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  • Bunched turnips, or Harukei turnips, are small, snowy-white turnips with a very mild flavor. They cut the fattiness of the pork in this Louisiana-style dish. Try serving over steamed white rice.

    Published September 23, 2014
  • Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick. 

    Terms: Entrée, Creole
    Published February 25, 2014
  • This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!

    Published February 22, 2014
  • This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.

    Published February 22, 2014