Creole Daube Food

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SEAFOOD CREOLE



Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

BEEF DAUBE PROVENCAL



Beef Daube Provencal image

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CREOLE DAUBE



Creole Daube image

I found this recipe in May 2009 issue of New Orleans magazine. Very, very good. Served over spaghettini. The sauce is very rich and flavorful. My family loved it.

Provided by LaLa Lola

Categories     Roast Beef

Time 4h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs rump roast
5 garlic cloves, 2 slivered and 3 minced
salt, pepper, Creole seasoning
2 tablespoons olive oil
1 large onion, chopped
1 bell pepper, chopped
2 celery ribs, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup red wine
1 (14 ounce) can beef broth
1 tablespoon italian seasoning
1/4 teaspoon cayenne
1 pinch sugar
2 tablespoons fresh flat-leaf parsley, finely chopped

Steps:

  • With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
  • Rub roast generously with salt, pepper, and Creole seasoning.
  • Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat.
  • When browned, take roast out of pot and set aside.
  • In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
  • Add minced garlic and cook 5 more minutes.
  • Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
  • Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
  • Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well.
  • Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
  • Stir well every hour and turn roast over half way through cooking.
  • Slice roast thickly and return to sauce.
  • Sprinkle with parsley and serve with spaghetti (or pasta of your choice).

Nutrition Facts : Calories 579.9, Fat 32.5, SaturatedFat 11.6, Cholesterol 170.1, Sodium 806.7, Carbohydrate 13.1, Fiber 2.8, Sugar 7.2, Protein 50.2

CREOLE DAUBE



Creole Daube image

As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's with half the salt and then watch the amount of salt and pepper you add depending on the amount already in your Creole seasoning.

Provided by Penny Stettinius

Categories     Roast Beef

Time 4h

Yield 8 serving(s)

Number Of Ingredients 16

3 -5 lbs boneless chuck roast
creole seasoning
2 -3 garlic cloves, halved
1/2 cup canola oil
1/4 cup flour
1 cup onion, chopped
1/4 cup bell pepper, chopped
1 celery rib, chopped
2 -3 green onions, chopped
1 (8 ounce) can tomato sauce
1/4 cup dry red wine
1/4 cup parsley
1 -2 bay leaf
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Season the roast with the Creole seasoning.
  • Make slits in the roast and insert the garlic.
  • In a 5 qt Dutch oven heat the ¼ cup of the oil.
  • Over medium heat brown the roast on all sides.
  • Reduce the heat to low and continue to cook, covered, while preparing the roux.
  • *If roast sticks, add ¼ cup water.
  • In a separate heavy pot heat the remaining oil.
  • Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
  • Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
  • Stir in the tomato sauce and cook for 10 minutes.
  • Add the wine and 1 cup water slowly to the roux.
  • Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
  • Pour the sauce over the roast.
  • Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
  • Add more water if needed.
  • Season again and serve.

Nutrition Facts : Calories 399.9, Fat 24.1, SaturatedFat 5.7, Cholesterol 112.3, Sodium 440, Carbohydrate 8.4, Fiber 1.3, Sugar 2.6, Protein 37.2

CREOLE DAUBE



Creole Daube image

A recipe I found on Pinterest that looked delicious and I am posting it for ZWT, untried by me, but looks like a cross between a pot roast and swiss steak type of recipe. The recipe is posted on "Drick'sRamblingCafe.blogspot and here is what he stated: "In the late 1800's when Sicilian immigrants began settling in southern Louisiana, Creole cooking took on a completely new dimension. The influence of garlic for one and the use of tomatoes in making tomato gravy or red gravy such as the one featured in this recipe. This recipe will change the way you cook a roast and will fill your house with a wonderful aroma with the cuisine of long ago cooks. Enjoy!" There are several spices listed, but apparently it is common to post no specific amounts, so I would suggest starting with 1/8(maybe even less for the cayenne pepper) to 1/4 teaspoon and then taste and add more to your liking in the end.

Provided by diner524

Categories     Roast Beef

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 19

4 -5 lbs rump roast or 4 -5 lbs top sirloin steaks
olive oil
2 medium yellow onions, finely chopped
1/2 green bell pepper, finely chopped
1 celery rib, chopped
2 large crushed garlic cloves
2 (15 ounce) cans whole tomatoes, roughly chopped
2 (6 ounce) cans tomato sauce
1 tablespoon tomato paste
thyme
1 bay leaf
oregano
cayenne pepper
salt and black pepper
brown sugar
3/4 cup dry red wine
1/2 cup grated parmesan cheese, plus more for serving
4 carrots, peeled and diced
1/2 lb diced mushroom (optional)

Steps:

  • Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside.
  • In the same skillet with the oil, sauté onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. Stir in the tomatoes and tomato sauce.
  • While this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar.
  • Add wine and Parmesan. Let simmer about 45 minutes.
  • Add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. Cover and cook over low heat for a 2 to 3 hours.
  • Remove beef and slice against grain into half-inch slices. Serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal.
  • Serve roast and gravy over mashed potatoes or spaghetti (as suggested in the recipe) and top with additional parmesan cheese.

Nutrition Facts : Calories 739.3, Fat 39.7, SaturatedFat 16, Cholesterol 234.1, Sodium 652.4, Carbohydrate 19, Fiber 4.9, Sugar 10.9, Protein 69.1

CREOLE DAUBE GLACé



Creole Daube Glacé image

Make and share this Creole Daube Glacé recipe from Food.com.

Provided by Dreamgoddess

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

20 small pimento-stuffed green olives
5 green onions, minced
1/2 tablespoon Tabasco sauce
2 tablespoons parsley, Minced
1 cup roast beef, finely shredded
3 garlic cloves, minced
2 cups beef broth (13 1/2 oz)
1 tablespoon Worcestershire sauce
2 (1/4 ounce) packets unflavored gelatin

Steps:

  • Slice olives and arrange in bottom of a 6-cup mold.
  • Carefully sprinkle beef over olives.
  • In large bowl, mix gelatin and 1/2 cup of the beef broth.
  • Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
  • Add remaining ingredients; mix well.
  • Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
  • Chill until firm; unmold to serve.

Nutrition Facts : Calories 15.8, Fat 0.2, Cholesterol 0.2, Sodium 175.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 2.3

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