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 Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

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 Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Maque Choux Recipe at Nola Cuisine

Maque Choux is one of those side dishes that tastes simple but holds everything, corn kernels cooked with bell peppers, onions, and a little bacon fat so you get sweat and smoky sweetness in every bite. There’s always a gentle simmer, a touch of creaminess, a little kick, and enough personality to shine with whatever you’re serving it alongside. When I made this recipe, I wanted that balance between fresh corn brightness and the comfort of soupy vegetables, something that reminds you of summer evenings in a Louisiana kitchen. The kind of dish that feels like home before you even sit down at the table. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Stuffed Mirliton Recipe at Nola Cuisine

I love how this Shrimp Stuffed Mirliton recipe turns something humble into a celebration of flavor. Mirlitons, those baseball-hard squash, are boiled until tender, their pulp scooped out and mixed with andouille, onions, celery, bell pepper, garlic, and of course seasoned shrimp. Bread crumbs, green onions, Parmesan, butter, and creole seasoning build layers of texture and flavor, and the topping browns golden in the oven. The result is that crispy-on-top, moist-inside dish that fills the kitchen with aroma and feels like a gentle reminder of Louisiana cooking at its best. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!