Creole Food Recipes

Find great Creole Recipes @ 123easyaspie.com.

Q: I Love Curries and Creoles. How about sharing your favorite curry or creole recipes with me???

A: 1. Here are 1,700+ curry recipes for you:

http://www.cooks.com/rec/search?q=Curries

2. Here are 880 Creole recipes for you:

http://www.cooks.com/rec/search?q=creole

3. Do you like gumbos? If so, here are lots of recipes for you:

http://www.cooks.com/rec/search?q=gumbos

Q: What are some websites that have cajun and creole recipes?

A: I always use www.allrecipes.com when I want to make something.

Q: Anyone have any good Cajun/Creole recipes?
Other than jambalaya? I already have a jambalaya recipe that I loooove, but I’m looking for something else to try. I have a couple of Cajun friends, I’d like to make something for them, kinda a surprise type thing, so I can’t very well ask them for the recipes.

A: DIRTY RICE DRESSING
INGREDIENTS
2 pounds ground beef 1 pound ground pork
1/3 cup cooking oil 1 medium onion
1 cup bell pepper 2 cups broth
2 teaspoons Creole seasoning 1/2 cup parsley
1/2 cup green onion tops 1/3 cup celery
3 cups cooked rice 4 tablespoons of all purpose flour
INSTRUCTIONS
In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

Q: Recipes for cajun/creole style seafood boil liquid seasoning mix?
same idea as a Zatarainnes but I want to avoid the oils and MSG that come in a store bought product.

A: http://mixes.cdkitchen.com/recipes/recs/47/Cajun_Crab_Boil20393.shtml

Q: anybody know authentic cajun/creole recipes they would like to share?

A: 1 part chicken, 5 parts hot sauce

Q: does any one have any good cajun recipes/creole?

A: CAJUN BOURBON CHICKEN

1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken – this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.

Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.

Season with salt and pepper, to taste.

OR

PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT

1 lb. cream cheese, room temperature
8 to 12 oz. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped

Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.

Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.

COOK’S NOTE: If you don’t have a pastry bag, use a large ziploc plastic bag with one corner cut off

OR

SPICY CAJUN PASTA

1 can black beans
1 red onion cut into long strips
2 cups chopped chourice
1 1 lb box penne pasta
2 cooked chicken breast
2 tablespoons Cajun seasoning
2 cups medium sized cooked shrimp
1 1/2 cups light cream
2 tablespoons butter
1/2 teaspoon black pepper

In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.
Boil pasta according to package directions while sauce is simmering.

Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.

OR

CROCKPOT CAJUN PECANS

1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Combine all in a crockpot. Cover and cook on high for 15 minutes.
Take cover off and turn on low, for two hours. Transfer to a baking sheet and let cool.

OR

CAJUN MEATLOAF

2 teaspoons butter
1/2 large onion
1/2 cup green pepper, chopped
1 tsp salt
3/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 lb lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup catsup
1 tsp Worcestershire sauce

Preheat oven to 375°F.
Melt butter in a heavy medium skillet over medium to low heat. Add next 7 ingredients and cook until vegetables are tender, about 10 minutes. Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestshire sauce and form into a loaf in baking dish.

Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.

OR

CAJUN DIRTY RICE

1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5-6 cloves garlic, peeled
1-2 fresh, cayenne peppers
1 tsp. salt
1 tsp. red pepper flakes
2 4-6oz cans mushroom steak sauce
3-4 cups cooked rice

The Dressing Mix:

Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and “nearly” liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.
Dirty Rice: Cooked rice can be added to this mixure and thoroughly stirred. The more rice you add, the drier and “whiter” the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown (“dirty”).

Cornbread Dressing:

Substitute crumbed cornbread for cooked rice.
Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.

JM

Q: Homemade Creole or Cajun Jambalaya Recipes?

A: My husband is the cook in our house. I found this one on the internet and my husband pretty much uses the same ingredients. Mmmmmm.

Jambalaya Ingredients:
4 big yellow onions chopped fine
about 8 cups water.
4 cups rice
1 bell pepper – chopped
2-3 banana peppers – chopped
3-5 crushed garlic cloves
2 bundles green onions. – chopped
2 lbs hot sausage – chopped
1 whole chicken cut up or pork.
salt, pepper, red pepper, onion powder, whatever.(some people just use tonys but its a little too much salt for me)

Jambalaya cooking instructions:
Brown your sausage and chicke and put them on the side. Cook down your yellow onions & garlic constantly stirring.(add a little water if necessary so it doesn’t get dry in the bottom of the pot) Don’t burn them or the whole recipe is screwed. Once you’ve sauteed this mix way down you add in your meat and then your water.(add enough water to cover everything) Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and gren onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once.(you only want to bring the bottom to the top) Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread, white beans and salad.

Q: Can I have your favorite Shrimp Creole recipe?
I want something special and authentic, not just the easy fast versions. I want to do it up right!!

A: Shrimp Creole (Enchilado de camarones)

1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)

In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat.

Add the onion, and green bell pepper and sauté until the onion becomes translucent. Add the garlic cloves and sauté an additional 2 minutes.

Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well.

Cover, raise the heat to medium-low and simmer for 5 to 7 minutes.

Add the shrimp, make sure they have been peeled, deveined, and unfrozen.

Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color.

This also serves to allow the shrimp to soak in all the ingredients.

Remove from heat, and serve over white rice.

Sprinkle the cilantro over the shrimp.
—-
If want to add more seasoning:
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder

Combine all ingredients; store in an airtight container.

Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
—-

Q: what is the difference between an etoufee and a creole ?
i looked up an etoufee recipe and it looks like the creole recipe that i use.
they both have a roux base

A: Creole has tomato sauce while Etoufee has none.
Etoufee is created by making a roux from flour and butter.

Q: Any southerners out there have a good shrimp creole recipe?

A: Louisiana Shrimp Creole

1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
2 cloves garlic, finely minced
3 tablespoons butter
2 tablespoons cornstarch
1 (16-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
Dash Tabasco sauce
1 pound fresh medium shrimp, shelled and deveined
Hot cooked long-grain rice for accompaniment
In a 2-quart saucepan, melt butter over medium heat. Add onion, green pepper, celery and garlic; cook until tender. Stir in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and Tabasco sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes. Serve on a bed of cooked rice.

nfd♥

Q: What’s your favorite Cajun/Creole recipe?
I hate that the Gulf coastal region (LA, especially) is experiencing such a disaster. There are so many great foods indigenous to the area that will be seriously missed or affected: Pompano, red fish, crayfish, shrimp, oysters, etc. In honor of them, what’s your favorite recipe?
Some actual recipes would be nice!

A: Gumbo with okra, shrimp and crab legs over rice, YUM

Q: Anyone in New Orleans have a good recipe for Creole Gumbo using chicken, or fish only?
I tried the boxed fixings of Tony Chachere’s Creole Gumbo. Its good. I need a homemade recipe. I also need one for Creole Jambalaya using fish, & one using chicken. Any ideas?

A: Chicken gumbo
Categories: Chicken Cajun/creol Vegetables
Yield: 8 servings 2Chickens, cut into 8 pieces each, wing tips trimmed
2teaspoonDried mustard
2teaspoonSweet paprika
¼teaspoonSalt
¼teaspoonFreshly ground pepper
⅛teaspoonGround allspice
pinchCayenne pepper
2tablespoonOlive oil
4Celery stalks, cut into 1/2″ dice
2mediumOnions, coarsely chopped
2Red bell peppers, cored and cut into 1/2″ dice
1Green bell pepper, cored and cut into 1/2″ dice
1tablespoonFinely chopped garlic
4cupSliced okra, fresh or frozen
1canPlum tomatoes, drained (reserve tomato juices), with tomatoes coarsely chopped
2tablespoonTomato paste
1teaspoonDried thyme
1Bay leaf
¼cupChopped flat-leaf parsley
Cooked white rice (opt)

Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. When cooking up this gumbo, I’ce only called for a pinch of cayenne pepper, but you can add as much heat as you like. 1. Rinse chicken pieces and pat dry. Preheat oven to 400′F. 2. Combine first 6 seasonings in a small bowl and rub into chicken pieces. 3. Place chicken in a shallow baking pan and bake for 15 minutes. Set aside. 4. Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes. 5. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid. 6. Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice. Per serving (based on 8, without rice): 415 calories, 19 grams fat, 124 milligrams cholesterol. NOTE: If using frozen okra, defrost it or rinse under cold water, then proceed.

CATFISH JAMBALAYA

8 oz. catfish fillet
4 yellow onions, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 lb. margarine
One 10 oz. can ro-tel brand tomatoes (if available)
4 oz. fresh mushrooms
salt and pepper to taste

Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

Q: can someone recommend a good shrimp creole recipe?
need a simple shrimp creole recipe that can be used in a crock pot

A: Crockpot Shrimp Creole
Ingredients :
1 1/2 cup diced celery
1 1/4 cup chopped onion
3/4 cup chopped bell pepper
1 can tomato sauce – (8 oz)
1 can whole tomatoes – (28 oz)
1 x garlic clove minced, see * Note
1 tsp salt
1/4 tsp freshly-ground black pepper
6 dsh Tabasco sauce (optional)
1 lb shrimp peeled, deveined

Method :
*Note: 1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.
Combine all ingredients except shrimp. Cook 3 to 4 hours on HIGH or 6 to 8 hours on LOW.
Add shrimp last hour of cooking. Serve over hot rice.
Chicken, rabbit or crawfish may be substituted for shrimp.
Stove top version, if you don’t have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.
This is even better reheated the next day.

Q: Where do I find Creole Seasoning for my Turkey tomorrow? Is Creole the same as cajun??
I stood in front of the spice isle forever last night and vouldnt find a thing that said “Creole” I found recipes to make it, but would rather buy it! Anyone have suggestions?

A: Tony Chachere’s s the best but if your local grocery store has Chef Paul Prudhomme’s seasonings that would work. The biggest difference between cajun and creole is the amount of peppers. Creole tends to be milder with a lot of flavor where cajun tends to be hot.

If you’re not living anywhere around the Gulf Coast, you’re probably not going to be able to find any locally.

Q: What is a good recipe for shrimp creole?
My partner has a hankering for something spicy and she loves shrimp so I need a good recipe for shrimp creole.

A: Here’s a recipe that I think you will like:

Ingredients:

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, seeded & chopped
1 teaspoon cayenne pepper
2 cups water
1 (28-ounce) can diced tomatoes
1 Tablespoon, or to taste, Worcestershire sauce
1 teaspoon, or to taste, hot sauce
Kosher salt and freshly ground black pepper to taste
2 pounds large shrimp, shelled and deveined
4 green onions, sliced for garnish

Directions:

Place a large pot or Dutch oven on a burner and turn the heat to medium high (6 on a scale of 10) then add the olive oil.

After the oil has heated up add the garlic, onions, celery and green bell pepper. Cook until softened (3 to 5 minutes).

Stir in the cayenne pepper and let the mixture caramelize (approximately 10 minutes).

Add the water, tomatoes, Worcestershire, hot sauce, salt and pepper. Simmer for 35 minutes.

Add shrimp and cook about 4 more minutes until they are bright pink.

To serve: Place a scoop of fresh-cooked rice in the center of a bowl and ladle the creole over the rice then garnish with green onion.

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