Shrimp Creole is a family favorite and a simple recipe. You can substitute chicken for the shrimp if you're concerned about allergies....if you do, use chicken broth instead of the shrimp stock used in most recipes....as far as being quick, you can dump everything in a crockpot but it will take a while to cook down whether you use stovetop method or slow cooker. It goes a long way because it's served over rice, it's hearty and perfect for a winter meal.
http://www.nolacuisine.com/2008/04/1...creole-recipe/
If you're looking to impress with a simple layered sandwich, the muffuletta is the way to go
http://www.nolacuisine.com/2005/07/1...ndwich-recipe/ and you can simplify it a bit by layering local deli meats instead of the specialty meats on NOLA. The olive salad is what makes the sandwich. Use ready made bakery Italian loaves. If you don't have all the olive salad ingredients, you can simplify those as well. I usually use a full can of black olives to a half or less can or jar of green----they're so salty that no one will miss them. If you can get the canned low salt greens from California, they're ideal. When I can find them, I use those 1:1 with the canned black. I chop, add in some minced garlic and chopped onion, add a bit of red wine vinegar & pepper to taste and fold in some real mayonnaise. Some of the olive salads are olive oil based & some a creamier mayo base. MMMM. awesome. My DH can eat the olive salad straight----he even adds it to his bologna sandwiches for the rest of the week when I make a batch!
Easy, fast side dish: Cajun Choux
http://www.myrecipes.com/recipe/caju...0000000258936/ won a southern living recipe contest.