Saveur.com - Authentic Recipes, Food, Drinks and Travel

10 results
Narrow Results You've Selected: Cajun/Creole Remove all Source Saveur (10) Difficulty Medium (5) Easy (2) Hard (2) Main Ingredient Pork (9) Chicken (3) Vegetables (3) Shellfish (2) Tomato (2) Show all... Beef (1) Bread (1) Eggs (1) Course Main Course (7) Breakfast/Brunch (3) Appetizers (2) Soups & Stews (2) Season Winter (4) Fall (2) Summer (2) Spring (1) Technique Poach (3) Stew (3) Saute (2) Bake (1) Fry (1) Show all... Slow Cook (1) Topic Recipe (10) 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 = "Cuisine:Cajun/Creole"; var omni_prop8 = "Pork,Cuisine:Cajun/Creole"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Commander's Palace Shrimp & Tasso Henican Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe. 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 09/12/2012 Chicken and Sausage Gumbo During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Issue #150 03/10/2009 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 09/04/2007 Buckwheat Crêpes with Pork Pâté (Ployes with Cretons) These buckwheat crepes with pork pate are part pancake, part crepe, part flatbread, and totally delicious. Issue #97 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 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 02/03/2011 Chicken and Andouille Étouffée Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice. Does Not Apply