Creole Rabbit Louisiana Style Recipes

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LOUISIANA SHRIMP CREOLE II



Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g

CREOLE RABBIT - LOUISIANA STYLE



Creole Rabbit - Louisiana Style image

A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .

Provided by Chef Shadows

Categories     Rabbit

Time 10h

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs rabbit, cleaned
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 cup onion, chopped
3 garlic cloves, minced
2 tablespoons white vinegar
1 teaspoon browning sauce, such as Kitchen Bouquet
8 ounces canned mushrooms, drained
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon parsley, minced
2 tablespoons green bell peppers, minced
2 tablespoons green onions, chopped
2/3 cup dry white wine

Steps:

  • Dry rabbit and place in bowl.
  • Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
  • Pour over rabbit, turning pieces to coat.
  • Cover bowl and marinade overnight in refrigerator.
  • Transfer rabbit and marinade to well-greased baking dish.
  • Bake in preheated 450°F oven 1 hour.
  • Combine remaining ingredients and pour over rabbit.
  • Bake 30 to 45 minutes longer, until rabbit is fork-tender.
  • Serve warm.

RABBIT TENDERLOIN WITH SAUTEED SPINACH AND CREOLE MUSTARD SAUCE



Rabbit Tenderloin With Sauteed Spinach and Creole Mustard Sauce image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store.

Provided by Molly53

Categories     Rabbit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup flour
5 teaspoons cajun seasoning (Chef Paul Prudhomme's Pork and Veal Cajun Magic, Cajun Seasoning Mix or your own recipe)
4 rabbit, tenderloins
3/4 cup vegetable oil
2 tablespoons unsalted butter
2 teaspoons raw sesame seeds
1 bunch spinach, stemmed and very well rinsed
1 teaspoon cajun seasoning (Chef Paul Prudhomme's Vegetable Cajun Magic, Cajun Seasoning Mix or your own recipe)
1/4 cup chicken stock or 1/4 cup rabbit stock
3/4 cup heavy cream or 3/4 cup whipping cream
1/4 cup creole mustard (or another hot, spicy mustard)
1/4 cup sour cream

Steps:

  • To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
  • Mix the flour with 1 teaspoon of the seasoning.
  • Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
  • Heat the oil to 360F in a large skillet.
  • Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
  • Remove from pan and drain on absorbent paper.
  • Add butter and sesame seeds; let seeds brown for about ten seconds.
  • Add spinach and vegetable seasoning and cook until wilted, about two minutes.
  • Add stock and cook for an additional minute.
  • To serve, place 1/4 cup of warm mustard sauce on each of four plates.
  • Divide the spinach evenly on each plate.
  • Make four or five small slices in each tenderloin and place each over a bed of spinach.
  • Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).

Nutrition Facts : Calories 751.6, Fat 68.2, SaturatedFat 21.2, Cholesterol 84.3, Sodium 295.3, Carbohydrate 30.3, Fiber 3.4, Sugar 1.4, Protein 8.2

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