creole recipes

Seasoned blue crab meat served on a warm puff pastry-the perfect appetizer!

Louisiana Crab Puffs

puff pastry (, 1 sheet; they usually come 2 to a box)

crab meat (, fresh; drained)

cream cheese (, room temperature)

green onions (, minced very fine)

flour (,

garlic powder

paprika (, smoked)

cayenne pepper

salt (, kosher)

Worcestershire sauce

lemon juice

Louisiana Hot Pepper Sauce ((optional))

egg (, for egg wash)

water (, for egg wash)

Preheat

https://embed.mediavine.com/videos/bi898xbfpghtyc3mbh07

Easy and impressive appetizer with just a few simple ingredients!

Soften

Allow puff pastry to soften at room temperature for about 15 minutes

Drain

Drain crab meat in colander; set aside (do not rinse it)

Chop

Beat

In a small bowl, lightly beat egg and add water; this is the egg wash; combine well; set aside

Prep

Scatter

Scatter flour on level surface (countertop) and unfold pastry sheets

Unfold

Unfold each pastry sheet and, use a rolling pin to roll the pastry dough to about 12&quot; x 12&quot; inches

Use a sharp knife or pizza cutter; make three horizontal cuts every 3 inches; then, make three vertical cuts every 3 inches (you&#039;re cutting 3&quot; x 3&quot; squares of dough)

Chill

Place dough squares on ungreased, clean baking sheet and refrigerate for about 15 minutes

Prepare Puff Pastry

Combine

In a medium mixing bowl, combine cream cheese, green onion, garlic powder, paprika, salt, Worcestershire sauce, lemon juice and cayenne (optional) and Louisiana hot sauce (optional)

Add drained crab meat to cream cheese mixture; combine well

Remove

Remove pastry squares from refrigerator and place on prepared baking pan

Top each square with about 1 tablespoon of crab meat mixture (See Recipe Notes)

Place another pastry square on top of the filling; brush a little of the egg wash around the edges of the pastry the press the top to the bottom to seal

Bake

Place baking sheet on middle rack in oven; lightly coat with egg wash; bake for 15-20 minutes, or until dough is golden brown

Garnish

Remove and plate; garnish with shredded parmesan and chives

Prepare Crab Meat Topping

This authentic, Louisiana-style Chicken and Sausage Gumbo is made from scratch with a rich, slowly developed dark roux, lots of fresh vegetables, shredded chicken thighs, and spicy smoked sausage. Serve this gumbo with buttered white rice to create the perfect, authentic Creole meal!

Authentic Chicken and Sausage Gumbo

chicken thighs (about four chicken thighs)

Salt and black pepper (to taste)

sausage

all-pupose flour

onion

green bell pepper (rinsed, seeded, and chopped)

red bell pepper (rinsed, seeded, and chopped)

celery ribs (rinsed, sliced lengthwise, and chopped)

garlic (minced)

paprika

chicken stock (store-bought

bay leaves

thyme

Worcestershire sauce (optional)

Heat one tablespoon of oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat.

Season chicken thighs on each side with salt and pepper and cook until browned on both sides, about 5-6 minutes per side. Transfer chicken to paper towel-lined plate to drain. Once the chicken is cool enough to handle, shred the chicken meat using your hands or two forks and set it aside.

Add the sliced sausage to the pot that you cooked the chicken in and cook until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon.

Add the remaining 2/3 cup of oil to the Dutch oven along with the flour and stir with a wooden spoon to create a paste. Lower the heat to medium-low and cook until the roux reaches a chocolate brown color, scraping the bottom of the pot and stirring the roux frequently. Be careful not to scorch the roux while cooking. If you smell the roux starting to burn, lower the heat to the lowest setting and continue to cook while stirring frequently. This process should take about 30-40 minutes.

Once the roux reaches a dark brown color, add the onion, bell pepper, and celery to the pot and stir to combine. Cook over medium heat, stirring frequently until vegetables are softened, about 5-7 minutes. Add garlic and cook for about another minute.

Add black pepper, paprika, and cayenne to the Dutch oven and stir to mix it into the roux. Add chicken stock, bay leaves, and thyme, stir and bring everything to a gentle simmer.

Add more salt to taste and simmer the gumbo, uncovered, for 40 minutes, stirring occasionally. Add shredded chicken, sausage slices, and Worcestershire sauce, and simmer for an additional 35-40 minutes, until a thick stew-like consistency is reached. Skim any fat that accumulates at the top while simmering.

Remove gumbo from heat, add additional salt and pepper to taste if desired, and discard the bay leaves and thyme sprigs. Serve gumbo with warm white rice and garnish with sliced scallions.

This great collection of American Southern Recipes includes Soul food, Lowcountry, Cajun and Creole. For a basic start, here&#x27;s a cheese grits recipe that goes with just about everything!

The 35 BEST Southern Foods

water

chicken broth

grits (we recommend regular slow cook)

cheddar cheese

Tbsp butter

Salt and pepper

Bring water and chicken broth to a boil...

Bring water and chicken broth to a boil over high heat.

Stir in grits and cook uncovered for time...

Stir in grits and cook uncovered for time indicated on package (typically 5 minutes for quick cook and about 15-20 minutes for slow cook).

Once grits are cooked, stir in cheese, butter...

Once grits are cooked, stir in cheese, butter salt and pepper.

This Yakamein is a classic Creole fusion of flavors. It&#x27;s famous in New Orleans for curing hangovers, but makes a delicious meal anytime!

Yakamein - New Orleans' Ol' Sober

1.5 lb chuck roast,

Tbsp cooking oil

lb shrimp, peeled and deveined

eggs

spaghetti noodles

scallions,

Creole seasoning

soy sauce

beef broth

onion powder

oregano

cayenne

tsp black pepper

Marinate beef in Creole seasoning and soy sauce...

Marinate beef in Creole seasoning and soy sauce for at least 30 minutes.

Heat oil in a large soup pot or...

Heat oil in a large soup pot or dutch oven over medium high heat. Add beef strips and sear on both sides until browned. Do not overcrowd, cook in batches if necessary.

Add in beef broth along with all herbs,...

Add in beef broth along with all herbs, spices and sauces. Stir well and bring to a boil.

Reduce heat to medium low and simmer, uncovered,...

Reduce heat to medium low and simmer, uncovered, until beef is melt in your mouth tender, about 1-1.5 hours. Stir occasionally.

While soup is cooking, cook spaghetti noodles according...

While soup is cooking, cook spaghetti noodles according to directions on package.

Also while soup is cooking, bring potful of...

Also while soup is cooking, bring potful of water to a rolling boil over high heat. Gently place eggs in water with a spoon and reduce heat to medium. Cook according to your preferred doneness (see note 1). Remove from pot and immediately place in ice water bath to prevent further cooking.

Once beef is getting tender, taste and adjust...

Once beef is getting tender, taste and adjust for seasoning.

Marinate the shrimp. When beef is fully tender,...

Marinate the shrimp. When beef is fully tender, add the shrimp to the pot and cook five minutes.

In a large bowl, add desired amount of...

In a large bowl, add desired amount of cooked noodles. Top with beef and shrimp. Ladle in broth. Garnish with halved eggs and chopped scallions. If desired, add in a splash of hot sauce.

Louisiana-style red beans and rice is the perfect comfort food recipe! Creamy red beans loaded with sausage and ham served over buttery rice.

Louisiana-Style Red Beans and Rice Recipe

kidney beans

bacon fat

lb. andouille sausage

celery

green bell pepper (diced)

smoked paprika

chicken stock

smoked ham hock

sherry vinegar

Kosher salt

black pepper

onions (sliced)

Hot sauce (for serving)

rice (see above instructions)

In a large bowl, combine the dried kidney beans, 1 1/2 tablespoons kosher salt, and 6 cups of water. Stir until the salt is dissolved. Leave undisturbed at room temperature for at least 8 hours, up to 16. Drain and rinse.

Heat the bacon fat in a large dutch oven (at least 5 qt) over medium-high heat. Once the fat is hot, add the sliced sausage and cook, stirring occasionally, until browned. Using a slotted spoon, transfer the browned sausage to a plate.

Add the onions, bell pepper, and celery to the pot and cook the veggies until they're starting to brown. Add the garlic, paprika, thyme, and cayenne and cook for 2 more minutes.

Return the sausage to the pot and add the chicken stock. Use a wooden spoon to scrape up any browned bits. Add the Worcestershire, soaked beans, ham hock, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 2 hours.

Remove the lid and simmer for another 30-25 minutes, until the beans are very creamy. Remove the ham hock, shred the meat (discard the bones), and return the meat to the beans. Season to taste with salt and pepper and add a bit of sherry vinegar to taste for brightness.

Top 6 creole recipes recipes from across the web

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Top Tags

Louisiana Crab Puffs

Authentic Chicken and Sausage Gumbo

Authentic Chicken and Sausage Gumbo

The 35 BEST Southern Foods

Yakamein - New Orleans' Ol' Sober

Louisiana-Style Red Beans and Rice ...

Top 6 creole recipes recipes from across the web

The most viewed creole recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Louisiana Crab Puffs

Authentic Chicken and Sausage Gumbo

Authentic Chicken and Sausage Gumbo

The 35 BEST Southern Foods

Yakamein - New Orleans' Ol' Sober

Louisiana-Style Red Beans and Rice ...

The most viewed creole recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine