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Bienvenue à vous-autres! 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.
The Recipes
The Basics
Before you dive in, you've got a little bit
of prep work to do. in this section you'll find a couple of things you should always
have on hand -- Creole seasoning blend (a basic mixture of seasonings upon which to build
your dishes) and homemade stocks -- (make then and keep
them in the freezer; you must do this!. Good stock is the key to great dishes. Make your own. Forget cans and bouillion (ugh).
Then you can start with the four essential New Orleans dishes:
Red Beans 'n Rice, Jambalaya, Gumbo and Shrimp Creole
Now, in sort of order ...
- Cocktails and other beverages
- Have some cocktails before dinner (especialy a Sazerac, New Orleans' finest).
Classic New Orleans cocktails (and classic cocktails from elsewhere), then learn the
proper way to make iced tea, and finish your meal with the best coffee in the world.
- Appetizers and salads
- Some of New Orleans' best and most famous dishes are starters.
- Gumbos, soups and bisques
- "Soup" is the understatement of the century. Gumbo is the
Rolls-Royce of soups, and many of New Orleans' soups, gumbos and bisques are works of art.
- Sauces
- The Mother Sauces, some popular Louisiana sauces, and more.
- Sausages and seasoning meats
- Andouille, tasso, chaurice, Creole hot sausage and more.
- Seafood dishes
- Why we're famous for our seafood.
- Poultry dishes
- And you thought chicken was boring. Not the way we make it. From elegant haute Creole
to rustic one-pot dishes to a turkey stuffed with a duck stuffed with a chicken.
- Meat and Game dishes
- Beef, pork, veal, rabbit, venison. From the simple to the decadent.
- Vegetables, Side Dishes and Vegetarian Dishes
- Gotta eat your veggies. And your dirty rice too!
Plus a new and growing section for our vegetarian friends.
- Sandwiches
- New Orleans' quintessential sandwiches,
from po-boys to muffulettas and beyond.
NEW! Muffuletta olive salad recipe!
- Breads and Breakfast
- Breakfast and brunch in New Orleans ... mmmmmm. It's a
wonderful and delicious local tradition back home ... start one yourself where you live.
- Dessert!
- Listen to me. Do not think about calories or fat ... just eat
it!
- Pickles
- You'll want those pickled onions for your red beans, and those pickled okra spears for your
Bloody Marys.
- Condiments
- The rest, from condiments to salsas to preserves
- A Culinary World Tour
- Recipes from many world and regional cuisines.
Plus a special bonus ...
- "The Crawfish-Sea Urchin Tale"
- Where one day in 1985 Louisianian and Japanese culinary
traditions crashed head-on, and there were no survivors. Now fully illustrated with photos!
- "Uncle Manny's Flanny Steak Vegetables"
- A "recipe"/short story by William McKenzie Neal.
The Creole and Cajun Recipe page is a subset of The Gumbo Pages, a massive and wonderful musical, cultural and culinary World Wide Web site concentrating on New Orleans, southern Louisiana, Acadiana ("Cajun country"), roots music and the wide world of non-commercial radio. Check it out!
This Web site is a work-in-progress (aren't they all?), and I welcome contributions. Also, if you cooked something that you learned from here, particularly my own recipes, I'd like to hear about it!
Special thanks to recipe contributors Sim Aberson, Arne Adolfsen, Bob Beer, Greg Beron, Ed Branley, Georges Collinet, Chef John Eddy, Nick Fitch, Chef John Folse, George Gerhold, Vasily Gladkov, Mrs. Zenaida Gladkova, Rich Hawkins, Christopher Hébert, Malcolm Hébert, Mrs. Dot Luquet, Susan Martinez, Peter Ostroushko, Louis Poché, Don Reid, Marc Savoy, Sarah Savoy, Mrs. Pat Taggart, Maurice Tate and Mrs. Nettie Zeringue. Recipe page logo by Sean Burke.
In memoriam: Chef John Neal of Peristyle Restaurant, New Orleans, Chef Tom Cowman of Upperline Restaurant, New Orleans, and sommelier Howard Arthur Faye, Los Angeles, who passed away in 1995; Chef Pierre Franey, who passed in 1996; Chef Gary Holleman, who left us in 1997; and Chef Patrick Clark of Tavern on the Green, who passed in 1998.
This site was (mostly) written, edited and designed by, and is maintained by Chuck Taggart (email)
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"STORE HOURS: OPEN most days about 9 or 10, occasionally as early as 7. But SOMEDAYS as late as 12 or 1. WE CLOSE about 5:30 or 6, occasionally about 4 or 5, but sometimes as late as 11 or 12. SOMEDAYS or afternoons we aren't here at all, and lately I've been here just about all the time, except when I'm someplace else. -- Bobby D."
-- Sign outside Daigle's neighborhood grocery store, Algiers Point, New Orleans
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This site ©1994-2009
by Chuck Taggart. All rights reserved. Unauthorized duplication prohibited. |
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This means that you may not copy my writing onto other web
pages or anywhere else without my specific written permission. (Quotes of
short passages, properly attributed, may be considered fair use.)
If you do copy my work, it's called "stealing". People who steal my stuff will be étoufféed and served to Dr. Lecter, with a nice Chianti. (I'm serious. Just don't do it. Thanks.) |
