2 of 6 items checked · 3 aisles
Produce
Meat & Poultry
- Checked by You
Spices & Seasoning
- Checked by You
A roast and a rabbit pie
Oct 18–24, 2026
A holiday-shaped week that roasts a truffled turkey on Sunday and works through the leftovers in a Creole canapé course. Wednesday's oxtail braise and Thursday's rabbit pie are the long cooking days.
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
Louisiana Creole dinner week
23 of 70 items checked
3 of 10 items checked · 4 aisles
3 of 10 items checked · 6 aisles
4 of 12 items checked · 5 aisles
4 of 12 items checked · 5 aisles
5 of 15 items checked · 6 aisles
2 of 5 items checked · 3 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.