Creole Tomato, Red Onion, and Fresh Dill Salad

I never can wait until Creole tomato season. I get my hands on as many as possible and indulge in as many recipes as I can using Creole tomatoes or as a simple yet delicious salad like this one.

Last year I made and posted a recipe I made using Creole tomatoes| Creole Tomato Broth and it was so delicious! With the remaining tomatoes, I made a delicious and healthy Pan Seared Tuna in Creole Tomato Broth.

You can also read this amazing post on Creole Food vs. Cajun Food that goes into great detail.

For this delicious summertime salad you will need

2 large Creole tomatoes, sliced

1 large red onion, thinly sliced

Fresh dill

Flat leaf parsley, as garnish

 For the dressing

2 tablespoons white wine vinegar

2 teaspoons rice wine vinegar

2 teaspoons splenda or sugar

Pinch of dill seasoning

Pinch of sea salt & fresh ground pepper

Whisk or shake to combine.


In a large Ziploc bag combine tomato, cucumber, onion, and dressing and chill for 30 minutes.

Serve in a serving bowl. Top with fresh dill and parsley and enjoy!

Cajun in a Cinch: Creole Cream Style Red Beans

I hope everyone had a wonderful Thanksgiving full of family, friends, and of course great food!

Now you’re in need of a break from all the holiday cooking, but still craving something easy, warm, and comforting? This can of Creole Cream style red beans is a favorite of mine. When I used to do a lot of traveling this goodness in a can always came with me along with a bottle of Crystal hot sauce and pre-cooked Boiled Cajun Rice for a quick meal away from home.


In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and a teaspoon of extra virgin olive oil until soft.

Add 2 garlic cloves, minced & saute until fragrant

Add 1/2 to a pound sliced smoked sausage

Open can, add to pan and just add water or broth to desired consistency and mix thoroughly. Heat through and serve over Cajun boiled rice. Top with sliced green onions and hot sauce.

Tip: For a little extra zing, I like to add a few dashes of Tabasco pepper vinegar.

Guest Post Tuesday ~ French Creole Cod

I am so excited about this guest post with Dee over at Dee Dee’s Delights, I am sure most of you know her by now, I have been following her since I started blogging and am thrilled to have her guest post this week!!! She is such a pleasure to talk to and I  love that she is so versatile, she cooks some AMAZING savory dishes and she bakes, that’s right you have to check out her cakes, YUM!

So without further ado,  Dee’s French Creole Cod

I love to thank Jessica for the opportunity to do this guest post. I love experimenting with recipes, and I also love to do fusions of different flavors. So when this chance came up to do something that has a Cajun or Creole twist on it, I jumped at the chance. Creole people are traditionally are descended from French and Spanish colonial settlers in Louisiana. That is where you get this lovely fusion of great flavors that is known in Louisiana cooking. So take a note, sit back relax and enjoy this dish that has the French flair of Creole in it.

Recipe source


1 lb cod

2 teaspoons olive oil (and extra for brushing on the baking sheet)

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon creole seasoning, your favorite

1 tablespoon lemon juice, freshly squeezed

chopped fresh parsley


Preheat oven to 400°F Line a rimmed baking sheet with foil and brush very lightly with olive oil.

Mix the olive oil, mustard, salt and Creole seasoning together. Brush the spice mixture evenly over the fish and place on the prepared sheet.

Bake for 15 to 17 minutes or until the fish flakes easily with a fork.

To serve: Drizzle with the lemon juice and sprinkle parsley over the fish and  serve immediately.



Thank you so much Dee for guest posting today, this French Creole Cod looks delicious and I know all the Cajun food lovers are going to enjoy this Cajunlicious dish!

Make sure you head over to her DEE-LICIOUS Blog and say Hi!

Gator Dogs

Perfect for the upcoming long Holiday weekend! Gator Dogs two ways!!

You will need

Alligator Sausage

Brat Buns

Onions, sliced

Green bell pepper, sliced

Peppers of choice

Creole mustard

Chicken stock


Pre-heat oven to 350. Cut out the top of the bun and hollow out, but leaving enough bread to support the dogs.

Heat a grill pan to medium-high heat. Add a tablespoon olive oil and heat until the oil ripples. Add the Alligator sausage and brown all sides. Once browned add onions and peppers. Cook until sausage is cooked through and vegetables are slightly tender, but still have a crunch to them. Add mustard and chicken stock just to make a thin layer and simmer until sauce is reduced and thickened.

While the sauce is reducing toast buns in oven.

Here are the two ways

The way I like mine is to coat the inside of the bun with Creole mustard, top with sausage, more mustard, onions, peppers, and a couple of Tabasco peppers.

My husband likes his a little different. He likes to coat his bun with jalapeño mustard, Tabasco peppers, peppers, onions, and then the sausage. Enjoy either way, they are both amazing!

Whichever way you have them, Enjoy!!!