Creole, Southern Recipes
3 recipes found
Creole Seasoning
Most Louisiana residents keep a container of Creole or Cajun seasoning within easy reach of their stovetop. To many Louisianans, a savory dish is not complete if it hasn’t been seasoned with a blend of sweet peppers, hot peppers, onions and garlic. This version is a blend of dried, ground spices that are likely already in your spice cabinet. Once combined, you get something uniquely and quintessentially Southern. There’s just enough cayenne to add a little heat, but feel free to adjust it to your liking by increasing it or eliminating it altogether. Many commercially-prepared blends use a hefty amount of salt, so be mindful of adjusting the salt to taste. Don’t limit yourself to using this blend in traditional Creole or Cajun fare like shrimp Creole, gumbo or dirty rice; it is versatile enough to go on pretty much any savory dish, from scrambled eggs to sautéed spinach.
Roasted Shrimp Jambalaya
A savory rice dish with fuzzy origins, a strong Louisiana history and a number of influences (African, Spanish and French, to name a few), shrimp jambalaya is the ultimate comfort. Here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands-off approach. It’s a meal on its own but also wonderful as part of a spread.
Vegetarian Gumbo
This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooeyness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.