Cajun Recipes

Cajun Recipes – Louisiana Recipes – Creole Recipes

Cajun Recipes?  Real Authentic Cajun Food?  Cajun Cooking from the Heart of South Louisiana?  You came to the right place!  At South Louisiana Recipes, we pride ourselves in collecting and organizing the very best Cajun Recipes, Louisiana Recipes and Creole Recipes.  We started in July 2012 and have built up to over 500 great recipes from different areas and cultures with a strong emphisis on Louisiana Based Recipes.

These Cajun Recipes come from people that have handed them down from generation to generation.  You will also find Recipes from great New Orleans and Louisiana Chefs that have won numberous cooking awards.

What you will find is Great Cajun Recipes that you will love to cook and your family and friends will LOVE to Eat!

Cajun Recipes - Louisiana Recipes - Creole Recipes

Maque Choux Recipe

Posted by on Jul 30, 2013 in Blog, Cajun Recipes, Cooking, Featured, Side Dish | 0 comments

Maque Choux Recipe

Creole cooking, while heavily influenced by French, Spanish, African and Caribbean cuisines, also adopted many Native American techniques for preparing the bountiful local produce. Maque Choux, which is pronounced “mock shoo”, is a creamy corn stew. For the freshest and most authentic Maque Choux, use corn on the cob as soon after it is picked as you can get it.

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Redfish Courtbouillon Recipe

Posted by on Jul 30, 2013 in Cajun Recipes, Cooking, Featured, Seafood | 0 comments

Redfish Courtbouillon Recipe

Creole cooking is not as fussy as some of the French cuisine from which it is partially descended, but that does not mean that it is unsophisticated. Redfish Courtbullion, pronounced “coo-be-yahn”, is a rich and savory dish that celebrates the freshness and delicate flavor of the fish along with the earthy, peppery tang of classic Creole sauce. Redfish is preferred for this dish, but red snapper also works well.

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Daube Creole Recipe

Posted by on Jul 22, 2013 in Blog, Cajun Recipes, Cooking | 1 comment

Daube Creole Recipe

Daube Creole traces its origins to France and was introduced to North America by French Creole cooks eager to share the luscious, simmer-all-day savory qualities of this dish. The recipe starts with larded beef which must be started the night before. Larding the roast adds an intense layer of flavor not found in any other pot roast recipe, making it well worth the extra time.

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Cajun Burgers

Posted by on Nov 6, 2012 in Cajun Recipes, Main Course/Dinner, Meat & Game | 0 comments

Cajun Burgers

My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania

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