Moms Cajun New Orleans Style Creole Recipes
NEW ORLEANS CREOLE SEASONING
Make and share this New Orleans Creole Seasoning recipe from Food.com.
Provided by Kats Mom
Categories Creole
Time 5m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Store in an airtight jar.
Nutrition Facts : Calories 4.5, Fat 0.1, Sodium 4716.4, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 0.2
MOM'S CAJUN HUSH PUPPIES
These tasty little delights are sure to be the perfect appetizer! Serve warm with tartar sauce.
Provided by brittnichole924
Categories Side Dish Hushpuppie Recipes
Time 30m
Yield 24
Number Of Ingredients 13
Steps:
- Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 56.8 g, Cholesterol 41.7 mg, Fat 10.3 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 410.5 mg, Sugar 11.9 g
MOM'S CAJUN NEW ORLEANS STYLE CREOLE
This is my family's favorite get together dish. Very simple and turns out great. Can be made in advance then warmed up for get-togethers. Very convenient. Awesome with some warm french bread or rolls. My ultimate comfort food when I want to go home and sit around my moms kitchen table. Prep time includes chopping and baking chicken breasts. To save time you can also buy a chicken from the store and just shred it and use some canned chicken broth. Also good to take to friends who just had babies, etc.
Provided by ChantelleWilliams
Categories Gumbo
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bake chicken breasts in oven at 350°F until done with whatever seasons you like. The Chef Tony's brand Creole seasoning with some garlic powder works well.
- When chicken is done, add water to it to make the broth. Let cool then shred chicken breasts; set aside.
- Fill bottom of pot with olive oil.
- Add onions, green bell peppers, and celery. Sauté until onions are done. You want to have a pretty even mixture of the three.
- Add flour for thickening.
- Add shredded chicken and "broth", tomatoes (juice too), seasonings and any optional ingredients.
- Simmer for about 30 minutes until all the flavors mesh. You want it to be like a thick stew--if it's too thick add some hot water and if it's too runny add some more tomatoes or some roux (1 stick of butter and 1/2 cup flour melted).
- Serve over warm white rice and if you have it some warm French bread or rolls.
- Sometimes it's too thick if you reheat it--it's completely normal--just add some hot water or tomatoes.
Nutrition Facts : Calories 223.6, Fat 7.3, SaturatedFat 2, Cholesterol 46.4, Sodium 509.6, Carbohydrate 23.2, Fiber 4, Sugar 13, Protein 18.3
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