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Deep South Dish: Creole Stuffed Bell Peppers
  • Kelly McDowell

    I have the same problem with my kiddos as you do with your hubs. I have been getting some sweet bell peppers locally, but I just chopped them up to freeze because they dont like them. However NEXT weekend I will make them anyway, then freeze as you suggest. Thanks for all your wonderful recipes!

  • Deep South Dish

    Thanks so much Kelly!

Cajun Chicken Maque Choux - Corn and tomatoes, onion, bell pepper, garlic and jalapenos, make a fabulous popular Deep South dish all on it's own, but add in a little chicken, serve over rice and you have a great main dish stew.

Deep South Dish: Cajun Chicken Maque Choux

Cajun White Beans with Rice - White beans, typically Great Northern or Navy, seasoned with the Trinity, garlic, green onion, parsley, bacon and andouille sausage, and served over white rice.

Deep South Dish: Cajun White Beans with Rice
  • Carol Cannon

    I wish that I could find the lady cream peas in my area in Alabama but they are nowhere to be found. I ordered them from amazon but shipping is so expensive!! They are truly delicious though!!

Creole Meatball Po'boy - Meaty, garlicky, beef and pork meatballs served on po'boy or sandwich rolls, dressed with a Creole sauce made from The Trinity and tomatoes, and topped with shredded Mozzarella cheese.

Deep South Dish: Creole Meatball Po'boy

Mary's Cajun Beef and Pork Boulettes with Brown Sauce

Sweet bell peppers stuffed with a mixture of ground beef, Italian sausage, rice & a Creole tomato sauce, topped with cheddar cheese or slices of Velveeta.

Deep South Dish: Creole Stuffed Bell Peppers

If you love heat, you're gonna love Shrimp Sauce Piquant. Piquant translated from French means literally "pricking" and that is what this spicy sauce piquant is meant to do, prick the tongue.

Deep South Dish: Shrimp Sauce Piquant

Simplicity is what makes up a Cajun Shrimp Stew - a simple light roux, onion, sweet bell pepper and a few seasonings is all there is to it!

Deep South Dish: Cajun Shrimp Stew

Crawfish, simmered in a very simple butter roux, seasoned with a basic trinity, garlic, stock and Cajun seasoning, and finished with a little fresh parsley and green onion. Serve over hot rice with fresh French bread for dipping.

Deep South Dish: Crawfish Etouffée

Fresh Gulf shrimp, cooked in a spicy Creole tomato sauce and served over a bed of hot steaming rice.

Deep South Dish: Shrimp Creole

It's easy to make Louisiana meat pies - filled with a savory blend of beef and pork. Here's how!

Deep South Dish: Louisiana Natchitoches Meat Pies
  • Vannet LaTrice Jackson


  • Catherine Neary

    going to try soon

  • Deep South Dish

    They sure are tasty y'all!

  • Brianna Matthews

    Louisiana born and bred here but I got moved 13 yrs ago from the New Orleans side of the state to past Lafayette. Cooking culture is different as birds from bees in our state. I'm so glad I going your posts. Cuz this creole has a picky Cajun too!

Stuffed pistolette rolls, deep fried, crunchy on the outside, soft on the inside and filled with a creamy shrimp or crawfish sauce. Lawdy mercy, are those good.

Deep South Dish: Baked Shrimp Stuffed Pistolettes

Authentic dirty rice usually contains gizzards & livers, or some other form of giblets, but don't fret if you don't like them. You can simply increase the beef or pork and still have a wonderful meal. Take it easy on the Cajun seasoning though - add a little, taste and adjust!

Deep South Dish: Cajun Dirty Rice
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This recipe was wonderful with one note. It is intended to be made and consumed immediately. In other words, don't try to make it in advance and reheat or hold it. Instead, cook it just before you intend to serve it, and then serve it hot and direct from the oven.

Deep South Dish: Crawfish Rice Dressing

A scrumptious and super easy casserole of shrimp, rice, cream soups and The Trinity.

Deep South Dish: Shrimp Casserole

Oven Baked Creole Jambalaya with Chicken, Shrimp & Smoked Sausage

Spaghetti Daube is a well loved Deep South dish and not surprising because it is such a budget stretcher. A slow braised beef, it is cooked in, then shredded & returned to a lovely Creole sauce. Serve over spaghetti noodles.

Deep South Dish: Spaghetti Daube in Creole Gravy