Creole Spaghetti Recipes

CREAMY THREE-CHEESE SPAGHETTI

Steps:

• In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
• Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.

CREOLE SHRIMP PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

CLASSIC CREOLE SAUCE

Steps:

• Serve over your dish of choice and enjoy.

CREOLE SPAGHETTI AND DAUBE

Steps:

• 1. Cut chuck roast into 1 1/2 to 2 inch cubes and pat dry with paper towel. In a heavy dutch oven heat the bacon grease and oil until hot. Add some of the meat and sear on all sides. Cook the meat in batches and don't over crowd the pot or the meat will steam instead of sear. When nicely browned remove meat to a plate and set aside.
• 2. To the drippings in the pot add chopped onions, green onions, celery and bell pepper and saute on low until onions are tansparent but don't let them brown. Add tomato paste, tomato sauce and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
• 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
• 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Add meat back to pot, along with juices from meat, cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen, and cook for 2-3 hours. Taste for seasoning and adjust to taste.
• 5. As sauce begins to thicken, add fresh mushrooms and and meatballs (optional). When desired thickness is reached, taste for seasoning once more and ladle over spaghetti and garnish with chopped fresh basil. Serve with crusty french bread and fresh grated parmigiana reggiano. Enjoy!

CREOLE SPAGHETTI RECIPE - (4.1/5)

Steps:

• Heat olive oil in 12" skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro. Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.

CREOLE SPAGHETTI BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
• In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
• Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
• Add in the corn to the cooked spaghetti; toss.
• Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
• Transfer the mixture to a greased casserole dish.
• Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
• Bake for 25-30 minutes, or until bubbly.

CREOLE CHICKEN SPAGHETTI

Steps:

• Place the olive oil in a large saucepan.
• add onions, pepper, garlic and celery and saute until soft.
• add the pasta sauce and tomatoes with their juice and stir.
• add sugar, worcestershire sauce chili powder and cumin.
• reduce heat to low and simmer about 20 minutes.
• Cook spaghetti til al dente.
• drain spaghetti then pour sauce over top of it.
• Add chicken and cheese and put in a baking dish and broil for 2 minutes.

CREOLE SPAGHETTI

Steps:

• Cook the pasta to desired texture. Brown ground beef. Pour tomato sauce on cooked meat, then add all listed spices. Add pasta to seasoned meat and tomato mixture. Stir until pasta is well coated. Serve and enjoy. NOTE: Season to taste, this is a very adaptable dish.

CREAMY CREOLE CHICKEN SPAGHETTI

Steps:

• Boil 2-3 quarts of water. Add 1onion, 1 bell pepper, 2 stalks celery; all coarsly chopped. Season water with salt, pepper, cayenne, and prudhommes poultry magic seasoning to taste. Add 4 boneless chicken breast and boil for about 30 minutes or until chicken is done. Strain and save stock. While chicken is cooking; Saute 1 bell pepper, 1 onion, and 2 stalks of celery, all finely chopped in butter until vegatables are soft. When vegetables are almost done, add 1 cup sliced mushrooms and saute until tender. Add 1 can cream of mushroom soup. Add cheese to mixture and stir until melted. Add 1 cup of above chicken stock. Season mixture to taste with salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning. Be pretty liberal with the poultry magic. I add a lot. Cut chicken into 1 inch cubes and add to mixture. Can season more, if needed with the above seasonings. Boil angel hair pasta in chicken stock and cook according to package directions. Combine pasta with chicken sauce. Tip: Can use velvetta cheese, or cream cheese. If I use jalapeno cheese, I use Montery Jack cheese with Jalapeno. DO NOT USE VELVETTA CHEESE WITH JALEPENO, MAKES IT TOO HOT. The Jalepeno cheese is just a variation. Source: Charmaine Hebert Recipe By : Rhonda G959/AOL File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip