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Narrow Results You've Selected: Cajun/Creole Vegetables Remove all Source Saveur (23) Difficulty Medium (12) Easy (7) Course Main Course (12) Side Dish (6) Appetizers (5) Soups & Stews (5) Breakfast/Brunch (2) Show all... Dessert (2) Beverages (1) Condiments and Sauces (1) Season Winter (9) Fall (6) Summer (4) Spring (1) Occasion Backyard BBQ (2) Thanksgiving (1) Technique Saute (9) Bake (5) Stew (5) Broil (2) Fry (2) Show all... Slow Cook (2) Steam (2) Marinate (1) No Cook (1) Poach (1) Roast (1) Topic Recipe (23) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Cuisine:Cajun/Creole,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 04/14/2013 Brigtsen's Jalapeño Shrimp Coleslaw This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans. Issue #155 03/19/2013 Cajun Seafood Boil This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana. Issue #155 02/01/2013 Cajun Benedict Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish. Issue #153 09/08/2010 Crabmeat Sardou This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise. Issue #132 03/09/2009 Oyster and Absinthe Dome This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course. Issue #119 03/08/2009 Maque Choux and Shrimp This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. Issue #119 09/04/2007 Mirliton Casserole Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber. Issue #97 02/15/2007 Fried Sweet Potatoes Try these tasty goodies for a variation on standard fried potatoes. Issue #65 09/26/2005 'Green' Gumbo This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana's Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year. Issue #65 10/24/2007 Sweet Potato Bread Pudding This Cajun inspired dessert is swimming in a scrumptious praline sauce. Issue #57 03/06/2007 Avocados Stuffed with Shrimp Rémoulade This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce. Issue #57 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 01/17/2007 Shrimp and Crab Étouffée A South Louisiana invention, an authentic Acadian étouffée is a meal in itself. Issue #4 01/17/2007 Jambalaya Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins. Issue #4 01/17/2007 Crawfish Pie Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie. Issue #4 01/17/2007 Crab Boil Supermarket mixes may be convenient, but for an authentic Acadian crab boil, make it from scratch. Issue #4 01/17/2007 Crawfish Étouffée This classic Acadian dish is smothered with flavor. Issue #4 01/17/2007 Chicken Sauce Piquante Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite. Issue #4 01/17/2007 Chicken Gumbo The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo. Issue #4 « Previous 1 2 Next »