Creole Recipes For A Crowd Recipe Cards

CHICKEN CREOLE

Chicken Creole image

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

Ingredients

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

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

APPLE COBBLER

Apple Cobbler image

One of our classic recipes, refreshed! A little less sugar in both the filling and the topping highlights the tart apples. We prefer it with a scoop of vanilla ice cream.

Provided by Land O'Lakes

Categories Cobbler Apple Sweet Baking Creating New Traditions Fruit Dessert

Yield 12 servings

Number Of Ingredients 11

Ingredients

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4 inch
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
3/4 cup sugar
2 large Land O Lakes® Eggs
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup Land O Lakes® Butter melted
Ice cream, if desired

Steps:

Heat oven to 350°F.
Place sliced apples into ungreased 13x9-inch baking dish.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.
Combine flour, 3/4 cup sugar, eggs, baking powder, 1 teaspoon cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.
Serve warm or at room temperature with vanilla ice cream, if desired.

Nutrition Facts : Calories 320 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 320 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Sugar grams, Protein 4 grams

LOUISIANA SHRIMP CREOLE II

Louisiana Shrimp Creole II image

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 Shrimp Recipes

Time 45m

Yield 5

Number Of Ingredients 12

Ingredients

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

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

More about "creole recipes for a crowd recipe cards"

SPICY SAUSAGE AND SHRIMP CREOLE - ROBUST RECIPES

spicy-sausage-and-shrimp-creole-robust image

2017-03-27 Spicy Sausage and Shrimp Creole is easy to make, comes together in just 40 minutes. Plus it makes 8 to 10 servings, making it a great meal for a crowd. It also freezes really well so it would make a great recipe to add to your meal prep list, if you are a meal prepping rock star! Although Spicy Sausage and Shrimp Creole …
From robustrecipes.com
Cuisine Gluten Free
Estimated Reading Time 7 mins
Category Entree
Total Time 40 mins

Heat a large skillet with deep sides over medium heat. Heat the oil and add the sausage. Cook until well browned, about 3 to 5 minutes per side. Remove to a dish, cover with foil to keep warm and set aside.
To the same pan add the onion and a pinch of salt. Saute until tender and translucent, about 5 minutes. Add the tomato paste, cajun seasoning, chili powder, and ground cloves. Stir to combine and allow to cook for about 1 minute, or until everything is really fragrant.
Add the cans of fire roasted tomatoes, tomato sauce, chicken stock, and bay leaf, stir to combine. Turn the heat up to high and allow to boil for 10 to 15 minutes, or until the liquid has reduced and it is pretty thick. Turn the heat to low. Add the liquid smoke (optional) and salt.
Follow your package instructions for cooking the rice, I like using quick cooking rice for this recipe, should take 10 minutes. Once cooked cover and set aside to keep warm until the meal is ready.

Creole Recipes For A Crowd Recipe Cards

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

APPLE COBBLER

One of our classic recipes, refreshed! A little less sugar in both the filling and the topping highlights the tart apples. We prefer it with a scoop of vanilla ice cream.

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.

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