CREOLE PASTA WITH SAUSAGE AND SHRIMP
A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.
Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
CREOLE SPAGHETTI RECIPE - (4.1/5)
Provided by carvalhohm2
Number Of Ingredients 15
Steps:
- Heat olive oil in 12" skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro. Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.
CREOLE SPAGHETTI AND DAUBE
(Pronounced "dobe", and rhymes with robe), this traditional Italian recipe has been passed down for generations. The flavors become more intense when it sits in the refrigerator a day or two or served as leftovers. If you've never tried beef roast in spaghetti sauce, you don't know what you've been missing!
Provided by Donna Graffagnino
Categories Beef
Time 4h45m
Number Of Ingredients 23
Steps:
- 1. Cut chuck roast into 1 1/2 to 2 inch cubes and pat dry with paper towel. In a heavy dutch oven heat the bacon grease and oil until hot. Add some of the meat and sear on all sides. Cook the meat in batches and don't over crowd the pot or the meat will steam instead of sear. When nicely browned remove meat to a plate and set aside.
- 2. To the drippings in the pot add chopped onions, green onions, celery and bell pepper and saute on low until onions are tansparent but don't let them brown. Add tomato paste, tomato sauce and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
- 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
- 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Add meat back to pot, along with juices from meat, cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen, and cook for 2-3 hours. Taste for seasoning and adjust to taste.
- 5. As sauce begins to thicken, add fresh mushrooms and and meatballs (optional). When desired thickness is reached, taste for seasoning once more and ladle over spaghetti and garnish with chopped fresh basil. Serve with crusty french bread and fresh grated parmigiana reggiano. Enjoy!
CREOLE SAUSAGE PASTA
My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!-Lisa Nelson, Bluffton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain., Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley., Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.
Nutrition Facts : Calories 659 calories, Fat 33g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1594mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 8g fiber), Protein 27g protein.
CREOLE SPAGHETTI BAKE
Make and share this Creole Spaghetti Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart casserole dish.
- Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
- In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
- Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
- Add in the corn to the cooked spaghetti; toss.
- Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
- Transfer the mixture to a greased casserole dish.
- Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
- Bake for 25-30 minutes, or until bubbly.
Nutrition Facts : Calories 858.5, Fat 26.9, SaturatedFat 11.5, Cholesterol 50, Sodium 1047.1, Carbohydrate 123.2, Fiber 7.2, Sugar 10.8, Protein 32.2
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