Creole Stuffed Bread Recipes

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HELEN'S SAUSAGE STUFFED FRENCH BREAD



Helen's Sausage Stuffed French Bread image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h7m

Yield 12 to 16 servings

Number Of Ingredients 19

2 (15-inch-long) French baguettes
1 pound bulk breakfast sausage
2 tablespoons chopped jalapenos
1 cup chopped green bell peppers
1/4 cup chopped green onions (green and white parts)
8 ounces cream cheese, at room temperature
8 ounces sour cream
8 ounces grated sharp Cheddar
1 teaspoon Emeril's Original Essence, recipe follows
Chopped fresh parsley leaves, for garnish
Corn or tortilla chips, for dipping, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
  • Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
  • Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
  • Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
  • Combine all ingredients thoroughly.

CREOLE STUFFED TOMATOES



Creole Stuffed Tomatoes image

One of my hobbies is cooking and trying out different foods. This recipe is something I created years ago and have made many times since.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 12

6 to 8 large tomatoes
1/2 teaspoon salt
2 cups cooked long grain rice
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 egg, beaten
1/2 teaspoon pepper
1 pound cooked small shrimp
1/4 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

CREOLE BREAD



Creole Bread image

Posted for ZWT5. Feel free to sub the oil with what you prefer and make your own coconut milk using the kitchen references at RZ. Guessing at slices. This recipe seems to have a lot of oil in it and wonder about that? This is from The Rice and Beans A Belizean In the USA blog.

Provided by WiGal

Categories     Yeast Breads

Time 3h40m

Yield 12 slices

Number Of Ingredients 8

1/2 cup water, warm
2 teaspoons instant yeast
2 teaspoons sugar
5 -8 cups white flour, DIVIDED (the amount you will need depends upon the humidity in your region)
1 1/2 cups coconut milk, lowfat version
1/2 cup coconut oil
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
  • Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
  • Sift 5 cups of flour into a large bowl.
  • Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
  • Add all wet ingredients to the flour.
  • Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
  • Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
  • Put in greased bowl, cover with a damp cloth and let rise until double in size.
  • Punch down and knead for two or three minutes.
  • Make into two large or six small round balls.
  • Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.

CREOLE CRAB-STUFFED MUSHROOMS



Creole Crab-Stuffed Mushrooms image

Old Bay® and Creole seasoning elevate this crab and cream cheese filling to another level. Great party food!

Provided by amydawn319

Time 55m

Yield 24

Number Of Ingredients 10

1 teaspoon butter for greasing, or as needed
1 (16 ounce) package cremini mushrooms
2 (8 ounce) packages cream cheese, softened
2 cups shredded Colby-Jack cheese, divided
1 bunch green onions, thinly sliced
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon garlic powder
1 pound fresh crabmeat
½ cup Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
  • Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
  • Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
  • Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
  • Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 4 g, Cholesterol 35.4 mg, Fat 10.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 267.4 mg, Sugar 0.4 g

CREOLE CORNBREAD STUFFING



Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
  • Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
  • Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
  • Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  • To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
  • In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
  • Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
  • Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g

CREOLE-STUFFED TURKEY



Creole-Stuffed Turkey image

Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before! My Creole-Stuffed Turkey originated when my sister from Texas and her family-who love Southern cooking-were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
3/4 cup smoked kielbasa or Polish sausage
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped celery
3 tablespoons finely diced onion
2-1/2 teaspoons Creole seasoning
1/2 cup egg substitute
1 to 1-1/2 cups chicken broth
1 turkey (8 to 10 pounds)

Steps:

  • In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

Nutrition Facts :

STUFFED FLOUNDER CREOLE



Stuffed Flounder Creole image

Make and share this Stuffed Flounder Creole recipe from Food.com.

Provided by NoraMarie

Categories     Creole

Time 1h30m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 15

2/3 cup butter or 2/3 cup margarine
1/2 cup minced onion
3/4 cup chopped celery
1/4 cup minced shallot
1 large garlic clove, chopped
1 tablespoon flour
1/2 cup dry white wine
1/2 cup milk
1/4 cup cooked shrimp
1/4 cup crabmeat
1 cup soft breadcrumbs
salt
pepper
6 small flounder, split
lemon wedge

Steps:

  • Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
  • Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
  • Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
  • Fold in shrimp, crabmeat and soft breadcrumbs.
  • Season with salt and pepper to taste.
  • Have flounder split without separating the halves.
  • Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
  • Season with salt and pepper to taste.
  • Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
  • Put the dish under broiler heat to brown the top.
  • Serve hot; garnish with lemon wedges and parsley.

Nutrition Facts : Calories 248, Fat 21.5, SaturatedFat 13.5, Cholesterol 57.1, Sodium 218.8, Carbohydrate 9.3, Fiber 0.6, Sugar 1.3, Protein 2

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