Get the latest Creole flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/creole Delicious Flank Steak with a great presentation. Make on grill pan or outdoor grill. You can create the pin wheel effect before grilling or make as a roast and carve after http://www.grouprecipes.com/106281/flank-steak-pinwheels.html Http://www.cajuncookingtv.com/how-to-cook-crab-claws http://www.grouprecipes.com/106119/fried-crab-claws.html Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast) http://www.grouprecipes.com/104143/emerils-essence-creole-seasoning.html CREOLE CHICKEN WITH CHILI CREAM SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Garza Estate in Rowlett, Texas in 1988. http://www.grouprecipes.com/101295/creole-chicken-with-chili-cream-sauce.html Ragin', but Sophisticated, Cajun. Really more a New Orleans than a back bayou country take on the dish. http://www.grouprecipes.com/97737/cajun-grilled-catfish.html Very delcious como of chicken and non tomato spicey sauce on pasta http://www.grouprecipes.com/97656/spicey-chicken-and-pasta.html This is my stuffed bell pepper recipe. It is another recipe that reminds me of growing up at home and remembering the wonderful meals that my mother made the times that I use to spend with her in the kitchen. I did not have her specific recipe for her stuffed bell peppers, but my memories helped to create my version. http://www.grouprecipes.com/90422/judys-stuffed-bell-peppers.html This is my version of fried chicken tenders. I use Creole sesoning because of the dept of flavor it adds to the chicken. I make these on days that we have finger foods. For instance, I made these yesterday to go along with my baked chicken wings, macaroni & cheese and a green salad. http://www.grouprecipes.com/89901/judys-fried-chicken-tenders-creole-style.html This is a copycat of harley7’s recipe with a few changes. I changed the recipe to serve two people instead of 6 which changed the pan size and lowered the cook time. I also spiced it up a little and finally, you know I had to take some pictures. From harley7 and myself, Bon Appetit' :) http://www.grouprecipes.com/89117/copycat-fork-tender-pork-chops-with-pictures.html Here's something different for Lent. Crawfish don't appeal to everyone, but they are very tasty, like a spicy little shrimp. If you can't find them (try an Asian market, or special order them from your supermarket), substitute shrimp. You can bake this filling in tart-size crusts, regular pie crusts or phyllo dough cups. Source: "Emeril's New Orleans Cooking" (William Morrow and Co., 1993) by Emeril Lagasse and Jessie Tirsch. http://www.grouprecipes.com/88745/crawfish-or-shrimp-pie.html