CREOLE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
- Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.
CREOLE POTATO STEW
Make and share this Creole Potato Stew recipe from Food.com.
Provided by morgainegeiser
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat.
- Add bell pepper and onion. Cook, stirring frequently, 5 minutes.
- Add small amounts of water if necessary, about a tablespoon at a time, to prevent drying.
- Add remaining ingredients.
- Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours or until potatoes are very tender.
- Stir several times while cooking.
- Remove and discard bay leaf before serving.
Nutrition Facts : Calories 320.1, Fat 2.5, SaturatedFat 0.4, Sodium 444.5, Carbohydrate 58.7, Fiber 10.3, Sugar 10.5, Protein 9.9
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
- Serve stew with accompaniments in separate bowls.
CREOLE PORK STEW
This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.
Provided by Luby Luby Luby
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Season cubed pork to taste.
- Heat olive oil in large heavy dutch oven over medium heat.
- When oil is hot add half of the cubed pork and brown well.
- Remove and brown the other half then set aside.
- Add sausage to brown lightly then set aside with pork.
- Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
- Add chicken broth and bring to a simmer.
- Cook for 5 minutes.
- In a large heavy stock pot heat 1/2 cup oil until hot.
- Add flour, stirring quickly.
- Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
- Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
- Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
- Stir until the broth is incorporated into the roux.
- Cover, lower heat and simmer gently for 45 minutes.
- Add reserved pork and sausage and return to a simmer.
- Simmer covered for 30 minutes or until pork is tender.
More about "creolepotatostew recipes"
7 CREOLE DISHES YOU HAVE TO TRY – BIG 7 TRAVEL FOOD GUIDES
From bigseventravel.com
Estimated Reading Time 3 mins
- Chicken And Sausage Gumbo. This is one of the best known recipes in Creole cooking and this version does it real justice. Huge flavours and a simple cooking technique make this a must-try.
- Shrimp And Grits. This Creole shrimp and grits recipe is super easy yet delicious! Shrimp and grits using quick grits (which cook in 5 minutes) actually make a much creamier version of the southern corn dish.
- Creamy Shrimp Pasta with Mushrooms. This recipe has a lot going for it. A hearty pasta dish with deliciously seasoned shrimp cooked with creole seasonings and tomatoes in a mushroom cream sauce.
- Red Beans And Rice. Made with bacon, mirepoix, andouille sausage and spices. This dish is loaded with tons of flavor. Best of all it can be made in less than one hour!
- Creole Jambalaya. Jambalaya is a quintessential one pot recipe with chicken, sausage, shrimp and rice. There are two kinds of Jambalaya: Creole and Cajun.
- Creole Shrimp Deviled Eggs with Bacon. This Creole deviled eggs recipe with crisp bacon and succulent shrimp is a perfect shrimp appetiser. Shrimp Creole taken to a whole new level!
- Bananas Foster. This delicious banana dessert comes from New Orleans. It consists of sliced bananas cooked in a butter and rum sauce, often prepared tableside using a flambé where the rum is set on fire in a dramatic flame.
20+ EASY CREOLE RECIPES - HOW TO MAKE CREOLE FOOD FOR …
From delish.com
Occupation Commerce EditorAuthor Sienna Livermore
RECIPES – CREOLE STEW | INTERNATIONAL MAGAZINE KREOL
From kreolmagazine.com
3 THINGS TO KNOW ABOUT REAL CREOLE FOOD - SPOON UNIVERSITY
From spoonuniversity.com
SEAFOOD POTATO STEW - RECIPES
From potatogoodness.com
CREOLE ROAST POTATOES - MAEBELLS
From maebells.com
12 CREOLE DINNER RECIPES TO SPICE UP YOUR LIFE - BRIT + CO
From brit.co
CLASSIC CREOLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
A PERFECT PAIRING: CREOLE STEW - DECANTER
From decanter.com
APPETIZERS & SNACKS ARCHIVES - THE CREOLE MELTING POT
From thecreolemeltingpot.com
10+ AUTHENTIC CAJUN & CREOLE RECIPES - EATINGWELL
From eatingwell.com
CREOLE POTATO SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
10 BEST CREOLE SIDE DISHES RECIPES | YUMMLY
From yummly.com
CLASSIC PORK STEW - SOUTHERN BOY DISHES
From southernboydishes.com
HEALTHY CAJUN & CREOLE RECIPES | EATINGWELL
From eatingwell.com
CREOLE STYLE PORK STEW RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
SPICY CREOLE-STYLE FISH STEW | DINNER RECIPES | GOODTO
From goodto.com
CREOLE FISH STEW RECIPE BY WHOLE FOODS MARKET - THE DAILY MEAL
From thedailymeal.com
CREOLE VS CAJUN COOKING—WHAT'S THE DIFFERENCE?
From thespruceeats.com
CREOLE POTATO SALAD - A GOOD LIFE FARM - HOMESTEADING
From cosmopolitancornbread.com
POTJIEKOS (AFRIKAANS STEW ON THE FIRE) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
CREOLE SOUPS AND STEWS | EMERIL LIVE | FOOD NETWORK
From foodnetwork.com
CREOLE POTATO SALAD - SOUTHERN CAST IRON
From southerncastiron.com
KNOW THE BEST 10 DISHES OF CREOLE FOOD - DELFINES HOTEL
From losdelfineshotel.com
CREOLE POTATO SALAD | EMERILS.COM
From emerils.com
32 CREOLE DISHES TO MAKE THIS WEEK | MYRECIPES
From myrecipes.com
THE BEST CREOLE OXTAILS STEW RECIPE - KENNETH TEMPLE
From kennethtemple.com
CAJUN AND CREOLE RECIPES | ALLRECIPES
From allrecipes.com
CREOLE POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED CREOLE POTATOES - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
HAITIAN STEWED CHICKEN (POULET CREOLE) | SAVEUR
From saveur.com
RECIPE: CREOLE FISH STEW | WHOLE FOODS MARKET
From wholefoodsmarket.com
CREOLE FOOD RECIPES | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
RECIPES - THE CREOLE MELTING POT
From thecreolemeltingpot.com
KAFTA AND POTATO STEW {AUTHENTIC RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
SEYCHELLES FOOD: TRADITIONAL CREOLE FOODS YOU HAVE TO TRY
From findingtheuniverse.com
IRISH STEW RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
TOP'S CHINA
From topschinarestaurant.com
CREOLE POTATOES - HEALING TOMATO RECIPES
From healingtomato.com
SEAFOOD & POTATO STEW - LIFE IS BUT A DISH
From lifeisbutadish.com
CREOLE POTATO SALAD | CRYSTAL HOT SAUCE
From crystalhotsauce.com
CREOLE FOOD
FIVE DELICIOUS CREOLE DISHES YOU NEED TO TASTE IN BELIZE
From belizehub.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
You'll also love