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Creole and Cajun Recipes

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3 Reviews
Best Ever Baked Beans Recipe
Baked Bean Recipe is definitely not your store bought bean recipe. Full bodied and very tasty due to the chopped onion and bell pepper, BBQ sauce, Creole mustard, Creole Seasoning and molasses used to create this great dish.
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1 Reviews
Jambalaya Recipe brings andouille sausage, jambalaya mix, bell pepper, celery, diced tomatoes, tomato sauce, Worcestershire sauce and chicken stock to boil then simmers before adding grilled chicken breast and shrimp.
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1 Reviews
Jambalaya Mix
Jambalaya Mix Recipe is easily made ahead and this jambalaya mix makes the chore of making jambalaya a snap using long-grain rice, onion, parsley, thyme, garlic, peppers, oregano and other great spices which cuts your jambalaya prep time.
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1 Reviews
Red Beans and Rice
Red Beans and Rice Recipe is a touch of New Orleans using kidney beans, onion, bell pepper, garlic, celery, bay leaves, cayenne pepper, thyme, sage, Cajun seasonings and rice to make this red beans and rice recipe.
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4 Reviews
Blackened Tilapia Fish Po Boy
Blackened Tilapia Fish Po Boy Recipe seasons Tilapia fillets with Cajun seasoning then cooks in hot skillet then serves on baguette with mayonnaise, plum tomatoes and shredded romaine lettuce to create a very delicious fish po boy.
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1 Reviews
New Orleans Muffuletta Sandwich
New Orleans Muffuletta Sandwich Recipe combines green and black olives, celery, garlic and Italian Dressing then spreads on bottom of Italian bread loaf, tops with salami, smoked ham and cheese to create this tasty muffuletta sandwich.
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1 Reviews
Seafood Jambalaya
Seafood Jambalaya Recipe combines oysters, shrimp, crabmeat, crawfish or fish fillets with ham, andouille sausage, onions, celery, bell pepper, Seafood Magic and more to make this tasty seafood jambalaya recipe.
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1 Reviews
Crawfish Etouffee
Crawfish Etouffee Recipe uses crawfish, butter, flour, onions, celery, green pepper, parsley, garlic, lemon juice and cayenne pepper to create this delicious crawfish etouffee which is then served over rice.
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