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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

Go to the Mardi Gras Page, on to Seafood, or back to Jambalaya.