Classic Creole Recipes




Red Beans & Rice
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Try this Recipie

1 lb. dried red beans, soaked overnight
½ lb. salt pork, cut in strips
1 onion, finely chopped
½ green bell pepper, chopped
Original Creole Seasoning


Combine all ingredients with enough water to cover well and cook until beans are tender. Add water from time to time to make a thick, rich gravy. Serve with rice. Yields 6 servings.



Chicken & Okra Gumbo


1 (4 to 6 lb.) hen, cut into pieces
Original Creole Seasoning
4 Tbsp. oil
2 cups chopped fresh okra
1 stick margarine
4 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
3 quarts water
3 Tbsp. chopped green onions


Season chicken with Original Creole Seasoning. In a large aluminum Dutch oven, fry seasoned chicken in 2 tablespoons oil until brown. Remove and set aside. Add 2 more tablespoons oil and fry chopped okra for about 10 minutes, stirring constantly to keep from burning.

Add a roux made with margarine and flour. Add chicken, Worcestershire sauce, chopped onion, celery, bell pepper, garlic and water. Bring to a boil and simmer 2 to 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice. Garnish with chopped green onions. Yields 10 servings



Chicken & Sausage


2-4 lbs. of chicken
Original Creole Seasoning
4 Tbsp. margarine
4 onions, chopped
4 cloves garlic, minced
2 ribs celery, chopped
1 bell pepper, chopped
½ lb. smoked pork sausage
3 cups uncooked rice
6 cups water


Season chicken generously with Original Creole Seasong. Add margarine to a 5-quart oven and fry chicken until brown. Remove chicken from pot and add all vegetables. Sauté for 10 minutes. Add sausage and rice and cook for 10 minutes, mixing thoroughly. Return chicken to pot; add water and stir. Cover and simmer about 30 minutes or until rice is fully cooked. Yields 8 servings.


Louisiana Meat Loaf


1 cup corn bread crumbs
½ to 1 cup red wine
1 lb. ground beef
¼ cup of chopped green pepper
3 Tbsp. chopped onions
3 Tbsp. finely chopped celery leaves
3 Tbsp. minced parsley

Original Creole Seasoning


In a large bowl, moisten bread crumbs thoroughly with red wine. Add all other ingredients to bread mixture. Mold into a loaf. Place in a greased loaf pan and cover with the following sauce. Bake in a 325° oven for 1 hour and 15 minutes, basting frequently. Do not allow to dry out. Add beef broth when needed. Remove from oven, turn onto platter and slice. Yields 8 servings.


Old-Fashioned Creole Corn Bread


2 cups yellow corn meal
1 cup all-purpose flour
3 tsp. baking powder
½ cup sugar
2 eggs
1 ½ tsp. salt
½ cup bacon drippings



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