creole food

Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Cajun grilled halloumi with lime black-eyed bean salad & guacamole

tsp rapeseed oil

oregano

½ tsp dried thyme

tsp smoked or regular paprika

cayenne pepper

garlic clove, finely chopped

black-eyed beanfrom a can, drained (or butter

tomatoes, deseeded and diced

sweetcornfrom a can, drained

spring onions, trimmed and finely chopped

semi-dried tomatoin oil

lime

coriander,

avocado,

¼ red chilli, deseeded and finely chopped

olive oil

Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve  4 slices for Open rye sandwich (see &#39;goes well with&#39;).

In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.

For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it&rsquo;s at your preferred consistency before stirring in the other ingredients.

Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.

Set aside 2 tbsp guacamole for tomorrow&rsquo;s lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

This healthy version of Creole-style Shrimp and Sausage Gumbo has all the flavor but way less fat than the traditional version. You'll just need to make your dry roux ahead of time. 

Shrimp and Sausage Gumbo Recipe with Dry Roux

(about 120 grams) Dry Roux (recipe below)

(355 grams) Andouille Sausage (I used Chicken Andouille)

Celery (about 3 stalks)

Green Pepper (1 medium)

Salt

tsp Pepper

tsp Smoked Paprika

tsp Garlic Powder

tsp Onion Powder

tsp Oregano

tsp Thyme

tsp Cayenne Pepper

can Diced Tomatoes

(about 1.5L) cups Seafood or shrimp stock (or Chicken

Bay leaves

Tbsp Gumbo File

Preheat oven to 350F. Line a sheet pan with parchment, if desired. Keeping 2 inches (5cm) from the edges, distribute 3 cups All-Purpose Flour. Place the pan in the preheated oven, and using a bench scraper or knife, break up the flour, as it becomes compacted in the dry oven, every 30 minutes and stir around. Maintain the two-inch margin to prevent burning.

Between 1 1/2 and 2 1/2 hours, the flour will be the the color of a light caramel, or possibly beach sand, kind of a medium tan. Remove and cool

Sift 1 cup of the dry roux into a bowl to use for the gumbo, and reserve the rest for other purposes.

Make the Dry Roux:

Prepare the ingredients: Slice the sausage, chop the vegetables, mix together the Smoked Paprika, garlic powder, onion powder, oregano, thyme and cayenne pepper.

Over medium heat, place a large, heavy pot, such as an enameled castiron soup pot. Pour 1 Tbsp Cooking oil, followed by the sliced andouille. Stir the andouille as it browns to be sure both sides are browned. Remove the slices to a plate.

Into the pot, pour the other tablespoon of oil, and place the chopped onion, celery and green pepper. Saute for about 2 minutes, then add salt and pepper, HALF the spice mix, and the dry roux. Stir the roux into the vegetable mix until it is evenly distributed.

Pour in the canned tomatoes, and 2 cups (480ml) of the stock. Stir (or you may need to whisk a bit), until the liquid works into the roux and it thickens. Follow with half the remaining stock, working it into distribute, then the other half of remaining stock. Add the two bay leaves.

Simmer gumbo 45 minutes. Taste after about 15 minutes and add additional spice mix, if desired. Add the shrimp and Gumbo File. Continue to simmer until shrimp are fully cooked, about 3 minutes.

Make the Gumbo:

Hi Laura, I've made my share of roux and using all sorts of fat (goose fat was my favorite), but times and diets change so this is a great idea.  I've made dry roux for making gravies and such, but never thought of making gumbo with it.  
I had to laugh, as I too didn't know you could buy dry roux.  Here in Sweden it's called redning and few Swedish kitchen are without it.  I'll be trying your gumbo, but mine will have to have some okra in it...

Looks delicious Laura. Lynne and I are huge seafood fans so this would go down well in our house. Also I haven't made a Gumbo in ages and I love your healthier version! Thanks!

Ah, I see that we are both channeling the gumbo vibes lately!  I remember seeing dry roux on store shelves back when I lived in Louisiana, but I haven't seen it since.  I had no idea you could make your own version!  What a cool concept!  You know how much I love my Cajun/Creole food, so you know I need to try making my own dry roux now.  Roux can be a real pain to make with all that stirring...and, yes, the calories, too.  This gumbo sounds quite tasty, Laura!

Looks sooo hearty and delicious, Laura. I've never done a dry roux! I've got to give it a try. I love the sausage and shrimp combo!

I've never had Gumbo, but it looks utterly delicious and comforting! Now, I'm not against butter (one of my favourite ingredients), flour, and Roux. But if there's a possibility to make a healthy version without having to sacrifice the flavour profile, I'm in! Needless to say, the combination of shrimp and sausage is lovely.

Never heard of baking the roux -- so thanks for sharing! My hubby and I love gumbo, and now I'm craving it! Such a hearty and delicious meal :)

A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It's so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y'all!

Louisiana Red Beans and Rice

unsalted butter (or duck fat/bacon grease)

andouille sausage,

white onion, finely chopped

green bell pepper, finely chopped

celery hearts, finely chopped

garlic paste

lb smoked turkey wings or ham hocks

bay leaves

chicken

worcestershire

tomato sauce

tablespoon Creole Cajun Seasoning– homemade

black pepper,

white rice,

Hot sauce & fresh chopped chives

Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Alternatively, see blog post for fast soak method. Before starting the recipe, drain the beans into a colander and set aside.

In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Then use a slotted utensil to transfer the sautéed sausage to a clean bowl and set aside.

Toss in the onion, bell pepper, and celery. Sauté the mixture, until tender, about 4-5 minutes. Then stir in the garlic and continue cooking until fragrant, about 1 minute. Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, stock, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.

After boiling, reduce the heat to low and cover the pot with a lid. Cook for 1 1/2 to 2 hours, going back to the pot every so often to stir and check on the beans. If the mixture looks dry at any point, add more stock/broth/water to loosen, 1 cup at a time as needed. 

Once the beans are tender, remove the smoked meat from the pot, and set aside to cool down for a few minutes before handling. Use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Discard the skin, bones, and any extra fatty pieces on the smoked meat. Take the bay leaves out and then add the pieces of smoked meat back into the pot.

Use a potato masher to mash up some of the beans, not too much, just a few strokes. This will help thicken the mixture a little and contribute to a creamy texture. Then add the tomato sauce, Creole Cajun seasoning-to taste, and black pepper. Stir well to bring everything together and let simmer, uncovered, for 15-20 minutes more.

Remove the pot from the heat and ladle the red beans into bowls. Top beans with rice and serve immediately with a few dashes of hot sauce and freshly chopped chives/parsley, if desired. Enjoy!

This is one of my all-time favorite dishes and this recipe looks amazing. I'll definitely give it a go. I already have like 3 lbs of andouille sausage ready and waiting. I just need the red beans. Gotta make a trip to Sam's, Costco or the GFS store to get some red beans. I keep black beans on hand by buying them in bulk and fix at least two cups of dried beans in my Instant Pot and have them in the fridge ready to eat any time. I keep a container of prepped rice in the fridge too. Food prep will change your life!

This recipe was easy to put together and tasted incredible. The textures and vibrant flavors are to die for. This recipe will now be in my monthly rotation. Thank you, Quin! 

I just made and loved the gnocchi bolognese so excited to try this recipe today. Question: the last time a recipe (not one of yours) called to simmer andouille sausage for over an hour (gumbo recipe) I found the sausage really lost its flavor which makes sense given that it's already cooked, you Sautee it, and then you simmer it for over an hour. I'm afraid to do the same thing here and have not as flavorful sausage. Would it be a big deal to leave it out and pop it in at the end?

No one has to reply, but this was the closest I ever got , in my humble kitchen, to the red beans and rice I've had in the Treme, or the Lower Ninth, pre-Katrina. Thank you

I am wondering, can this be made in the crockpot? I'm sure that it can but I wanted to know from an expert. I'm going to try it anyway but I simply love crockpot recipes. Looks delicious 🥰

Made this tonight following the recipe, came out sooo good! Thank you Quin for sharing this wonderful recipe!

This was amazing!! I’ve tried to make red beans in the past and I felt they were missing something.  Not this recipe! So creamy and yummy. We ended up not eating it the day it was made but I think it was better the second day. 
I appreciate your recipes and love finding food blogs by BIPOC cooks!! Thank you Quin!

This was SO GOOD! I made it without the smoked meat but otherwise followed directions exactly.  This delicious recipe will be on monthly rotation at our house.

SO. GOOD. I was really intimidated to make this from scratch, but this recipe is so easy to follow. The smoked meat is an absolute game changer. This has so much flavor!

This is a great recipe. I made a few days ago, didn’t know how many people we would be having over and good thing I made this cause it fed a much larger crowd than I thought we would have.  Got lots of compliments.  They were flavorful and not too overly meaty or salty which sometimes I find red beans and rice to be.  Did the fast soak in hot water as I only decided to make them that morning and worked fine, will definitely be making again. 

Quite possibly the best red beans and rice recipe I’ve ever tried! We already had cooked sausage, so used bacon grease and butter for the sauté of the veggies. Let sit over night - wow! The flavor I was looking for - so glad I found your blog!!

making this as i type! cant wait to try it!  will be sharing some red beans and rice with friends and will pass along the recipe!

As a mom of 7 who is often feeding 10-12 people regularly a good filling meal is a must!  My entire household loves anything Cajun and this hit the spot. The flavor was spot on and soooooo good. This will be a regular in our household!

Made this today. Amazing!! Per usual 😀

I can’t begin to remember how many times I’ve made this. Amazingly great each time. And one of the very few recipes that I don’t even try to change or tweak. I could live my life out just eating this from now on. Thank you so much. 

Recipe video above. Why settle for plain wings when you can have bold, spicy, New Orleans sass?! These are a copycat of wings I had at the Adelaide Central Markets from the Vegas Poultry stall that I can&#39;t stop thinking about. Tossed in Creole seasoning and garlic butter, then baked until golden, the smell alone will make you drool!Key tip: Don&#39;t crowd the pan. Basting the wings with the caramelised Creole-garlic-butter tray juices is what makes these so good! (See Note 3)

New Orleans Chicken Wings

/ 3 tbsp unsalted butter

garlic

tbsp roughly chopped coriander/cilantro or parsley (,

tbsp brown sugar ((tightly pack the tablespoons else you'll be short))

tsp paprika ((regular/sweet))

tsp cooking salt / kosher salt

garlic powder

onion powder

tsp black pepper

thyme

Toss wings in spice mix in 2 batches, then garlic butter. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and the end.

ABBREVIATED RECIPE:

Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil then baking paper (you&#39;ll thank me later!).

Seasoning - Mix the butter and garlic in a small bowl. Mix the Creole seasoning in a separate small bowl.

Toss - Put the wings in a large bowl. Sprinkle over half the seasoning, toss (hands is best), sprinkle with remaining seasoning then toss again until all the wings are evenly coated. Pour over the garlic butter and toss.

Spread the wings out on the tray, skin-side up. They should be in a single layer with a bit of space in between (Note 3 about crowding the tray).

Bake for 45 - 50 minutes, basting the wings with the tray juices at the 30 minute and 40 minute mark, until the wings are golden. (Note 3 if tray juices remain watery)

Remove tray from the oven. Baste generously again, transfer the wings onto a serving plate, pour over every drop of the tray juices.

Enjoy! Sprinkle with greenery of choice, grab and sink your teeth in. Weep with joy!

FULL RECIPE:

I made this recipe tonight &amp; my hubby loved it! I made it dairy free for me (allergic) and lowered the sugar and it still had amazing flavour! Next time I'll make a batch with the butter for hubby which may make his head explode with delight! Thanks for perking up my baked chicken repertoire.

How wonderful to return after nine months I would not wish on my worst enemy to find this recipe full of taste, taste,  taste . . . . this will be passed onto all-and-sundry soonest!

Love spicy wings. But more importantly,  dozer doing well. Big heart.

I tried these tonight and these little delights were beautiful. I mixed the spices with the chicken and placed them in the fridge for 8 hours to marinate. I then added the butter and garlic and cooked the as per your directions. 
Your tips are great, I have changed my basting brush (big improvement) and I learned how to cut and up chicken wings. You, Dozer and your team are awesome.

These were delicious Nagi! Very easy to make, very tasty. I made some fresh wings this evening for dinner. Used homemade blue cheese dressing for dipping. Your recipes never fail to impress. 
Really, really good Nagi!!

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Cajun grilled halloumi with lime bl...

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Top 4 creole food recipes from across the web

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Cajun grilled halloumi with lime bl...

Shrimp and Sausage Gumbo Recipe wit...

Louisiana Red Beans and Rice

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The most viewed creole food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine