Slowly cook celery, onion and green pepper in bacon drippings until light brown (about 15 to 20 minutes).
Add bay leaf, tomatoes, tomato paste and sugar. Mix well.
Add salt, pepper, curry powder and a generous sprinkle of Louisiana Creole seasoned salt.
Cook very slowly for 30 to 45 minutes.
Add shrimp and heat thoroughly.
Serve over rice.
spoon.
Add in Creole seasoning to taste (and wine
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
green pepper, celery, garlic, and Creole seasoning; stir/saute for 3
o get. Most people in Louisiana know and love Blue Runner
f bread and using cajun/creole recipes of fried seafood or meats
b>Louisiana, this is known as the Holy Trinity, almost every cajun/creole
Cut meat from bones.
Marinate in hot sauce for 30 minutes. Mix flour and creole seasoning to taste.
Take meat from hot sauce, dip on corner in mustard, roll in flour and deep fry.
oss lightly to spread that Creole-y goodness. If you wish
ith salt and pepper or creole seasoning.
Bring to a
Remove heads and shells from shrimp, but leave fantail.
Split shrimp down back and remove vein.
Make a mixture of eggs, Carnation milk, baking powder and vinegar.
Marinate shrimp for at least 1 hour in this mixture.
Remove; season lightly with Creole seasoning.
Dip in flour.
Fry in 380\u00b0 oil, not over 10 minutes. Makes 3 to 4 servings.
Melt butter in large pot over medium-high heat.
Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice.
Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
he mixture with pepper and Creole seasoning. Add the fresh basil
Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
tablespoon of cajun or creole seasoning.
Add shrimp, bring
ilted.
Season flour with Creole seasoning.
In a heavy
Heat butter in saucepot over a medium heat.
Add onion, celery and bell pepper and saute for 5 minutes.
Turn heat up to high.
Add garlic and saute for an additional 2 minutes.
Add Cajun or creole seasoning, rice and cook for an additional minute.
Add 3 1/2 cups of beef broth, bring to boil and cook for 5 minutes.
Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce.
Cover and cook for 10 minutes.
Remove from heat and stir in parsley and green onions.
Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and saute for 1 minute.
Add heavy whipping cream, Parmesan cheese, salt, Creole seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
Stir in green onions and parsley and simmer for an additional minute.
nch chunks and sprinkle with creole seasoning. Set in fridge.
nch pieces, season with the creole seasoning and fry in oil