The vibrant city of New Orleans is renowned for its rich culinary heritage, and no cuisine is more iconic than Creole cooking. With its unique blend of French, Spanish, African, and Native American influences, Creole cuisine is a true reflection of the city’s cultural diversity. And what better way to experience this flavorful cuisine than through its incredible recipes? In this article, we’ll delve into the world of Creole Papadeaux, exploring 18 mouth-watering dishes that showcase the city’s culinary prowess.
From classic shrimp and grits to bold blackened redfish, these recipes are sure to transport your taste buds to the Big Easy. Whether you’re a longtime NOLA resident or just looking to spice up your mealtime routine, these Creole Papadeaux recipes are a must-try for anyone who loves good food.
Cajun Shrimp and Grits
This recipe combines the richness of creamy grits with the bold flavors of Cajun shrimp, all in one delicious dish. Perfect for a quick weeknight dinner or a brunch option.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Cook grits according to package instructions using 4 cups of water.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, onion, and garlic; cook until shrimp are pink and cooked through, about 3-4 minutes.
3. Stir in Cajun seasoning; cook for an additional minute.
4. Add butter to the grits and stir until melted. Season with salt and pepper to taste.
5. Serve shrimp mixture over grits. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Blackened Redfish with Creole Butter Sauce
This bold and flavorful dish combines the richness of redfish with the pungency of blackening seasoning, all wrapped up in a creamy Creole butter sauce.
Ingredients:
– 4 redfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season redfish with blackening seasoning. Heat a skillet over medium-high heat; add fish and cook for 3-4 minutes per side, or until cooked through.
3. In a separate saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Stir in heavy cream, paprika, salt, and pepper. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Serve blackened redfish with Creole butter sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Fried Catfish with Spicy Remoulade
Get ready for a Southern classic that’s sure to please! This recipe combines the tender flaky catfish with a spicy remoulade sauce that will have you coming back for more.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Remoulade Sauce (see below)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each catfish fillet into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry for 3-4 minutes on each side or until golden brown.
5. Serve with Spicy Remoulade Sauce (recipe below).
Spicy Remoulade Sauce:
– 1 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 2 tablespoons Dijon mustard
– 1 tablespoon hot sauce (such as Tabasco)
– Salt and pepper to taste
Combine all ingredients in a bowl. Refrigerate for at least 30 minutes before serving.
Cooking Time: About 15-20 minutes, depending on the thickness of the catfish fillets.
Crawfish Étouffée
Crawfish étouffée, a classic Louisiana dish, is a flavorful and spicy stew that highlights the sweet and tender crawfish. This recipe serves 4-6 people and can be adjusted to suit your taste preferences.
Ingredients:
– 1 lb crawfish tails
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 1 cup fish stock (or chicken broth)
– 1/4 cup heavy cream
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add paprika, cayenne pepper, and flour; stir for 1 minute.
4. Gradually add fish stock and heavy cream; bring to a boil.
5. Reduce heat to medium-low; simmer for 10-12 minutes or until sauce thickens.
6. Stir in crawfish tails; cook for an additional 2-3 minutes or until crawfish are heated through.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 20-22 minutes
Grilled Oysters with Garlic Butter
Elevate your oyster game with this easy and indulgent recipe that combines the brininess of oysters with the richness of garlic butter. Perfect for a quick appetizer or a special occasion.
Ingredients:
– 12-15 oysters, shucked and on the half shell
– 2 tablespoons unsalted butter, softened
– 1 clove garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the softened butter, minced garlic, and lemon juice.
3. Place the oysters on the grill, leaving about 1 inch of space between each shell.
4. Spoon a small amount of the garlic butter mixture onto each oyster.
5. Grill for 2-3 minutes or until the butter is melted and the oysters are cooked through.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Gumbo Ya-Ya with Andouille Sausage
Gumbo Ya-Ya, a classic Creole dish from Louisiana, is a hearty and flavorful stew that combines the richness of okra, tomatoes, and Andouille sausage. This recipe brings together the best of both worlds, with spicy Andouille sausage adding a bold twist to this beloved gumbo.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup chopped okra
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp filé powder (optional)
– Cooked rice, for serving
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage; cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in okra, tomatoes, broth, thyme, cayenne pepper, salt, and pepper. Bring to a boil; reduce heat and simmer for 20-25 minutes or until thickened.
4. Taste and adjust seasoning as needed. Serve over cooked rice, with filé powder sprinkled on top (if using).
Cooking Time: 40-45 minutes
Creole Jambalaya with Chicken and Shrimp
This classic Louisiana dish combines the flavors of chicken, shrimp, and spicy seasonings to create a hearty and aromatic one-pot meal. With its rich history and cultural significance, jambalaya is a staple in many Creole households.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb large shrimp, peeled and deveined
– 2 cups uncooked long-grain rice
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large cast-iron pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, paprika, and cayenne pepper; cook for 1 minute.
5. Add shrimp and cook until pink, about 2-3 minutes.
6. Add rice, diced tomatoes, chicken broth, browned chicken, and salt and pepper to taste.
7. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender.
Cooking Time: 40-45 minutes
Fried Alligator Bites with Cajun Aioli
Experience the bold flavors of Louisiana with this mouth-watering recipe, combining crispy fried alligator bites with a tangy and spicy Cajun aioli.
Ingredients:
– 1 pound alligator meat, cut into bite-sized pieces
– 1 cup buttermilk
– 1/2 cup cornstarch
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon salt
– Vegetable oil for frying
– Cajun aioli (see below)
Cajun Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon hot sauce (such as Tabasco)
– 1 tablespoon freshly squeezed lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. In a shallow dish, whisk together buttermilk, cornstarch, paprika, cayenne pepper, and salt.
2. Add the alligator pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Remove from marinade and dredge in additional cornstarch, shaking off excess.
4. Fry in hot oil (375°F) until golden brown, about 2-3 minutes per side.
5. Drain on paper towels and serve with Cajun aioli.
Cooking Time: 15-20 minutes
BBQ Shrimp Po’ Boy Sandwich
Get ready to delight your taste buds with this mouthwatering BBQ shrimp sandwich, packed with succulent seafood and crispy bread. This Southern-inspired treat is perfect for a casual dinner or lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup BBQ sauce
– 2 tablespoons butter
– 4 French bread rolls (Po’ Boy style)
– 2 lettuce leaves
– 2 tomato slices
– 1 cup shredded iceberg lettuce
– 1/4 cup pickled jalapeños, sliced
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Butter the shrimp and season with salt and pepper.
3. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
4. Meanwhile, toast the Po’ Boy rolls on the grill or in a toaster.
5. Assemble the sandwich by spreading BBQ sauce on the bottom half of each roll, followed by grilled shrimp, lettuce, tomato, jalapeños, and top with the remaining bread.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Seafood Stuffed Mushrooms
Elevate your appetizer game with this decadent Seafood Stuffed Mushrooms recipe, bursting with flavors of the ocean and earth. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1/2 pound mixed seafood (shrimp, scallops, crab), cooked and flaked
– Salt and pepper to taste
– Lemon wedges, optional
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix breadcrumbs, Parmesan cheese, parsley, olive oil, garlic, and seafood.
3. Stuff each mushroom cap with the seafood mixture, mounding slightly.
4. Place mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Serve warm with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Cajun Crab Cakes with Lemon Aioli
These succulent crab cakes get a bold boost from the bold flavors of Cajun seasoning and a tangy kick from lemon aioli. Perfect for a coastal-inspired dinner or as an appetizer for your next gathering.
Ingredients:
– 1 lb jumbo lump crab meat
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 2 cloves garlic, minced
– 1 tablespoon Cajun seasoning
– 1 egg, lightly beaten
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Lemon aioli (see below for recipe)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, gently combine crab meat, panko breadcrumbs, red bell pepper, garlic, Cajun seasoning, egg, Worcestershire sauce, salt, and pepper. Be careful not to break up the lumps of crab meat.
3. Divide mixture into 6 equal portions and shape each into a round cake.
4. Place cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
Lemon Aioli Recipe:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
– Salt to taste
Combine ingredients in a bowl and stir until smooth. Serve chilled with Cajun Crab Cakes.
New Orleans Style BBQ Ribs
Experience the rich flavors of the Big Easy with these fall-off-the-bone tender ribs slathered in a sweet and spicy BBQ sauce. This recipe combines the classic New Orleans style of cooking with a tangy twist.
Ingredients:
– 2 racks pork ribs
– 1/4 cup brown sugar
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons Worcestershire sauce
– 1 tablespoon hot sauce (such as Tabasco)
– 2 tablespoons BBQ sauce (New Orleans-style)
Instructions:
1. Preheat oven to 275°F.
2. In a small bowl, mix together brown sugar, chili powder, cumin, paprika, garlic powder, and onion powder.
3. Remove membrane from ribs and rub with spice mixture evenly.
4. Place ribs in a large baking dish and pour in apple cider vinegar, water, Worcestershire sauce, and hot sauce.
5. Cover dish with aluminum foil and bake for 2 hours.
6. Remove foil and brush with BBQ sauce.
7. Return to oven and bake for an additional 30 minutes.
Cooking Time: Approximately 3-1/4 hours
Southern Fried Chicken with Hot Honey
This Southern fried chicken recipe gets a bold boost from hot honey, adding a tangy and sweet kick to the crispy, juicy chicken. Perfect for game days or family gatherings!
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup buttermilk
– Hot honey (store-bought or homemade), for serving
Instructions:
1. In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. Pour buttermilk into a separate large bowl.
3. Dip each chicken piece into the buttermilk, then roll in the flour mixture to coat. Place coated chicken on a plate or tray.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through (about 5-7 minutes per batch).
5. Drain fried chicken on paper towels. Serve hot with hot honey drizzled on top.
Cooking Time: About 20-25 minutes total, depending on the size of your chicken pieces.
Shrimp and Crab Bisque
Savor the rich flavors of the ocean with this decadent Shrimp and Crab Bisque, perfect for a special occasion or a cozy night in. This creamy soup is packed with succulent shrimp, tender crab, and aromatic spices.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup jumbo lump crab meat
– 4 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups fish stock or water
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add flour and whisk to combine. Cook for 1 minute.
4. Gradually add fish stock or water, whisking continuously.
5. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
6. Stir in heavy cream, paprika, salt, and pepper.
7. Add shrimp and crab meat; cook until heated through, about 2-3 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Creole Corn Maque Choux
This creamy, smoky side dish is a staple of Louisiana cuisine, pairing sweet corn with the rich flavors of onions, bell peppers, and spices. Perfect for accompanying your favorite Creole dishes or as a unique addition to any meal.
Ingredients:
– 2 cups fresh corn kernels
– 1 large onion, chopped
– 1 large bell pepper, chopped
– 2 tablespoons butter
– 1/4 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onions and bell peppers in butter until tender, about 5 minutes.
3. Add corn kernels, paprika, salt, pepper, and cayenne (if using). Cook for an additional 2-3 minutes.
4. Stir in heavy cream and bring to a simmer.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Boudin Sausage with Pepper Jelly
Elevate your breakfast or brunch game with this sweet and spicy twist on traditional boudin sausage. The pepper jelly adds a tangy, fruity flavor that complements the savory sausage perfectly.
Ingredients:
– 1 pound boudin sausage
– 1/4 cup pepper jelly
– 2 tablespoons butter
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Slice the boudin sausage into 1-inch thick rounds.
3. Place the sausage slices on a baking sheet lined with parchment paper.
4. Dot each sausage slice with butter.
5. Spoon about 1 tablespoon of pepper jelly over each sausage round, spreading it evenly to cover most of the surface.
6. Bake for 12-15 minutes or until the sausage is cooked through and lightly browned.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Grilled Red Snapper with Mango Salsa
Elevate your seafood game with this refreshing and flavorful recipe that combines the sweetness of mango salsa with the smokiness of grilled red snapper.
Ingredients:
– 4 red snapper fillets (6 oz each)
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season red snapper fillets with salt and pepper. Grill for 4-5 minutes per side, or until cooked through.
3. In a bowl, combine mango, red onion, jalapeño, lime juice, and olive oil. Stir well.
4. Serve grilled red snapper with mango salsa spooned over the top. Garnish with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Cajun Dirty Rice with Smoked Sausage
Experience the bold flavors of Louisiana with this hearty Cajun dirty rice dish, featuring smoked sausage and a medley of spices. Perfect for a comforting one-pot meal.
Ingredients:
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 cups cooked white rice
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup diced bell peppers (any color)
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– 2 tablespoons chicken broth
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion, garlic, and bell peppers to the skillet; cook until the vegetables are tender, about 5 minutes.
4. Stir in the Cajun seasoning and cook for 1 minute.
5. Add the cooked rice to the skillet, breaking up any clumps with a spoon. Cook for 2-3 minutes, stirring constantly.
6. Return the sausage to the skillet and stir in the chicken broth. Season with salt and pepper to taste.
7. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Summary
Celebrate the rich culinary heritage of Creole cuisine with these 18 mouth-watering recipes from Papadeaux. From classic dishes like Cajun Shrimp and Grits and Blackened Redfish with Creole Butter Sauce, to innovative creations like Fried Alligator Bites with Cajun Aioli and Grilled Oysters with Garlic Butter, there’s something for every taste bud. Savor the bold flavors of New Orleans-style BBQ Ribs, Southern Fried Chicken with Hot Honey, and Shrimp and Crab Bisque. Try your hand at making traditional Creole dishes like Crawfish Étouffée and Gumbo Ya-Ya with Andouille Sausage. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to delight.
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