Creole Cooking

Creole Shrimp Sausage Making Recipe : Mixing Ingredients for Shrimp Sausage Recipe

Learn how to mix the ingredients for a Creole shrimp sausage recipe with expert cooking tips in this free Creole cuisine video clip.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:2:6

Read more…


Steak Recipe With Creole Gravy : Cutting Steak for Steak with Creole Gravy

Learn how to cut the meat when cooking steak with Creole gravy in this free Creole cooking video.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:2:20

Read more…


Dulcet Creole Cooking Spice & Rub

Dulcet Creole Cooking Spice & Rub

Capturing the piquant marriage of the European and African influences of the region, this spice blend is sure to add some kick to favorite Louisiana recipes. A recipe for Rock Shrimp Etouffee is on the package. Additional Creole and Cajun recipes can be found on the package. An easy way to liven

Read more…


Chicken and The Creole Rub

Episode 184

Duration : 0:1:0

Read more…


Creole, griffe, quadroon, mulatto, or other? Whats my heritage?

I’ve been wondering this for quite sometime. My family was raised in Louisiana and I was even born in central Louisana but I am stilled confused exactly what I am classified. My mom’s family is creole by heritage and blood- her grandparents immigrants her mother and aunts spoke fluent subgroups of french up until the start of elementary. Although it is now lost on my generation. Her mom was mixed her mother a frenchwoman and her father some caribean. Although her father is mulatto by mom and black by his father. So my mom is a mixture of mulatto and creole I believe although they have something else to living close to the reservations they believe their is a mixture of indian blood somewhere along the line.

My father’s family is mestizo I think- he is half native american his mother of the reservation and his dad hispanic and black. He lived in hat part where they constantly married people of the same heritage so it was frowned upon when I was born because He and my mom were not the same nationality. His family is classified as strictly cajun and native american and look on creole’s as overly black.

I haven’t lived in Louisana for some years so Its still a bit murky to me. Unfortunately I have no idea what to classify myself though. My family is more drawn to Creole culture although we are raised by the standards of central Louisana rather than the south- not much for voodoo and french speaking. Excluding the community where my father lived I don’t think there are many french speaking people living in that parish although they still cook creole food like etouffe, red beans and rice, and sauce picante.

Physically I am red bone, I have very thick curly hair it falls in semi-tight little ringlets and is black- I have brown eyes although my sister has hazel and my father has green eyes. My body shape is thick which seems heriditary for all my sisters on my dad’s side have hour glass shape. I’m short 5’3 although my mother is 5’11 and she is concidered one of the shordest women on my mom’s side. My dad’s dainty though only near 5’8 or so and my sisters though grown are all barely at 5’0 even.

I hope someone can decipher this and I hope I didn’t drag on to long.

I would not bother.
Maybe you belong to the Human race.


Culinary Creations Creole Chicken and Seafood Gumbo

ChefJayNChttp://gdata.youtube.com/feeds/api/users/chefjayncHowtoCulinary, Creations, Creole, Chicken, and, Seafood, GumboCulinary Creations Creole Chicken and Seafood Gumbo

Duration : 0:8:50

Read more…


New Orleans Bill Creole Potato Salad – TV interview -ABC and NBC TV San Francisco 1991.

New Orleans Bill Creole Potato Salad – formerly “Mother Dears”

Duration : 0:4:55

Read more…


BAIT TO THE PLATE: EPISODE 1 JACQUES-IMO’S

“Bait to the Plate”, Season 1, Episode 1 featuring Jack Leonardi, Chef of Jacques-Imo’s catching a cooking a Whole Stuffed Trout with Crabmeat Stuffing.

Duration : 0:10:2

Read more…


Making a Catfish Court bouillon Recipe : Using Onion to Make Creole Catfish Court Bouillon

Learn how to prepare can cut onions, one of the holy trinity, for cooking a traditional Creole style catfish court bouillon in this free cooking video on making a catfish court bouillon recipe.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:1:30

Read more…


Steak Recipe With Creole Gravy : Cutting Celery & Mushrooms for Steak Recipe

Learn how to cut celery and mushrooms for steak with Creole gravy in this free Creole cooking video.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:2:10

Read more…


Next Page »