KAJUN KALACHES WITH HOT TAILS SMOKED SAUSAGE AND CREOLE HONEY MUSTARD
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a grill for cooking over medium-high heat.
- Grill the sausages on all sides until nice grill marks appear, about 8 minutes total. Let cool until cool enough to handle, then cut each sausage into 2-inch slices.
- Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
- Roll out the crescent dough and cut each triangle in half. Sprinkle the widest edge of the triangle with a bit of jalapeño, about 2 teaspoons of cheese and the grilled sausage. Roll up and place on the prepared sheet tray. Repeat with the remaining dough, jalapeño, cheese and sausages.
- Brush the outsides of the kalaches with the melted butter and sprinkle with everything seasoning. Bake until the cheese is melted and the dough is golden brown, about 12 minutes. Serve with Creole honey mustard.
- Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months.
- Mix the honey and mustard together until combined.
CREOLE SHRIMP & SAUSAGE
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.
CREOLE SAUSAGE AND VEGETABLES
If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
EASY SMOKED SAUSAGE CREOLE
Make and share this Easy Smoked Sausage Creole recipe from Food.com.
Provided by Paintpuddles
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onion, bell pepper and celery in oil.
- Combine all ingredients in a large saucepan.
- Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
- Remove from stove and let stand 5 minutes before serving.
- Variation: For a spicier Creole taste use a dash of tabasco Sauce.
CHAURICE - CREOLE PORK SAUSAGE
The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pork
Time 30m
Yield 6 pounds
Number Of Ingredients 14
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Grind the pork as finely as possible, mixing the fat and lean.
- Add seasonings and mix thoroughly.
- Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
- Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
- Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.
Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3
CREOLE TOMATO RICE AND SAUSAGE SKILLET
A hearty and satisfying combination of saucy tomato rice, bell peppers and smoked pork sausage makes this a one-pot meal the perfect comfort food fix. If you like it spicy, feel free to add a few dashes of Tabasco sauce.
Provided by Isabelle Boucher
Categories Mains
Time 30m
Number Of Ingredients 12
Steps:
- In a large deep skillet or wide heavy-bottomed saucepan set over medium-high heat, saute the sausage in olive oil until browned on both sides, about 5 minutes. Add the peppers and onion, and continue cooking until the onions are soft and translucent, about 5 minutes longer. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the rice, tomatoes, chicken broth, seasoning, bay leaf, and salt. Bring to a simmer, then reduce heat to low and cook, covered, for 15 minutes or until rice has is cooked through and has absorbed most of the liquid. Serve immediately.
CREOLE SAUSAGE PASTA
My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!-Lisa Nelson, Bluffton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain., Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley., Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.
Nutrition Facts : Calories 659 calories, Fat 33g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1594mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 8g fiber), Protein 27g protein.
SLOW COOKER CREOLE CHICKEN WITH SAUSAGE
Steps:
- Gather the ingredients.
- In a slow cooker, combine the chicken thigh pieces, slices of andouille sausage, chopped onion, broth or water, canned tomatoes (with their juices), tomato paste, Creole seasoning, and cayenne pepper.
- Cover and cook the chicken and sausage mixture on low for 5 to 6 hours.
- Add the chopped green bell pepper and continue cooking for 1 more hour on low.
- Add salt and pepper to taste.
- Serve this flavorful chicken and sausage dish over hot boiled rice.
- Enjoy.
Nutrition Facts : Calories 422 kcal, Carbohydrate 14 g, Cholesterol 174 mg, Fiber 3 g, Protein 37 g, SaturatedFat 8 g, Sodium 1437 mg, Sugar 8 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g
SMOKED SAUSAGE CREOLE
This classic Creole cuisine combines the rich flavors of onions, peppers and delicious smoked sausage - all in one pot. A whole lotta servings for a whole lotta company, Creole style!
Provided by Old Bay
Categories Entrees,
Yield 10
Number Of Ingredients 14
Steps:
- In a large saucepan heat oil on medium-high. Add onion and bell pepper and cook while stirring 2 to 3 minutes.Add sausage and carrot. Stir 5 minutes or until sausage is browned.Stir in OLD BAY garlic red pepper bay leaf chicken broth and tomato paste. Return to boil stirring frequently.Add orzo and black-eyed peas. Reduce heat to medium and simmer 5 minutes. Add zucchini. Cook additional 5 minutes or until orzo and zucchini are tender stirring frequently. Remove bay leaf before serving.
Nutrition Facts : Calories 244 Calories
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