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Discover Creole Cooking

Creole cooking originated in Louisiana and blends French, Spanish, and Haitian influences, along with general Southern American cuisine.  It revolves around the cuisine of the populations present in Louisiana prior to the sale of it to the United States in the Louisiana Purchase of 1803.  Some of the most popular ingredients in creole cooking are bell peppers, onion, celery, okra, tomatoes, cayenne pepper, hot sauce, shellfish, rice, and beans.  If you’ve never tried creole cooking, I’ve gathered a few simple recipes that are perfect for a first timer.


One Pot Shrimp Jambalaya Lentil Bowls put a different spin on an old favorite by adding lentils to this recipe.  This calls for cooked lentils, cooked andouille sausage, peeled shrimp, chopped okra, chopped carrots, chopped onion, chopped celery, tomato sauce, minced garlic, Worcestershire sauce, smoked paprika, crushed red pepper, and black pepper.  You’ll saute the shrimp and veggies in olive oil and Worcestershire sauce until tender.  Add in your lentils, sausage, and tomato sauce and warm through.  Top with red pepper flakes and black pepper before serving.


Cotter Crunch


Creole Red Beans and Rice is a delicious vegetarian stew that’s hearty enough for dinner.  You’ll begin by sautéing diced celery, onion, and bell pepper with smoked paprika, cayenne pepper, and thyme for a few minutes.  Stir in a half cup of brown rice and cook for 1 minute.  Add in vegetable stock, a bay leaf, and 2 cloves of garlic.  Cover, bring to a boil, and simmer for 25 minutes.  Next add in 1 can of rinsed kidney beans and 1 and 1/2 cup of chopped okra.  Simmer another 5 minutes until okra is cooked.  Add in 2 diced tomatoes and cook 1 more minute.  Add salt to taste.


Courtesy of Plants-Rule


Creole Green Beans are a nice change from your usual side dish options.  Start by cooking your green beans.  In the meantime, cook 5 pieces of bacon.  When the bacon is crisp, remove and set aside.  In the same pan, stir in chopped onion and saute for 5 minutes and then add in minced garlic, cook for another minute.  Stir in Worcestershire sauce, salt, and pepper until blended.  Add in a can of diced tomatoes and green chilis.  Bring to a boil and cook for 2 minutes.  Add the drained green beans to the pan, stir in bacon, and serve.


Courtesy of Flavor Mosaic


I’m back next week with some delicious side dishes geared for spring!


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