CREOLE MUSTARD
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
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
ARNAUD'S SHRIMP RéMOULADE
This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole mustard, but that is the recommended one to use, although Dijon is OK.
Provided by Dan-Amer 1
Categories Creole
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly.
- Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours.
- About two hours before serving mix the shrimp with the sauce and return to the refrigerator.
- Serve on a bed of chopped watercress or good quality lettuce.
Nutrition Facts : Calories 209.6, Fat 14.8, SaturatedFat 2.1, Cholesterol 147.2, Sodium 285.1, Carbohydrate 2.7, Fiber 1, Sugar 1, Protein 16.5
CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie.
Provided by southern chef in lo
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side.
- Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
- Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
- Return chicken to skillet. Simmer until heated through, about 1 minute.
- Transfer chicken to plates; top with sauce and serve.
- Serves 2, can be doubled.
Nutrition Facts : Calories 362.8, Fat 17.2, SaturatedFat 3, Cholesterol 114.5, Sodium 559.3, Carbohydrate 21.9, Fiber 1.2, Sugar 17.5, Protein 30.9
ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE
Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.
Provided by Karen in MA
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss shrimp with Creole seasoning in medium bowl to coat.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
- Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
- Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
- Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
- Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.
Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7
CREOLE CAESAR SALAD
This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.
Provided by BarbryT
Categories Vegetable
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
- Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
- In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
- Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.
Nutrition Facts : Calories 165.6, Fat 16.3, SaturatedFat 2.9, Cholesterol 34.7, Sodium 117.9, Carbohydrate 2.5, Fiber 1.3, Sugar 0.9, Protein 3.4
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