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Narrow Results You've Selected: Cajun/Creole Poach Remove all Source Saveur (6) Difficulty Medium (4) Easy (1) Hard (1) Main Ingredient Pork (3) Eggs (2) Bread (1) Shellfish (1) Shrimp (1) Show all... Tomato (1) Vegetables (1) Course Breakfast/Brunch (3) Main Course (3) Appetizers (1) Season Summer (3) Spring (1) Winter (1) Topic Recipe (6) 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 = "Technique:Poach"; var omni_prop8 = "Cuisine:Cajun/Creole,Technique:Poach"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Brennan's Eggs Hussarde This New Orleans take on eggs Benedict incorporates a rich red wine sauce. Issue #155 03/01/2007 Shrimp Boil The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp. Issue #100 09/04/2007 Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde) A Creole favorite, this dish is a hearty addition to any brunch. Issue #97 09/04/2007 Sausages and Gravy with Stone-Ground Grits This hearty dish of sausage and grits is stick to the ribs good. Issue #97 09/26/2005 Boudin This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana. Issue #65 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

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