John Folse, By Pepperjam.com Chef John Folse, cajun and creole cooking Expert, John Folse, Culinary School, PBS,Gourmet Food, Pepper Jam, Jelly, Pepperjam, Pepperjelly, Starbucks Coffee http://www.pepperjam.com/ChefJohnFolseBiography.htm

Home Pepper Jam™ Gourmet Foods Gift Baskets ... Expert Chef Chef John Folse June 2000 Pepperjam.com Expert Chef Also Featuring: As recommended by The History of Cajun and Creole Cooking by Chef John Folse and Kristopher B. Jones Click Here An Exclusive Interview with Celebrity Chef John Folse by Kristopher B. Jones Click Here FREE Cajun and Creole Recipes from Celebrity Chef John Folse Click Here Cookbooks by Celebrity Chef John Folse Click Here! A Special Look into the Life of Chef John D. Folse, The June 2000 Pepperjam.com Expert Chef Chef John Folse is the owner and executive chef of his Louisiana-based corporations. Lafitte's Landing Restaurant in Donaldsonville is recognized as one of the finest restaurants in and around New Orleans. White Oak Plantation in Baton Rouge houses his catering and events management company. Louisiana Premier Products , the only chef-owned and -operated manufacturing company, produces soups, sauces, entrees and specialty items for chain restaurants, foodservice and retail establishments across the country. Folse has authored numerous books available in bookstores nationally. He hosts his own National television cooking show

14. Cinfox City Of Cooking Message board includes archive of Southern, cajun and creole recipes. http://www.msnusers.com/cinfoxcityofcooking

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15. The New Orleans School Of Cooking And Louisiana General Store Features culinary school and training in cajun and creole cooking. Offers store with spices, cookbooks, cookware, pralines, and recipes. http://www.neworleansschoolofcooking.com

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16. Creole/Cajun: Know Your Ingredients taste out, but this is rarely used in Louisiana cooking. For gumbos, for instance,creole cooks tend to prefer a blond or medium roux, where cajun cooks tend http://www.gumbopages.com/food/ingred.html

Some Key Ingredients for Louisiana Cuisine Both the rich, complex Creole cuisine of New Orleans and the homey, country-style Cajun cuisine of Acadiana (French Louisiana) rely heavily on many ingredients that are made and grown locally. Substitutions can be made for some, but if you're going for anything like the real thing, try to get authentic ingredients. But first, as my (and everyone's) grandmother says ... "First ya make a roux." Roux. Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1, but I tend to use slightly more flour than oil; maybe 1-1/4 cups of flour to 1 cup of oil. It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more. Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux. A blond roux will only take four or five minutes; a dark roux up to 20 or 25 minutes at high heat, or up to an hour at low heat. Roux must be stirred constantly to avoid burning. Constantly means not stopping to answer the phone, let the cat in, or flip the LP record over, and if you've got to go the bathroom ... hold it in or hand off your whisk or roux paddle to someone else. If you see black specks in your roux, you've burned it; throw it out and start over. When you're stirring your roux, be very careful not to splatter any on you. It's extremely hot, and it sticks. They don't call it Creole napalm for nothing ... I have a lovely burn scar on my forearm from last year's Christmas Eve gumbo, when I got sloppy with the stirring.

17. Childrens Acting Books - Acting Info For Kids Readalong storybooks with tapes and books about the performing arts, finding African-American and Native American colleges, and cooking traditional African-American, Native American, Caribbean, African, creole and cajun food. http://www.sandcastle-online.com/

n childrens books for acting What is your favorite activity? reading? theatre? drama? cooking? If these are on the top of your personal "fun" list, check out Sandcastle-online’s books created just for you. Pratice more than 100 commercials then put together a resume, get a great headshot and start your career as a commercial star! So what are you waiting for? Click your way in and get started! children kids movie star rumpelstiltskin christmas What's New Sandcastle Books Sensational Scenes for Kids Cookbook Page ... Contact Sandcastle sandcastle publishing provides books for young adults, babies, teens, kids, and even grown ups about acting how to break into commercials television stage screen cookbook recipes for kids fairy tales by the confetti company read along books and tapes narrated by award winning actor robert guillaume not to mention books regarding college and universites and howto take care of babies with baby product basics acting books childrens books childrens books acting books for children Sandcastle Publishing Fax: 323-255-3616 1723 Hill Drive P.O. Box 3070

18. Origins Of Southern Food creole cooking is based upon French stews and soups, and is influenced by Spanish, African, Native American, and found their way into both cajun and creole cuisine. From the Choctaw http://www.uwf.edu/tprewitt/sofood/past.htm?ti2Xdw=www.uwf.edu/~tprewitt/sofood/

19. CuisineNet Digest: Cajun And Creole Cooking CuisineNet Header. Atlanta, cajun and creole cooking http://www.cuisinenet.com/digest/region/usa/cajun.shtml

**SSI ERROR** Atlanta Boston Chicago Los Angeles Miami New York Philadelphia Portland OR San Francisco Seattle Washington DC Cajun and Creole Cooking The United States The Midwest Midwestern Dishes New England The South "Classic" Southern Cooking Cajun and Creole Cooking Southern Dishes The Southwest Southwestern Dishes Breakfast in the United States Harvey House Restaurants Ingredient Sidebar: Apples Blueberries Breakfast Cereal Caviar ... Okra Oysters: Everything You Wanted to Know But Were Afraid to Ask Oysters on the Half Shell: Kinds, Qualities, Drinks Kinds of Oysters: What's Your Type? A Natural History of Oysters: They Reproduce How? Pasta: Noodles or Pasta? Homemade vs. Storebought A Pasta Gallery Ramps ... Taro Root Cajuns are the folks who live in the bayou country to the west and south of New Orleans. Originally French Canadians, they were exiled to Louisiana in the 18th century when they refused to swear loyalty to England, and their name is a corruption of "Canadian." Unlike "classic" southern cooking rice and seafood that are so abundant in the Gulf of Mexico. Gumbos and jambalayas are the most well-known Cajun specialties . Peppers, onions, and celery are an inseparable trio in many recipes (eg., crayfish bisque and the various gumbos) and they almost always join a

20. LCVC - Home Page Official tourism site for Lafayette. Includes information on cajun and creole cooking, cajun and Zydeco music, plantations, folklife attractions, swamp tours, places to stay, where to eat, and festivals. http://www.lafayettetravel.com/

search go June 07 lafayettetravel.com contact us site map email this page to a friend ... More Louisiana Recipes CURRENT CLIMATE: click for full forecast NEWS... New University Art Museums opens. Switch to Low Resolution Site

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