Oct 25–31, 2026
The last of the five weeks leans on shellfish — a bisque and crab croquettes — with a baked Gulf fish and a smothered tongue for the meat days. It starts with a Sunday spent making chaurice.
This is a present-day menu assembled from historical cookbook records. It is a source-led sampler, not a claim that this exact week is traditional or representative of how every Louisiana Creole household eats today.
Louisiana Creole dinner week
24 of 73 items checked
Sunday
View a published recipe at Internet Archive (opens in a new tab)
4 of 11 items checked · 6 aisles
4 of 13 items checked · 3 aisles
4 of 11 items checked · 6 aisles
3 of 9 items checked · 5 aisles
3 of 9 items checked · 5 aisles
3 of 10 items checked · 4 aisles
3 of 10 items checked · 4 aisles
Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.
