Vegetables &
Side Dishes
SELECTIONS:
ORIENTAL STIR FRIED RICE
BAKED BEANS
BRABANT POTATOES
MARINATED CREOLE TOMATOES
CREOLE GRITS AND CHEESE CASSEROLE
ZESTY NEW ORLEANS STYLE SQUASH CASSEROLE
CREOLE STUFFED BELL PEPPER
GREEN BEANS A LÁ CREOLE
CREOLE CABBAGE ROLLS
CREOLE STUFFED EGGPLANT
DILL PICKLES
NEW ORLEANS STYLE STUFFED BELL PEPPER
STUFFED MIRLITONS
RECIPES:
ORIENTAL STIR FRIED RICE
1 package Zatarain's Jambalaya Mix
1 cup Celery, sliced
1 cup Fresh mushrooms, sliced
1/2 cup Bamboo shoots
1/2 cup Water chestnuts
3/4 cup Green onions, diced
3 Tbsp Peanut oil
2 Tbsp Soy sauce
2 Tbsp Sugar
1/8 tsp Ground ginger
Cook Zatarain's Jambalaya Mix according to package
instructions, omitting the meat. Heat oil in a wok to the
smoking point. Add celery, bamboo shoots, and water
chestnuts. Stir fry until crisp.
Add mushrooms, green onions, soy sauce, sugar, and
ginger. Stir fry 2 additional minutes. Add cooked
Jambalaya and stir fry to heat and blend vegetables and
spices.
Note: this recipe adapts very easily as an entree. To
convert this recipe into an entree, the following may be
stir fried with your initial vegetables:
boneless chicken
shrimp
boneless pork
scallops
boneless beef
fish
BAKED BEANS
2 - 16 oz cans Beans
3 oz Smoked sausage
5 oz Brown sugar
4 oz Tomato sauce
2 Tbsp Zatarain's Red Bean Seasoning
3 strips Bacon
Blend all above ingredients together except 1/2 of brown
sugar and bacon. Strip bacon on surface and sprinkle with
brown sugar. Bake at 325° F for one hour. Let stand for
15 minutes to allow to cool slightly and time for a
flavor equilibrium.
Note: Red Beans, Pinto, Great Northern or White and Pork
& Beans may be used.
BRABANT POTATOES
10 medium White potatoes
1/2 cup Butter
2 cloves Garlic, minced
2 Tbsp Fresh parsley, chopped
Zatarain's Creole Seasoning to taste
Vegetable oil
Wash, peel and dice potatoes into about 3/4 inch pieces.
Fill heavy skillet with oil to fry. Heat oil to 325° F.
With paper towels pat potatoes dry. Precook potatoes for
5 to 7 minutes or until soft.
Remove from oil and drain. Just prior to serving, finish
frying potatoes to golden brown in 375° F oil. Sprinkle
hot potatoes with Zatarain's Creole Seasoning to taste.
In heavy saucepan prepare garlic butter sauce by adding
1/2 cup butter, garlic, and 1 tablespoon parsley. Sauté
over low heat for 10 minutes. Strain all garlic and
parsley from butter sauce. Pour sauce over potatoes and
toss to assure complete coverage. Serve.
Serves 8
MARINATED CREOLE TOMATOES
4-6 large Creole tomatoes
1 small Onion, sliced
1 small Bell pepper, sliced
Marinating Sauce
1 cup Olive oil
1 tsp Worcestershire Sauce
1/8 tsp Thyme
1/8 tsp Salt
2 tsp Zatarain's Creole Seasoning
1 Tbsp White wine vinegar plus 1 teaspoon
1 tsp Louisiana Style Hot Sauce
1 Tbsp Parsley, chopped
Slice Creole tomatoes, onion, and bell pepper; layer in
large shallow dish. Add ingredients of marinating sauce
in container with a tight cover (jar). Shake vigorously
for 1 minute and pour over tomatoes. Allow to marinate 1
to 2 hours before serving.
Note: Do not refrigerate. Refrigeration will destroy the
delicate tomato flavors.
CREOLE GRITS AND CHEESE CASSEROLE
4 cup Cooked grits
1/2 cup Onion, chopped fine
1/4 cup Green onion, chopped fine
2 cup Gated cheddar cheese, divided
1 tsp Zatarain's Creole Seasoning
1 Egg beaten
2 Tbsp Parsley, chopped
Prepare grits according to recipe on package. Add the
next five ingredients to grits and blend thoroughly until
cheese has melted. Pour mixture into baking dish and top
with 1 cup grated cheese and parsley. Bake in 350° F
oven for 30-45 minutes.
Serves 8-10
ZESTY NEW ORLEANS STYLE
SQUASH CASSEROLE
5 medium Yellow squash
1 package Zatarain's French Bread Stuffing Mix
3 Tbsp Butter or margarine
8 oz American cheese
1 lb Shrimp, peeled & deveined
1/3 cup Bread crumbs
Dice 5 medium size yellow squash and boil in lightly
salted water until tender. Remove squash from water and
mash. Set aside. Combine contents of Zatarain's French
Bread Stuffing Mix seasoning packet with 3 1/2 cups
squash and water, 3 tablespoons of butter or margarine, 8
ozs of your favorite cheese, grated and 1 pound shrimp
(raw) slightly chopped.
Bring mixture to a boil, reduce heat, cover and cook for
5 minutes. Stir in Zatarain's French Bread Stuffing Mix
bread crumbs, mix thoroughly. Pour into buttered
casserole and sprinkle with additional bread crumbs
(optional) and dot with butter. Bake in oven preheated to
350° F for 25 minutes.
CREOLE STUFFED BELL PEPPER
1 package Zatarain's Dirty Rice Mix
8 Bell peppers
1/2 lb Lean ground beef
1/2 lb Whole hog sausage
2/3 cup Bread crumbs
6 Tbsp Romano cheese, grated
Prepare Zatarain's Dirty Rice according to directions
using ground beef and sausage as the meat portion. While
Dirty Rice Mix is cooking, wash and core bell peppers and
submerge in boiling water for about 2-3 minutes to
blanch. Drain and set aside.
To the Dirty Rice, add bread crumbs and 2 tablespoons of
the cheese. Blend to make a moist filing. Fill the cavity
of each pepper and place in a greased baking dish.
Sprinkle with the remaining Romano cheese.
Pour Creole sauce over peppers. Cover and bake in oven
preheated to 350° F for 30 to 45 minutes.
CREOLE SAUCE
1 package Zatarain's Shrimp Creole Mix
1 1/2 cups Water
8 oz can Tomato sauce
Prepare sauce according to package directions,
omitting the meat addition.
Serves 8
GREEN BEANS A LÁ CREOLE
1- 16 oz can Green beans, cut and drained
1/2 cup Onion, thin sliced
1/2 cup Smoked sausage, diced
1 cup Zatarain's Shrimp Creole Sauce
1 - 4 oz can Mushrooms, sliced
Prepare Zatarain's Shrimp Creole Sauce according to
directions (omit shrimp) and set aside.
To medium size saucepan add sausage and brown over medium
heat. Add onion slices and cook until clear. To the
sautéed sausage mixture add green beans, Creole sauce,
and mushrooms. Cook over heat for 30 minutes.
Note: Excess Creole sauce can be utilized in any recipe
calling for a Creole tomato sauce.
Suggestions: Stuffed bell peppers, meat loaf, Creole
redfish, and Creole pork chops or chicken. The Green Bean
a Lá Creole may also be doubled.
CREOLE CABBAGE ROLLS
1 package Zatarain's Dirty Rice Mix
2 1/2 cups Water or meat stock
1/2 lb Lean ground meat
1/2 lb Whole hog sausage
1/3 cup Bread crumbs
1 Head cabbage
Prepare Zatarain's Dirty Rice according to directions
using ground beef and sausage as the meat portion. While
Dirty Rice Mix is cooking, remove leaves from cabbage and
submerge in boiling water for 2-3 minutes or until
pliable, drain and set aside.
To rice mix, add bread crumbs and additional water from
cabbage if mixture is too dry. Place a heaping tablespoon
of dressing mixture near the end of each cabbage leaf.
Roll leaf around dressing and secure with toothpicks.
CREOLE COOKING SAUCE
1 package Zatarain's Shrimp Creole Mix
1 1/2 cups Water
8 oz can Tomato sauce
Prepare sauce according to package directions omitting
the meat addition. Place cabbage rolls in greased baking
dish and pour Creole Cooking Sauce over cabbage and bake
in a 350° F oven 45 minutes.
Serves 8-10
CREOLE STUFFED EGGPLANT
3 small Eggplants, cut lengthwise
2 1/2 cups Water
1 package Zatarain's Dirty Rice Mix
1 cup Shrimp, peeled and deveined
1 cup Crab meat
1/2 cup Bread crumbs
2 Tbsp Butter
Parboil eggplants until tender, but still firm. Cool and
scoop out meat from shell using a spoon. Set eggplant
meat and shell aside. Prepare Zatarain's Dirty Rice Mix
according to directions, using shrimp and crab as meat
portion.
Mash eggplant thoroughly and add 1 cup to cooked Dirty
Rice Mix and 1/3 cup bread crumbs. Additional water from
eggplant may be added if dressing mix is too dry. Stuff
eggplant shell with mix, sprinkle with remaining bread
crumbs and dot with butter.
Bake in 325° F oven for 20-30 minutes. Serve as side
dish or entree.
Serves 6-8
DILL PICKLES
4 lbs Pickling cucumbers
4 1/2 cups Water
1 qt. White vinegar
6 Tbsp Zatarain's Creole Seasoning
1 Tbsp Dill seed
1 Tbsp Zatarain's Liquid Crab Boil
1 Tbsp Mustard seeds
16 Peppercorns
Wash cucumbers. Trim each end of cucumber and slice into
1/8 to 1/4 inch round slices. Pack cucumber slices into 8
hot pint jars.
Combine water, crab boil, vinegar, and seasoning in a
large saucepan. Bring to a boil. Divide mustard seeds and
peppercorns between the jars. Pour the hot brine over the
cucumbers, filing to within 1/4 inch of the top. Cap each
jar. Process in boiling water for 15 minutes (after
returning to a boil). Remove jars and cool on a rack for
12-24 hours. Check lids for proper seal.
Yields: 8 pints
NEW ORLEANS STYLE
STUFFED BELL PEPPER
1 package Zatarain's Cornbread Stuffing Mix
8-10 oz Lean ground beef
5 medium Bell peppers
3 Tbsp Butter or margarine
1/4 Bread crumbs
Brown 8-10 oz lean ground meat in skillet. Drain and set
aside. Cut 5 medium bell peppers in half, remove seed
core. Place in boiling water for 3-5 minutes to blanch.
Set aside in baking pan. Combine contents of Zatarain's
Cornbread Stuffing Mix seasoning packet, 2 1/4 cups
water, 2 tablespoons butter or margarine
and precooked ground meat.
Bring to a boil. Add Zatarain's Cornbread Stuffing.
Mix crumbs and stir thoroughly. Let stand for 5 minutes.
Stuff each bell pepper half with cornbread stuffing.
Sprinkle with bread crumbs and a bit of butter.
STUFFED MIRLITONS
1 package Zatarain's Creole Chicken Stuffing Mix
6 Mirlitons
1 cup Water
3 Tbsp Butter or margarine
1 lb Small shrimp, lightly chopped
1/2 cup Seasoned bread crumbs
Boil 6 mirlitons until tender. Drain, cool and cut in
half. Remove seeds and scoop out pulp with small spoon,
take care not to break skin. Mash pulp and set aside.
Combine contents of Zatarain's Creole Chicken Stuffing
Mix seasoning packet with 2 cups mirliton meat and 1 cup
water, 3 tablespoons of butter or margarine, 1 pound of
frozen gumbo shrimp, lightly chopped. Bring mixture to
boil, reduce heat, cover and simmer for 5 minutes.
Stir in Zatarain's Creole Chicken Stuffing Mix bread
crumbs, remove from heat, cover and let stand for 3-5
minutes. Stuff mirlitons skins and in place on baking
sheet.
Dot with butter or margarine, sprinkle with bread
crumbs(optional). Bake at 350° F until hot and crumbs
lightly brown.
Yields: 12 mirliton halves.
Note: The stuffing mixture may be baked in casserole or
ramekins.
SOUPS AND SANDWICHES
SELECTIONS:
VEGETABLE SOUP
CREAMY SQUASH SOUP
MUFFULETTA
RECIPES:
VEGETABLE SOUP
1 1/2 lb Beef brisket and/or soup bones
11 cups Water
15 oz Tomatoes, chopped
1 1/2 medium Onions, chopped
1 package Zatarain's Gumbo Base
2 medium Carrots, crosscut
1 cup Corn, whole kernel
1 small Head cabbage, chopped coarse (about 2 cups)
1 rib Celery, chopped
1/2 Bell pepper, chopped
1 medium Turnip, chopped coarse
2 medium Potatoes, chopped
1/2 tsp Salt
1 Tbsp Zatarain's Creole Seasoning
To a large cooking container add water, meat, tomatoes
and onions. Bring to boil and cook over medium heat for 1
hour. Dissolve Zatarain's Gumbo Base in 1 cup water and
add to stock pot. Cook for 30 minutes over medium heat.
Add next 6 items and cook till tender. Add potatoes and
season to taste. Cook until potatoes are tender. Serve.
CREAMY SQUASH SOUP
1 cup Yellow squash, cooked
1 package Zatarain's Etouffee Mix
2 cups Chicken stock
3/4 cup Cream (1/2 &1/2)
2 cups Milk
1 Medium tomato, chopped (seeds removed)
Salt to taste
Precook yellow squash until very tender, drain and mash
to saucy consistency. To large saucepan and all
ingredients, blend thoroughly, bring to boil, reduce heat
to low, stir and cover cook for 30 minutes with
occasional stirring.
Note: 1/4 lb cheddar or Swiss cheese may be added to give
added flavor impact.
MUFFULETTA
1 Muffuletta bun
Zatarain's Creole Mustard
1/4 lb Swiss cheese, sliced
1/2 lb Hard salami, sliced
Mayonnaise
1/4 lb Cheddar cheese, sliced
1/2 lb Ham, thin sliced
4 oz Zatarain's Italian Olive Mix
Cut muffuletta bun crosswise. On top half, spread
Zatarain's Creole Mustard liberally. Spread bottom half
with mayonnaise. Alternately layer bottom of bun with
ham, Swiss cheese, hard salami and cheddar cheese. Top
with the Zatarain's Italian Olive Mix and replace top
half of bun. Cut into serving pieces. May be served hot
or cold.
Zatarain's Remoulade Sauce may be substituted for the
Zatarain's Creole Mustard or the mayonnaise for a flavor
variation.
Serves 2
BREADS
SELECTIONS:
SOFT PRETZELS CREOLE
CORN FRITTERS
CLASSIC HUSH PUPPIES
RECIPES:
SOFT PRETZELS CREOLE
3 1/2 cups Flour, unsifted
2 Tbsp Sugar
1 tsp Salt
1 package Yeast, dry
1 cup Water
1 Tbsp Margarine
1 Egg yolk, beaten
5 Tbsp Water
Zatarain's Creole Seasoning to taste
Mix 1 cup flour, sugar, salt, and undissolved yeast.
Heat 1 cup water and margarine to 120°-130° F.
Gradually add to dry ingredients and beat 2 minutes at
medium speed of mixer. Add 1/2 cup flour. Beat at high
speed 2 minutes. Stir in enough additional flour to make
a soft dough.
On floured board knead 5 minutes. Place dough in greased
bowl; turn dough so top is greased. Cover; let rise in
warm draft-free place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a
20-inch rope. Shape into pretzels. Place on greased
baking sheets. Cover and let rest 5 minutes.
Mix egg yolk and 1 Tbsp water; brush on pretzels.
Sprinkle with Zatarain's Creole Seasoning. Bake at 375°
F for 15 minutes. Cool on racks.
Yields: 12 pretzels
CORN FRITTERS
1/2 cup Corn, whole kernel
1/2 cup Creamed style corn
1 1/2 cup Zatarain's Wonderful Fish Fri
3 tsp Baking powder
3/4 tsp Salt
1 Egg, beaten
Milk
Sift dry ingredients together. Drain liquid from whole
kernel corn. Add enough milk to the corn liquid to make 1
cup. Combine the egg, milk, and both corn products.
Add to the dry ingredients. Stir until just moistened.
Drop by tablespoon into hot oil 350° F. Cook for 5-6
minutes or until centers are cooked. Drain well. Serve
hot.
CLASSIC HUSH PUPPIES
1 cup All purpose flour
1 cup Cornmeal, self-rising
2 tsp Baking powder
1/2 tsp Zatarain's Creole Seasoning
1 cup Cream style corn
1/2 cup Onions, chopped
1/4 cup Green onion, minced
1/2 tsp Parsley flakes
1 Egg
2 Tbsp Vegetable oil
3 cups Vegetable oil, for frying
Combine first four ingredients in large mixing bowl and
blend thoroughly. Add remaining ingredients and stir to
mix thoroughly.
Spoon batter into 370° F oil by teaspoonfuls. Cook only
a few at a time. Fry until golden brown. Drain.
Yields: 3 dozen
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