Cocina Del Mundo Herbs & Spices

Opening your eyes to the world's kitchen!

This would be my version of Cajun Blackening Seasoning.  I wanted to be able to use it as blackening and to use it as a flavorful additive to Cajun style food.  Use the same way as Cajun blackening.  Good with chicken, seafood, beef, pork, rice, gumbo, soups, stews, and casseroles.

Creole Seasoning

Foods to eat with Creole Seasoning:

Avocado, beans, beef, savory breads, corn bread, carrots, celery, cheese, chicken & turkey, corn, eggs, fish, greens, meatloaf, mushrooms, onions, pasta, peas, pork, potatoes, sweet potatoes, pumpkin, rice, salmon, seafood, soups & stews, spinach, squash, tomatoes, and vegetables.

Creole Recipes

Use as blackening, add to rice, to bbq shrimp or fish,  to sausage, to gumbo, and stews.

Creole oil

1 cup vegetable oil & 1 T. Creole seasoning

Creole rice

1 cup long grained rice or wild rice

1/4 cup chopped onion

1/4 cup chopped red bell pepper

1/8 cup chopped carrot

1/8 cup chopped celery

1/8 cup chopped tomato

1 T. Creole seasoning

1 1/2 cups water

1/3 cup sherry (or bourbon)

2 T. butter

1 tsp. garlic salt

-Bring water, sherry, butter, and garlic salt to a boil.  Add remaining ingredients, stir, and then bring to a boil again.  Reduce to simmer.  Cover saucepan and cook 15 minutes.  Stir and cook 5-10 more minutes.  Take off heat, cover and let stand for 5 minutes.  Add salt and pepper to taste.

Salt pork would be wonderful in this.

Crawfish Ettouffe

1 lb Crawfish (can substitute shrimp or scallops)

1 cup onion chopped

1 cup celery chopped

1 T.  minced garlic

1  serrano chopped

1 stick butter

1/2 cup sherry

1 T. Creole Seasoning

-Melt butter in sauté pan, add onion and celery, and sauté  for 7 minutes on high.  Add garlic, serrano, and crawfish.  Reduce heat to medium and sauté for 5 minutes.  Deglaze pan with sherry, stir, and then add seasoning.  Reduce heat to simmer.  Simmer covered for 15 minutes.

Optional:  Stir in 1 T. half & half/cream/whole milk

Garnish with fresh chopped parsley.

Serve with rice and/or salsa.

Avocado Salad

4 avocados, pit removed, cut into strips

1/2 large onion, cut into thin strips (julienne)

2 tomatoes cut into eighths

2 T. lime juice

1 T. worcestershire sauce

1 tsp. sea salt

2 tsp. Creole seasoning

Optional: 1/8 cup corn

Stir together lime juice, worcestershire, salt, and Creole seasoning.  Let sit for 5 minutes.  Combine with remaining ingredients and serve.

Price: $3.50/2 oz. cellophane packet

Creole Seasoning

The first misconception we need to dismiss is Creole cooking does not need to be hot.  In fact Cajun cooking doesn’t mean ‘burn your mouth’ hot.  The Cajun seasoning you buy in the supermarket has almost no resemblance to Cajun style cuisine. 

Creole cooking is a combination of French and Southern cuisines; with a hearty country style that uses plenty of animal fat.   Both Cajun and Creole cooking involves the use of gumbo file, tomato, and; chopped peppers, celery, and onions.

 

Creole Seasoning

To contact us:

319-541-9566 cell

Home e-mail: kristinabeckons@aol.com

185 Hwy 965 NE Suite 3

North Liberty, Iowa 52317

Between Curves and Sheer Encounters in Liberty Plaza