CAJUN PONCHARTRAIN SAUCE
From my friend HaguePoo in my New Orleans recipe group. I serve this as a first course or over a little pasta for lunch.
Provided by riffraff
Categories Cajun
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms and garlic in 1 teaspoon butter until tender.
- Stir in shrimp and cook until pink.
- Transfer to bowl.
- In same saucepan melt remaining 2 teaspoons butter.
- Slowly mix in cream.
- Stir in shrimp and mushroom mixture and black pepper.
- Simmer over very low heat until thick.
- Just before serving stir in wine.
Nutrition Facts : Calories 360, Fat 34.5, SaturatedFat 21.5, Cholesterol 136.1, Sodium 219, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 6.8
RAJUN CAJUN OMELETTE
This is the way I did every morning I came into work with a hangover during Mardi Gras. I'd get to work early and have the chef whip me up one of these and I was ready to take on the 12 hour shift ahead of me. REALLY delicious!
Provided by graniteangel
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 14
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 STYLE SMOKED BABY BACK RIBS
Make and share this Creole Style Smoked Baby Back Ribs recipe from Food.com.
Provided by CountryLady
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
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.
CARIBBEAN CREOLE SAUCE
Make and share this Caribbean Creole Sauce recipe from Food.com.
Provided by BeccaB3c
Categories Sauces
Time 25m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium heavy-based saucepan, heat oil over low heat. Add onions, green pepper, garlic and chilies; saute until the peppers are soft.
- Add salt, pepper and tomatoes. Cook about 10 minutes over low heat, stirring occasionally.
- Add tomato paste and wine and simmer, stirring occasionally.
- Serve hot.
Nutrition Facts : Calories 176.8, Fat 13.9, SaturatedFat 1.8, Sodium 489.2, Carbohydrate 10.6, Fiber 2.3, Sugar 5.9, Protein 1.9
TILAPIA CREOLE SAUCE
This was created after reading several Creole sauce recipes and using the ingredients at hand.This would probably work with any mild fish. Next time I make this I will probably add some crab meat.
Provided by rickscott
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients except fish and shrimp to a saucepan.
- Simmer sauce until slightly thickened.
- Add shrimp to sauce. Cook 3 to 4 minutes.
- Place fish in a baking dish. Cover with sauce.
- Bake at 350°F for 15 minutes.
THE ROYAL ORLEANS RIB ROOM CREOLE SAUCE
This sauce is from The Royal Orleans Hotel Rib Room in New Orleans. A wonderful sauce that can be used on many dishes including, beef, veal, pork or chicken dishes. Even omelets are great with this served over it.
Provided by Miss Annie
Categories Sauces
Time 1h20m
Yield 3 cups (estimated)
Number Of Ingredients 13
Steps:
- Saute onion, celery and green pepper in a small amount of oil (about 2-3 Tbsp.) for 15 minutes.
- Add other seasoniongs and cook slowly over low heat for another 45 minutes.
- Use over beef or veal, pork or chicken.
- Also great for omelets.
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