Cajun and Creole Cuisine Easter Dinner
Recipes and Menus
A Cajun or Creole Easter dinner is the same as in many cultures, all about the Family! Aunts, Uncles, Parents and Grandparents, all gathering around a large dinner table feast. So the plate presentation is important.
Recipes and Menu Suggestions
Don't miss our Tips and Points below
Seared Lamb Chops with Mint Merlot Sauce This is probably the most sought after Easter Dinner Recipe
Creole Grillades with Creamy Cheesy Grits This is the recipe that we use for our Easter Picnic on the Neutral Ground on Royal Street.
French Quarter Frittata This is also the recipe that we use for our Easter Picnic on the Neutral Ground on Royal Street.
Cajun Fried "Junkie" Turkey There are many recipes for fried turkeys follow this one and you can't go wrong! I have done hundreds for Academy Sports in Gretna and for Cox Communications.
Standing Prime Rib Roast Nothing says "BIG FAMILY" like a Standing Prime Rib Roast! WOW.
Crawfish and Shrimp Stuffed Pasta Shells This recipe is one that I do for my family, we usually get together at my brother's home for the holidays!
Stuffed Mirliton Riverboats This recipe is one that I had forgotten that I had typed up! My daughter found it on my site, and did it for her boyfriend's Creole family dinner, it was a great hit!
New Potatoes Stuffed with Crabmeat This appetizer recipe is one that can be served hot or cold, great either which way!
Scallops Wrapped in Bacon This appetizer recipe is easy to prepare and only takes a couple of minutes to cook and serve.
Carrot and Asparagus Bundles This veggie recipe is one that can be served hot or cold, and as I said earlier, individual servings!
Seafood Gumbo OF Course! Every Cajun and Creole Holiday meal must start with a Gumbo! OR try our Smoked Duck and Andouille Gumbo! OR our
Turkey and Andouille Gumbo
Crabmeat Stuffed Pork Loin Roll Ups Another Cajun recipe that has great Holiday flavors and presentation!
Crawfish Pirogues One of the best hors d'oeuvres recipes that you will find anywhere for South Louisiana's favorite mudbug!
Loaded Baked Potato Soup Rather than mashed potatoes or a baked potato, try our soup!
Cochon de Lait (Roast Pig) OF Course!!! No true Cajun Easter Holiday Recipe page can be without a Roasted Pig!
Tips and Points to Consider for your South Louisiana Menu!
Large platters that are light weight and passable are a must.
Consider cooking smaller portions, but at least one per person. That might sound odd, but not! Your guests are going to try everything. Sooooo, don't cook a whole 8 oz chicken breast, filet it in half, it will serve two!
Choose individual items that are easily served, like the pasta shells below, or bundle veggies!
If you are going to have a crowd of over 20 people, consider investing in inexpensive chafers. These are designed for keeping food hot for several hours, a wise investment that will not only look good, but will keep the food at a servable temperature (145F) and thus, kill most bacteria!
I also like the chafers that are heated by fuel wicks. Electric heated chafers draw several amps, and when 2 or 3 are connected to the same circuit, a blown fuse will occur at the least favorable moment! I also don't like the "sterno" fuels. they are usually too hot and burn out fast. A wicked heat source will burn for several hours.
When planning your menu, choose the unique or special. South Louisianans' love to serve snow crab legs, leg of lamb or a roast goose. If you live in Maine, don't do the lobster. If you are from San Francisco, drop the tofu!
The best menu items are the ones that can "hold" for at least an hour. Items that must be eaten within a couple of minutes of preparation are a disaster waiting to happen. "Stuff happens", like guests arriving late or a baby's diaper needs immediate attention. So, don't get upset if you intend on serving at 1pm, but the actual time is closer to 2pm.
DOOOO, plan on some appetizers, just for the point above!
Design for "Leftovers", purchase in advance hinged covered "to go" trays for guests to take some goodies home. Purchase some disposable trays and bowls, when the meal is finished arrange the leftovers on the disposables, cover. Also, make sure you have plenty of the large Ziploc freezer bags available for longer storage. Most Cajun and Creole Cuisine is really better the next day anyway! And most leftovers are great cold!
I know that a lot of people have special Easter China, BUTTTT, I suggest that you use a high quality acrylic disposable table setting. This is for several reasons: First, if you have plenty of toddlers, kids are going to drop and break you good china. Second, smaller plates allows your guests to graze! Eat some, throw away the plate, and come back later for more! And finally, I hate to clean up, so if you can clean up faster, then there is a GAUD!
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: December 20, 2011