Category: Creole

Creole, Sausage, ShrimpLeave a comment

New Orleans Shrimp

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New Orleans Shrimp Prep 15 m Cook 25 m Ready In 40 m Recipe By:SYLVIABC “Great New Orleans style spicy shrimp. I like it hot, and add fresh, hot red peppers. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favorite dishes.” Ingredients 1 teaspoon canola oil 1 onion, finely diced 1 stalk celery, chopped 1 green bell pepper, chopped 1 teaspoon crushed red pepper 1 tablespoon butter 1/4 cup all-purpose flour 1/2 teaspoon salt cracked black pepper to taste 2 1/2 cups fish stock 1 cup beer 1 pound large shrimp … Continue reading New Orleans Shrimp

Cajun, Creole, Rice, Sausage, ShrimpLeave a comment

Chef John’s Sausage & Shrimp Jambalaya

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Chef John’s Sausage & Shrimp Jambalaya Prep 15 m Cook 1 h Ready In 1 h 15 m Recipe By:Chef John “While true jambalaya is really more of a thicker rice stew than a soup, it’s one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.” Ingredients 2 tablespoons butter 8 ounces andouille sausage, cut into 1/4-inch slices 2 tablespoons ground paprika 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 1/2 cup diced tomatoes 1 large green bell pepper, diced 2 stalks celery, sliced 1/4 inch thick … Continue reading Chef John’s Sausage & Shrimp Jambalaya

Cajun, Creole, Louisiana, Pork, SausageLeave a comment

Andouille Sausage

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v Andouille Sausage Cook 15 m Ready In 1 h 35 m Ingredients 1 1/2 yards of large sausage casing, about 2 to 3 inches wide 4 pounds lean pork meat 2 pounds pork fat 1/4 cup minced garlic 2 tablespoons salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1 tablespoon ground paprika 1/4 teaspoon crushed bay leaf 1/4 teaspoon dried sage 5 teaspoons hickory-flavored liquid smoke Directions Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide … Continue reading Andouille Sausage

Crab, Creole, Gumbo, Louisiana, Seafood, Shell Fish and Clams, ShrimpLeave a comment

Good New Orleans Creole Gumbo

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Good New Orleans Creole Gumbo Prep 1 h Cook 2 h 40 m Ready In 3 h 40 m Ingredients 1 cup all-purpose flour 3/4 cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 cloves garlic, minced 1 pound andouille sausage, sliced 3 quarts water 6 cubes beef bouillon 1 tablespoon white sugar salt to taste 2 tablespoons hot pepper sauce (such as Tabasco(R)), or to taste 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s(R)), or to taste 4 bay leaves 1/2 teaspoon dried thyme leaves 1 … Continue reading Good New Orleans Creole Gumbo

Beans, Cajun, Creole, Louisiana, Rice, Rice & GrainsLeave a comment

Authentic Louisiana Red Beans and Rice

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Authentic Louisiana Red Beans and Rice   Recipe By:MIAMI BEACH “Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.” Ingredients 1 pound dry kidney beans 1/4 cup olive oil 1 large onion, chopped 1 green bell pepper, chopped 2 tablespoons minced garlic 2 stalks celery, chopped 6 cups water 2 bay leaves 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1/4 teaspoon dried sage 1 tablespoon dried parsley 1 … Continue reading Authentic Louisiana Red Beans and Rice

Cajun, Chicken, Creole, LouisianaLeave a comment

Blackened Chicken

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Blackened Chicken Prep 10 m Cook 10 m Ready In 20 m Recipe By:Karena “Great on a summer’s day with fresh corn and mashed potatoes.” Ingredients 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/8 teaspoon ground white pepper 1/8 teaspoon onion powder 2 skinless, boneless chicken breast halves Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, … Continue reading Blackened Chicken

Cajun, Creole, Louisiana, MicrowaveLeave a comment

Microwave Roux

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Microwave Roux Prep 5 m Cook 6 m Ready In 11 m “Quick and easy way to make roux. Almost goof proof.” Ingredients 1 cup vegetable oil 2/3 cup all-purpose flour Directions Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain. Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved. Continue reading Microwave Roux

Bscon, Cajun, Corn, Creole, LouisianaLeave a comment

Cajun Corn and Bacon Maque Choux

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Cajun Corn and Bacon Maque Choux \Ready In 1 h 5 m   Igredients 6 ears corn, husked and cleaned 2 tablespoons vegetable oil 1 large onion, thinly sliced 1 cup green bell pepper, chopped 1 large fresh tomato, chopped 1/4 cup milk salt to taste cayenne pepper 1/4 cup chopped green onions 8 strips crisply cooked bacon, crumbled Directions Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside. Heat the oil in … Continue reading Cajun Corn and Bacon Maque Choux

Cajun, Creole, Louisiana, Seafood, ShrimpLeave a comment

Ann’s Shrimp Etouffee

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Ann’s Shrimp Etouffee Prep 30 m Cook 1 h 40 m Ready In 2 h 25 m Recipe By:Ann Cooper “Delicious shrimp dish with a Cajun flair! I’ve spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!” Ingredients 1 cup butter 2 large white onions, chopped 6 stalks celery, chopped 3 cloves garlic, pressed 4 tablespoons all-purpose flour 5 pounds fresh shrimp, peeled, deveined and chopped 1 cup chopped fresh mushrooms 3 tablespoons paprika salt to taste ground black pepper to taste crushed … Continue reading Ann’s Shrimp Etouffee

Cajun, Chicken, Creole, Crock Pot, Crockpot, Louisiana, Sausage, Seafood, Shrimp, Slow CookerLeave a comment

Colleen’s Slow Cooker Jambalaya

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Colleen’s Slow Cooker Jambalaya Prep 20 m Cook 8 h Ready In 8 h 20 m Recipe By:Colleen Murtaugh “This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.” Ingredients 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes 1 pound andouille sausage, sliced 1 (28 ounce) can diced tomatoes with juice 1 large onion, chopped 1 large green bell pepper, chopped 1 cup chopped celery 1 cup chicken broth 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons Cajun … Continue reading Colleen’s Slow Cooker Jambalaya