Creole Rice Andouille Recipes
CREOLE RICE
I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.
Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
CREOLE JAMBALAYA
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.
Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE
Steps:
- Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
- Pass the hot sauce at the table for guests to use at their own discretion.
CREOLE RICE & ANDOUILLE
I came across this recipe in a coupon book and couldn't resist putting my own twist on it. Recipe & picture from: Kroger's My Magazine
Provided by Ellen Bales
Categories Pasta
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, combine the rice with broth or water. Bring to a boil; cover and simmer for 50 minutes; remove from heat and steam for 10 minutes.
- 2. In a large skillet, heat oil over medium heat; saute onion and bell pepper for about 5 minutes; add garlic, tomatoes, herbs, pepper flakes and sausage. Heat through.
- 3. Spoon over rice and serve. Refrigerate any leftovers.
- 4. NOTE: You may also add 3/4 pound raw, cleaned shrimp, sauteed in 1 tbsp. butter for 3 to 4 minutes and add to sausage mixture. Or you may add 1 cup cooked chicken to sausage mixture.
CAJUN CREOLE STYLE RICE
Make and share this Cajun Creole Style Rice recipe from Food.com.
Provided by Shawn C
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- saute vegetables in butter over medium heat until soft.
- add all other ingredients and stir well bring to a boil reduce the heat and cover.
- turn heat to low for 25 minutes.
Nutrition Facts : Calories 295.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 190.8, Carbohydrate 58.4, Fiber 3.7, Sugar 4.4, Protein 5.4
More about "creole rice andouille recipes"
CREOLE FRIED RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 1 hr 26 minsServings 6
- Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
- Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.
CREOLE ANDOUILLE RICE BRUNCH BAKE ...
From melissassouthernstylekitchen.com
5/5 (2)Total Time 1 hr 25 minsCategory Breakfast, Brunch, Main CourseCalories 394 per serving
- In a medium-size heavy bottomed skillet brown the kielbasa in a light drizzle of olive oil for 3 minutes or until beginning to brown.
- Add the chicken stock, Creole seasoning, diced green bell pepper and 1/2 of the sliced green onion . Bring to a boil, then lower the heat to simmer and cook partially covered until the rice is tender and the liquid has been absorbed, about 20-25 minutes. Cool.
- To bake, Preheat the oven to 350°F. Spray a 13 x 9 inch dish with cooking spray. Spread the rice evenly into the bottom of the dish. Sprinkle with 1 cup shredded cheese.
CREOLE RED BEANS AND RICE WITH ANDOUILLE SAUSAGE - …
From senseandedibility.com
Ratings 19Category EntreeCuisine Creole, North AmericanTotal Time 9 hrs 15 mins
- Add the sorted and rinsed beans to a large bowl. Cover the beans in the bowl with at least 4-inches of cold water. Soak the dried beans at room temperature for no less than 6 hours but no longer than 12.
- Add the bacon to a 4-quart dutch oven.Heat the pot over medium-high heat to slowly render the fat from the bacon. After 2-3 minutes of cooking, there should be about a tablespoon of bacon grease in the bottom of your pot.
- Add the soaked, drained beans to the pot. Stir in the ham broth. Bring the liquid in the pot up to a rolling boil. Boil the beans for a 10 full minutes, stirring them occasionally to keep beans from sticking to the bottom of the pot.
- Portion 1/2-3/4 cups of the prepared white rice into your serving bowls. Surround the rice with a generous serving of red beans. Garnish the assembled dish with thinly sliced jalapeños, green onions, or nothing at all. Serve with a slice of cornbread or a cornbread muffin (or two).
SPICY SHRIMP & SAUSAGE CREOLE | I HEART RECIPES
From iheartrecipes.com
4.7/5 (7)Category DinnerCuisine Cajun, CreoleTotal Time 1 hr 15 mins
SLOW COOKER CHICKEN AND SAUSAGE CREOLE - SKINNYTASTE
From skinnytaste.com
Ratings 70Calories 383 per servingCategory Dinner
- Shred the chicken and add it back to the slow cooker. Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice.
JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP ...
From foodandwine.com
5/5 (1)Total Time 50 minsCategory Stews
- Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
- Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes. Add garlic and Creole seasoning; cook, stirring constantly, until mixture is fragrant and lightly browned, about 1 minute.
- Return browned chicken and sausage to the pot, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Bring to a boil over high, and stir in shrimp. Cover Dutch oven, and transfer to oven. Bake until rice is tender and chicken and shrimp are cooked through, 20 to 25 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve.
CREOLE TOMATOES OKRA AND RICE | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
4.8/5 (12)Category Main CourseCuisine CreoleCalories 350 per serving
- Add Andouille Sausage, white wine, Heirloom tomatoes, fresh parsley, thyme, basil, creole spice blend, kosher salt, and pepper.
17 ANDOUILLE SAUSAGE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2022-01-06Category Recipe Roundup
- Shrimp Gumbo with Andouille Sausage. When it comes to Cajun, Creole, or New Orleans meals, gumbo falls somewhere near the top of the list. You can’t talk about Cajun cuisine and not include it.
- Instant Pot Jambalaya. If you want good Louisiana fare but aren’t in the mood for gumbo, jambalaya is the natural alternative. You can make it in just 35 minutes in your Instant Pot.
- Andouille-Stuffed Peppers. Stuffed peppers are always a fun and (relatively) easy hit with most people. Use this six-ingredient recipe if you’re looking to make some stuffed peppers with a bit of New Orleans flair.
- Chicken Andouille-Stuffed Peppers with Roasted Green Beans. If you’re in the mood for stuffed peppers but want something a bit milder, this recipe is one you’ll enjoy.
- Andouille Sausage Pot Pie. We usually think of chicken, turkey, beef, or veggies when we think of pot pies. While it might not be as well-known, this Andouille sausage pot pie is equally delicious.
- Butternut Squash Stew with Andouille and Quinoa. If you’re looking for a chunky, filling stew that’ll warm your belly on a long, cold night, this one is a great choice.
- Stuffed Pork Chops. Tender, succulent pork chops are always a great dinner option, but when you stuff those pork chops with pecans, celery, carrots, Andouille sausage, and herbs, they become even better.
- Cornbread Stuffing with Andouille Sausage. This cornbread stuffing recipe is pretty much the same thing you’ll use to stuff the pork chops above. But as you can imagine, it tastes just as good on its own.
- Andouille Sausage with Sweet Potatoes and Brussels Sprouts. This tasty meal is a testament to how much yumminess you can fit onto a single sheet pan.
- Skillet Cajun Potatoes with Andouille Sausage. This skillet meal takes only 10 ingredients (including salt and pepper) and less than an hour to make, and it has everything you need for a hearty, all-in-one meal.
SHRIMP-ANDOUILLE CREOLE RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 284 per servingTotal Time 52 mins
- Heat a large Dutch oven coated with cooking spray over medium heat. Add sausage; cook 5 minutes or until lightly browned. Remove from pan. Add celery to drippings; cook 3 minutes. Add garlic; sauté 30 seconds.
- Add sausage, tomatoes, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cover and simmer 10 minutes. Discard bay leaf. Serve over rice. Sprinkle with parsley.
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