Type what you have

Ingredients

• ✓ creole seasoning
• water
• rolled oat
• bacon bits
• butter

Instructions

1. 1 Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

By dorkbean

Ingredients

• ✓ creole seasoning
• swordfish
• butter

Instructions

1. 1 Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
2. 2 Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

By bobthebaker

Ingredients

• ✓ creole seasoning
• avocado oil
• sweet potato

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket.
3. 3 Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.

By Bibi

Ingredients

• ✓ creole seasoning
• peanut oil
• chicken wing
• chicken leg

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Liberally coat chicken pieces with Creole seasoning.
3. 3 Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

By Corby Strong

Ingredients

• ✓ creole seasoning
• peanut oil
• turkey
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ creole seasoning
• chicken breast
• cream of mushroom soup
• tomato
• green chile pepper
• corn
• nacho cheese-flavored tortilla chip
• mexican cheese blend

Instructions

1. 1 Bring a saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
4. 4 Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
5. 5 Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

By jdavis1019

Ingredients

• ✓ creole seasoning
• shrimp
• lemon zest
• thyme
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ creole seasoning
• water
• peanut
• salt
• crab boil seasoning

Instructions

1. 1 Combine water, peanuts, salt, Creole seasoning, and liquid crab boil seasoning in a multi-functional pressure cooker (such as Instant Pot); stir. Close and lock the lid. Select High pressure according to manufacturer's instructions; set the timer for 180 minutes (3 hours). Allow 25 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unplug the cooker but keep the lid on. Let peanuts sit for 2 hours for maximum flavor.

By Soup Loving Nicole

Ingredients

• ✓ creole seasoning
• dressing
• cayenne pepper
• black pepper
• garlic powder

Instructions

1. 1 In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

By BDWERNER

Ingredients

• ✓ creole seasoning
• chicken breast
• olive oil
• sea salt
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
3. 3 Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
5. 5 To serve, drizzle the pan sauce over the chicken.

By Always Cooking Up Something

Ingredients

• ✓ creole seasoning
• all-purpose flour
• paprika
• sage
• cayenne pepper
• black pepper
• garlic powder
• pork chop
• olive oil

Instructions

1. 1 Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
2. 2 In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

By TREASUREMOM

Ingredients

• ✓ creole seasoning
• ham bone
• potato
• baby carrot
• tomato paste
• chicken bouillon granules
• italian seasoning
• water

Instructions

1. 1 Place ham bone, potatoes, and carrots into a slow cooker. Top with tomato paste, chicken bouillon granules, and Creole and Italian seasonings.
2. 2 Pour in water as needed to cover; cook on High until potatoes and carrots are soft, 5 to 6 hours. Stir occasionally.

By Mommaof3

Ingredients

• ✓ creole seasoning
• bay leaf
• thyme
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together crushed bay leaves, Creole seasoning, thyme, oregano, garlic powder, and pepper in a small bowl until well combined.

By HEBEGEBE

Ingredients

• ✓ creole seasoning
• garlic powder
• onion powder
• chili powder
• paprika
• chicken breast
• grapeseed oil
• butter
• heavy cream

Instructions

1. 1 Combine garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside 2 teaspoons of spice mixture. Sprinkle remaining seasoning evenly over both sides of each chicken breast.
2. 2 Heat oil in a large skillet over medium heat. Add chicken breasts and cook until the internal temperature of the chicken breast is 165 degrees F (74 degrees C), about 4 minutes per side. Transfer chicken to a plate and cover with foil. Wipe skillet clean.
3. 3 Reduce heat to medium-low and melt butter in the same skillet. Stir in reserved spice mixture. Stir in heavy cream in two additions. Allow to thicken slightly, about 3 minutes,
4. 4 Serve chicken with the cream sauce drizzled on top.

By thedailygourmet

Ingredients

• ✓ creole seasoning
• all-purpose flour
• chicken breast
• egg
• vegetable oil
• butter
• brown sugar
• maple syrup
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a casserole dish.
3. 3 Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
4. 4 Dip floured chicken in the egg and again coat with flour.
5. 5 Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
6. 6 Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
7. 7 Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
8. 8 Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

By cariet87

Ingredients

• ✓ creole seasoning
• onion
• green bell pepper
• garlic
• rotisserie chicken
• tomato
• chicken broth
• corn
• andouille sausage

Instructions

1. 1 Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.

By Linda Wilkinson

Ingredients

• ✓ creole seasoning
• crawfish tail
• butter
• onion
• green bell pepper
• garlic
• water
• black pepper
• cornstarch
• water
• bread loaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss crawfish tails with Creole seasoning in a bowl.
3. 3 Melt butter in a large saucepan over medium heat. Add onion and green bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic. Thin mixture with 1 cup water. Stir in crawfish tails; season with black pepper.
4. 4 Whisk cornstarch with 2 tablespoons water in a small bowl until smooth. Pour into the saucepan, stirring constantly, until crawfish mixture thickens, about 5 minutes.
5. 5 Cut tops off bread loaves; hollow out center to create a "boat." Place bread loaves on a baking sheet; spoon crawfish mixture into the center.
6. 6 Bake in the preheated oven until bread is warm and lightly toasted, about 10 minutes.

By Caren Lee

Ingredients

• ✓ creole seasoning
• long grain white rice
• water
• vegetable oil
• chicken breast
• black bean
• tomato
• green bean
• chili powder

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken strips 10 minutes, or until browned and juices run clear.
3. 3 In a saucepan over medium-low heat, mix the black beans, diced tomatoes, green beans, Creole seasoning, and chili powder. Cook, stirring occasionally, until heated through.
4. 4 Mix the chicken into the bean and tomato mixture, and continue cooking 5 minutes. Serve over the rice.

By Bryan R

Ingredients

• ✓ creole seasoning
• peach preserves
• honey
• brown mustard
• hot pepper sauce
• chicken

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
3. 3 Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
4. 4 Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

By Melissa P

Ingredients

• ✓ creole seasoning
• tilapia
• olive oil
• butter
• garlic
• alfredo sauce

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
4. 4 Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

By youngwoman

Ingredients

• ✓ creole seasoning
• venison steak
• teriyaki sauce
• garlic
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place venison in a large bowl. Add teriyaki sauce and garlic; toss to coat. Marinate in the refrigerator 4 hours to overnight.
2. 2 Sift flour and Creole seasoning together into a bowl. Remove venison from marinade and shake off excess. Discard remaining marinade. Dredge venison in flour mixture to coat.
3. 3 Heat oil in a skillet over medium heat. Add venison; cook until browned, about 15 minutes.

By Rose Martin Meirs

Ingredients

• ✓ creole seasoning
• apple cider vinegar
• brown sugar
• salt
• red pepper flakes
• black pepper

Instructions

1. 1 Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
2. 2 Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

By France Cevallos

Ingredients

• ✓ creole seasoning
• cornmeal
• onion
• white sugar
• shortening
• water
• lard

Instructions

1. 1 Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
2. 2 Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

By Walita J Powell

Ingredients

• ✓ creole seasoning
• olive oil
• onion
• garlic
• water
• black bean
• cumin
• beef bouillon
• rice
• cilantro

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2. 2 Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
3. 3 Gently stir Creole seasoning and cilantro into the beans and rice.

By Paula

Ingredients

• ✓ creole seasoning
• coconut
• flour
• tilapia fillet
• cornstarch
• egg substitute
• canola oil
• apricot jam
• brown mustard
• horseradish

Instructions

1. 1 Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
2. 2 Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

By Diane Horn Talts

Ingredients

• ✓ creole seasoning
• chicken breast
• lime
• lemon
• dijon mustard
• black pepper

Instructions

1. 1 Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

By PEACEKIKS

Ingredients

• ✓ creole seasoning
• cornmeal
• baking powder
• salt
• egg
• butter
• corn
• shrimp
• cheddar cheese
• onion
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
2. 2 Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

By Holly Haines

Ingredients

• ✓ creole seasoning
• pork butt
• garlic
• vegetable oil
• brown sugar
• white sugar
• paprika
• garlic powder
• black pepper
• mustard
• cumin
• ginger

Instructions

1. 1 Cut rows of deep slits into both sides of pork butt using a sharp knife; insert a garlic clove into each slit. Rub vegetable oil over pork butt.
2. 2 Mix Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl; coat pork butt with spice mixture. Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight.
3. 3 Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt. Sear all sides of pork butt in the fryer or hot skillet until an internal temperature of 145 degrees F (63 degrees C) is reached, 1 to 1 1/2 hours.
4. 4 Wrap the seared pork butt tightly in aluminum foil.
5. 5 Preheat the roaster or oven to 265 degrees F (130 degrees C).
6. 6 Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours. Remove pork butt from aluminum foil and pull meat apart.

By EPHESIS

Ingredients

• ✓ creole seasoning
• soy sauce
• water
• worcestershire sauce
• liquid smoke
• onion powder
• garlic powder
• cayenne pepper
• cajun seasoning blend
• london broil

Instructions

1. 1 Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
2. 2 Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
3. 3 Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

By bamagil

Ingredients

• ✓ creole seasoning
• lemon
• salt
• garlic
• catfish fillet
• lemon pepper seasoning
• garlic and herb seasoning blend
• lemon
• carrot
• parsley
• lemon

Instructions

1. 1 Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
2. 2 Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
3. 3 Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
4. 4 Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

By Elizabeth Ann Steele