Cajun Cabbage - We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I’ve made some changes in the ingredients, but the snappy Cajun flavor is still there. It’s easy to increase for any number of guests.
New Orleans Remoulade Sauce a Remoulade is one of the classic French sauces. It is more of a savory Aioli, a flavored mayonnaise. A Creole Remoulade Sauce is similar. Just add spices. Most famous for Shrimp Remoulade, Just think whatever you use Mayo for and you will open up a new flavor option for old dishes!
MUFFULETTA ~~~ this post's link + http://www.seriouseats.com/2013/02/how-to-make-classic-new-orleans-muffulettas.html + http://palachinkablog.com/muffuletta/ + http://jimsgalley.blogspot.com/2010/12/muffuletta-jbs-recipe-and-muff-tips.html + http://food52.com/recipes/12297-nola-muffaletta + http://www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ + an oven idea http://creolecontessa.com/2014/04/baked-creole-muffuletta-sandwich/ [USA, Italian-American Cuisine in New Orleans] [honestlyyu...