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Browsing Tag: Creole
Tonight’s recipe is another Louisiana classic, etoufee. Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice as either works fine. Making the roux is the only time consuming aspect of this dish. It does indeed take patience and quite a bit of stirring, but the reward is well…
I think it is time I post the down and dirty rice recipe that I teased everyone with last November in a picture post. When doing this dish for one, I skip using chicken livers because I will never use the remainder. I know, I hear the catcalls and boos from the readers informing me quite forcefully that this is not dirty rice. Maybe so… but I just cannot bring myself to waste the leftover chicken livers, so it is an impasse. Regardless of the name, this dish is quick to prepare and super delicious with the Creole/Cajun flavors shining through from the ‘Trinity’ to the Creole Seasoning from Tony Chachere. In this dish, I am using precooked rice like I recently saw Chef…
Tonight I re-visited a dish I made back in January. I had a hankering for jambalaya and decided to tweak my previous recipe. The result was this revised recipe which turned out extremely tasty. The use of canned diced tomatoes and tomato paste added a sweetness to balance out the heat from the cayenne pepper while the trinity of onion, celery, and bell pepper provide a solid flavor canvas to support the smoky andouille and gentle prawns. The thyme, oregano and creole seasoning add enhanced flavors for a robust, yet well rounded dish. Of course, omit the cayenne pepper if you prefer your jambalaya not very spicy, but I love that little extra kick. Having satisfied my hankering for jambalaya while enhancing a previous recipe, I call…
Tonight I decided to perform a different type of mash-up. This one is doing a Creole flavored fried rice cooked like an Asian fried rice. As many of you know, gumbo is served over rice, jambalaya is everything cooked together, etc so I thought “Why not do an Asian fried rice with Creole seasonings and such?’. Hot country sausage, the trinity (onion, bell pepper, celery), long grain rice, Tabasco, and Creole seasoning replace chicken, broccoli, soy sauce, etc. The results were, if I say so myself, fabulous. If you enjoy Cajun and Creole cooking, this is a recipe I suggest you try. It’s easy and it’s a whole lot of flavor. Can you hear the zydeco playing already? Save Print Creole…