Fried Soft-Shell Crabs at Nola Cuisine

I love fried seafood served with Creole Choron Sauce, especially Soft-Shell Crabs. Creole Choron is nothing more than equal parts Hollandaise and Creole Sauce, a wonderful combination of flavors. The post:

Fried Soft-Shell Crabs with Creole Choron Sauce

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on my main site, Nola Cuisine!

Redfish Courtbouillon recipe at Nola Cuisine

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will make your sauce watery. Here is the post and recipe:

Redfish Courtbouillon Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes at Nola Cuisine!

Maque Choux Recipe at Nola Cuisine

Here is my most recent post at Nola Cuisine, the Cajun stewed corn dish Maque Choux. I like to make mine with a little homemade Tasso for the smokey flavor as well as for the seasoning that it lends. The trick to this dish is using very fresh corn and extracting all of the "milk" from the husks.

Here is My Maque Choux recipe.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Stuffed Mirliton Recipe at Nola Cuisine

I'm quite a bit behind on letting you know about recent posts at Nola Cuisine, now my main site for all of my recipes and articles, soon I will be up to date, bare with me. Here is my post on Stuffed Mirlitons or Chayote Squash in other parts of the world:

Stuffed Mirliton Recipe

Be sure and visit my ever growing Index of Creole & Cajun Recipes!