Creole Marinated Tomatoes Recipes

CREOLE MARINATED TOMATOES

Steps:

• Combine tomatoes, green onion,s and parsley in a large bowl. Combine oil and all remaining ingredients in heavy medium saucepan. Stir over medium low heat until sugar and salt dissolve, about 1 minute. Stir warm marinade into tomato mixture. Chill at least 4 hours and up to 6 hours

CREOLE-STUFFED SNAPPER AND CREOLE RICE

Steps:

• For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
• Lightly oil the grill grates and heat the grill to 300 degrees F.
• For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
• Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
• Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
• For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
• Place the stuffed red snapper onto the rice and serve.

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

CREOLE MARINATED CRAB CLAWS

Steps:

• Mix marinade and pour over crab claws in shallow dish. Refrigerate for at least 4 hours. Drain well and serve on a platter lined with lettuce leaves. Garnish with cherry tomatoes and black olives. Fun Fact: A Fais Do-Do is a Cajun party with music, dancing, and plenty of food. Lagniappe is a little something extra.

CHILLED CREOLE TOMATO SOUP

Steps:

• Cut tomatoes into quarters.
• Cut the jalapeno in half.
• Place tomatoes, jalapeno, salt and basil into a large 4-quart pot and add 2 cups of water. Bring to a simmer and simmer for 90 minutes.
• Pour the soup through a fine mesh strainer or cheesecloth to remove any pulp. Reserve the liquid and place in refrigerator until cold.
• Clean and devein the shrimp. Grill about 2-3 minutes per side, until just done.
• Place shrimp in a bowl with olive oil, red wine vinegar, basil stem, and the juice of one jalapeno. The marinade will continue to cook the shrimp and infuse the flavors.
• Cover and place in the refrigerator.
• Chill 4 shallow soup bowls.
• Ladle the chilled bowls into 1/2-1 cup tomato broth. Remove the shrimp from the marinade and blot the excess marinade with a paper towel then place four shrimp in each bowl. finish with a garnish of fresh jalapeno slivers.