1. Cajun Cooking At Cooking Louisiana - Home Page Site devoted to Louisiana home cooking, featuring recipes, cooking methods, and chefs' selections. http://cookinglouisiana.com/

What's New Site Search Foods of Louisiana Recipes ... Meat info Seafood info Vegetables info Sauces Stocks Cooking Cajun Cooking Meat ... About the Site C o o k i n g L o u i s i a n a Featured Recipes: Cajun Pasta Bubba T's Jambalaya Deer Roast Pecan Pie ... Oysters Louisiana Check out the Articles section for good cooking information. Please support the Louisiana Seafood Industry... if ever we needed you we need you now! Thanks Please feel free to click on the ads on the right side of the pages... when you click I make a few pennies... Merci'. We're now on Facebook Cooking Louisiana is the place where the "Cajun/Creole" home chefs meet. If you love South Louisiana (Cajun & Creole) home cooked meals, or, want to know more about them, you should enjoy yourself here. Cajun Cooking and Creole Cooking dominate South Louisiana, Cajun Cooking being the most popular. Fact is, Cajun Cooking and Creole Cooking couldn't do without each other! That's why you'll often see references to the combo as Cajun/Creole Cooking! No matter what, it's all good.

2. Crazy Creole Cookin Creole and Cajun cuisine is a m lange of influences from Acadian French, African Caribbean, Native American, Spanish and German people who came to Louisiana in the 1700s. http://crazycreolecookin.com/

Creole and Cajun cuisine is a mélange of influences from Acadian French, African Caribbean, Native American, Spanish and German people who came to Louisiana in the 1700s. Life wasn’t easy back then, and cooks were forced to improvise, making magic from whatever was available. With herbs and spices from the Native Americans like sassafras leaves, along with locally grown okra, tomatoes, peppers and whatever else they could get their hands on, the Creole or ‘mixed-up’ style of cooking came to be. C’est trés bon! (It’s very good!) Raised deep in the backwoods of Louisiana’s Atchafalaya Basin almost a half-century ago, our chef grew up on his grandmama’s, mama’s and aunt’s traditional Creole and Cajun cooking. As soon as he was old enough to hold a wooden spoon, he was stirring up gumbo, barbequing ribs and learning other family recipes. When he became a young man, he took his southern delicacies to the Windy City, where he shared them with family and friends, making mouths water and bellies full. In 1994 he made a special trip back to Louisiana to learn from his Uncle how to deep fry turkeys with a special blend of herbs and seasonings. When he returned, a chance meeting with a fellow Creole food lover and a series of inspiring conversations led to the birth of Crazy Creole Cookin’.

3. 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 http://www.gumbopages.com/recipe-page.html

updated on Jan 13, 2009 what's new? the gumbo pages who, me? looka! ... jump to the recipes This page is dedicated to the memory of Jamie Shannon Executive Chef, Commander's Palace New Orleans, La. from 1990 to 2001 Search this site: Enter the name of a dish or an ingredient. Enter your search terms Web www.gumbopages.com Submit search form "New Orleans food is as delicious as the less criminal forms of sin." Mark Twain, 1884 by Chuck Taggart email Native New Orleanian, and damn good cook (albeit a modest one, of course) 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.

4. LTHForum.com • Information CULINARY CHAT I decided to try my hand at Cajun cooking this weekend with a shrimp and andouille sausage gumbo (I researched it after the fact and found what I made was http://www.lthforum.com/bb/viewtopic.php?f=16&t=21825&start=30

5. Cajun And Creole Recipes Information on Cajun and Creole history as well as a collection of recipes including gumbo, crawfish ettouffee, red beans and rice jambalaya and desserts. http://www.chefrick.com/cajun-recipes/

tb_pathToImage = 'http://www.chefrick.com/wp-includes/js/thickbox/loadingAnimation.gif';tb_closeImage = 'http://www.chefrick.com/wp-includes/js/thickbox/tb-close.png'; Cajun-Creole 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 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. Check out Chef-Menus.com

6. Cajun Creole Cooking A new Creole/Southern style restaurant opened in Milwaukee. It is good, and one of the only places in Milwaukee you can find Cajun food. http://www.year2000food.com/Details-218/cajun-creole-cooking.html

7. Cajun Vs. Creole Cooking | Seasonal Menus | Recipes | TABASCO.COM TABASCO offers this discussion of the difference between Cajun and Creole Cooking by Tom Fitzmorris, New Orleans’ leading restaurant critic. http://www.tabasco.com/taste_tent/menu_planning/cajun_vs_creole_cooking.cfm

More SITE STORE Cajun vs. Creole The historical lineage of Cajuns and Creoles What's the difference between Cajun and Creole Cooking? What's the difference between Cajun and Creole Cooking? by Tom Fitzmorris, New Orleans' leading restaurant critic If you want to spark an argument among old-time south Louisiana gourmets, ask them to tell you the difference between Creole and Cajun cooking. It'll be entertaining. Don't bother paying much attention to what exactly they say, though. For a controversy that's carried on as long as it has with so much heat, it's delivered almost nothing either useful or interesting. Still, it rages on, and you see the topic addressed in almost every book written about Louisiana food, and every conference on the topic. And every editor I've ever written for has insisted that I weigh in on Creole versus Cajun. The observation that there was a distinctive Creole cuisine was first made in 1880 by the writer George Washington Cable. His book "Old Creole Days" created such a sensation that it crystallized the culture and its cuisine. A few years later, around the time of the Cotton Centennial Exposition (New Orleans' first World's Fair), Cable and Lafcadio Hearn wrote the first guidebook to New Orleans. It included highly recognizable descriptions of the food, and pointed out that it was different from the food anywhere else. The Cajuns are descendants of the French-speaking Acadians who were banished from Nova Scotia in the early 1700s. They settled in southwest Louisiana and lived in isolation until modern times. Until the oil boom came, they had to fight to survive; the Cajun farmers, fishermen, and hunters sold the best of their gatherings and subsisted on the worst. That necessity inspired Cajun cooking, which can make a great meal out of poor ingredients.

8. Yum, Yum, Yum! A Taste Of Cajun & Creole Cooking Movie Reviews, Pictures - Rotte South Louisiana food columnist Janice LeBlanc shares Cajun and Creole cuisine with food stories, recipes, food terms, and favorite groceries, restaurants and mustsee tourist spots http://www.rottentomatoes.com/m/yum_yum_yum_a_taste_of_cajun_and_creole_cooking/

var qcsegments = getCookie("qcs"); Terms of Service RottenTomatoes.com Home Movies ... Showtimes Trending Searches: Skyline Unstoppable Harry Potter and the Deathly Hallows: Part I Movies Yum Yum Watch Trailer tomatometer All Critics Top Critics No Reviews Yet... No Reviews Yet... audience Share My Rating Login to Facebook to rate this movie and see your friends' ratings! Movie Info Genre: Special Interest Synopsis: A glorious celebration of cooking and eating in Louisiana. Paul Prudhomme is only one of a number of great chefs to appear while they demonstrate how... A glorious celebration of cooking and eating in Louisiana. Paul Prudhomme is only one of a number of great chefs to appear while they demonstrate how to make and eat crab and shrimp crepes, dirty rice, frog legs, okra etouffee with shrimp, beef tongue, goo courtbouillon, boudin, candied yams. A collection of zydeco and cajun music adds to the excitement. [More] Rated: Unrated Running Time: 31 min. Directed By: Les Blank Maureen Gosling T-Meter Critics Top Critics ... all MOVIES YOUR FRIENDS LIKE MORE MOVIES Close See All Top Box Office Tomatometer Percentage Movie Gross In Theaters Megamind Due Date For Colored Girls ... The Social Network RT ON CURRENT TV See All More...

9. Cajun Cooking Cajun Recipes for my anniversary? by admin / October 25th 2010 / 6 Comments . I'd like to cook something special for my anniversary dinner. Each year I pick recipes from the world http://cajunfires.com/cooking/

10. Book Review Of Cajun-Creole Cooking Now in its third printing, CajunCreole Cooking sets the gold standard for books on these rich cuisines of the deep south. In the beautifully written introduction, author Terry http://www.inmamaskitchen.com/Book_Reviews/regional_american_cookbooks/cajun_cre

Cajun Creole Cooking by Terry Thompson-Anderson, published by Shearer Publishing meet author Terry Thompson-Anderson The author has kindly shared these recipes: Muffuletta Bread New Orleans Oyster Loaf Louisiana Lemon-Cornmeal Pie new orleans cooking - more recipes Now in its third printing, Cajun-Creole Cooking sets the gold standard for books on these rich cuisines of the deep south. In the beautifully written introduction, author Terry Thompson-Anderson speaks of the myriad influences on Cajun and Creole cooking, a list incorporating almost every group of people that immigrated into the southern United States. She tells us that "With such a rich and mixed historical background in mind, it is possible to unravel the mysteries that together make up Cajun-Creole cuisine." Thompson-Anderson spent years living in the southern bayou country of Louisiana pulling apart the interwoven threads for us. Her book gifts us with recipes that are deep with understanding and written with such clarity that we may all cook with abandon. No matter where we live, we can enjoy one of our few native cuisines, one which opens the palate and haunts the taste buds. Knowing that all good food is built on the right foundation, Thompson-Anderson insists that a good roux and good stocks are the important basis to Cajun-Creole cooking. She gives recipes for court bouillon, the all-important roux, and for stocks which have such a brilliant list of tips that you may throw away all other stock recipes you have used.

11. A Proper Poboy And Great Cajun & Creole Cooking - Los Angeles Area - Chowhound In my continuing journey for cajun and/or creole cooking, I went back to New Orleans Cafe in Hermosa Beach. For the second time in a month, I purchase http://chowhound.chow.com/topics/703992

var loadLogin = false; Login Sign Up discussion restaurants ... Turkey Recipes! @import "http://i.i.com.com/cnwk.1d/Ads/common/css/adInfo/adInfo.css"; Choose A Board Show Saved Boards VIEW United States Canada International Topical See all boards » See all boards » See all boards » See all boards » ... X Close California Pacific Northwest West Midwest Southwest New England New York Area Mid-Atlantic South X Close Canada X Close International X Close Topical Los Angeles Area Add New Post Email PRINT ... Close Share Tools Facebook Twitter Digg Stumble Upon ... Close Email Your email Friend's email Message Check out this Topic from CHOW.com, your home for food on the web. Email sent successfully! Both emails must be filled out and valid. In my continuing journey for cajun and/or creole cooking, I went back to New Orleans Cafe in Hermosa Beach. For the second time in a month, I purchased a near perfect shrimp poboy stuffed with fried shrimp for a mere $12.95. First, lets talk about the bread. She purchases her bread fresh daily from the Manhattan Beach bakery. This is about the closest I have had in LA to real New Orleans french baguettes. From there they are properly warmed in the oven and dressed with mayo, lettuce, tomatoes, pickles, a little green onion and some cajun spice. Then, they load on the fried shrimp. I counted 13 shrimp on my sandwich. You also have the option of fried catfish, oysters, or hot links. A couple squirts of Crystal Hot Sauce, squeeze that puppy together tight and BLISS!!!!! I also saw a gigantic bowl of Seafood Gumbo which looked awesome. On another table was a huge blackened fish fillet covered in etouffee. Still another table had a big pile of steamed crawfish with corn on the cob and potatos. Everything is cooked, chopped and served to order and it is the real deal. She gets all of her seafood from New Orleans.

12. Shearer Publishing - What's New Main Books What's New Contact Us How To Order . CajunCreole Cooking Terry Thompson-Anderson First, let me wish you the best of luck with your cookbook! http://www.shearerpub.com/CCC.htm

Main Books What's New Contact Us ... How To Order Cajun-Creole Cooking Terry Thompson-Anderson "First, let me wish you the best of luck with your cookbook! I think that it is a very good regional book and would definitely tell people about it!" Emeril Lagasse, Executive Chef Commander's Palace October 31, 1986 Emeril was right! Cajun-Creole Cooking was a very good cookbook, and now, 17 years later, it has been revised and published once again, after selling over 400,000 copies in its first two editions. Cajun-Creole Cooking has endured because it is a compilation of ingredients that have been simmering along in thousands of carefully tended pots and cast-iron skillets, developing subtle new subflavors with each ethnic hand that settled in to stir it over a period of 250 years or so. The book reflects Chef Terry Thompson-Anderson's ability to beg her way into the kitchens of everyone's Cajun grandmother to study the roux, etouffees, jambalayas, turtle soups and nutria stews. Chef Thompson-Anderson was also involved in the New Orleans food scene, where she networked with local culinary luminaries like Paul Prudhomme, who had recently left his post at Commander's Palace to open his own restaurant in the French Quarter, the now world famous K-Paul's Louisiana Kitchen; and the quiet young chef who then donned the toque at Commander's Palace, Emeril Lagasse. Terry became enthralled with Creole-Italian foods made famous by New Orleans' Mosca family and became a kitchen groupie at Sal Impastata's "Sal and Judy's" on Lake Pontchartrain's North Shore. She also honed her teaching abilities at New Orleans' legendary Lee Barnes Cooking School, eventually becoming one of the country's most respected culinary instructors.

13. Books -- Cajun & Creole Cooking My New Orleans The Cookbook. List price $45.00 Lowest new price $19.71 Lowest used price $19.48 Author John Besh My New Orleans will change the way you look at New http://plentyofnuts.com/nutnode/Books/4304

14. The New Cajun-Creole Cooking By Terry Thompson | LibraryThing All about The New CajunCreole Cooking by Terry Thompson. LibraryThing is a cataloging and social networking site for booklovers http://www.librarything.com/work/2543815

15. Cookincajun.com Includes sauces, spices, sweets, condiments, cookbooks, and gift baskets. http://www.cookincajun.com/

Categories Kitchen Towels Featured Items Pralines Cookin' Cajun Products ... Miss New Orleans? Tell A Friend Tell someone you know about this product. What's New? Cookin' Cajun Ground Bay Leaf Welcome to CookinCajun Welcome Guest! Would you like to log yourself in ? Or would you prefer to create an account Welcome to www.cookincajun.com New Products For November Creole Delicacies Praline Streetcar-12 Original Flavors of New Orleans Red Velvet Gourmet Cookies Punch Ya Daddy Cajun Creole Seasoning Shopping Cart items Bestsellers Cookin' Cajun Mardi Gras Dip 6 pack Cookin' Cajun Mardi Gras Dip Seasoning RR Melipone Mexican Vanilla Hurricane Cocktail Mix ... Contact Us Creole Delicacies 533 St. Ann Street New Orleans, LA 70116 Home My Account My Cart Checkout ... Compucast Web Design

16. Ragin' Cajun/Creole Cooking Community Forums - P1 - Food.com Join the conversation in Ragin' Cajun/Creole Cooking p1. Food.com - Talk with your mouth full http://www.food.com/bb/viewtopic.zsp?t=311660

17. Oysters En Brochette Recipe From Cajun/Creole Cooking Oysters en Brochette 8 slices bacon 1/2 cup unsalted butter or margarine 1 tablespoon Worcestershire sauce 1/8 teaspoon liquid smoke 1 tablespoon fresh lemon juice http://www.fishingnj.org/recoyst.htm

Cajun - Creole Cooking by Terry Thompson Oysters en Brochette 8 slices bacon 1/2 cup unsalted butter or margarine 1 tablespoon Worcestershire sauce 1/8 teaspoon liquid smoke 1 tablespoon fresh lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red (cayenne) pepper 1/2 teaspoon freshly ground black pepper 24 shucked Delaware Bay oysters (about 2 pints), well drained, liquor reserved 16 medium mushrooms 16 cherry tomatoes 1 green bell pepper, cut into 1-inch pieces Minced fresh parsley Cook bacon over medium heat until half done. Cut each slice into 8 pieces and set aside. Melt butter or in a heavy 2-quart saucepan, add Worcestershire sauce, liquid smoke, lemon juice, garlic powder, salt, cayenne, black pepper and reserved oyster liquor. Cook over medium heat 5 minutes. Cool slightly. Preheat broiler. Place oysters in butter mixture, turning gently to coat well. Using 6 oysters per skewer, thread vegetables and oysters on 4 skewers, alternating vegetables and oysters with a bacon piece between each item. Lay skewers across top of a baking pan with ends of skewers resting on sides of pan. Drizzle remaining butter mixture over top of vegetables and oysters. Broil 4 inches from preheated broiler 3 minutes per side, turning once. To serve, place a mound of white rice in center of each plate; slide oysters and vegetables from skewers onto rice. Drizzle each serving with buttery drippings from baking pan. Sprinkle with minced parsley. Makes 4 servings. (Modified from Cajun - Creole Cooking

18. Cajun-Creole Cooking By Terry Thompson - Powell's Books Powell's Books is the largest independent used and new bookstore in the world. We carry an extensive collection of out of print rare, and technical titles as well as many other http://www.powells.com/biblio/17-0345342607-0

19. Cajun/Creole Cookbook - Cajun/Creole Cookbook Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors! http://cajuncreolecooking.us/

Laissez Bons Temps Rouler! (Let The Good Times Roll) Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors! CREATE THE MAGIC OF A Louisiana KITCHEN IN YOUR HOME TONIGHT FROM: Alexis Cuire RE: THE MAGIC OF Louisiana COOKING Dear Friend, Have you ever savored a fantastic Creole etoufee? Have you enjoyed bignets and chicory coffee in the morning? Do you know how to create a shrimp boil with a scent that will make them salivate? Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love? If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about. From Cajun chow in Breaux Bridge to Creole specialties in New Orleans, folks in Louisiana know how to eat. In a world of homogenized dining in which every city is littered with chain restaurants serving up boring, play-it-safe meals from photocopied menus, Louisiana distinguishes itself. They've stayed true to themselves.down in the Pelican State. They serve up King Cake with a tiny baby doll hidden inside. They transform fried fish and standard baguettes into unforgettable sandwiches. Louisiana is gumbo, jambalaya, etoufee, crayfish, shrimp, and the "Holy Trinity" of aromatics sauteeing in a cast iron skillet.

20. Creole/Cajun: The Basics Before you get started, make a batch of Creole seasoning blend (very important). This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander http://www.gumbopages.com/food/basics/

creole seasoning blend stocks the four basic dishes CREOLE AND CAJUN CUISINE: The Basics, and the Quintessential Dishes Before you get started, make a batch of Creole seasoning blend (very important). This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking. Cajun dishes from out in the country often call for similar "seasoning mixture" as an ingredient. Sarah Savoy of Eunice, Louisiana says, "You'll find your own measurements for this, but I usually use four parts cayenne pepper, two parts black pepper, two parts garlic powder, one part onion powder, and one part salt. Sometimes I add dried parsley." Many Cajun cooks season their food simply, with only salt, black pepper and red pepper, allowing the flavor of the dish's ingredients to take center stage. You'll also see commercially prepared seasoning blends from Emeril Lagasse's "Bayou Bang" (or his "essence", as he says on TV) to Tony Chachere's Creole Seasoning. I like the ones you make yourself particularly, as you can control the amount of salt that goes in.

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