Creole Stuffing Recipes Recipe For Stuffed Recipe For Stuffed

CREOLE STUFFED TOMATOES

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.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

ROAST CHICKEN WITH CREOLE STUFFING

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.

CREOLE STUFFED POTATOES

Steps:

• Bake potatoes, and scoop out insides, reserving skins.
• Coarsely mash potatoes, and set aside.
• Melt 1/2 cup buttter, and saute onion, garlic and bell peppers until limp.
• Add andouille; cook 4 minutes.
• Add shrimp: cook lightly.
• Add 1/2 cup butter and cream cheese: cook until cream cheese melts.
• Remove from heat.
• Stir in crabmeat and mashed potatoes.
• Mix well, and add salt and pepper, if needed.
• If consistency is too heavy, add more melted butter.
• Stuff mixture back into potato skins, and top with green onions and Cheddar cheese -- Bake until hot.

CREOLE-STUFFED SNAPPER AND CREOLE RICE

Steps:

• For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
• Lightly oil the grill grates and heat the grill to 300 degrees F.
• For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
• Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
• Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
• For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
• Place the stuffed red snapper onto the rice and serve.

CREOLE STUFFED SHRIMP

Steps:

• SHRIMP:.
• Preheat oven to 425 deg. F. Coat a 9"x13" baking dish with cooking spray.
• In a large skillet, melt 2 tbs butter over medium heat, then add kielbasa. Saute kielbasa for about 3 minutes, or until it begins to brown. Add the onion, bell pepper, celery, garlic and Creole seasoning, and continue to saute for another 5 minutes, or until the veggies are softened.
• Deglaze the skillet with the sherry or wine; simmer until the liquid evaporates. Remove the pan from the heat and the crushed crackers, 1/2 cup broth, and parsley. Season to taste with salt and pepper.
• Mound stuffing on each prepared shrimp and press the shrimp tail over the top. Arrange stuffed shrimp in the prepared baking dish. Melt the remaining butter and drizzle it over the shrimp. Bake shrimp for 10 to 12 minutes, or until shrimp is cooked through.
• SAUCE:.
• Mix all sauce ingredients in a small bowl.
• FOR SERVING:.
• Divide the sauce amongst 4 dinner plates. Arrange 3 baked stuffed shrimp over the sauce on each plate. Good sides would be sauteed greens and black-eyed peas.

CREOLE CHICKEN WITH CORNBREAD STUFFING

Steps:

• Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
• Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
• Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
• Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

STUFFED FLOUNDER CREOLE

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.

CREOLE CRAB-STUFFED MUSHROOMS

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.

SIMPLE STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
• Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
• Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

CREOLE CORNBREAD STUFFING

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.