Zucchini Creole Food
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
ZUCCHINI CREOLE
Make and share this Zucchini Creole recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 20m
Yield 1 saucepan, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and put the zucchini in a saucepan with tomatoes and water. Add salt, garlic, thyme, basil and peppers. Simmer together until zucchini is just tender, about 10 minutes. Be careful not to overcook. The tomatoes give a lot of flavor and butter is not necessary.
Nutrition Facts : Calories 54.4, Fat 0.8, SaturatedFat 0.2, Sodium 603.3, Carbohydrate 10.9, Fiber 3.4, Sugar 7.5, Protein 3.3
CREOLE ZUCCHINI BISQUE
Fresh Zucchini, Garden Herbs and Creole Seasoning infuse a little spice into the Bisque. The Bisque is finished with rich heavy cream.
Provided by Potagekempcc
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven melt butter, add olive oil and bay leaves.
- Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
- Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
- Add Chardonnay wine and reduce by half.
- Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
- Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
- Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
- Serve bisque in warm soup bowls.
- Garnish with a sprig Fresh Thyme.
- *Chef's Note: Add Creole Seasoning to your taste.
Nutrition Facts : Calories 775.7, Fat 72.9, SaturatedFat 40.5, Cholesterol 227.6, Sodium 527.3, Carbohydrate 28.7, Fiber 4.8, Sugar 8.4, Protein 7.4
ZUCCHINI CREOLE CASSEROLE RECIPE
Provided by ajcooper
Number Of Ingredients 14
Steps:
- For Sauce: Saute onions, celery and green peppers in cooking oil. Combine remaining ingredients, except cheese, and cook over slow heat 40 to 45 minutes or until thickened. Cut zuchini into bite size pieces. Put half in 2 qt casserole dish. Spoon enough sauce to cover. Cover with cheese sauce. Layer remaining. Bake at 325 degrees for 50 to 60 minutes.
SEAFOOD CREOLE
Make and share this Seafood Creole recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- 1.Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- 2.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.
- 3.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.
- 4.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 282.7, Fat 10, SaturatedFat 5.3, Cholesterol 176.2, Sodium 1456.6, Carbohydrate 12.8, Fiber 2.1, Sugar 5.6, Protein 34.5
CREOLE ZUCCHINI BISQUE
Fresh Zucchini, Garden Herbs and Creole Seasoning infuse a little spice into the Bisque. The Bisque is finished with rich heavy cream.
Provided by Potagekempcc
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 0
Steps:
- In a Dutch oven melt butter, add olive oil and bay leaves.
- Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
- Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
- Add Chardonnay wine and reduce by half.
- Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
- Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
- Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
- Serve bisque in warm soup bowls.
- Garnish with a sprig Fresh Thyme.
- *Chef's Note: Add Creole Seasoning to your taste.
Nutrition Facts :
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