Creole Pork Roast Recipes Recipes Recipe For Chicken

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CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Provided by Grace Carolyn Bowers-Reimondo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

Steps:

  • Season chicken thighs with Creole seasoning.
  • Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g

ROAST CHICKEN WITH CREOLE STUFFING



Roast Chicken with Creole Stuffing image

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings (8 cups stuffing).

Number Of Ingredients 23

1-1/2 cups uncooked brown rice
2 Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup cooked small shrimp, peeled and deveined, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

Steps:

  • In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts :

CREOLE PORK CHOPS



Creole Pork Chops image

I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

Steps:

  • In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

EASY CHICKEN CREOLE



Easy Chicken Creole image

While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 16

1 cup sliced celery
1 cup chopped green pepper
1 cup chopped onion
1/4 cup canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
6 cups cubed cooked chicken
2 cans (6 ounces each) tomato paste
1/4 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon each pepper, sugar and dried thyme
12 to 16 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 821mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

CREOLE PORK ROAST



Creole Pork Roast image

I got the idea for this recipe off of Tony Chachere's website.Thanks to my holiday swap partner, Susie in Texas, who sent me crerole spices. I altered to origional recipe and this is what I came up with.

Provided by Winnipeg Mel

Categories     Pork

Time 12m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 lbs pork roast
tony chachere creole seasoning
1 bell pepper (any color is fine)
1 clove garlic
1 onion

Steps:

  • Make slits in the top of the roast.
  • Add 1 tbsp creole seasoning to the vegetable mixture and stuff into slits.
  • Rub seasoning over the outside of the roast.
  • Place on roaster uncovered at 350F until roast is browned.
  • Reduce heat to 300F cover and continue to cook for 1 1/2 to 2 hours.

Nutrition Facts : Calories 336.1, Fat 11.5, SaturatedFat 4, Cholesterol 142.9, Sodium 151.5, Carbohydrate 4.4, Fiber 0.9, Sugar 1.9, Protein 50.5

CREOLE-STYLE PORK ROAST



Creole-Style Pork Roast image

We're quite active in our church and find ourselves inviting friends and neighbors over to share supper with us. This slightly spicy pork roast appeals to all palates.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 11

1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon each chili powder, paprika, pepper and ground coriander
Pinch each ground cloves and garlic powder
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tablespoon butter
1 can (4 ounces) mushroom stems and pieces, drained
1 can (6 ounces) tomato paste, divided
1 boneless pork shoulder butt roast (2 to 3 pounds)
2 tablespoons all-purpose flour

Steps:

  • Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.

Nutrition Facts :

CROCK POT CREOLE PORK ROAST



Crock Pot Creole Pork Roast image

From Sunset Crockery Cookbook. The intro says, "There's plenty of sauce to go with this colorful braised roast. Serve the sliced meat and spicy gravy over rice - preferably the fragrant, Louisiana-grown 'popcorn' variety." I served this with recipe #411958 since I don't mind mixing cultural experiences a little! Nutrition info per serving: 198 calories (32% from fat), 39 g protein, 5 g carbohydrates, 9 g total fat (3 g saturated), 107 mg cholesterol, 184 mg sodium.

Provided by mersaydees

Categories     Pork

Time 8h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -4 1/2 lbs pork loin roast, trimmed of fat (reserve trimmings)
1 medium onion, thinly sliced
3 garlic cloves, minced (or pressed)
1 medium green bell pepper, chopped
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne (or more to your taste)
1 (14 1/2 ounce) can crushed tomatoes
2 tablespoons cornstarch
2 tablespoons water
4 tablespoons fresh parsley, chopped

Steps:

  • Place a wide nonstick frying pan over medium-high heat and add the pork fat trimmings. Add pork roast and brown well on all sides. Remove to a plate and set aside. Add onion to hot pan and sauté until translucent, about 2-3 minutes depending on thickness of slices.
  • Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, bell pepper, and bay leaf.
  • Place pork on top of onion mixture; sprinkle with black pepper, thyme, and red pepper. Pour in tomatoes. Cover and cook at low setting until pork is very tender when pierced (7 ½ to 8 hours).
  • Carefully remove pork to a warm platter and keep warm. In small bowl, dissolve cornstarch in water. Skim and discard fat from cooking liquid, then blend in the cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes). Season to taste with salt.
  • To serve, slice pork across the grain. Spoon some of the sauce over pork; sprinkle with parsley. Serve remaining sauce separately.

Nutrition Facts : Calories 407.9, Fat 17.7, SaturatedFat 6.4, Cholesterol 147.1, Sodium 161.7, Carbohydrate 6.5, Fiber 1.3, Sugar 0.8, Protein 53

CROCK POT CREOLE CHICKEN



Crock Pot Creole Chicken image

My husband and Father are crazy about this dish. I originally found this on Allrecipes.com where it was submitted by Nancy. Over time we have modified things a bit to our tastes. If you like hot, please go to town with the seasonings.

Provided by Michelle S.

Categories     One Dish Meal

Time 6h10m

Yield 6-7 serving(s)

Number Of Ingredients 15

8 chicken thighs
1 green pepper, chopped
1 small onion, chopped
6 green onions, chopped
2 garlic cloves, crushed
1 (16 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1/4 lb ham, cut into cubes
1 teaspoon salt
1 (8 ounce) can tomato sauce
3 -5 dashes hot sauce
1 (4 ounce) can diced green chilies, drained
creole seasoning
3 cups cooked rice
1/2 lb kielbasa, sliced diagonally

Steps:

  • In a slow cooker combine the chicken, green pepper, onions, tomatoes, tomato paste, tomato sauce, ham, chilies, and seasonings.
  • Cover and cook on low heat 4- 5 hours.
  • Turn the slow cooker to high.
  • Add the kielbasa and rice.
  • Cover and cook on high for 20 minutes or until sausage and rice are hot.

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