Cajun and Creole Condiment recipes

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>> Cajun and Creole Recipes

Bayou Country Smoky Creole Mustard Sauce — Use as a dipping sauce for fried seafood and vegetables. It may also be used as a sauce for grilled chicken, pork chops, etc.
Cajun Tartar Sauce — Cajun Tartar Sauce is wonderful with any kind of seafood.
Cajun Vinegar
Hot Cajun Mustard
Hot Cajun Pickle Chips
Hot Cajun Pickles
Hot Cajun Red Sauce
Hot Mayonnaise — This is actually a topping that is great on scallops, but I did try it on some Po' Boys and it was outstanding!
Jezebel Sauce — This sauce is an institution in South Louisiana.
Louisiana Red Hot Sauce
Louisiana Smoky Sauce
Louisiana Tabasco Jelly
Muffuletta Spread
Nectar Syrup — Nectar soda is an old New Orleans flavor. This recipe for the syrup was printed in the Times-Picayune newspaper in the 1950s or 1960s. You can use it to make snowballs, combine it with club soda, or pour it over ice cream. Or use your imagination!
William Bohannon's Creole Cream Cheese photo — Creole cream cheese is a form of farmer cheese that is traditional in the New Orleans area. Iti has become increasingly difficult to find It is made from skim milk, buttermilk and rennet, has a mild, slightly tart, slightly sweet taste, and is often mixed with cream, sugar and fruit and served as a dessert. It is often used to make Creole cream cheese ice cream. In homes it was traditionally eaten for breakfast and served with cream, fruit, or sugar; it can also be served on toast with butter, salt and pepper.

>> Cajun and Creole Recipes

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