Recipes

A traditional Cajun recipe for Creole Gumbo Pot.

A traditional Cajun recipe for Creole Liver & Rice.

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 country inn recipe for Creole Ribs.

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.

A heavenly cookies recipe for Crescent Cookies.

Layered crescent roll loaf filled with smoked turkey, Muenster cheese, and ham, spread with red raspberry preserves and topped with honey and sesame seeds. A festive sweet-savory bake.

Buttery crescent roll squares filled with sautéed mushrooms and Parmesan cheese, folded into golden triangles and sprinkled with sesame seeds.

Crescent roll crust pressed into a baking pan and topped with a savory ground beef and Ragu spaghetti sauce mixture, then finished with melted cheddar. Cut into squares to serve.

Ground beef taco filling baked in a crescent roll ring inside a fluted tube pan, with cheese layered at the bottom and a crescent topping. Inverted onto a platter for a dramatic presentation.

Crescent Tuna Bake from Essential Seafood.

cornmeal

Crockpot crisp-fried tofu and greens

crispy chicken with “honey mustard”

Crispy Corn−Coated Sand Dabs from Essential Seafood.

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.