Creole - Cajun Chef Ryan

Entries Tagged as 'Creole'

Creole Succotash

September 7th, 2010 · 25 Comments

Deep southern Louisiana heritage reflected in this adaptation of the Narragansett msickquatash, with the addition of sausage, okra, and tomatoes.

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Tags: Cajun · Creole · Entrees · Recipes

Spicy Asian Chili Prawns ~ New Orleans Style

February 11th, 2010 · 18 Comments

The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish. I have recorded the recipe as presented in the video demonstration here for ease of preparation and documentation.

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Tags: Appetizers · Creole · French Cuisine · Italian · Recipes · Seafood · Videos

Crawfish Bisque

February 10th, 2010 · 19 Comments

A few ingredients not found in the original recipe, but that I added is the brandy and heavy cream. Most great bisques that I have had the pleasure of tasting typically are finished with a bit of brandy and cream. Therefore, I have included these two ingredients for finishing this bisque as well.

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Tags: Cajun · Creole · French Cuisine · Recipes · Seafood · Soups

Honey Creole Mustard Glazed Salmon with Pecans

January 28th, 2010 · 18 Comments

Salmon is one of our favorite meaty fish, prepared broiled, grilled, or raw with sushi, we love it so much we have made our Dill Crusted Salmon with Dill Sauce very often, too many times to count!