CREOLE SEASONING MIX
I make up this creole seasoning to have on hand when a recipe calls for Creole or Cajun seasoning. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use to season chicken, seafood, beef and vegetables.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CREOLE SEASONING BLEND
This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.
Provided by JOSLYN
Time 5m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.
Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g
CREOLE SEASONING (OLD BAY)
The original seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.
Provided by Donna Graffagnino
Categories Seafood
Time 10m
Number Of Ingredients 12
Steps:
- 1. Blend ingredients in a blender or spice grinder to a medium grind consistency. Combine all ingredients in an airtight container and shake well. Store in a cool, dry place.
- 2. I save the empty large spice containers and reuse them for my spice blends.
- 3. I've reduced the amount of salt and I use celery powder instead of celery seed. I also use cayenne pepper instead of red pepper flakes. If you are watching your salt intake, just omit the salt all together and or use a salt substitute.
SHRIMP CREOLE
Make and share this Shrimp Creole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium high.
- Add shrimp and cook about 2 minutes on each side, or until they just turn pink (they will cook more later).
- Remove from the pan.
- Add the onion and garlic to the skillet and cook 3 to 4 minutes, stirring, or until the vegetables are softened.
- Add the peppers and cook another 3 to 4 minutes, again stirring frequently.
- Add the tomatoes and old bay and bring to a boil.
- Reduce the heat to medium and simmer for 5 minutes.
- Stir in the shrimp and cook 2 to 3 minutes, or until they are heated through.
- Remove from heat, stir in the parsley; serve immediately.
Nutrition Facts : Calories 190.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10.4, Fiber 2.3, Sugar 4.4, Protein 24.5
CREOLE CRAWFISH BOIL
Provided by Tyler Florence
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
- Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.
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- Cajun Seasoning. This is the perfect Old Bay seasoning replacement as it has a similar flavor, but it is a bit spicier. This seasoning mix has a very bold, spicy flavor from the paprika and cayenne pepper, as well as a hint of onion powder, garlic, and other herbs.
- Seasoned Salt. Seasoned salt refers to the mix of salt, herbs, and flavoring. This ingredient is commonly sold to flavor things like fish, chips, and vegetables.
- Paprika + Celery Salt. Paprika and celery salt is a homemade version that is a good alternative to Old Bay seasoning. All you need is about ¼ teaspoon paprika and ¼ teaspoon celery salt for every one teaspoon of Old Bay seasoning in your recipe.
- Chili Powder + Garlic Powder + Celery Salt. When you want a bit of spice and pungency, then chili powder, garlic powder, and celery salt are the right choice for you.
- Chinese Five-Spice. Chinese Five-Spice is a mixture of five or more spices, usually cinnamon, cloves, fennel, star anise, and peppercorns. The flavor of this ingredient is more earthy and warm than Old Bay seasoning, but it can work well in some cases.
- DIY Old Bay Seasoning Recipe. As with other seasonings, if you have the right ingredients and the time, you can make Old Bay seasoning at home. Here’s how to make old bay seasoning: You will need celery salt, black pepper, paprika, cayenne pepper, dry mustard, mace, cinnamon, cardamom, allspice, cloves, and ginger.
SPICY OLD BAY SHRIMP TACOS - MAIN DISHES - HANDMEDOWNRECIPES
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- Prepare your shrimp by following the quick thaw directions on the back of the bag. Or place the shrimp in a bowl of cold water and let the shrimp sit for about 15 minutes. Set aside.Rinse off your red cabbage under cold running water, discard the outer leaves or any that look wilted. Using a cutting board and a chef knife, you will want to start shredding your red cabbage. Make sure the cabbage's core is touching the board. Start by cutting the cabbage in half vertically and also through the core.Quarter the cabbage. Cut each half vertically to create four wedges. Remove the core in each wedge of cabbage. Next, you can start shredding the cabbage. Vertically will create shorter shreds, and horizontal will create longer shreds. Set aside.Your choice. I did a combination of both!
- Next, rinse off the fresh cilantro, and start chopping the cilantro to create fine pieces for both the sriracha mayo sauce and for topping the tacos at the end. Set aside.
- In a bowl, pour sriracha sauce and mayonnaise into the bowl. Mix well. Add a handful of chopped cilantro. Mix well.Rinse and cut your small lemon in half. You can squeeze about a tablespoon of lemon juice into the sriracha mayo sauce. Mix well. Set aside.
- Once the shrimp are thawed, place shrimp on a paper towel and pat them dry. You can go ahead and start removing the tails if your shrimp contains tails on the end. Transfer the shrimp to a mixing bowl. Add 2-3 tbsp of Old Bay seasoning. Mix well enough to coat both sides of the shrimp.
ONE POT CREOLE SHRIMP BOIL - ABERDEEN'S KITCHEN
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- Add 4 quarts of water to a large pot. Squeeze the lemons over the water to add the juice and then add the juiced lemons themselves. Add the onion, garlic, bay leaf and creole seasoning.
- Bring the water to a boil. Once boiling, add the potatoes and cook for 5-7 minutes, until just tender. Add the corn and cook another 5 minutes.
- Remove and discard the bay leaf and lemons. Remove contents of the pot to a large bowl/platter. Toss with butter, 1/4 cup of the broth from the pot, lemon wedges, and your favorite hot sauce!
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