Paula Deens Creole Sauce Southern Bite Recipes

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PAULA DEEN'S HOUSE SEASONING MIX



Paula Deen's House Seasoning Mix image

Make and share this Paula Deen's House Seasoning Mix recipe from Food.com.

Provided by Mamie37

Categories     Low Protein

Time 5m

Yield 12 serving(s)

Number Of Ingredients 3

1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Steps:

  • Mix ingredients together and store in an airtight container for up to 6 months.

Nutrition Facts : Calories 16.5, Fat 0.1, Sodium 9433.5, Carbohydrate 3.8, Fiber 0.9, Sugar 0.1, Protein 0.8

PAULA DEEN'S CHICKEN CAKES



Paula Deen's Chicken Cakes image

Provided by Stacey

Categories     Main Course

Time 45m

Number Of Ingredients 11

4 tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/4 cup minced onion
3 cups chopped cooked chicken
1 3/4 cups panko, Japanese breadcrumbs
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt

Steps:

  • In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
  • In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
  • In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
  • In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.

PAULA DEEN'S CAJUN SEAFOOD BALLS



Paula Deen's Cajun Seafood Balls image

Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 14

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crabmeat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumbs
peanut oil, for frying
lemon wedge, for serving

Steps:

  • Pulse the shrimp in a food processor until finely chopped.
  • Transfer the shrimp into a large mixing bowl.
  • Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
  • Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
  • Deep-fry in 350 degree F oil until golden brown.
  • Drain on paper towels.
  • Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Nutrition Facts : Calories 625.9, Fat 11.6, SaturatedFat 2.8, Cholesterol 512.4, Sodium 1283.1, Carbohydrate 58.6, Fiber 3.9, Sugar 1.5, Protein 70.1

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