Creole Seasoning By Chuck Taggart Recipes
CREOLE SEASONING BLEND
This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.
Provided by JOSLYN
Time 5m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.
Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g
CREOLE SEASONING MIX
I make up this creole seasoning to have on hand when a recipe calls for Creole or Cajun seasoning. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use to season chicken, seafood, beef and vegetables.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CREOLE CHITTERLINGS (CHITLINS)
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.
Provided by Walita J Powell
Categories Meat and Poultry Recipes Pork
Time 6h20m
Yield 16
Number Of Ingredients 11
Steps:
- Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
- Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
- Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 6.9 g, Cholesterol 548.4 mg, Fat 40.3 g, Fiber 1.1 g, Protein 25.6 g, SaturatedFat 18.9 g, Sodium 946.6 mg, Sugar 1.4 g
CREOLE SEASONING
This seasoning is used for Emeril's Yellowfin Tuna with Grilled Pineapple Salsa, Simple Turkey Meatloaf, Chicken Cordon Bleu, Southern-Style Pan-Fried Catfish, Corn Cakes with Christmas Caviar, and Creole-Spiced Fried Chicken.
Provided by Martha Stewart
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients together until well combined. Store in an airtight container for up to 3 months.
TONY CHACHERE'S FAMOUS CREOLE SEASONING
From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.
Provided by Miss Annie
Categories Creole
Time 5m
Yield 32 Oz. (approximately)
Number Of Ingredients 6
Steps:
- Mix well and use like salt.
- TO SEASON SEAFOOD:.
- Use half of above mixture and add:.
- 1tsp. thyme, powdered.
- 1 bay leaf.
- 1 teaspoons basil, leaf, sweet.
- NOTE: If too peppery for children, add more salt to mixture, then season to taste.
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