Cuisines Archives: Creole

Remoulade Sauce

Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
Units:
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Slow Cooker Vegan Red Beans and Rice

Slow Cooker Vegan Red Beans and Rice
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Servings
5 Servings
Cook Time
5 hours
Servings
5 Servings
Cook Time
5 hours
Slow Cooker Vegan Red Beans and Rice
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Servings
5 Servings
Cook Time
5 hours
Servings
5 Servings
Cook Time
5 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
  2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes) .
Recipe Notes

Depending on the type of rice you use, it should cook in 1-2 hours on high. I used a sprouted blonde rice and it cooked in 40 minutes. Brown rice should take roughly 2 hours. If you decide that you don't want to add the rice into the slow cooker, reduce the liquid to 1 cup and cook rice on it's own.

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Creole “Red” Gravy

Creole "Red" Gravy
Votes: 4
Rating: 4
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Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is a loose recipe, keep in mind everyone has their own, whether they call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn’t exactly the same but darned similar), but they all contain the same basic ingredients: Tomatoes, Holy Trinity (Onion, Celery, Bell Pepper), Garlic, Some kind of Stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley. These are what I consider the basics for a Creole Sauce. Here is how I make a small batch (it’s usually just my wife and I, so this makes enough for dinner and a little left over for use in another recipe) of basic Creole Sauce:
Servings
6 cups
Servings
6 cups
Creole "Red" Gravy
Votes: 4
Rating: 4
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Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is a loose recipe, keep in mind everyone has their own, whether they call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn’t exactly the same but darned similar), but they all contain the same basic ingredients: Tomatoes, Holy Trinity (Onion, Celery, Bell Pepper), Garlic, Some kind of Stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley. These are what I consider the basics for a Creole Sauce. Here is how I make a small batch (it’s usually just my wife and I, so this makes enough for dinner and a little left over for use in another recipe) of basic Creole Sauce:
Servings
6 cups
Servings
6 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Heat the oil over medium heat, add the Trinity and saute until slightly wilted. Add the Garlic and Tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add Bay Leaves and a small amount of seasoning, bring to a boil; lower to a simmer. If using Roux, add at this point. Not too much, maybe 1-2 Tablespoons. If it gets too thick, add a little more stock or water. It should be loose but not too watery. Simmer about 20 minutes. Add the seasonings and Hot sauce to taste. Add the Worcestershire Sauce, Parsley and Green Onions. If using the slurry, Bring to a boil then add the slurry, a little at a time until it is the right consistency. It should be tight, but not watery. Not too thick, not too thin. Remove the Bay leaves.
Recipe Notes

**Note** If you don’t want to use a thickening agent, simply reduce the sauce until it is the correct consistency.

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Louisiana Meat Loaf

Louisiana Meat Loaf
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Servings
6 Servings
Servings
6 Servings
Louisiana Meat Loaf
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Servings
6 Servings
Servings
6 Servings
Ingredients
Servings: Servings
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Instructions
  1. Melt the butter in a saucepan over medium heat. Add the onions, celery, bell pepper, green onion, the Magic Seasoning Blend®, garlic, Magic Pepper Sauce, Worcestershire sauce and bay leaves. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow to cool at room temperature. Preheat the oven to 350°F. Place the beef and pork in a large mixing bowl. Add the eggs, cooked vegetable mixture (remove bay leaves) and bread crumbs. Mix by hand, being careful not to overmix. Overmixing will release the protein in the meat and make it mushy. Blend no longer than necessary to distribute ingredients. Place mixture in an ungreased 13" x 9" baking pan. Shape into a loaf that is about 12 x 6 x 1-1/2 inches - - it will not touch the sides of the pan - - and bake uncovered for 25 minutes. Raise heat to 400°F and continue cooking until done; approximately 35 minutes.
Recipe Notes

Tip: We buy Lunardi's oven ready made meatloaf.  Just omit salt and some onion.

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Chicken and Seafood Jambalaya

Chicken and Seafood Jambalaya
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Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef Prudhomme, your memory and spirit lives on in this dish!
Servings
4 Servings
Servings
4 Servings
Chicken and Seafood Jambalaya
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Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef Prudhomme, your memory and spirit lives on in this dish!
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Melt butter and/or vegetable oil in large cast iron skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
  2. Lower heat to medium and add 1/3 of the onions and cook until brown. Then add the Tasso or chopped ham or bacon and cook for 2 more minutes. Then add 1/3 of the bell peppers and 1/3 of the celery. Stir Constantly so the bottom does not burn. Add some of the creole seasoning and cook for 7-8 minutes or until vegetables soften.
  3. Add tomato paste, 1/3 of the chicken stock, some of the creole seasoning, bay leaves and a shot of Tabasco hot sauce. Cook for 5 minutes then add chicken and sausage back to pan and warm. Then add more but not all onion, celery and bell pepper. Add more creole seasoning. Add the garlic and more but not all of the stock as needed and cook for another few minutes scraping and stirring the bottom.
  4. Then add chopped tomatoes and cook another five minutes along with the rest of the vegetables, seasoning and more stock , including parsley and 1/2 of the green onions.
  5. Add the shrimp and cook til pink. Taste and add kosher salt if needed. Garnish with more green onions if not baking with rice.
  6. Put in a baking dish or use the same cast iron skillet and cover with rice. If the rice is made separately you can simply place on the rice and stir.
  7. If baking, cover and bake at 350 for 20-30 minutes or until the rice is barely done.
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Love Potion Pralines

Love Potion Pralines
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Delicious, ruby red, sugar-coated pecan candy clusters. Perfect way to ask someone to be your valentine!
Servings
36 each
Servings
36 each
Love Potion Pralines
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Delicious, ruby red, sugar-coated pecan candy clusters. Perfect way to ask someone to be your valentine!
Servings
36 each
Servings
36 each
Ingredients
Servings: each
Units:
Instructions
  1. In a heavy pot, melt the butter over high heat. When butter is melted, add sugars and heavy cream. Cook for one minute, whisking constantly. Add the chopped pecans (ingredients will boil) and continue whisking for 3 minutes . Lower heat to medium and continue whisking for 4 minutes. Add beet juice, almond extract, and pecan halves and continue whisking for about 10 more minutes. When praline mixture is thick, spoon onto parchment lined sheet pan and allow to cool completely. Enjoy!
Recipe Notes

Here is foolproof way to make these in a Microwave:

    • In a large microwave safe mixing bowl combine one half pint of whipping cream and one pound of light brown sugar, a pinch of Cream of Tartar and a pinch of salt. Place inside the microwave and nuke the ingredients for seven to ten minutes on high setting. The length of time to cook the ingredients will depend on the wattage of the microwave oven. The ingredients will cook to a soft-ball stage in 13 minutes on a 900-watt microwave.
    • Lightly roast two cups of pecans on a pan over low heat, turning the pecans frequently to prevent them from getting burned. Allow the pecan to cool as you remove the whipping cream and sugar mixture from the microwave oven.
  • Add two tablespoons of butter to the hot whipping cream mixture and stir it until the butter is melted. Continue to stir until the mixture has lost its gloss and turns cloudy. Quickly add the roasted pecan nuts and one teaspoon of vanilla extract and mix all the ingredients thoroughly.
  • Spread a long sheet of aluminum foil or waxed paper over some folded newspapers if you do not have a heatproof counter top. Drop spoonfuls of the mixture onto the foil or waxed paper and leave them to cool and harden. Store the pecan pralines in an airtight container. The recipe will yield about 24 pecan pralines.
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Shrimp Stuffed Mirlitons

Shrimp Stuffed Mirlitons
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Mirliton (Chayotes) halves get stuffed with a mixture of shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper.
Shrimp Stuffed Mirlitons
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Mirliton (Chayotes) halves get stuffed with a mixture of shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper.
Ingredients
Servings:
Units:
Instructions
  1. 1 Make the creole seasoning: Combine all the ingredients for the seasoning in a blender or food processor and process until thoroughly mixed. Use immediately, or store in an airtight container for up to 4 weeks.
  2. 2 Prepare the mirlitons: Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.
  3. 3 Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin, and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.
  4. 4 Preheat the oven to 350°F.
  5. 5 To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.
  6. 6 Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.
  7. 7 Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.
  8. 8 Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.
  9. 9 Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.
  10. 10 Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.
Recipe Notes

I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. This particular mirliton recipe takes advantage of the squash's shape by hollowing them out and stuffing them full of creole staples. The stuffing is jam-packed with shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper.

Why I picked this recipe: Working with a new ingredient is always an exciting prospect.

What worked: These stuffed squashes were a surprising hit in my house. Despite the unfamiliar ingredients and technique, the dish turned out boldly flavored yet homey and comforting.

What didn't: Take care when hollowing out the boiled mirlitons, and leave a generous border around the edges of the shells. The skin is super soft and can tear a hole. My stuffed mirlitons also didn't need as much time in the oven as advertised. Check to see how they're coming along after 30 minutes.

Suggested tweaks: When shopping for miritons, look for firm, bright green squash without blemishes. They are often labeled chayote squash and can be found in Hispanic grocery stores. Because the mirlitons are pretty bland on their own, I seasoned them with extra salt before stuffing and didn't regret it. If you're good at estimating half an egg, this recipe can easily be cut in half.

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