Discover New Orleans Creole Recipes & Bring a Touch of Creole to Your Dishes
Shrimp elegance Shrimp Creole is a richly seasoned tomato-based seafood dish that is simply elegant, delicious and quick to prepare. I have made it with a roux and without a roux; and both are delicious, but the roux creates a thicker sauce. I love the sauce …
Monday means Red Beans! Camellia Brand ® Red Beans with the large red rose on the cellophane bag was always my mother’s choice. These are the creamiest red beans out there! No wonder it has been in business over 100 years. Red Beans and Rice …
Creamy and Savory Corn & Crab Bisque Bisque is a creamy, well-seasoned soup that originated in France. It includes the strained broth of crustaceans such as lobster, shrimp, crab and crawfish. This delicious delicate soup is an elegant dish for the holidays or the New …
It’s time to put on a pot of New Orleans Gumbo!
Like all New Orleans dishes, gumbo can be eaten any time of the year, but it seemed to be at its best when the weather started to turn cold. Yes, it does get cold in New Orleans. My mother would say “It is now the time to put on (the stove) a pot of gumbo!” Try this New Orleans Gumbo recipe!
Supplies
Ingredients
Preparation
1. Seasoning and Sausage
Cut up the sausage into quarter inch slices___________________
2. Make the roux
Pour 3/4 cup oil in the heavy gauge pot and place pan over high heat. Using a long handled metal whisk, gradually stir in the ¾ cup plain flour. Cook, whisking constantly, until roux is dark red-brown, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
Remove from heat and immediately add the reserved vegetable mixture (onions, bell peppers, and celery), stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
3. The Gumbo
Once the chicken stock is hot add the roux mixture by the spoonful to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer. Stir in the sausage, garlic and parsley. Add Chef Paul Prudhomme’s Meat or Poultry Magic® (or Tony Chachere’s Creole seasoning®). Note that Prudhomme’s seasoning has less salt and Tony’s has more salt and is used like salt. Simmer uncovered for about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time. Skim off any excess oil that floats to top of gumbo.
When the gumbo is almost cooked, adjust the seasoning if desired with additional amount of Creole seasoning or salt and pepper. Serve immediately in a bowl over cooked long-grain rice with a slice of crusty French Bread!
Enjoy Keeping It Creole!
Monday means Red Beans! Camellia Brand ® Red Beans with the large red rose on the cellophane bag was always my mother’s choice. These are the creamiest red beans out there! No wonder it has been in business over 100 years. Red Beans and Rice …
Banana Pancakes
My sister loved Banana Pancakes aka Banana Fritters. I was very finicky when I was little and did not care for them, but now I do! The bananas are the perfect fruit to add to the batter and fry until there is a crispy edge all the way around.
Supplies
Ingredients
Mash peeled bananas and set aside. Place paper towels on a platter for the fried pancakes/fritters and set aside. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Stir in milk, slightly beaten eggs, and vanilla. Add the mashed bananas until just combined. The batter will be runny.
Add oil to frying pan or skillet and heat on high heat. Pour about 1/8 cup of batter into the hot skillet. Fry until little bubbles appear and the edges turn crispy brown.
Remove from skillet and place on paper towel-lined platter. Sprinkle with a little white granulated sugar. Enjoy Keeping It Creole!
