Tag Archives: creole cooking

Oyster Dressing


With Thanksgiving upon us, I thought I would add my Oyster Dressing recipe hoping you will give it a try!
Oyster dressing has been a part of Thanksgiving since the days of Colonial America and lives on here in the south during the holiday season. If you have never tried Oyster Dressing, you don’t know what you have been missing!


  • 1/3 cup finely chopped onion
  • 3 tablespoons chopped green onion
  • 11 clove garlic, minced well
  • 1/2 tablespoon finely chopped green pepper
  • 31/4 cup finely chopped celery
  •  tablespoons minced parsley
  • 1 cup oysters, drained and chopped (reserve the liquid)
  • 1 cup unseasoned bread crumbs
  • 1/2 cup oyster liquid or clam juice
  • 1/4 teaspoon white pepper
  • 11/2 teaspoon salt
  • /8 teaspoon cayenne pepper
  • 1/8 teaspoon thyme
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce

In a large skillet, (cast iron if you have it) over medium-high heat, sauté garlic, onion, green onion, green pepper, celery, and the parsley in 2 tablespoons of butter, until the vegetables are soft. Add chopped oysters and sauté for 3 minutes. Remove the skillet from the heat and add the bread crumbs, oyster liquid and remaining ingredients and stir well.

Put the mixture into a greased, 8×8-inch pan and bake at 375 degrees until golden, about 25 minutes. Also, you can lightly stuff a turkey with the dressing and bake the turkey as usual.

A Rick& Mel Recipe


Dirty Rice



Cajun favorite, white rice dish mixed with chicken livers or gizzards, (the “dirty” part of the rice).
This dish is a one of those “must try” dishes! Dirty Rice goes with pork chops, smoke sausage, or makes a great side dish for just about anything.


Dirty Rice



2 tablespoons bacon fat
1 cup chopped shallots
1 finely chopped rib celery
1 tsp. Fresh chopped parsley
1 pound finely chopped giblets
1 tablespoon tomato paste
1/4 – 1/2 teaspoon cayenne pepper
2 cups rice
4 cups water
salt, to taste




Sauté the shallots, celery, and chicken giblets in the bacon fat until golden brown. Add the water, tomato paste, rice, salt and pepper. Bring to a boil. Turn the heat down cover, and let simmer for 30 min, stirring the mixture occasionally. Uncover and let stand for 5 to 10 min. Adjust the seasoning to fit your taste! Fluff with fork and serve.


A Rick & Mel Recipe

Shrimp Diane


This one is Mel’s favorite. She can’t get enough of this Shrimp Diane. This dish is a mix of butter, garlic, and cayenne pepper which gives it a nice flavor with a little kick. Serve it with a little French bread and you have a very satisfying southern dish.

Shrimp Diane


  • 2 pounds medium shrimp with shells
  • 7 tablespoons of shrimp stock
  • 2/3 teaspoon minced garlic
  • 1 and 3/4 sticks unsalted butter
  • 1/4 cup finely diced green onions
  • 1/2 teaspoon salt
  • 1/3-1/2 teaspoon cayenne pepper (to taste)
  • 1/3 teaspoon white pepper
  • 1/3 teaspoon black pepper
  • 1/4 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/8 teaspoon oregano
  • 1/2 pound mushrooms, sliced into thick pieces
  • 3 tablespoons finely chopped parsley
  • Pasta and French bread (Use your favorite pasta; I use angel hair)


Rinse and peel the shrimp; refrigerate until they are needed. Use shells to make a shrimp stock by boiling them in a pot of water for 45 minutes.

In a large skillet, melt 1 stick of the butter over medium-high heat. When the butter is almost melted, add the green onions, garlic, salt, cayenne, white pepper, black pepper, basil, thyme and oregano; stir the mixture well. Add the shrimp to the mixture and sauté just until the shrimp turn pink, about 1 minute. Be sure to keep mixing the shrimp during this process to cook the shrip evenly.

Add the 4 tablespoons of the stock and the mushrooms; then add the remaining 1/2 stick of butter in small chunks and continue to stir the mixture constantly. Before the butter is completely melted, add the parsley and the remaining 2 tablespoons stock; continue cooking the mixture while stirring until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.

Serve over pasta immediately and  serve with French bread.


A Rick & Mel Recipe

New Orleans Shrimp Etouffee


Shrimp Etouffee is a classic Louisiana stew made with shrimp, Crawfish, or even Crabmeat!
Go into just about any restaurant in New Orleans and you will find this classic dish. The word Etouffee (Ay-2-FAY) translates to smothered, stewed, or braised. Here is my simple recipe that will surely satisfy your taste buds.


  • 1/4 Cup Bell Pepper, Finely Chopped
  • 4 Tbsp. Unsalted Butter
  • 2/3 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Diced Tomatoes
  • 1 1/2 Cups Vegetable Stock
  • 2 Tbsp. Minced Garlic
  • 2 Tbsp. Fresh Thyme
  • 2 tsp. Worcestershire Sauce
  • 1 tsp. Hot Sauce
  • 1/2 Cup Green Onions, thinly sliced
  • 4 Tbsp. minced Italian Parsley
  • 2-2/1/2 lbs. of Shrimp, Peeled and Deveined
  • 3 Tbsp. Unsalted Butter
  • Salt and Black Pepper to taste

Season the shrimp with 1 Tbsp. of the Creole Seasoning.
In a large cast iron skillet, melt the butter; add the onions, bell pepper, celery, and sauté until the vegetables are translucent. Whisk in the flour to make a blonde roux, stirring constantly, for about 3-5 minutes. Add the remaining Creole Seasoning. To the mixture, add a small amount of the vegetable stock, stirring well to form a nice paste, gradually add the remaining stock, whisking constantly. Bring the Etouffee mixture to a boil, reduce to a slow simmer. You may need to add little more stock, but the Etouffee mixture should be the consistency of gravy, not too thick or thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne to the Etouffee mixture and simmer for 20-30 minutes.
Add the shrimp, green onions, parsley, and simmer for an additional 10 minutes or until the shrimp are cooked all the way through. Stir in the 3 Tbsp. butter, and adjust the seasonings to your taste.

Serve over Rice with some French bread on the side.

You may also substitute Crawfish or Crabmeat for the Shrimp to make Crawfish or Crabmeat Etouffee.

A Rick & Mel Recipe

Red Beans And Rice


If you are ever in New Orleans on a Monday, you will see Red Beans and Rice on just about every restaurant’s menu.  It is a staple in New Orleans. I grew up knowing what was for dinner every Monday without fail – Red Beans and Rice! I am giving you a recipe that has been passed down in my family for generations. It is a hearty meal that will warm your soul and they even taste better the next day!


  • 1 pound dried red beans, rinsed and sorted
  • 1 2/3 cups chopped yellow onions
  • 1/2 cup chopped celery
  • 3 tablespoons chopped garlic
  • 1 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • A Pinch cayenne to taste
  • 4 bay leaves
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoons fresh thyme
  • 1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 2 tablespoons bacon grease
  • 1/4 cup chopped tasso, or diced ham
  • 1/2 pound smoked ham hocks
  • 10 cups chicken stock, vegetable stock, or water
  • 4 cups cooked white rice


Sort and place the beans in a large pot and cover with water by 2 inches.
Let soak for 12 hours or overnight. Drain and set the beans aside.

In a large pot, heat the bacon grease over medium-high heat. Add the Tasso and cook while stirring, for 2 minutes. Add the onions, celery and the bell peppers to the grease in the pot. Season the mixture with the salt, pepper, and cayenne, (to taste) and cook occasionally stirring until the vegetables are soft. Add to the mixture the bay leaves, thyme, parsley, sausage, and ham hocks. Cook while stirring to brown the sausage and ham hocks. Add the garlic, and cook for about 1 minute. Add the beans, stock or water, stir the mixture well, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the beans are tender and starting to thicken, about 2 – 3 hours. Remove from the heat. Mash about 1/4 of the beans against the side of the pot with a ladle or heavy spoon. Continue to cook until the beans become creamy, about 20 minutes. Remove the beans from the heat, remove the bay leaves and serve over rice and Enjoy! Take a look at our “Charbroiled Oysters” and “Barbecued Shrimp” recipes.

A Rick and Mel Recipe

New Orleans Barbecued Shrimp


This dish is a New Orleans favorite! Pretty much any restaurant in New Orleans has a version of this New Orleans Barbecue Shrimp recipe but this is my personal, and quite tasty recipe.


  • 1 Pound of salted butter (DO NOT use margarine)
  • 1 tablespoons of your favorite Creole seasoning
  • 1/2 cup Worcestershire sauce
  • 1/2 Bottle of your favorite beer
  • 5 cloves of garlic, finely minced
  • 1 medium onion, finely minced
  • 1 Stalks of celery, finely minced
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoons chopped rosemary leaves
  • 1 teaspoons freshly squeezed lemon juice
  • 2 pounds shrimp, be sure to leave the heads and shells on!

Sauté the garlic, onions, celery, parsley, rosemary and your seasoning blend for 3 minutes over medium high heat.

Melt the rest of the butter; add the beer, sautéed ingredients, Worcestershire sauce and lemon juice.

Cover the shrimp in the seasoned butter mixture, using a baking dish to suit your needs. Be sure the shrimp are submerged in the seasoned butter mixture. If they’re not, you can just melt more butter and add it to the shrimp.

Bake in a 350 degree oven until the shrimp turn a pretty shade of pink, about 15 minutes.

Serve in big bowls with the best French bread you can find to sop up the butter mixture as you peel and eat the barbecue shrimp and bread. Be sure to wear your bib as this could get a little messy!

Hope you enjoy this recipe and please let me know what you think about this great New Orleans dish.

Be sure to look for more of my New Orleans style recipes, like these “Charbroiled Oysters” and “Red Bean and Rice”.

A Rick & Mel Recipe

Charbroiled Oysters


New Orleans Style Charbroiled Oysters

Charbroiled Oysters are a favorite dish among us New Orleanian’s. One of the best restaurant’s to get them at is “Drago’s” located in Metairie, LA which is just 10 minutes outside New Orleans. If you’re ever in New Orleans, you must go to Drago’s.
This Charbroiled Oysters recipe gives Drago’s a run for their money!  You can use Gulf oysters or Pacific oysters if gulf oysters aren’t available.


Charbroiled Oysters

  • 64 oysters, on the half shell
  • 4 sticks of butter
  • 4 tablespoons very finely chopped garlic
  • 1 cup very finely chopped parsley
  • 1 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese

First, heat your grill to medium-high heat.

Melt the butter, garlic, and pepper in a large skillet. (Cast Iron if you have one) Mix the Parmesan and Romano cheeses in a bowl.

Spoon a little of the melted butter mixture onto each of the oysters.

Add a pinch of the cheese mixture to each of the oysters, add a pinch of the parsley, and then place on the pre-heated grill. Grill the oysters until they are hot, bubbly and puffed up. This will take about 7 – 8 minutes.

Get a cookie sheet and pour some rock salt to cover the bottom of the sheet. This will help to keep the oysters upright and prevent those delicious juices from spilling out. Now they are ready to serve!

Please let me know what you think of this recipe and look for more of my New Orleans style recipes. You may also like these “Barbecued Shrimp” or “Red Beans and Rice”!

Charbroiled Oysters in New Orleans

A Rick & Mel Recipe