The Royal Orleans Rib Room Creole Sauce Recipes

RAJUN CAJUN OMELETTE

Steps:

• In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside.
• Heat butter and peanut oil in omelette pan on high.
• Whisk the eggs and water together until fluffy and combined.
• Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan.
• Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil). Turn heat to Med.
• Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted.
• Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side.
• I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it.
• If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.

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.

CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS

Steps:

• Preheat the oven to 400 degrees F.
• In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
• In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
• Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
• To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EMERIL'S CREOLE SAUCE

Steps:

• Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
• Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
• Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
• Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
• Add the stock and bring to a boil.
• Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
• To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
• Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

LOW CARB SHRIMP WITH CREOLE SAUCE

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium high heat.
• Add shrimp shells; saute until brown, about 5 minutes.
• Reduce heat to medium low.
• Mix in tomato paste.
• Add broth, then brandy, garlic and thyme.
• Simmer 20 minutes.
• Strain into medum saucepan; pressing on solids.
• Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes.
• Heat 1 tablespoon oil in another heavy large skillet over medium heat.
• Add shrimp; saute just until cooked through, about 2 minutes.
• Transfer to bowl.
• Add sausage and onion to skillet; cook until golden, about 4 minutes.
• Add bell pepper and Old Bay seasoning; saute 3 minutes.
• Return shrimp to skillet.
• Add sauce and bring to simmer.
• Sprinkle with parsley.

CREOLE STYLE SMOKED BABY BACK RIBS

Steps:

• The Rub: Combine all ingredients in a small bowl and mix well.
• Pat all sides of the baby back ribs generously with the rub.
• Place in a sealable plastic bag and refrigerate for at least 5 hours.
• The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
• Reduce slightly over medium heat for 5-10 minutes.
• Stir in the Tabasco to taste.
• This can be refrigerated until ready to use, but reheat before serving.
• Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
• For a gas grill, preheat the grill to high on one side leaving the other side off.
• If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
• Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
• After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.