Easy Creole Recipes

It’s not a surprise that I love creole food! I’m a full on country girl with some strong Louisiana roots. And it isn’t a surprise that a lot of the flavors in my cooking are creole based. However, Bear and his family aren’t too keen on creole food. So I often have to find ways to introduce the flavors I love into more simpler dishes.


I was in the grocery store one day getting my usual when I came across glory in a jar. I typically don’t buy pre-made sauce mixes or starter kits, however I was intrigued to give this particular sauce a try.  Simply, because I wanted to see if it had true creole flavors.

I popped open that jar as soon as I got home… and WOW. It was amazing! It had all the flavors you look for in creole food. Smokiness, the Holy Trinity, the acidity of tomato, and just a little bit of heat.  I must say I quite impressed.

I decided to try it out on the family with these two simple recipes. Lets just say…leftovers were a foreign thing in the house.

Try these simple, but yummy creole recipes and let me know what you think.

Roasted Creole Salmon


Creole Roasted Salmon

  • Servings: 4
  • Difficulty: easy
  • Print


– 4 – 6oz Salmon Filets

– 2 C Bayou Brothers Creole Sauce

– 2 Tbsp. Olive Oil

– 2 tsp Paprika

– 2 tsp Parsley

– Salt & Pepper, to taste


Preheat oven to 375ºF

Season Salmon with salt, pepper, parsley, and paprika. Set Aside.

In an oven safe skillet, heat olive oil over the stove. Place Salmon skin side down (if keeping skin). Cook for about 1-2 mins, turn off heat.

Add Bayou Brothers Creole Sauce to the pan. and season with salt and pepper, if desired.

Finish cooking in the oven for about 5-6 mins, or until salmon is nicely crusted from the spices.


Serve hot over rice or pasta.



Shrimp & Andouille Creole Pasta


Easy Cajun Pasta Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print


– 1lb Penne Pasta

– 1lb Shrimp, Peeled & Deveined (I used a pack of frozen shrimp I had in the freezer already)

– 1lb Andouille Sausage, cut into half moon pieces

– 2 Tbsp Butter

– 3 C Bayou Brothers Creole Sauce

– 2 C Alfredo Sauce (store bought or homemade)

– 2 Tbsp Paprika

– 1 Tbsp Garlic, minced

– 1 Tbsp Parsley

– 1-2 tsp Crushed Red Pepper Flakes, optional

– Salt & Pepper, to taste

– 1 C Shredded Parmesan Cheese or more


Prepare pasta according to package.

Sauté sausage in a large skillet with butter for about 2 mins. Then add shrimp and season with paprika, garlic, parsley, salt and pepper, and crushed red pepper flakes.. Sauté for about 3-4 mins.

Next, add Bayou Brothers Creole Sauce to the pan and let simmer for about 1 -2 mins. Then, add alfredo sauce and simmer until heated through and well combined.

Toss creole sauce with cooked pasta. Serve hot and top with cheese.




Leave a Reply