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For those Who long for good old Creole Food made by Louisiana Creole People try these favorites..We Creoles were raised on this and We find it quite delicious and Authentic….
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Creole Red Beans and Rice |
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Ham Bone (optional)
1 lb. smoked sausage
1 c. onions chopped
2 cloves garlic minced
4 T. cooking oil
Pinch Thyme
Salt to taste
Cooked rice
1 lb. ham
1 lb. red kidney beans
1 c. celery chopped
1 bell pepper, chopped
2 bay leaves
½ tsp. black pepper
1 bunch green onions, chopped (green part only)
If using ham bone, boil in seasoned water for 2 hours. Add water if it boils down. In large black iron pot, sauté vegetables in cooking oil for about 15 minutes. Add ham and sausage, cook 15 minutes more.
Add uncooked beans and stock from ham bone and/or enough water to cover vegetables and beans, with 1” liquid. Add seasonings, cook over low fire 2 or 3 hours, stirring occasionally to prevent sticking. If needed add water in small amounts.
As beans begin to soften, remove several tablespoons and mash, return to pot. This makes the beans creamy. Serve over steamed rice. Garnish with green onions.
1 lb. can salmon (skin removed)
1 tsp. salt
1 tsp. pepper
dash of chopped parsley
½ pint milk
3 tsp. (heaping) flour
¼ c. butter
1 egg (well beaten)
1 egg white
Cracker crumbs
Oil for frying
Season salmon with salt and pepper and chopped parsley. Heat milk and let come to the boiling point. Take flour and butter and rub into a paste, add egg. Over this pour the scalded milk.
Heat on stove and stir constantly until you have a stiff paste. Mix this with the salmon and let it stand three hours. Form into croquettes, roll in cracker crumbs, then dip in egg white, roll in crumbs again and fry in deep oil.
1 c. butter
2 c. sugar
4 eggs
4 c. flour (approximate)
2 tsp. baking powder
1 tsp. vanilla
Nutmeg (optional)
Cream butter and sugar and add eggs. Mix baking powder with flour mixture, a little at a time to butter mixture. Add Vanilla and nutmeg and chill. When dough is firm, roll out on floured paper and cut. Bake on greased sheet at 350 degrees until lightly brown. Yields 6 dozen.
Creole Seasoning
¾ c. salt
6 ½ T. finely ground black pepper
4 T. cayenne pepper
9 ½ T. paprika
7 ½ T. garlic powder
6 T. onion powder
1 T. chili powder
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When a meal in French Louisiana
doesn't come wrapped in a crunchy poboy rolls, odds are that it's served
on a bed of white rice. Many signature dishes from both the Creole and Cajun
traditions are absolutely inseparable from the low-maintance grain.
Whether you're digging into a tangy chicken sauce piquante (spicy tomato-based
stew), and earthy boucherie reintier de cochon (pork backbone stew), or
a traditional Monday helping of slow-cooked red beans, the bowl or plate
will start off with a healthy scoop of rice. The one constant of gumbo-
be it seafood, poultry, or game - is the phrase 'serve over rice'.
Pictures/Crawfish
Louisiana rice consumption is considerably higher than the rest of the nation,
and even rivals that of some Asian countries. So strong is the local rice
culture that in the 1970s, Japanese appliance companies successfully marketed
automatic rice cookers to the home cooks of Southern Louisiana.
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