The Royal Orleans Rib Room Creole Sauce Recipes

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CREOLE SAUCE

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings, plus leftovers!

Number Of Ingredients 12



Creole Sauce image

Steps:

  • Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

1 stick (1/2 cup) salted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 tablespoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup plus 2 teaspoons white vinegar

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



Rajun Cajun Omelette image

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.

2 teaspoons butter
2 teaspoons peanut oil
3 eggs
1 tablespoon water, lukewarm
creole seasoning, to taste
2 ounces ham, chopped into small cubes
2 ounces smoked sausage, chopped into small cubes
2 tablespoons onions, chopped
2 tablespoons green bell peppers, chopped
1/4 teaspoon garlic, minced
2 ounces provolone cheese
fresh parsley, chopped
louisiana hot sauce, to taste
1/2 cup creole tomato sauce (The Royal Orleans Rib Room Creole Sauce) (optional)

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