Like jambalaya, it can be made so many different ways. This southern comfort food originates in New Orleans, Louisiana. Thick and hearty with a kick of Creole spice that warms your insides. Different regions in the South are known for certain flavors and dishes.Instant Pot Gumbo is the perfect meal for a cold day. Heck, each area even has its own barbecue sauce. Of course, Louisiana is the proud home of the Cajun and Creole recipes Southerners love. Cajun cooking is legendary in the South, and for good reason.
Spice up your dinner table with classic Cajun and Creole recipes like gumbo, étouffée, jambalaya, and more. We even have Cajun and Creole recipes straight from culinary legend Leah Chase herself. Whip up a mini muffulettas for a batch of lunches or warm up on a cold winter night with a serving of shrimp Creole. Host a Cajun crawfish boil for the family or kick up your summer cookout with Creole burgers.Įven though many old-school Cajun and Creole recipes take hours to simmer and meld together, we've got quick-fix solutions using your cast-iron skillet and store-bought shortcuts. If you've never attempted one of these zesty Cajun or Creole recipes at home, now is the time. Bring Louisiana to your table with these recipes.My dad has never been a hunter, so having game around to cook was never anything I grew up with, though I've always loved deer, duck, rabbit, etc. Of course, marrying into a West Monroe family has changed the frequency with which I get to enjoy it. So one day, I decided to cook some of the deer meat that's been sitting in my freezer, courtesy of my father-in-law, along with some sausage, courtesy of a friend. I know sauce piquante well enough, but I've never made it with deer, so I decided to throw it all together and do it big.įun fact: deer, despite being pretty damn good, can be pretty tough, so cooking it with a nice, rich gravy or in a stew can help make it a lot more palatable ( who know that a wild animal running around to find food and evade predators would be way leaner than one raised in a pasture?). So a spicy red gravy like sauce piquante ( which again, is pronounced PEE-CAWN and means "like a sticker to your tongue) is perfect. Especially when it's as cold as it's been in Baton Rouge this weekend. IngredientsĤ cups chicken stock ( or game stock, if you have it available)Ģ tbsp Worcestershire sauce ( or to taste)ģ jalapenos, seeded and diced very fine ( almost minced) This one is particularly hearty, but I have to say that it came out pretty damn good. Notes: I improvised this one from a couple sources - the seasoning mix is from Paul Prudhomme's Louisiana Kitchen, but the rest was from some things I had around the house. Namely, some leftover jarred spaghetti sauce and garlic puree that was a result of leftover garlic pods from a crawfish boil. You can go with that if you like, or just use canned tomato sauce and minced garlic, whatever works for you. Combine the salt, black pepper, red pepper, white pepper, onion and garlic powders and thyme in a small bowl and set aside.Ģ. Now's as good a time as any for a roux-fresher.
Wait.that's bad.come back to me later, I can do better. Anyways, a roux is the backbone for almost any stew, especially Creole/Cajun ones, and a sauce piquante is no different. As we're working with oil and flour here, this would be a Cajun roux. Creole ones work with butter ( New Orleans Creoles had access to these luxuries much more so than the country folk, hence the difference).Ī. Heat 1 cup of vegetable oil in a large Dutch oven.
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