Creole Seasoning Recipes
Creole Sauce
1/2 cup oil
6 green onions
1/2 cup chopped celery
1 chopped onion
1 green pepper, diced
3 cloves garlic, minced
4 cups chopped, undrained tomatoes
1 1/2 cups dry red wine
1 cup chicken broth
1 bay leaf
1/2 teaspoon Spice Barn Thyme
3/4 teaspoon Spice Barn
Creole Seasoning
juice of 1/2 lemon
Heat oil in heavy pan over medium heat; add
scallions, celery, onion, green pepper and garlic; sauté. Stir in tomatoes
and red wine; increase heat to high. Heat to boiling and then reduce to
medium; simmer, uncovered, until reduced by half. Add chicken stock, bay
leaf, thyme, Creole seasoning, and lemon juice. Salt and pepper to taste.
Reduce heat to medium low, cook, uncovered, until slightly thickened, about
20-25 minutes.
Shrimp Creole
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup butter
28 ounces crushed tomatoes
6 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon Spice Barn
Creole Seasoning
2 tablespoons flour
3 tablespoons water
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot pepper sauce
1/2 cup thinly sliced green onions
2 tablespoons minced fresh parsley
hot cooked rice
Sauté vegetables in butter; add tomatoes,
garlic, bay leaves, salt and Creole seasoning. Bring to a boil; reduce heat
and simmer, uncovered, for 35 minutes; discard bay leaves. Whisk together
the flour and water until smooth; add to tomato mixture. Bring to a boil.
Stir in shrimp, and sauces. Simmer, uncovered, for 5 minutes. Stir in green
onions and parsley. Serve over rice.
Pasta with Shrimp
3 cups water
1 pound, unpeeled fresh shrimp
1 teaspoon Spice Barn
Creole Seasoning
1 pound asparagus
8 ounces uncooked spaghetti
1 1/2 cups basil leaves, fresh
1/2 cup olive oil
1/3 cup lemon juice
3 cloves garlic
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Spice
Barn Crushed Red Pepper
Bring water to a boil, add shrimp and Creole
Seasoning; cook 3 minutes or until shrimp turn pink. Drain and rinse with
cold water. Peel and devein shrimp. Snap off tough ends of asparagus and
cut into 2 inch pieces. Cook spaghetti and add asparagus the last 5 minutes
of cooking. Process basil and next 5 ingredients in blender or food
processor. Combine shrimp, pasta and asparagus. Drizzle with dressing.
Toss. Sprinkle with crushed red pepper.
Creole Oven Fries
3 large baking potatoes
2 tablespoons olive oil
2 tablespoons Spice Barn
Creole Seasoning
vegetable cooking spray
Cut each potato into 8 wedges. Combine olive
oil and Creole Seasoning in a zip lock bag. Add potato wedges; seal bag;
shake to coat. Arrange wedges, skin side down, in a single layer on a
baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes
until browned.
Spicy Squash
5 slices bacon, chopped
1 onion, chopped
1 1/2 pounds patty pan squash, chopped
1 teaspoon Spice Barn
Creole Seasoning
1/2 cup chopped tomato
salt and pepper to taste
Cook bacon in skillet, add onion, cook until
lightly browned over medium heat. Add remaining ingredients; cover and
simmer 20 minutes until tender.
Creole Fish
1 cup buttermilk
4 fish fillets
2 teaspoons Spice Barn
Creole Seasoning
3 cups corn flakes, crushed
Place buttermilk in a zip top bag; add fish
fillets, turning to coat. Seal and chill 2 minutes, turning once.
Remove from bag, discarding buttermilk. Sprinkle evenly with creole
seasoning. Place crushed corn flakes in bowl; dredge fish pressing
crust firmly into fish. Coat cooking rack with vegetable cooking
spray; place fish on rack in a roasting pan. Bake at 425 degrees for
30-35 minutes. Serve with lemon wedges.
Spinach Artichoke Dip
1 6 1/2 oz jar marinated artichoke
hearts
2 tablespoons chopped onion
1 tablespoons butter, softened
1 package frozen chopped spinach
1/4 cup parmesan cheese
8 ounces shredded Colby and Monterey Jack cheese blend
1/2 cup milk
3/4 teaspoon Spice Barn
Creole Seasoning Drain and chop
artichokes. Thaw and drain spinach thoroughly. Sauce artichokes
and onion in butter in skillet. When the onions are tender, stir in
spinach and parmesan cheese; cook over low heat until heated through.
Add cheese, milk, and seasoning; heat until cheese is melted. Serve
with veggies, tortilla chips, or crackers.
Creole French Bread
1 loaf French Bread
1/4 cup melted butter
1 small onion, finely chopped
1 jalapeno pepper, finely chopped, seeded
1 clove garlic, minced
2/3 cup mayonnaise
2 ounces shredded Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Spice Barn
Creole Seasoning Cut bread in half
lengthwise and brush with melted butter. Combine remaining ingredients and
spread over buttered bread. Place on baking sheet. Bake at 350
degrees for 20 minutes or until bubbly. Cut crosswise into one inch
thick slices and serve. |
