Creole Mustard Recipes Recipe Collections

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CREOLE MUSTARD



Creole Mustard image

This is in response to a request from the boards. You could use this on your sandwiches or spread on chicken or roasted pork. Any time you need some creole style mustard and don't have any on hand.

Provided by Mysterygirl

Categories     Sauces

Time 1m

Yield 1/4 Cup

Number Of Ingredients 3

6 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Tabasco sauce or hot sauce

Steps:

  • Mix all together.

Nutrition Facts : Calories 250, Fat 14.4, SaturatedFat 0.9, Sodium 4197.1, Carbohydrate 21.4, Fiber 11.9, Sugar 4.2, Protein 15.7

JUMBO SHRIMP IN CREOLE MUSTARD CREAM



Jumbo Shrimp in Creole Mustard Cream image

This is from a collection of recipes from Louisiana's Bed and Breakfasts. This is a fabulous recipe

Provided by conniecooks

Categories     Creole

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

3 dozen shrimp
2 tablespoons creole mustard (grainy Mustard)
1/4 lb butter
1/4 cup chives, chopped
1/2 sliced green onion
1/4 cup diced red bell pepper
1 teaspoon dried tarragon
1/2 cup dry sherry
2 tablespoons flour
1 cup heavy cream
1 cup shellfish stock (I use clam juice)
salt & pepper

Steps:

  • Peel and devein shrimp. Set aside.
  • In large skillet melt 1/2 cup of butter over med-high heat. Do not brown or burn butter.
  • Sauté shrimp a few at a time until pink and curled (1-2 minutes).
  • Remove shrimp from pan. Set aside.
  • Add chives, green onions, bell pepper and tarragon to pan. Sauté 3 minutes.
  • Deglaze pan with sherry and reduce to 1 Tbsp of liquid.
  • Sprinkle in flour and blend well into the seasoning mixture.
  • Add Creole mustard, whipping cream and shellfish stock.
  • Whisk until all ingredients are incorporated and mixture begins to thicken. If sauce is to thick thin with a little stock or water.
  • Season to taste with salt & pepper.
  • When ready to serve bring sauce to a low boil and whisk in remaining butter a little at a time.
  • Add shrimp to hot sauce and continue to cooking until shrimp are heated through.
  • Serve on a nest of spinach or red pepper pasta. Top with a generous serving of the sauce, and garnish with chopped chives.

Nutrition Facts : Calories 371.7, Fat 30.3, SaturatedFat 18.9, Cholesterol 95, Sodium 186.8, Carbohydrate 6.9, Fiber 0.5, Sugar 1.3, Protein 1.7

CREOLE BROILED CATFISH



Creole Broiled Catfish image

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

Steps:

  • Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  • Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  • Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  • Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

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