My Creole & Cajun Recipe Page

please if you will…add…
Pompano En Papillote…Many Thanks

I am looking for a casserole dish that includes ground sausage and oysters for a New Orleans themed party.

Thank you.

Mike Kimble
Rocklin,CA.

A million thanks for these pages!!!!!!! You certainly, are doing God’s work. Thanks Again.

Danno,

This is a great site! Thanks for a lot of inspiration.

Paul Hodo
chef du Maisson
Bayou Cafe – Tucson, AZ

I was looking for Chef Paul’s St. Louis Peanut Butter Pie recipe. You make a custard with can milk, whipping cream, sugar and then he used peanut butter, honey, egg yolks and other items. I’m DYING to make this at home. I’m writing to you from the Westbank in Marrero. Please help. Thanks soooo much.

Thanks for your work in keeping cajun cooking for all. I could not find a recipie for Shrimp and Grits a la Nola. Will use the basic BBQ Shrimp over regular grits–we are discussing the merits of a cheese grits—chedder are a Romano?? Thanks jerry

Hi there!

Loved your site!. I’m an norwegian “girl” who loves to cook and invite guests. Since my economy is just normal I couldn’t have endulged in so many parties as I do, luckily my friends finds it so interesting they will pay the cost, so each dinner is paid by the participants. For me this is heaven – I can use a lot of time preparing, reading recipies and cooking, have my friends over for long dinnes – and my friends pay a realtively small sum for good (so they say :)) food and nice evenings together.

Anyhow, this winter my “theme” has was culinaric travelling – or “eva goes to countries she doesn’t know and prepare food she know just a little about”. 🙂 We have been in India, North of Afrika, Italy (of course), Thailand, Spain, France and Greece.

Now I have cast my eyes on the great northern american continent and have chosen Louisiana for the next dinner. I have read a couple of Cajun cookbooks and are looking forward to trying out good flavours.

I would like to ask you – could you give me an idea for a menu? We will be about 12, was thinking of a starter platter – with 2-3 things, like a few cajun shrimps? For the main course I was thinking about a chicken and andouille gumbo (i cant get andouille so I will have to replace the sausage) and a Etouffe with shrimps. And for desert – a pie with Pecans perhaps.

Would appreciate emmensly if you could take the time!

Regards
Eva

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I added cool smileys to this message… if you don’t see them go to: http://s.exps.me

we also took a cooking class at New Orleans School of Cooking with the
marvelous Chef Kevin, what a wonderful experience. We are enjoying
recreating the marvelous recipes

Hello,

I would love to send you some New Orleans Ice Cream, if you are interested. Please drop me a line.

So happy to see you’re back!!!!