Cajun/Creole Recipes

Does anyone have any really good Cajun or Creole recipes to share? I'd love some.

And... a really good spaghetti sauce.

This has gotten rave reviews here.

Foodguy's Restaurant Style Spaghetti Sauce

1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon olive oil
1 Tablespoon butter
1 (6 oz.) can tomato paste
1 (28 oz.) can crushed tomatoes
1/2 of the 28 oz. can water
1 Tablespoon brown sugar
1 teaspoon chicken or beef base (or granules)
1 teaspoon salt
Black pepper to taste
2 teaspoons dried basil
1/4 cup Parmesan cheese

Combine all ingredients, bring to a boil, reduce heat and simmer about 1 hour until thickened. Serve over hot cooked pasta.




MAMA'S MARINARA
Nicolina DiSpirito was the unsung hero of the reality show, "The Restaurant." Her son, Rocco DiSpirito, was the star of the show, but Mama, the restaurant's chef de cuisine, was the rock.

11/2 teaspoons extra virgin olive oil
1 clove garlic, chopped
1 small sweet onion, chopped
1 28-ounce can tomato purée
1 28-ounce can crushed tomatoes
1 cup tomato paste
1 teaspoon salt
1 teaspoon chili flakes
1 tablespoon granulated sugar
1 sprig basil, roughly chopped

Heat the olive oil in a large saucepan. Add the garlic and onion and sauté until vegetables are soft but not browned. Add the tomato purée, crushed tomatoes and tomato paste, stir well and bring to a simmer. Season with salt, chili flakes and sugar. Add the basil to the sauce and simmer for about 1 hour, until sauce has thickened slightly. Makes about 1 quart.

TT bumped this thread for you. It has some great cajun recipes.

http://bbs.reimanpub.com/bulletinboard.asp?view=reply&replynum=2&threadnum=319736&catnum=68&headnum=2

RE: ISO Pork Chops Creole
Posted by: Jan2 Posted on: 6/8/2005 1:12:05 PM
#R5845030
Best of Country Cooking 2004, which has all of Country Woman's recipes for 2002. This book is always 2 years behind. Other annuals are only 1 year behind.

PORK CHOPS CREOLE

1/4 c. all purpose flour
4 boneless pork loin chops (3/4 inch thick)
5 tbsp. olive oil
1 large onion, thinly sliced
1/2 cup finely chopped green pepper
1 celery rib, finely chopped
2 garlic cloves, minced
2 cups stewed tomatoes
1/2 tsp. salt
1/2 tsp. sugar
1 to 1 1/2 tsp. dried thyme
1/4 to 1/2 tsp. pepper
1/4 to 1/2 tsp. hot pepper sauce
minced fresh parsley

Place flour in large resealable plastic bag. Add the pork chops, one at a time, and shake to coat.

In a large skillet over medium-high
heat, brown pork chops on both sides in oil.Remove chops and keep warm. In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar,thyme,pepper and hot pepper sauce.

Return pork chops to the pan. Bring to a boil, reduce heat; cover and simmer for 10 to 15 minutes or until meat juices run clear. Serve sauce over pork chops; sprinkle with parsley.

Yield: 4 servings.

RE: ISO Good Creole Meatloaf Recipe – Like Your Mama’s
Posted by: tvlcat Posted on: 1/27/2004 11:17:07 AM
#R2923058

CREOLE MEATLOAF

MEATLOAF:

1 1/2 lb. ground round
3/4 c. chopped onion
3/4 c. seasoned bread crumbs
1 can (5.3 oz.) evaporated milk
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. dry mustard
Parsley for garnish

CREOLE SAUCE:

2 tbsp. butter
1/2 green pepper, chopped
3 tbsp. chopped onion
1 can (2 oz.) sliced mushrooms, with liquid
1 1/2 c. tomato juice
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. dried thyme leaves
2 tbsp. water

1. Combine meatloaf ingredients. Shape into a loaf and place in an 8 1/2 x 4 1/2 inch lightly oiled loaf pan. Bake at 350 degrees for 1 hour. Cool 10 minutes.

2. Meanwhile, prepare Creole Sauce by melting butter in a small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat.

3. Add mushrooms with liquid and tomato sauce.

4. Mix cornstarch, salt and thyme with water. Stir into pepper and onion mixture.

5. Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens.

6. Slice meatloaf into 3/4 inch pieces. Spoon hot Creole Sauce over slices. Garnish with parsley.

Good served with: Rice, slices of whole wheat bread and a crisp lettuce salad.

For 8 servings: Double the ingredients. Shape into 2 loaves.

This is really good. I like to use fresh crawfish tails when I can get them during the season. I don't like really spicy food but if you do, add some hot sauce to your taste as you would to a gumbo.

Seafood Bisque

1 tbsp. softened butter
1 tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 sm. onion, minced
2 1/2 c. milk or Half & Half
1 8 oz. can tomato sauce
Paprika
6 oz. of crabmeat, lobster or crawfish tails (more if you like)
1 tbsp. sherry
Chopped parsley

Put the first 7 ingredients and 1/8 teaspoon paprika in the blender and whirl until smooth.

Transfer to saucepan. Add chopped seafood meat. Heat to simmering and simmer a few minutes. Do not boil.

Add sherry and serve sprinkled with paprika and parsley.

Subject: Creole Red Snapper
Posted by: salsarose Replies: 0 Posted on: 1/25/2004 12:34:05 AM
#T292293

Creole Red Snapper


1 (3-pound) red snapper, cleaned and scaled

Flour

Salt

Pepper

6 tablespoons butter

3/4 cup onion, finely chopped

1 cup celery, finely chopped

1/2 cup green pepper, finely chopped

1 tablespoon parsley, chopped

1 clove garlic, finely chopped

1 can (16-ounce) stewed tomatoes, undrained

1 can (8-ounce) tomato sauce

1/2 teaspoon grated lemon peel

1 bay leaf

1 teaspoon dried thyme leaves

Dash cayenne pepper

1 teaspoon Worcestershire sauce

Lemon slices

Parsley sprigs



Preheat oven to 350-degrees. Rub the fish, inside and out, with light coating of flour. Sprinkle lightly with salt and pepper. Place the fish in a large, shallow baking pan. In a saucepan, heat the butter. Add the onion, celery, green pepper, parsley, and garlic. Cook for 5 minutes, or just until the onion is soft. Press the tomatoes through a sieve or food mill. Add to the onion mixture along with the remaining ingredients, except for the lemon slices and parsley sprigs. Bring to boiling. Pour the sauce over the fish. Bake, uncovered for approximately 30 minutes or until the fish flakes easily with fork. Remove the fish and sauce to a warm serving platter. Garnish with lemon slices and parsley sprigs. Serves: 4 to 6 servings.

Subject: 2 chicken recipes
Posted by: cajunlady2 Replies: 1 Posted on: 2/3/2004 9:37:59 PM
#T298115

Pasta New Orleans

1 lb. fettuccine pasta
1 (6 oz) boneless, skinless chicken breast half, cut crosswise into 1/4-in. strips
2 1/2 tsp. creole seasoning
2 tsp. extra-virgin olive oil
3 oz. andouille sausage
3/4 lb. medium shrimp, cleaned
2 1/2 tsp. minced garlic
1/4 cup chopped scallions
1 1/2 cups heavy cream
2/3 cup grated fresh Parmesan cheese
1/2 tsp. salt
1/4 tsp. worcestershire sauce
1/4 tsp. Tabasco™ sauce
1. Cook pasta according to package directions.
2. In medium bowl, toss chicken strips with 1 tsp. creole seasoning, In large non stick skillet, heat oil over high heat. Add chicken; sauté, shaking pan occasionally, 1 minute or until browned. Add andouille; cook, shaking pan occasionally, and stirring; 1 minute. Add shrimp,g garlic, & remaining creole seasoning; sauté 1 minute. Stir in scallions & heavy cream; reduce heat; simmer 2 minutes. Stir in scallions & heavy cream; reduce hreat; simmer 2 minutes. Stir in 1/3 cup Parmesan cheese & the remaining ingredients. Simmer 2 minutes.
3. Drain pasta; add to skillet; gently toss with sauce to coat. Divide among 6 plates; sprinkle with remaining Parmesan cheese.

Creole Seasoning:
5 tbsp. paprika
1/4 cup each salt & Garlic Powder
2 tbsp. each freshly ground black pepper, onion powder, cayenne pepper, dried thyme, & dried oregano.
In a small bowl, mix together all ingredients until well blended. Store in an airtight container on spice rack for no longer than 3 months.

Subject: Crawfish Bread Recipe
Posted by: Maddymoo Replies: 0 Posted on: 2/25/2

Crawfish Bread Recipe

Ingredients:
1 stick butter
1/3 cup flour
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup crawfish or shrimp stock or water
Pinch dried thyme
1 bay leaf
1 Tbs. chopped garlic
1 1/2 cup crawfish tails, with fat if possible
1/2 cup tomatoes, diced
3 sprigs chopped flat-leaf parsley
1/3 cup sliced green onions
1/2 teaspoon salt-free Creole seasoning
1/4 teaspoon salt
8 ounces shredded Cheddar or Monterey Jack cheese
2 Tbs. grated Parmesan cheese
1 loaf poor boy bread, or three loaves brown-and-serve French bread


Directions:

In a large heavy skillet, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a roux. Cook until light brown--about five minutes. Lower heat and add green onions, bell pepper, and celery. Saute until limp, but not browned--about three minutes. Keep stirring to avoid burning the roux. Add wine and bring it to a boil. After a minute, add stock, thyme, bay leaf, and garlic, then return to a boil. Simmer about five minutes more, or until thickened. Add crawfish tails, tomatoes, parsley, green onions, Creole seasoning, and salt. Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and pepper.

Sprinkle a thin but complete layer of cheese over bread. Put the bread into a hot broiler or toaster oven until the cheese melts. Take the bread out and spoon the crawfish sauce down the center of the bread, and top with a sprinkling of Parmesan cheese. Return to the oven until the sauce begins to bubble. Slice into serving portions and serve hot.

Subject: Stuffed Cajun Bread
Posted by: Maddymoo Replies: 1 Posted on: 12/2/2006 11:57:11 PM
#T767385

Stuffed Cajun Bread

2 links hot smoked sausage
1 pound lean ground meat
1-1/2 teaspoon garlic powder
Salt and pepper to taste
2 loaves of frozen bread
3 cups shredded cheddar cheese
3 tablespoons Worcestershire sauce

Preheat oven to 350F. Thaw bread according to instructions. Chop links into small pieces. Brown ground meat and sausage together. Add Worcestershire sauce and garlic powder. Set aside after cooking. Roll bread out like pizza crust. Add meat across center. Sprinkle cheese on top of meat. Fold over with buttered hands and pinch ends together. Bake at 350F for 20 minutes or until golden brown.

Serves 5.

Subject: Crockpot Cajun Sausage & Rice
Posted by: kokonut Replies: 1 Posted on: 7/15/2006 6:21:24 AM
#T703849

Crockpot Cajun Sausage & Rice

8oz Kielbasa sausage, cut in 1/4" slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)

Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.

Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25 minutes. Stir in parsley if desired.

Subject: Homemade Cajun Seasoning
Posted by: kokonut Replies: 0 Posted on: 5/24/2006 5:14:37 PM
#T677861

Homemade Cajun Seasoning

1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon black pepper

Mix well and stor in an airtight container

Subject: Cajun spice rub
Posted by: catginger Replies: 7 Posted on: 2/5/2004 8:29:11 PM
#T299225

CAJUN SPICE RUB

2 tbsp. Black pepper
1 tbsp. Crushed red pepper
1 tbsp. white pepper
1 tbsp. Cumin
1 tbsp. Nutmeg
1 tbsp. Salt

Mix all ingredients together and store in an airtight container.

Bump to copy later. latinrose

Subject: Cajun Fish Stew
Posted by: Ashleigh Replies: 1 Posted on: 2/9/2004 10:39:52 PM
#T301403

Cajun Fish Stew

2 cloves garlic, minced
1 tablespoon chopped parsley
2 teaspoons salt, divided
1 teaspoon dried leaf thyme
1 bay leaf
1/2 teaspoon ground allspice
1 tablespoon oil
2 1/2 pounds fish fillets (red snapper or white fish)
2 tablespoons butter or margarine
1 cup chopped onion
1/4 cup chopped green peppers
1/8 teaspoon powdered saffron
2 cans (1 pound each) tomatoes
1/2 teaspoon TABASCO brand Pepper Sauce
1 package (10 ounces) frozen okra, cut in 1-inch pieces
1/2 pound cleaned raw shrimp

Hot cooked rice

In medium bowl, combine garlic, parsley, 1 1/2 teaspoons salt, thyme, bay leaf, allspice and oil. Mash together until like paste. Spread on fish fillets. Set aside.

In large kettle, melt butter. Add onion, green pepper and saffron. Cook 5 minutes.

Add tomatoes, remaining 1/2 teaspoon salt and TABASCO® brand Pepper Sauce; simmer, uncovered, 10 minutes.

Add fish, okra and shrimp. Simmer, uncovered, 5 minutes or until fish flakes easily when pierced with fork. Serve over rice.

Makes 4 servings.