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What Is Creole Cooking - Yahoo Recipe Search
Food.comA recipe I found on Pinterest that looked delicious and I am posting it for ZWT, untried by me, but looks like a cross between a pot roast and swiss steak type of recipe. The recipe is posted on "Drick'sRamblingCafe.blogspot and here is what he stated: "In the late 1800’s when Sicilian immigrants began settling in southern Louisiana, Creole cooking took on a completely new dimension. The influence of garlic for one and the use of tomatoes in making tomato gravy or red gravy such as the one featured in this recipe. This recipe will change the way you cook a roast and will fill your house with a wonderful aroma with the cuisine of long ago cooks. Enjoy!" There are several spices listed, but apparently it is common to post no specific amounts, so I would suggest starting with 1/8(maybe even less for the cayenne pepper) to 1/4 teaspoon and then taste and add more to your liking in the end.Food.comI found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.Food and WineAndrew Zimmern’s Kitchen AdventuresIn Minnesota, we like to make a lot of what we call "hot dishes" and other casseroles. We have a proud tradition up here in my neck of the woods for stellar one-pan meals that include vegetables, meat-and-potatoes and, of course, the can of condensed mushroom soup. Since I am a one-pot-meal junkie, when I moved to the Twin Cities 20 years ago, I felt like a raindrop entering the river. Over the years, I have expanded my repertoire of killer soups, stews and braises for superb oven-to-table one-pot meals, and this is one of the better recipes. Inspired by a Christopher Idone recipe from decades ago, I started playing around with this classic island-style jambalaya, a stewy rice casserole that I love more the wetter it is. Sometimes I make this with an extra cup of stock just so it’s a little soupy! Dry jambalaya doesn’t thrill me.This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. The southeastern zeitgeist is all about Creole and Amer-Indian style meeting Florida’s amazing multiple growing seasons and all of the Gulf’s impressive bounty from the sea, sky and land. This asopao is pure Trini magic. Don’t be shy about passing plenty of extra limes and hot chile sauce at the table.—Andrew Zimmern Recipes for Gulf Coast SeafoodFood NetworkNew Orleans — home to beignets, gumbo and jambalaya — is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. “It’s hard trying to change the minds of people who have been cooking one way for all of their lives,” she admits. “But to hear a lady in her late 60s say, ‘This is the first time I’m tasting an avocado, and I love it,’…that’s what I live for. We’re gathering people around good, fresh food that’s not going to give them a heart attack,” she says. Here’s Courtney’s healthy take on a classic Southern side.Food.comA roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!YummlyOK, we’re not sure if this is the most PC way of saying it, but eating jambalaya is like having a party — in your mouth. If you don’t know what jambalaya is, let us explain. Jambalaya is a tangy, Cajun-style dish that originated in Louisiana and was influenced by French, Spanish, and West African cuisines. Its meat, seafood, and vegetables and sauce is spooned over rice, which is similar to classic American stew, French gumbo, and Spanish paella. Traditional jambalaya calls for a blend of smoked meats, chicken and shellfish. Our jambalaya recipe has shrimp, Cajun-style smoked sausage, and tasso, or smoked ham. Vegetables commonly used in jambalaya recipes are onion, celery, and bell peppers. You also have the option of adding okra, tomatoes, and carrots. **Did you know? **If your jambalaya has tomatoes, then you’re eating a red Creole jambalaya. A Cajun-style jambalaya, like the recipe below, does not have tomatoes. For this savory jambalaya recipe, we suggest using Aidells Tasso, which is a Cajun-style smoked ham shoulder, and [Aidells Cajun Style Andouille](https://www.aidells.com/products/dinner-sausage/cajun-andouille) links. Andouille sausage links by Aidells are made with real Creole spices, which is perfect for a homemade jambalaya recipe. But Aidells has a full range of sausage flavors to choose from. [Orange and Coriander chicken sausage](https://www.aidells.com/products/dinner-sausage/orange-coriander-blue-moon) is made with Blue Moon Belgian White beer. Why cook with beer? It adds a rich, zesty flavor to stockpot meals like jambalaya.Food.comThis recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.Food.comIf you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented, roll it. You may want to adjust some spokes or change some, but the wheel is already invented, so go with the winner and roll with it! Here's da creole, cajun cook man..he has been doing this a long time, and doesn't mind sharing what comes out the best. This recipe is his, and here is his site to check out da rest.. and to buy his seasonings that you need http://www.frankdavis.com. I reduced his original recipe for 20 pounds of shrimp down to 5 pounds. This came out perfect for everyone! The only other thing I can say is to get out your CD of Steve Riley & The Mamou Playboys - Bon Reve - crank it up and "Laissez les Bon Temps Roulez" (Let the Good Times Roll) Appreciez mon ami!AllrecipesCajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.
