LOUISIANA SHRIMP CREOLE II
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
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 CHICKEN AND SAUSAGE JAMBALAYA {FROM A NOLA LOCAL}
A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you'll only find in Louisiana. As a New Orleans local, you'll find my real Jambalaya recipe is authentic and full of flavor.
Provided by Jessica (swankyrecipes.com)
Categories Appetizer Main Course Side Dish
Time 1h47m
Number Of Ingredients 19
Steps:
- Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
- Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
- Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
- Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
- Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
- Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
- Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
- Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
- Stir in remaining green onions. Serve with hot sauce if desired.
Nutrition Facts : Calories 624 kcal, Carbohydrate 67 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 1485 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CHICKEN CREOLE
This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.
Provided by The Southern Lady Cooks
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
- Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
CREOLE CHICKEN RECIPE
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
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
CHICKEN CREOLE
I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN CREOLE
Easy and tasty!
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
- Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
- Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g
CHICKEN CREOLE
This is a dish that is quick to fix and yummy. It has wonderful flavor with just the right amount of spices.
Provided by Donna Brown
Categories Chicken
Number Of Ingredients 17
Steps:
- 1. Cut deboned chicken into desired size and marinate in Italian Dressing for 1 hour or longer. Meanwhile, in a medium-sized saucepan, add all other ingredients except bread crumbs, garlic powder and parsley. Simmer until onion, carrots and bell pepper are tender and all mixture is thickened. "Taste test" to see if more hot sauce needs to be added at this time. Preheat oven to 325°. Spray a 9 x 13 pan with cooking spray. In a dish add bread crumbs, parsley, garlic powder and some of your favorite creole seasoning, mix well. Dredge chicken pieces in bread crumb mixture and place breaded chicken in prepared 9 x 13 pan. Try not to have chicken pieces touching. Bake in preheated oven about 45 minutes to 1 hour, until chicken is to your desired doneness. Prepare rice and place on serving dish. Place cooked chicken on top of rice and pour Creole Sauce over chicken. NOTE: This creole sauce is delicious over shrimp, too.
HEARTY CREOLE OKRA AND TOMATOES
A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.
Provided by wasabinoir
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
- Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 g
CREOLE CHICKEN I
This is a family favorite and easy to prepare in the slow cooker. The chicken has a bite to it but one can control the heat by limiting the amount of hot pepper sauce used. Even if you don't like very hot food, include a few drops for flavor. (For the ham, I get the deli to slice about a one inch section of Virginia Ham).
Provided by Nancy
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h35m
Yield 8
Number Of Ingredients 11
Steps:
- In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
- Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 27.9 g, Cholesterol 81 mg, Fat 19.2 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 6.1 g, Sodium 1082.6 mg, Sugar 4.6 g
CREOLE TOMATOES
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour tomatoes into a 2 quart casserole, sprinkle with hot sauce. Mix next 9 ingredients and sprinkle over tomatoes. Add the onion, green pepper and celery, and the sliced sausages. Cover with lid or foil and bake for 1 hour in a preheated 350 degree oven. Great with creamy grits or rice.
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- In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.
- Meanwhile, preheat oven to 350 degrees. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in 4 batches, rotating drumsticks as you go. Each batch should take about 5 minutes.
- Transfer chicken to 9x13 or larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.
- Bake for 30 minutes. Remove and make sure chicken internal temperature has reached 165 and juices run clear. Spoon over cooked rice and enjoy your Creole Chicken!
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- To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
- To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.
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