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Cajun Style Baked Sweet Potato
Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.
Slow Cooker Collard Greens
Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!
Creole Cornbread Stuffing
Chock full of spices that really make this stuffing sing. This is enough for one turkey.
Creole Okra
A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
Chiacchiere with Sanguinaccio
'Chiacchiere' is a dessert that is fried and sprinkled with confectioners' sugar and served with sanguinaccio. It is a traditional Italian dessert in the region of Campagnia, served during 'carnevale' or as we say Mardi Gras. It is served with 'sanguinaccio' a chocolate sauce used for dipping the 'chiacchiere'. Years ago the sanguinaccio was made with chocolate and pig's blood, but now the use of the blood has been banned due to health concerns, but in small villages across Italy it is still used.
King Cake Cupcakes
These king cake cupcakes are less yeasty and more cake-like than the cake. They get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake — without waiting around for a yeasted dough to rise.
King Cake
This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
King Cake with Cream Cheese Filling
This recipe for king cake with cream cheese filling is, hands down, the best I've ever eaten. It's a combination of several recipes, not too sweet and not too bready, with a rich, tender crumb and the traditional lemon and nutmeg flavors of a genuine NOLA king cake. It's great with coffee and best eaten the same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!
Dirty, Dirty Rice
Learn how to make dirty rice even dirtier with this recipe. Believe it or not, the first place I ever had dirty rice was at Popeyes. I'd never been a huge fan of liver, but after trying dirty rice, I started to crave it with even more "dirt" (liver, pork, and aromatic vegetables). While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Remoulade Sauce à la New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.
Cajun Chicken
These Cajun-style grilled chicken breasts can be served hot or cold as an entrée, on a Caesar salad, or in a sandwich.
Blackened Tuna
This blackened tuna recipe is very simple but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.
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