Cajun Crawfish Etouffee

Crawfish smothering in gravy

Jump to the Recipe     Print Recipe

Crawfish is a unique ambassador of Louisiana. These little crustaceans that resemble tiny lobsters, produce sweet tail meat that is the delight and star in many Cajun and Creole creations. You haven’t experienced the best of South Louisiana until you’ve had some crawfish.

Continue reading “Cajun Crawfish Etouffee”

How to Make Creole Sauce

creole sauce served over rice with stuffed pepper and garnished with lemon and bay leaf

 

Creole Sauce, or Sauce Creole, is a Creole classic-tomatoes with lots of the Holy Trinity-a Creole and Cajun cooking staple comprised of yellow onions, bell peppers, and celery.  Add some customary Louisiana spices and seasonings and a slow simmer and you have created a traditional Creole Sauce that will elevate just about anything to a Creole classic. Here’s Sweet Daddy D’s no-angst method to make this delicious sauce. Continue reading “How to Make Creole Sauce”

Creole Green Beans

smothered creole green beans served on a plate with green border

There are lots of delicious ways to prepare green “string” beans…but here’s the one you’ve been waiting for. Awesome Creole Green Beans.  Fresh green beans smothered with bacon, onions and tomatoes in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish goes with any occasion and elevates any meal. All I can say is…everyone will love them! Continue reading “Creole Green Beans”