Archive for the ‘Creole’ Category

Creole Red Beans and Rice (Louisiana French)

This is a favorite New Orleans lunch.

1 pound dried red kidney beans
1 (1 1/2 pound) ham hock or ham bone with generous amount of meat
1 bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon sugar
1 jalape?o pepper, chopped

Place beans and ham hock in a large pot. Cover with water. Water should be 1/2 to 3/4 inch above beans. Heat. When beans and water are hot, add bell pepper, onion, celery, garlic, seasonings and jalape?o pepper. Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender. Salt to taste.

Serve over fluffy white rice.

Serves 4.

Creole Shrimp Dip

8 ounces cream cheese, softened
Juice of 1 lemon
2 pounds boiled shrimp, coarsely ground
10 scallions, minced
2/3 cup mayonnaise
1/4 teaspoon cayenne pepper
Dash Tony Chachere’s? Famous Creole
    seasoning or salt and pepper, to taste
Tabasco? sauce, to taste
1 tablespoon Worcestershire sauce

Soften cream cheese with lemon juice. Add shrimp and onions to mixture. Add enough mayonnaise to give a consistency for dipping with crackers or potato chips. Season with cayenne pepper and other seasonings to taste. Refrigerate.

Best made 8 hours in advance.

Makes 4 cups.

Creole Eggs

1 tablespoon chopped onion
1 tablespoon green bell pepper
1 tablespoon butter
1 (4 ounce) can mushrooms, drained
1 tablespoon capers
1 cup tomato juice
6 eggs
Toast

Simmer onions and pepper a few minutes in the butter. Add mushrooms, capers and tomato juice. Heat thoroughly. Beat eggs well and cook with the other ingredients, stirring constantly until the eggs are set.

Serve on toast.