POULTRY & MEATS
POULTRY
SELECTIONS:
CREOLE GRILLED CHICKEN & CREOLE MUSTARD MARINADE
GUMBO Á LA ORANGE
CHICKEN CURRY
OLD FASHIONED CHICKEN STEW
CHICKEN & RICE CASSEROLE
DUCK & ANDOUILLE GUMBO
BLACKENED CHICKEN
BAKED CHICKEN STUFFING CASSEROLE
NEW ORLEANS STUFFED CHICKEN BREAST
CHICKEN STUFFED WITH CREOLE RICE DRESSING
RECIPES:
CREOLE GRILLED CHICKEN
6 Boneless chicken breasts
1 Recipe of Creole Mustard Marinade
2 Tbsp Zatarain's Creole Seasoning
Wash and trim chicken of excess fat. Slit chicken pieces
several times on each side ( 1/4 to 1/2 deep). Sprinkle
liberally with Zatarain's Creole Seasoning. Combine
seasoned chicken breast with marinade, cover and allow to
marinate for 2 hours in the refrigerator.
Place on hot grill and cook until desired doneness.
CREOLE MUSTARD MARINADE
1 cup Vegetable oil
1/3 cup Zatarain's Creole Mustard
1/4 cup Red wine vinegar
1/8 cup Lime juice
3 tbsp Fresh cilantro, chopped
1/4 tsp Oregano, crushed
1/8 tsp Zatarain's Cayenne Pepper
Place all of the above ingredients in a bowl. Blend
thoroughly with a wire whip. Cover and refrigerate until
ready to use.
GUMBO Á LA ORANGE
1 package Zatarain's Gumbo Base
2 lbs Boneless duck, cubed
1 cup Seedless orange segments
2 Tbsp Orange juice concentrate, frozen
1 cup Celery, diced
1/2 cup Onion, diced
1 Tbsp Oil
Cut duck meat into 1/2 - 3/4 inch cubes and set aside.
Heat oil in a large saucepan. Add duck cubes and brown.
Add Zatarain's Gumbo Base and 6 cups water. Add celery,
onion, orange segments, and concentrate. Bring to a boil.
Reduce heat and cover. Simmer for 25 minutes or until
duck meat is tender. Remove from heat. Let set covered
for 5 minutes. May be garnished with an orange wheel or
additional orange segments.
Mandarin oranges may also be used.
Your choice of wild game or fowl may be substituted for
the duck.
Serves 6-8
CHICKEN CURRY
1 package Zatarain's Jambalaya Mix
2 cups Water
1 lb Boneless chicken, diced
1 Tbsp Margarine
1 1/2 tsp Curry powder
1 cup Apple, diced
1/4 cup Ham
1 1/2 cups Ripe tomatoes, diced
Garnish: Coconut, chutney, peanuts, yogurt
Melt margarine in a large skillet. Add chicken and sauté
until lightly browned. Add curry powder and cook for 2
minutes. Add Zatarain's Jambalaya Mix, ham, water and
tomatoes, stir thoroughly. Bring to a boil, reduce heat,
cover and simmer 10 minutes. Add apples. Simmer 15
minutes. Remove from heat and let set covered 5 minutes.
Top with choice of garnish before serving.
OLD FASHIONED CHICKEN STEW
1 package Zatarain's Gumbo Mix
1 lb Boneless chicken, diced
1 1/2 cup Potatoes, diced
1 cup Carrots, sliced
1 cup Celery, diced
1 cup Onion, diced
Sauté chicken in oil until light brown. Add vegetables
and sauté 2 minutes. Add Zatarain's Gumbo Mix and 5 cups
water. Bring to a boil. Reduce heat, cover, and simmer
for 30 minutes, stirring occasionally.
Serves 6
CHICKEN & RICE CASSEROLE
1 package Zatarain's Gumbo Mix
4 Chicken breasts
4 cups Water
3/4 cups All purpose flour
Zatarain's Creole Seasoning to taste
1/4 cup Vegetable oil
Season chicken pieces with Zatarain's Creole Seasoning
and dredge in flour. Brown chicken pieces in hot oil and
set aside. Pour off all but 1-2 tablespoons of oil from
skillet. Add Zatarain's Gumbo Mix and 4 cups water. Stir
thoroughly and bring to boil.
To greased casserole dish pour evenly the gumbo mixture
and place the brown chicken parts on surface. Cover and
bake in 400° F oven for 45 minutes or until rice is
cooked.
Serves 4-5
DUCK & ANDOUILLE GUMBO
3 ducks Cut into serving pieces
1/2 cup Oil
1/2 cup All-purpose flour
1 lb Andouille or smoked sausage, sliced about 1/4 inch
thick
Zatarain's Creole Seasoning to taste
2 packages Zatarain's Gumbo Base
12 cups Water or chicken stock
In a large heavy pot add 1/2 cup oil. While oil is
heating, dust duck pieces with flour and lightly season
with Zatarain's Creole Seasoning. Place duck pieces into
hot oil. Brown on all sides. Remove from skillet and set
aside. To pot add 12 cups water or chicken stock and
Zatarain's Gumbo Base. Stir thoroughly. Add duck and
andouille sausage, stir, and bring to a boil. Reduce
heat, cover and cook over low heat for 2 hours or until
duck is very tender. Serve over rice.
BLACKENED CHICKEN
12 Boneless, skinless chicken breasts
1/4 lb Butter
1 Tbsp Lemon juice
1 tsp Zatarain's Blackened Fish Seasoning
1/2 oz Zatarain's Blackened Fish Seasoning (topping)
Melt butter add lemon juice and 1 tsp Blackened Fish
Seasoning. In a shallow pan, place the chicken breasts
and brush the butter mixture on both sides. Save the
remaining butter mixture. Sprinkle Zatarain's Blackened
Fish Seasoning liberally on both sides. Cover and chill
for approximately 1 hour.
Place chicken breast in very hot iron skillet and brush
the butter mixture on top. Turn when slightly blackened.
Brush butter mixture on this side and cook until done.
Note: Proper ventilation necessary for exhausting. Heavy
smoke will occur.
BAKED CHICKEN STUFFING CASSEROLE
1/2 Precooked chicken, deboned
1 package Zatarain's Creole Chicken Stuffing Mix
2 1/4 cups Water or stock
2 Tbsp Butter or margarine
Precook 1/2 chicken, debone and cut into small serving
pieces. Combine contents of Zatarain's Creole Chicken
Stuffing Mix seasoning packet, water or stock, diced
chicken and butter or margarine in a 2 quart sauce pan.
Bring to a boil, add Zatarain's Creole Chicken Stuffing
Mix crumbs and stir thoroughly. Spoon into a 1 1/2 quart
greased casserole dish, top with several bits of butter.
Bake at 350° F until hot, approximately 25 minutes.
NEW ORLEANS STUFFED
CHICKEN BREAST
6 Chicken breasts, bone-in
1 package Zatarain's Creole Chicken Stuffing Mix
1 stick Butter or margarine
1/2 tsp Zatarain's Creole Seasoning
1 tsp Paprika
Wash chicken breasts and trim all excess skin and fat.
Dry each breast and sprinkle with Zatarain's Creole
Seasoning. Set aside. Prepare stuffing mix according to
package directions.
Stuff each breast cavity with about 1/2 cup prepared
Zatarain's Creole Chicken Stuffing Mix. Place stuffed
breasts stuffing side down on greased shallow baking pan.
Baste the top of each breast with melted butter and
sprinkle with paprika. Bake in a preheated 350° F oven
for 45 minutes.
Serve with Zatarain's Green Beans a Lá Creole and French
Bread.
CHICKEN STUFFED WITH
CREOLE RICE DRESSING
1 large Chicken
1 package Zatarain's Dirty Rice Mix
1/2 lb Lean ground beef
1/2 lb Whole hog sausage
2/3 cup Seasoned bread crumbs
2 1/2 cups Water
Prepare Zatarain's Dirty Rice Mix according to
directions, using ground beef and ground sausage. Chicken
giblets may be used and/or smoked sausage (andouille or
kielbasa sausage) instead of ground beef and ground
sausage.
Add 1/2 to 2/3 cup bread crumbs and 1/4 to 1/2 cup stock
or water. Mix thoroughly. Spoon stuffing mix into
chicken. Place stuffed chicken on greased baking dish and
bake at 350° F until chicken is cooked. Baste chicken
with butter or margarine during cooking.
Note: Place remaining dressing in baking casserole. Cover
tightly and bake in preheated oven at 350° F for 40
minutes or until hot.
This stuffing is excellent for stuffing all fowl.
MEATS
SELECTIONS:
ALLIGATOR SAUCE PIQUANTE
STEAK Á POIVRE
MARINATED FAJITA (SKIRT STEAK) & Á LA MARINATE
CHLOE'S PRIME RIB
GRILLED CREOLE MUSTARD BURGERS
& SAUTÉED VEGETABLES
CREOLE MUSTARD RELISH SAUCE
CREOLE MEAT LOAF AND SAUCE
CREOLE STUFFING
BAKED LASAGNA CREOLE STYLE
SQUIRREL SAUCE PIQUANTE
BRAISED SHORT RIBS
BAKED HAM WITH CREOLE MUSTARD GLAZE
CREOLE MUSTARD & MUSHROOM PORK LOIN
CREOLE MUSTARD SEARED LAMB CHOPS
RECIPES:
ALLIGATOR SAUCE PIQUANTE
2-3 lbs Alligator, cut into serving pieces
1 cup Zatarain's Crispy Southern Style Chicken Frying Mix
1/2 cup Vegetable oil
5 cups Chicken stock or water
1 package Zatarain's Shrimp Creole Mix
1 cup Onion, coarsely chopped
1 cup Green Onions, coarsely chopped
1/2 cup Bell Pepper, coarsely chopped
1/2 cup Celery, chopped
8 oz. Tomato sauce
1 can Rotel tomatoes, diced
1/2 tsp Zatarain's Creole Seasoning
1/2 tsp Meat tenderizer
4 oz Sherry
2 Tbsp Lemon juice
Cut alligator into 1/2 to 3/4 inch serving pieces, season
with Zatarain's Creole Seasoning and meat tenderizer,
dust thoroughly with Zatarain's Crispy Southern Style
Chicken Frying Mix. Place into large heavy skillet
containing hot oil.
Brown on all sides, about 10 minutes. Remove and set
aside. Sauté vegetables in remaining oil. Add water or
stock to skillet, stir in Zatarain's Shrimp Creole Mix,
Rotel tomatoes and tomato sauce, bring to boil.
Stir thoroughly, add alligator, lemon juice and sherry,
cover. Reduce heat and simmer for 2 to 3 hours. Serve
over rice.
STEAK Á POIVRE
4 Minute steaks
2 Tbsp Zatarain's Creole Mustard
Zatarain's Creole Seasoning
3 Tbsp Cracked black peppercorns
2 Tbsp Butter
Trim fat from steaks. Season with Zatarain's Creole
Seasoning. Brush with mustard. Coat with cracked
peppercorns.
Heat butter in a sauté pan. Sauté steaks to desired
doneness.
Serves 4
MARINATED FAJITA
2-3 lb Fajita meat (Skirt Steak)
1 tsp Meat tenderizer
2-3 tsp Zatarain's Creole Seasoning
Lay fajita meat on cutting surface and remove outer skin
or membrane. Tenderize if they are not pretenderized by
the butcher. Cut fajitas into pieces about 6-8 inches in
length. Sprinkle with meat tenderizer and Zatarain's
Creole Seasoning.
Á LA MARINATE
1/4 cup Vinegar
1/4 cup Soy sauce
1/4 cup White wine, dry
2 Oranges, juice only
1 Lemon, juice only
1-2 Limes, juice only
3 Tbsp Worcestershire Sauce
1 Tbsp Louisiana Style Hot Sauce
1/2 tsp Basil, dry
1/2 tsp Chile powder
1/2 tsp Tarragon, dry
1/4 tsp Oregano, dry
1 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Dill weed
1 cup Beer
3 Tbsp Vegetable oil
In large bowl add all ingredients and blend thoroughly.
Place fajita meat (Skirt Steak) into marinade. Make sure
that all meat is covered. Allow to marinate for 3 to 4
hours or over night in the refrigerator.
To cook, place on hot grill. Cook until done, about 5 to
10 minutes per side depending on heat source and
thickness of meat.
TO SERVE
1 dozen Flour tortillas
1 cup Onions, chopped
1 cup Tomatoes, diced
1 cup Cheddar cheese, grated
1 cup Picanté sauce
1 stick Butter or margarine
Cut meat into thin strips across the grain. Place meat on
hot buttered flour tortillas, top with chopped onions,
diced tomato, cheese, and picanté sauce.
Serves 4 to 6
CHLOE'S PRIME RIB
10-12 lb Prime rib
2 Tbsp Zatarain's Creole Seasoning
Salt to taste
Place prime rib on cookie sheet or other suitable surface
for seasoning. Sprinkle Zatarain's Creole Seasoning
heavily on all surfaces plus a light sprinkle with
additional salt. Then rub all surfaces with hands to gain
better penetration of seasoning. Place in refrigerator 8
to 10 hours or overnight.
Preheat oven to 350° F. Place in oven on cooking rack,
with oven thermometer secured in thickest area, cook for
18 to 20 minutes per pound or until center temperature
reaches 140° F. This will assure a rare to medium rare
cook.
Serve with natural gravy and a sour cream horseradish
sauce.
GRILLED CREOLE MUSTARD BURGERS
& SAUTÉED VEGETABLES
4 1/2 lbs Lean ground beef
1 lb Whole hog sausage (hot)
1 cup Zatarain's Creole Mustard
1 Tbsp Zatarain's Creole Seasoning
In a large bowl blend thoroughly all of the above
ingredients. Form meat mixture into patties (1/3-1/2
pound). Cover patties and refrigerate until ready to
cook.
SAUTÉED VEGETABLES
1 large Onion
1 large Red bell pepper
1 large Green bell pepper
4 Green onions
3 tsp Vegetable oil
Prepare vegetables by cutting them into thin ring slices
to assure even cooking. Sauté vegetables until tender.
CREOLE MUSTARD RELISH SAUCE
2/3 cup Zatarain's Creole Mustard
1 tsp Louisiana Style Hot Sauce
1 cup Sweet pickle relish
1/4 cup Italian pepper, chopped
1/3 cup Dill pickle relish
In small bowl combine all ingredients. Blend thoroughly.
Cover and refrigerate until ready to use.
Grill burgers to desired doneness. Place burger on warm
hamburger bun that has been spread with a liberal amount
of the Zatarain's Creole Mustard Relish on each side. Top
with sauté vegetables and cheese of choice. Place under
broiler to melt cheese. Cover with bun top.
NOTE: Cheddar, Swiss or Jalapeno Jack cheese are
excellent choices to compliment this burger delight.
CREOLE MEAT LOAF AND SAUCE
4 lb Lean ground beef
1/8 tsp Sweet basil, dry
2 lb Whole hog sausage
1/8 tsp Ground celery seed
1/3 cup Instant Diced Onions
1/2 tsp Zatarain's Creole Seasoning
1/2 cup Green onion, chopped
1 Tbsp Dehydrated bell Pepper
2 cloves Garlic, chopped fine
1 Tbsp Soy sauce
2 Eggs, lightly blended
1 Tbsp Water from peppers
1 cup Italian bread crumb
2 tsp Worcestershire Sauce
1 tsp Louisiana Style Hot Sauce
1 tsp Parsley
1/8 tsp Oregano, dry
1/8 tsp Thyme, dry
To small bowl add dry onions and bell pepper and one cup
water to rehydrate. While the vegetables are rehydrating,
add to a large bowl all other ingredients and blend
thoroughly. Add rehydrated onion and bell pepper, plus 1
tablespoon of pepper water to meat mixture and mix
thoroughly. Form into two loaves and place in greased
baking pan. Set aside.
Prepare Creole Sauce:
2-2 oz package Zatarain's Shrimp Creole Mix
1-16 oz can Tomato puree
5 cups Water
1 tsp Sugar
To saucepan add all above ingredients, blend thoroughly.
Bring to boil over medium heat with occasional stirring.
Pour over meat loaves. Bake meat in 325°F oven for 1 1/2
hours or until done. Remove meat loaf from pan and skim
excess oil from surface of sauce and discard.
Note: Serve with mashed potatoes and vegetables.
CREOLE STUFFING
1 package Zatarain's Jambalaya Mix
1/2 lb Meat, depends on meat to stuff
1 cup Celery, diced
1 cup Onion, diced
4 cloves Garlic, minced
1 tsp Sage
1 tsp Zatarain's Creole Seasoning
2 Tbsp Oil or margarine
Sauté choice of meat in oil until browned. Add celery,
onion and garlic. Sauté for 1-2 minutes. Add rice mix
and water according to directions. Bring to a boil,
reduce heat, simmer for 25 minutes. Remove from heat and
allow to set covered for 5 minutes. Add sage and
Zatarain's Creole Seasoning. Cool slightly. Use as a
stuffing for pork, poultry, beef or game. Cook to desired
doneness:
Beef 140° - 160° F
Pork 160° - 170° F
Chicken or game 140° F
BAKED LASAGNA CREOLE STYLE
Meat Sauce
2 lbs Ground chuck
8 oz Crawfish or shrimp, pureed
1/2 cup Olive oil
2 cloves Garlic, minced
1 cup Onion, chopped
1/3 cup Celery, chopped fine
2 Tbsp Parsley, chopped fine
2-14 oz cans Italian style tomatoes and juice, chopped
12 oz Tomato paste
8 oz Tomato sauce
2 tsp Zatarain's Creole Seasoning
1 package Zatarain's Shrimp Creole Mix
2 cups Water
2-10 oz packages Lasagna noodles
To a large saucepan add olive oil and preheat. Add ground
meat, pureed crawfish, onion and celery. Sauté until
brown stirring occasionally to prevent sticking. Stir in
garlic and parsley, cook over low heat for 10 minutes.
Add next six ingredients to meat mixture. Blend
thoroughly and cook over low heat until thick, about 1
hour to 1 hour and 15 minutes. While sauce is cooking
prepare 2- 10 oz packages of lasagna noodles according to
package direction. Rinse with cool water and allow to
drain.
Cheese Sauce
1-16 oz package Ricotta cheese
1-11 oz package Creole cottage cheese
(or any cream style cottage cheese)
2 Tbsp Parsley, chopped fine
1 1/2 tsp Zatarain's Creole Seasoning
3 Eggs, beaten
1 cup Parmesan cheese
2 lbs Mozzarella cheese, slices
To suitable mixing bowl, add first six ingredients and
blend thoroughly. Set aside.
Assemble
To a greased 15" x 20" x 2" or 2- 13"
x 9" x 2" baking dish add in layers of 1/3 meat
sauce, 1/3 of mozzarella cheese slices, and 1/3 of
ricotta and cottage cheese mix , and cover with a layer
of cooked lasagna noodles. Repeat layer steps until
ingredients are depleted. Remember to cover with meat
sauce and cheese. Bake in 350° F preheated oven for 30
minutes or until hot.
SQUIRREL SAUCE PIQUANTE
3 to 4 Squirrels, cut into serving pieces
1 cup Zatarain's Crispy Southern Style Chicken Frying Mix
1/2 cup Vegetable oil
5 cups Chicken stock or water
1 package Zatarain's Shrimp Creole Mix
3/4 cup Onion, coarsely chopped
3/4 cup Green Onions, coarsely chopped
1/2 cup Bell Pepper, coarsely chopped
6 oz. Tomato Paste
Zatarain's Creole Seasoning
Cut squirrels into serving pieces, season with Zatarain's
Creole Seasoning and dust thoroughly with Zatarain's
Crispy Southern Style Chicken Frying Mix. Place into
large heavy skillet containing hot oil. Brown quickly on
all sides. Remove and set aside. Sauté vegetables in
remaining oil.
Add water or stock to skillet, stir in Zatarain's Shrimp
Creole Mix and tomato paste, bring to boil. Stir
thoroughly, add squirrels and cover. Reduce heat and
simmer for 4 to 6 hours. Serve over rice.
BRAISED SHORT RIBS
5 lbs Beef short ribs
2 tsp Zatarain's Creole Seasoning
1/2 cup Vegetable oil
1/2 cup All purpose flour
3 cups Water
1 package Zatarain's Etouffee Mix
1 Tbsp Butter or margarine
1 cup Barbeque sauce
Season short ribs liberally with Zatarain's Creole
Seasoning and flour lightly with 1/4 cup of flour.
Quickly brown ribs in skillet containing 4 tablespoons of
vegetable oil. Remove from heat and set aside. Add 3-4
tablespoons oil and 1/4 cup flour to hot skillet and
brown lightly to make a roux.
Add 1 cup water to roux to make brown sauce. Empty 1
package Zatarain's Etouffee Mix, 2 cups water and butter
or margarine into saucepan, bring to boil and let simmer
for 5 minutes. Add Etouffee to brown sauce in skillet and
stir.
To sauce mixture add about 1 cup barbeque sauce, stir
thoroughly. Place short ribs in greased baking pan and
pour sauce over ribs. Cover tightly and bake in preheated
350° F oven for 2-3 hours or until tender.
BAKED HAM WITH
CREOLE MUSTARD GLAZE
1 Smoked or cured ham
1 Recipe Creole Mustard Glaze
12 Clove buds
12 Maraschino cherries
1 can Pineapple slices
Place precooked ham in baking container. Score ham with
knife about 1/4 to 1/2 inches deep to form squares or
diamond shapes. Push clove buds into each square. Arrange
sliced pineapples and maraschino cherries on top of ham.
Spoon Creole Mustard Glaze carefully over ham to cover
thoroughly. Bake in 250°F oven for 2 hours. During
baking continue to glaze ham occasionally. Serve hot or
cold with additional sauce.
NOTE: This glaze is excellent as a sauce for barbeque
ribs.
CREOLE MUSTARD GLAZE
1 cup (packed) Brown sugar
1/2 cup Zatarain's Creole Mustard
Blend above ingredients and set aside.
CREOLE MUSTARD
& MUSHROOM PORK LOIN
4 lbs Pork loin cut into 1/2 inch serving pieces
2 Tbsp Zatarain's Creole Seasoning
2 Tbsp All purpose flour
2 sticks Butter, melted
1 lb Mushrooms, thin sliced
1 cup Green onions, chopped
1/2 cup White onions, chopped
1 cup White wine
1 1/2 tbsp Tomato paste
1 1/2 cups Cherry tomatoes, halved
6 ozs Capers
1 cup Whipping cream
1 cup Zatarain's Creole Mustard
Trim excess fat from pork loin and slice into 1/2 inch
serving pieces. Season pork with Zatarain's Creole
seasoning. Dredge pork pieces in flour and brown in
butter and set aside. Add mushrooms, onions to dripping
and cook for 2-3 minutes. Add tomato paste, wine and
capers.
Stir and reduce by half. Add browned pork cutlets,
tomatoes and whipping cream. Cook over low heat and
reduce by 1/4. Serve pork cutlets with pasta and sauce.
CREOLE MUSTARD SEARED LAMB CHOPS
6 (4-bone) Lamb racks
1 cup Red wine
Salt, black pepper to taste
1 Tbsp Dried thyme leaves
1 Tbsp Dried basil
1 Tbsp Dried tarragon leaves
1/4 cup Oil
1 cup Zatarain's Creole Mustard
1 cup Seasoned bread crumbs
Preheat oven to 350° F . In a large mixing bowl, place
lamb, red wine, salt, pepper, thyme, basis and tarragon.
Allow to marinate at room temperature 1 hour, stirring
occasionally to thoroughly incorporate flavors. In a
heavy bottom sauté pan, heat oil over medium-high heat.
Sear chops until golden brown on all sides, remove and
keep warm. Coat lamb with Zatarain's Creole Mustard and
roll in seasoned bread crumbs. Bake for 15 minutes,
remove from oven, and allow to rest 10 minutes before
slicing.
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