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Narrow Results You've Selected: Fall Cajun/Creole Recipe Remove all Source Saveur (13) Difficulty Medium (9) Easy (4) Main Ingredient Vegetables (6) Shellfish (3) Bread (2) Chicken (2) Fish (2) Show all... Shrimp (2) Tomato (2) Beef (1) Game (1) Nuts (1) Pork (1) Rice (1) Course Main Course (6) Appetizers (3) Dessert (3) Soups & Stews (3) Sandwich (1) Show all... Side Dish (1) Occasion Thanksgiving (2) Technique Bake (6) Saute (5) Stew (3) Fry (2) Marinate (1) Show all... Roast (1) Slow Cook (1) 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 = "Topic:Recipe"; var omni_prop8 = "Season:Fall,Cuisine:Cajun/Creole,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 10/09/2008 Acadian Syrup Cake This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker. Issue #115 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 10/10/2005 Oyster Po'boy This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Issue #81 10/24/2007 Sweet Potato Bread Pudding This Cajun inspired dessert is swimming in a scrumptious praline sauce. Issue #57 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 02/27/2002 Oysters Bordelaise In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic. Issue #40 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 09/15/2011 Courtbouillon This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors. 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 Mrs. Garrett's Chicken Pies These meaty, aromatic chicken pies are some of the best we've ever had. Issue #4 01/17/2007 Gâteau au Sirop Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert. Issue #4 01/17/2007 Quail Jambalaya The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail. Issue #4