Creole Sauce And Rice Recipes

CHICKEN CREOLE

Steps:

• Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
• Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

CREOLE CHICKEN

Steps:

• In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice.

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

CREOLE SHRIMP & RICE

Steps:

• In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

CREOLE SAUCE

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE SAUCE

Steps:

• In a medium size saucepan, over medium heat, heat the oil.
• Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
• Add the tomatoes and cook for an additional 1 to 2 minutes.
• Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
• Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
• Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
• Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
• Simmer about 20 minutes adding additional stock as necessary.
• The last 10 minutes of cooking time, stir in the parsley and green onions.
• Remove bay leaves, taste and adjust seasonings as needed.
• Use the sauce to make your favorite recipe for shrimp creole, etc.
• This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

CLASSIC CREOLE SAUCE

Steps:

• Serve over your dish of choice and enjoy.

CLASSIC SHRIMP CREOLE

Steps:

• Gather the ingredients.
• Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
• Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
• Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
• Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
• Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
• Remove the bay leaves.
• Stir in the chopped fresh parsley.
• Serve over hot cooked rice and enjoy.

CREOLE SAUCE AND RICE

Steps:

• 1. Saute on medium heat the sausage links, green pepper, onions, celery and garlic in bacon drippings (or oil) in a large skillet 4 - 5 minutes. Add the remaining ingredients and turn heat down low. Simmer, stirring occassionally, for one hour or longer. Add water as needed if it becomes a little too thick. I like a thick sauce so I adjust carefully. Serve over cooked rice.
• 2. *You can use less meat if you are not a "hardy meat" person, so adjust accordingly and use fewer links. Personally, I like more sauce and use less links! When using other ground meats, I generally use 2 - 3 lbs.