More Recipes Like Mirliton

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Shrimp Gumbo

Submitted by: CORWYNN DARKHOLME

A dark roux begins this recipe for thick shrimp gumbo featuring okra, onions, bell pepper and diced tomatoes. Serve this stew over long-grain white rice.

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Shrimp is sauteed with peppers and sweet onion, and served over a pile of hot cheese grits. I had a variation of this at a local restaurant, added a few things, and made it mine! Garlic bread makes a great side! be sure to have hot pepper sauce on hand to add appropriate spice.

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Jambalaya I

Submitted by: CORWYNN DARKHOLME

This jambalaya boasts shrimp, smoked ham, onions, celery and bell peppers, and requires eight to ten hours of cooking time. Thyme, clove, and garlic provide extra flavor for this zesty stew.

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Audry's Shrimp Stew

Submitted by: Merwin Chambers

This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Jambalaya With Shrimp

Submitted by: Jill

This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.

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Creole Macaroni and Cheese

Submitted by: F. Craig Littlejohn

A cheese sauce made with Gruyere cheese, aged Cheddar, and Parmesan and the addition of andouille sausage give this baked macaroni and cheese a Louisiana flavor that can not be beat!

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Louisiana Shrimp and Eggs Gumbo

Submitted by: lise

This recipe calls for shrimp, but can you use squirrel, rabbit, ham, chicken, or other game for this traditional Louisiana stew. It is delicious over rice, full of okra, peppers, tomatoes, onions, and celery.

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Southern Style Pig Tails

Submitted by: KERYNE

Home Town: Memphis, Tennessee, USA

Living In: Lake Ridge, Virginia, USA

A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.

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Creole Chitterlings (Chitlins)

Submitted by: NYGHTSONG

Home Town: Oakland, California, USA

Living In: Pittsburg, California, USA

There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.

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N'Awlins Stuffed Bell Peppers

Submitted by: NinainNO

Momma's Peppers . . . Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit . . . that's why this recipe makes twelve servings!

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