SEAFOOD CREOLE
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
Time 1h10m
Yield 6
Number Of Ingredients 21
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
CREOLE CAESAR SALAD
Steps:
- To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
- To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
- In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
CREOLE SEASONING
Steps:
- In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months.
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
CREOLE POTATO SALAD
This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.
Provided by Cookin in NJ
Categories Creole
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Hard-boil eggs, peel, chop and set aside.
- Cook Bacon, drain, crumble and set aside.
- Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
- Drain and cut the potatoes into 1 inch chunks.
- Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
- Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
- Pour over the potatoes and stir well.
- Taste for seasoning and add salt and creole seasoning if more is needed.
- Top with crumbled backin right before serving.
- Enjoy!
Nutrition Facts : Calories 492.7, Fat 21.8, SaturatedFat 4.2, Cholesterol 157.4, Sodium 1294.6, Carbohydrate 65.9, Fiber 11.3, Sugar 16.4, Protein 15.3
CREOLE JAMBALAYA
Make and share this Creole Jambalaya recipe from Food.com.
Provided by Maymie
Categories One Dish Meal
Time 1h15m
Yield 12 16, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent.
- Add diced andouille. Cook, stirring often, for 10 minutes.
- Add rice, and continue to cook and stir for 5 minutes.
- Add all remaining ingredients.
- Allow mixture to come to a full rolling boil.
- Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done.
- Stir and serve.
Nutrition Facts : Calories 382.7, Fat 10.8, SaturatedFat 3.8, Cholesterol 21.6, Sodium 858.8, Carbohydrate 57.4, Fiber 2, Sugar 2.4, Protein 12.2
CREOLE SEASONING
This seasoning is used for Emeril's Yellowfin Tuna with Grilled Pineapple Salsa, Simple Turkey Meatloaf, Chicken Cordon Bleu, Southern-Style Pan-Fried Catfish, Corn Cakes with Christmas Caviar, and Creole-Spiced Fried Chicken.
Provided by Martha Stewart
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients together until well combined. Store in an airtight container for up to 3 months.
CREOLE SALAD
A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.
Provided by Dreamer in Ontario
Categories Peppers
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the tomatoes, green pepper and olives.
- Whisk together the remaining ingredients.
- Toss with vegetables.
Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1
AUTUMN SALAD WITH BLEU CHEESE
This salad is fabulous. I love the taste of the Apple with the Bleu Cheese. A very pretty salad sure to impress!
Provided by Little Bee
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients in a jar. Cover and shake
- vigorously. Chill to blend flavors. Before preparing salad, chop the
- apples and put a little of the dressing on the apples to prevent
- them from browning. Shake dressing again and toss with salad greens,
- drained apples, and bleu cheese. Garnish with toasted pecans.
Nutrition Facts : Calories 250.9, Fat 21.2, SaturatedFat 3, Cholesterol 6.3, Sodium 304.4, Carbohydrate 12.8, Fiber 3.3, Sugar 7.4, Protein 4.6
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