Creole

Jambalaya

June 23, 2014 by The Partial Ingredients

Jambalaya is the ultimate Louisiana comfort food. This rice dish combines spicy Andouille sausage, shrimp and creole spices in a large skillet and slow cooked over the stove. There are lots of variations of Jambalaya so it’s a fun dish to experiment with. A great trick to get some of that briny shrimp flavor into the rice is cooking the shells in the chicken stock, effectively making a super quick shrimp stock. I went to the local butcher for the Andouille (which I would recommend for the boost in quality and flavor) but you can find it in most grocery stores as well. I pre-make my Creole seasoning which I keep in a marked jar in the spice cabinet. This recipe can easily be served as a main course but also works well as a side to many other Creole dishes. I garnished the dish with plenty of Louisiana-style hot sauce and chopped green onions.
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Creole Crab Cake Sandwich with Remoulade Sauce

April 10, 2012 by The Partial Ingredients

Crab cakes are delicious on their own and even better on a sandwich. I cooked the crab cakes Louisiana-style with a creole seasoning spice blend and tangy creole mustard. For the sauce I went with a traditional Remoulade which is great on seafood. Remoulade is easy to make and the primary ingredients are mayonnaise, ketchup, horseradish and lemon juice. The flavors of the remoulade were really tasty with the flavors of the crab cake. The buns were buttered and toasted for several minutes on the broil setting in the oven. I served the crab cake on a bun with lettuce and tomato and plenty of the remoulade.

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Creole Split Pea Soup with Andouille Sausage

November 16, 2011 by The Partial Ingredients

After making a good pork roast it’s always great to use the leftovers in a soup. A great way to use the bone from a pork shoulder (or ham hock) is making pea soup. A few years ago I visited New Orleans and I was taken with the flavors they used in their soups and seafood so I decided to try a creole inspired pea soup. I started with a base of onion, garlic, celery, green pepper, and carrots which sauteed in butter until soft. Then I added some creole spices like thyme, sage, oregano, paprika, dried sassafras, and cayenne pepper. The andouille sausage was my favorite twist on the traditional pea soup. The sausage was delicious and had great sweet and spicy flavors.

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Crab Cakes with a Creole Brown Butter Sauce

June 19, 2011 by The Partial Ingredients

This recipe for making crab cakes is really easy to follow and delicious! The key to making good crab cakes is using as little bread crumbs as possible. I would handle these as delicately as possible when forming them so they don’t break apart. Other recipes recommend chilling them for an hour before cooking to keep them from falling apart. Make sure not to have the pan too hot or too dry because it can burn the outside and create a big mess. For the sauces, I made a basic cocktail sauce and John whipped up a creole butter sauce that was really good too!

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Creole Seasoning

June 19, 2011 by The Partial Ingredients

This is just a basic spice blend that works nicely for most cajun and creole dishes. A lot of creole blends add salt but since I prefer salting to taste I didn’t add any to the blend.

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Roasted Cajun Chicken

December 22, 2010 by The Partial Ingredients

There are a lot of Cajun chicken recipes on the internet but I thought I would try making up my own wet rub. I thought the chicken turned out tasty–it was very juicy and tender. The rub was spicy and savory and I was quite happy with the results. I made some potato fries with the chicken and they were both pretty good together. I have a lot of leftover chicken so I think I will try making some chicken quesadillas out of it too.

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