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Our favorite Creole recipes - 11 recipes

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Top rated Creole recipes

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Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder

  • 3 pounds of chicken thighs, skin removed
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/4 teaspoon of garlic powder, or to taste
  • 1/2 cup of light brown sugar, packed
  • 1 (6 ounce) can of pineapple juice
  • 1/3 cup of soy sauce
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
4.5/5 (27 Votes)

By

Easy chicken and noodle casserole that uses a traditional Rotisserie chicken or boiled fresh chicken

  • 3 1/2 cups cooked chicken, (I used a whole Rotisserie, Traditional)
  • 8 ounces egg noodles
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 3/4 cup sour cream
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon creole seasoning (like Tony Chachere's)
  • 1/8 teaspoon black pepper
  • 1 - 2 cups shredded Cheddar or Colby Jack cheese
  • 1/2 cup plain Panko bread crumbs (or crushed buttery crackers)
  • 1 Tablespoon butter or margarine
4.4/5 (33 Votes)

By

This Chicken, Shrimp, and Sausage Gumbo is rich and full of great authentic Cajun flavors

  • 1/4 cup canola oil
  • 1 (8-ounce) package smoked sausage
  • 2 pounds chicken thighs, skinless
  • 1/2 cup flour
  • 1/4 cup unsalted butter
  • 1 medium green bell pepper, diced
  • 1 medium onion diced
  • 1 cup celery, chopped, about 3 stalks
  • 2 teaspoons garlic, minced
  • 1 (14-ounce) can tomatoes, chopped
  • 1/2 pound crab legs
  • 1 tablespoon Creole seasoning.
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder or 1 cube
  • 1 tablespoon thyme, fresh or dried
  • 2 bay leaves
  • 6 cups chicken stock
  • 1 pound shrimp, 41/50 count, peeled and deveined
  • 1/4 cup parsley, chopped
  • 2 green onions, chopped
  • 1 tablespoon gumbo file
  • 10 cups rice, cooked
4.5/5 (21 Votes)

By

1. Heat the oil in a large skillet over medium-high heat

  • Bayou Mayo:
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1/4 pound mushrooms, chopped
  • 1/2 green bell pepper, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 pound ground chicken breast
  • 1/2 teaspoon creole seasoning
  • 4 hamburger buns, split
  • 1/2 cup light mayo
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • 1/4 teaspoon creole seasoning
4.4/5 (15 Votes)

By

This comes from the Aunt of a friend, who refer to themselves honest to goodness "CoonAss" Cajuns!

  • 4 lbs. medium-size fresh shrimp, peeled, deveined, and coarsely chopped
  • 1/4 cup Canola oil
  • 1/4 cup all-purpose flour
  • 2 cups onion, finely chopped
  • 1 cup celery, finely chopped
  • 3/4 cup green onions, thinly sliced
  • 1 large green pepper, chopped
  • 4 cloves garlic, minced
  • 3 fresh tomatoes, peeled, seeded, and small diced
  • 1 can Rotel tomatoes with chilies, undrained, chopped, (10-1/2 oz)
  • 1 can tomato sauce, (8 oz)
  • 1 can tomato paste, (12 oz)
  • 3 tomato paste cans of water (or chicken stock when it's not Lent)
  • 1/2 cup sherry wine
  • 3 tsp. Frank Davis Seafood Seasoning
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 3 bay leaves
  • 2 sprigs of fresh thyme
  • 2 Tbsp. fresh-squeezed lemon juice + zest of one lemon
  • 2 tsp. Worcestershire sauce
  • Dash Frank Davis Cayenne/Garlic Hot Sauce
  • 2 Tbsp. sweet cream butter
  • 1/3 cup parsley, chopped
  • 6 cups hot boiled long-grain rice
4.4/5 (8 Votes)

By

Easy weeknight meal with packaged cheese tortellini, cooked chicken, and fresh spinach in a creamy Alfredo sauce an...

  • 1 (20-ounce) package frozen three cheese tortellini
  • 2 cups cooked and chopped chicken
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon each, salt, black pepper and Tony Chachere's Original creole seasoning
  • 4 to 5 cups fresh spinach leaves, packed
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
3.9/5 (21 Votes)

By

Weight Watchers 6 PointsPlus per serving

  • 1/2 teaspoon Creole seasoning
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 2 teaspoons canola oil
  • 1/2 cup frozen cut okra
  • 1/2 teaspoon chopped fresh thyme
  • 1 (14.5 ounce) can stewed tomatoes, undrained and chopped
3.8/5 (10 Votes)

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Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat

  • 3 tablespoons cooking oil, divided
  • 2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
  • 10 ounces andouille sausage, sliced into rounds
  • 1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper seeded and diced
  • 1 small red bell pepper, seeded and diced
  • 2 stalks/ribs celery, chopped
  • 4 cloves garlic, minced
  • 14 ounces can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon each dried thyme and dried oregano
  • 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 cup thinly sliced okra (or 1 teaspoon file powder)
  • 1 1/2 cups uncooked white rice (short grain or long grain)
  • 3 cups low sodium chicken broth
  • 1 pound raw shrimp/prawns tails on or off, peeled and deveined
  • Sliced green onions and chopped parsley, to garnish
4/5 (1 Votes)

By

We wanted a quick chicken fricassee flavored with sausage and Creole seasoning that was both delicious and perfect ...

  • 4 boneless, skinless chicken breasts ( about 1.5 pounds ), halved crosswise
  • 3 tsp Creole seasoning
  • 8 ounces chicken andouille sausage, cut into 1/2-inch rounds
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 celery ribs, sliced thin
  • 1 red bell pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
0/5 (0 Votes)

By

Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amou...

  • 1 medium onion, peeled, ends trimmed, and quartered lengthwise
  • 1 medium rib of celery, cut crosswise into quarters
  • 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
  • 5 medium cloves of garlic, peeled
  • 2 teaspoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
  • 1 1/2 cups long grain white rice (10 ounces)
  • 1 teaspoon table salt
  • 1/2 teaspoon fresh thyme , minced
  • 1/4 teaspoon cayenne pepper (see note)
  • 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
  • 1 cup clam juice
  • 1 1/2 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
  • 2 tablespoons fresh parsley , minced
0/5 (0 Votes)

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