Cookin' New Orleans-style
(NOTE: this is a collection of
authentic New Orleans-style recipes put out by
Zatarain's, makers of seasonings and
pre-made mixes, which is available in most supermarkets.
I'm including them as they present an excellent selection
of traditional New Orleans recipes.)
Down here we don't eat to live, we live to eat.
It's why we make everything so darn delicious.
Now you might think the only thing we eat
down here in New Orleans is crawfish, but we
love chicken, beef and all kinds of seafood, too.
With seasonings, you can turn just about anything
into an authentic New Orleans style meal.
Here are some ideas to get you started.....
JAMBALAYA AND DIRTY RICE
SELECTIONS:
HAM AND EGG JAMBALAYA
PAELLA
VEGETARIAN JAMBALAYA
QUICHE
RICE CREOLE CUSTARD
TOMATO-SHRIMP JAMBALAYA
DIRTY RICE
CHINESE JAMBALAYA
DUCK JAMBALAYA
RECIPES:
HAM AND EGG JAMBALAYA
1 package Zatarain's Jambalaya Mix
1 lb Ham, diced
4 Eggs, scrambled
Prepare Zatarain's Jambalaya Mix as instructed using ham.
When Jambalaya is being removed from heat, begin to
scramble your eggs. After Jambalaya has steamed for 5
minutes, stir in the scrambled eggs.
Alternatives to ham and egg Jambalaya:
Breakfast sausages
smoked sausages
bacon
Canadian bacon
beefsteak
(omit meat for an egg Jambalaya)
Serves 8
PAELLA
1 package Zatarain's Jambalaya Mix
2 cups Water (hot)
1 lg Green pepper, diced
1 lg Ripe tomato, diced
6 Littleneck clams
1/2 lb Boneless chicken, diced
1/2 lb Link sausage, uncooked
1 medium Onion, diced
1 Tbsp Parsley, chopped
1/3 lb Fresh shrimp, peeled and deveined
1 Tbsp Peanut oil
Cook sausages and chicken in oil on medium heat in large
skillet until light brown. Add pepper and onion and cook
until clear. Remove meat and vegetables and drain. Bring
2 cups water to boil. Add Zatarain's Jambalaya Mix.
Return to boil. Reduce heat, cover and simmer for 5
minutes. Add meat and vegetables, parsley, and tomatoes.
Cook 10 minutes. Add clams and shrimp cook until clams
are opened and shrimp is tender. Remove from heat. Let
set covered for 5 minutes.
Note: Spanish Paella is a one-dish, meal-in-one entree.
Versions of Paella will depend on what is on hand and
season changes. Therefore, a variety of ingredients can
be substituted for those listed above. Here are a few
alternatives to experiment with:
fish
peas
mussels
kidney beans
crab meat
artichoke hearts
ham
carrots
pork
corn
smoked sausages
cauliflower
wild game
potatoes
VEGETARIAN JAMBALAYA
1 package Zatarain's Jambalaya Mix
2 1/2 cups Water or stock
1 medium Carrot, sliced
1 rib Celery, diced
1 small Green pepper, diced
1 1/2 cups Fresh broccoli, cut into serving pieces
1 1/2 cups Fresh zucchini
1 1/2 cups Fresh cauliflower, cut into serving pieces
1 medium Tomato, diced
1 small Onion
1 Tbsp Oil
Bring 2 1/2 cups of water to boil. Add Zatarain's
Jambalaya Mix, oil, carrots, celery, and peppers. Cook
for 5 minutes covered. Add onion, tomato, and
cauliflower. Cook for 10 minutes. Add zucchini and
broccoli. Cook for 10 minutes or until most of the water
is absorbed. Remove from heat and let stand 5 minutes
covered.
Note: Your favorite vegetables may be substituted in the
recipe above. Adjust time of cooking where necessary.
Serves 8
QUICHE
1 package Zatarain's Dirty Rice Mix
2 9" unbaked pie shells
10 Eggs, lightly beaten
1/2 cup Green onions, diced
1 cup Broccoli, diced
1 1/2 cup Grated cheese (Swiss cheddar or American)
2/3 cup Milk
Salt and pepper to taste
1/4 tsp Nutmeg, optional
Beat eggs and milk together. Add spices as desired. Cook
Zatarain's Dirty Rice Mix according to instructions,
omitting the meat. In the pie shells, spread the
broccoli, onions, cheese, and cooked Dirty Rice
alternately until 3/4 full.
Pour in the egg mixture to cover filling. Bake in a
preheated 400° F oven for 35-40 minutes or until a knife
inserted into the center comes out clean.
Quiche Alternatives: Substitute your favorite vegetables,
cheeses, or cooked meat in the recipe above. Adjust the
cooking time where necessary.
RICE CREOLE CUSTARD
1 package Zatarain's Jambalaya Mix
2 1/2 cups Water
8 Eggs
1 cup Milk
Cook Zatarain's Jambalaya Mix according to instructions,
omitting the meat. Cool slightly. Beat eggs and milk
together. Add cooked Jambalaya Mix to egg mixture. Pour
into a well greased loaf pan. Place loaf pan in a larger
pan, big enough to hold approximately 1-2" of water.
Place on oven rack.
Pour into larger pan enough boiling water to come up on
sides of loaf pan 1-2" (water bath). Bake at 400° F
for 50-60 minutes or until a knife inserted into the
center comes out clean. Remove from oven. Let set 5
minutes. Slice and serve.
Options: You may add your favorite cooked meat when
initially cooking the Jambalaya. You may serve with your
favorite meat sauce or tomato sauce.
Serves 8-10
TOMATO-SHRIMP JAMBALAYA
1 package Zatarain's Jambalaya Mix
2 cups Water
3 cups Fresh tomatoes, diced
1/2 lb Fresh shrimp, peeled and deveined
1 cup Green pepper, diced
2 Tbsp Parsley, chopped
2 Tbsp Tomato paste
1 1/2 tsp Sugar
1 Tbsp Oil
Sauté tomatoes and peppers in oil until clear. Add
parsley, tomato paste, and sugar. Cook 2 minutes. Add
water and Zatarain's Jambalaya Mix. Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
After 20 minutes, add the shrimp. Cook 5 minutes. Remove
from heat and let sit covered 5 minutes to absorb excess
moisture.
DIRTY RICE
1 package Zatarain's Dirty Rice Mix
2 1/2 cups Water
2 Tbsp Butter
1/2 lb Ground whole hog sausage
1/2 lb Lean ground meat
Brown meat in 2 1/2 quart sauce pan. Drain excess liquid.
Add water and butter and bring to a boil. Add Zatarain's
Dirty Rice Mix and return mixture to boil. Reduce heat,
stir and cover. Simmer over low heat for 25 minutes.
Note: Finely chop chicken giblets may be substituted for
a portion of the ground meats.
CHINESE JAMBALAYA
1 package Zatarain's Jambalaya Mix
2 1/2 cups Water
1 lb Lean pork, diced fine
1/2 cup Celery, diced
1/4 cup Bamboo shoots
1/4 cup Water chestnuts, sliced
1/2 cup Bean sprouts
1/2 cup Snow peas
1/4 cup White onion, diced
1/3 cup Carrots, shredded
1 cup Cabbage, shredded
1/4 tsp Black pepper
3 Tbsp Soy sauce
3 Tbsp Oil
Cook Zatarain's Jambalaya Mix according to package
instructions, omitting the meat. Reserve. Heat oil in a
wok. Add pork and cook until browned. Add all the
vegetables and lightly stir fry leaving vegetables crisp.
Do not overcook. Add soy sauce and pepper and mix well.
Add cooked Jambalaya, stir to mix well and cook until
rice is hot. Can be served as an entree or side dish.
Options: Other meats (beef, chicken, duck, game, or
seafood) can be substituted in the recipe above).
DUCK JAMBALAYA
1 package Zatarain's Jambalaya Mix
2 1/2 cups Water
1 cup Celery, diced
1/2 cup Onion, chopped
2 medium Tomatoes, chopped
2 lb Duck, cut into pieces
2 Tbsp Oil
1/2 cup Flour
Dust duck pieces in flour. Brown duck on all sides in hot
oil. Set aside. Bring 2 1/2 cups water to boil. Add
Zatarain's Jambalaya Mix . Pour into a deep baking dish.
Place duck on top of rice/water. Sprinkle top with
celery, onions, and tomatoes. Cover tightly. Bake in a
preheated 375° F oven for 1 hour. Remove from oven. Let
sit covered 5 minutes. Remove foil and serve.
Your choice of wild game or fowl may be substituted for
the duck.
APPETIZERS
SELECTIONS:
BAYOU FRITTERS
CHICKEN DRUMETTES
CREOLE MUSTARD DIP
HOT CRAB DIP
MEATBALLS
PARTY CREOLE MEATBALLS
HOT MARINATED CRAB CLAWS
PICKLED EGGS
BONNIE'S SHRIMP MOLD
ONION-CHEESE SPREAD
RECIPES:
BAYOU FRITTERS
3 1/8 cups All purpose flour
2 tbsp Baking powder
1/3 tsp Salt
1/3 tsp Zatarain's Cayenne Pepper
3/4 tsp Paprika
1 cup Onions, minced
4 tbsp Celery, minced
4 tbsp Green onions, minced
1 cup Zatarain's Creole Mustard
3 cups Shrimp, precooked & chopped
1 1/2 cups Water/shrimp stock, chilled
3 tbsp Pimento, drained & diced (optional)
Sift all dry ingredients in a large mixing bowl. Add all
vegetables and Zatarain's Creole Mustard to dry mix.
Blend well. Add shrimp and half of the chilled shrimp
stock or water. Blend well. Add remaining water to
desired consistency.
Spoon 1 inch size scoops into 350° F frying oil. Cook
until golden brown.
Suggestions: Serve as appetizer, hors d'oeuvre with
dipping sauces: Remoulade, Sweet Creole Dipping Sauce,
Tartar or Bayou Country Smokey Creole Mustard Sauce.
CHICKEN DRUMETTES
2 lbs Chicken drumettes
2 Eggs
1/2 cup Water
1 package Zatarain's Seasoned Fish Fri
Wash chicken and pat dry. Combine eggs and water. Dip
drumettes in eggwash and then in the Zatarain's Seasoned
Fish Fri. Deep fry at 360° F until chicken is golden
brown and juices run clear. Drain well.
To serve: Either serve honey sauce or sweet and sour as a
dip for the drumettes, or pour sauce oven the drumettes
and toss to coat well.
Honey Sauce
1 cup Honey
1/2 cup Butter
1/2 tsp Cinnamon, nutmeg, ginger, and cloves to taste
Melt butter over medium heat. Add honey and spices
continue to cook until honey is warm.
Serve warm.
Sweet and Sour Sauce
1/2 cup Catsup
1/2 cup Pineapple juice
1 Tbsp Brown sugar
1 Tbsp Distilled vinegar
2 Tbsp Instant minced onion
1 Tbsp Worcestershire Sauce
1 tsp Cornstarch
1/4 cup Water
Combine all ingredients except cornstarch and water over
medium heat. Combine cornstarch with water. Add to sauce
ingredients to thicken.
Serve warm.
CREOLE MUSTARD DIP
2 cups Sour cream
6 tbsp Zatarain's Creole Mustard
4 tbsp White onions, minced
2 tbsp Green onions top only, minced
1 tsp Zatarain's Creole Seasoning
1/2 tsp Salt
Combine all ingredients, mix well.
Refrigerate 2 hours before serving.
Serve with vegetables sticks, chips or green salad.
HOT CRAB DIP
1 - 8 oz Cream cheese (room temperature)
1 Tbsp Mayonnaise
1/2 Tbsp Confectioner sugar
1/2 Tbsp Brandy
1/2 tsp Onion, grated
1/2 tsp Zatarain's Creole Mustard
1/2 tsp Zatarain's Creole Seasoning
1/4 lb Crab meat or 6 oz can crab meat, drained
1 1/2 tsp Parsley
Mix thoroughly first seven ingredients. Fold in crab meat
and transfer to greased baking dish and sprinkle with
parsley flakes. Bake at 375° F until bubbling about 15
minutes. Serve warm with crackers or chips.
MEATBALLS
1 lb Lean ground meat
1 Egg, beaten
1/4 cup Bread crumbs
2 tsp Zatarain's Creole Seasoning
2 Tbsp Instant onion flakes
1 Tbsp Parsley, chopped
1/4 tsp Cayenne pepper
1 Tbsp Zatarain's Creole Mustard
Combine all ingredients. Roll into 1" meatballs.
Place on cookie sheets. Bake in a 400° F oven for 6-8
minutes or until desired doneness is achieved. Product
maybe frozen for future use.
Serve with your favorite meat sauce when served with
pasta. Meatballs are also excellent when served in
chafing dish with barbecue sauce, sweet and sour sauce,
etc.
PARTY CREOLE MEATBALLS
1 1/2 lb Lean ground meat
1 lb Whole hog sausage
1 cup Onions, chopped fine
1/2 cup Green onions, chopped fine
2 clove Garlic, minced
1/2 cup Bread crumbs
2 tsp Worcestershire Sauce
1 Tbsp Louisiana Style Hot Sauce
1/2 tsp Italian seasoning
1/8 tsp Basil
1/8 tsp Celery seed, ground
1/2 tsp Zatarain's Creole Seasoning
1 Tbsp Bell pepper, dehydrated
1 Tbsp Water from bell pepper
1 Tbsp Oyster sauce
1/2 cup Flour
To large mixing bowl add all of the above ingredients
except flour. Blend well to assure a uniform mix. Cook
small pattie in hot oil, taste for seasoning level.
Adjust if necessary.
Make mixture into one inch balls and lightly roll in
flour. To skillet containing small amount of hot oil, add
meatballs and brown on all sides. Remove meatballs from
oil and set aside. Drain all but 3 tablespoons oil from
skillet for use in sauce.
Sauce
3 Tbsp Flour
1 can Tomato soup
7-8 Tbsp Barbeque sauce, commercial
3-4 Tbsp Sweet and sour sauce, commercial
1 cup Water
To skillet with 3 tablespoons oil, flour and stir over
medium heat for 3 minutes. Add next four ingredients.
Blend thoroughly and bring to low boil. Taste for
seasoning adjust, if necessary. Add meat balls and cook
over low heat for 30-45 minutes. Place in chafing dish
for serving.
Note: This meatball recipe is extremely good when served
in spaghetti sauce.
HOT MARINATED CRAB CLAWS
1/3 cup Olive oil
1/4 cup Vinegar
1 Tbsp Minced onions, dry
1/3 cup Parsley, chopped
1 tsp Zatarain's Creole Seasoning
1 Tbsp Zatarain's Creole Mustard
1/2 tsp Oregano, crushed
1 rib Celery, chopped
1 clove Garlic, chopped
1/4 cup Lemon
1/2 cup Water
1/3 cup Bell pepper, chopped
1/4 cup Green onions, chopped
1 tsp Worcestershire Sauce
1 tsp Steak sauce, A-1
1/4 tsp Louisiana Style Hot Sauce
1 lb Crab claws
Prepare all above ingredients, except crab claws. Mix
thoroughly. Add crab claws to marinate and refrigerate
overnight.
Before serving
2 Tbsp Butter
1/4 cup White wine
2 clove Garlic, minced
1/2 cup Green onion, chopped
1/2 cup Onion, chopped
2 Tbsp Parsley, chopped
Before serving place crab claws and one cup marinate to
saucepan containing melted butter, garlic and wine. Bring
to boil, cover and simmer for 10 minutes. Add parsley and
onions. Continue cooking for 10-15 minutes.
Serves 8
PICKLED EGGS
1 dozen Eggs, boiled & peeled
10 Pearl onions
1 small Jalapeno pepper
1 1/4 cup Vinegar
1 cup Water
4 1/2 Tbsp Sugar
1 tsp Zatarain's Liquid Crab Boil
15 Clove buds
1/2 tsp Celery seed
1/8 tsp Nutmeg
2 tsp Salt
1 Bayleaf
1/2 tsp Zatarain's Creole Seasoning
1/2 tsp Red pepper, crushed
1/2 tsp Mustard seed
1/8 tsp Cinnamon
Boil eggs and peel. Place eggs in a quart jar with pearl
onions and jalapeno pepper. Set aside. To a 1 1/2 quart
sauce pan add the next 13 ingredients. Bring to a low
boil. Cook for 3 minutes. Pour hot cover brine over eggs.
Place lid on jar and refrigerate for at least 48 hours.
Note: Artificial color (red or green) may be added if
desired.
BONNIE'S SHRIMP MOLD
1 - 10 oz can Condensed tomato soup
2 - 8 oz packages Cream cheese, softened
1 package Unflavored gelatin
1/4 cup Water
1/4 tsp Celery powder
1 1/2 cup Boiled shrimp, seasoned (1/2 cup chopped
coarse)
1 cup Mayonnaise
1/2 cup Grated onion
Pinch Garlic powder
1 Tbsp Lemon juice
Zatarain's Creole Seasoning to taste
Heat soup and blend in cream cheese. Soak gelatin in cold
water. Let cool to room temperature. Add all other
ingredients and pour into an oiled mold. Chill over
night.
ONION-CHEESE SPREAD
8 oz Cream cheese
1/4 cup Instant minced onion
1/2 cup Mayonnaise
1 tsp Zatarain's Creole Seasoning
Combine all ingredients and blend well. Refrigerate
overnight to let onion flavor marinate. Serve as an
appetizer or snack with crackers.
Serves 6-8
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