Pasta In Creole Sauce Recipes

PASTA IN CREOLE SAUCE

Steps:

• Boil the pasta in plenty of salted water till just cooked or al dente. Drain and set aside.
• Heat two tablespoons olive oil in a pan. Add onions, garlic and ginger and sauté for two minutes. Add green chillies and tomato concasse and mix. Add the pasta to the sauce.
• Add salt, fresh thyme, parsley and coriander leaves and mix. Add a little water if the mixture is too dry. Transfer into a serving dish.
• Drizzle the remaining olive oil and serve immediately.

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

CREOLE SHRIMP PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

CLASSIC CREOLE SAUCE

Steps:

• Serve over your dish of choice and enjoy.

CREOLE SAUCE

Steps:

• Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

CREOLE GARLIC PASTA IN CREAMY SAUCE

Steps:

• Cook and drain pasta; set aside.
• In dutch oven, brown beef or turkey with onion and garlic.
• (If using turkey you may need to add 1 tablespoons oil).
• When onion is transparent, add flour and stir to mix.
• Slowly add milk, stirring constantly.
• Add the can of diced tomatoes, undrained.
• Bring to a bubble; stir until sauce thickens.
• When sauce is thickened, stir in creole mustard and turn off heat.
• Add in pasta, stirring to coat.
• Add the garlic pepper.
• If there is too much pasta for the sauce, set the extra pasta aside to be used the next day.
• Serve.

SHRIMP AND PASTA WITH CREOLE CREAM SAUCE

Steps:

• Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
• Cook pasta according to the package directions; drain and keep warm.
• In a large skillet over med-high heat, melt the butter.
• Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
• Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
• Lower heat to medium; stir in cream and hot sauce.
• Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
• Stir in shrimp and parsley.
• Toss with pasta.
• Sprinkle with parmesan cheese and serve.