Type what you have

Ingredients

• ✓ creole seasoning
• tomato sauce
• tomato paste
• corn tortilla
• cheddar cheese
• onion
• olive
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ creole seasoning
• spaghetti
• butter
• black pepper
• teriyaki sauce
• shrimp
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet over medium heat, combine butter, Creole seasoning, black pepper, and teriyaki sauce. When butter is hot add the shrimp and simmer for 5 minutes or until shrimp are pink throughout.
3. 3 Spoon the shrimp on top of the pasta and sprinkle each serving with Parmesan cheese.

By J Morris

Ingredients

• ✓ creole seasoning
• cooking spray
• pork chop
• spinach
• gouda cheese
• panko bread crumb
• horseradish mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Lay each pork chop flat on a cutting board. Use a sharp knife held parallel to the board to cut a deep pocket into each chop, leaving three sides intact. Fill each pocket with spinach, then cheese.
3. 3 Place panko crumbs in a shallow dish. Spread a thin layer of horseradish over each chop, then roll in crumbs to coat. Arrange chops in the prepared baking dish. Sprinkle with Creole seasoning.
4. 4 Bake in the preheated oven until brown and crispy, about 45 minutes. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By moonshine7015

Ingredients

• ✓ creole seasoning
• vegetable oil
• beef stew meat
• all-purpose flour
• onion
• garlic
• beef broth
• tomato
• yellow potato
• celery
• carrot
• basil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
2. 2 Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

By Laura Bloomer Wine

Ingredients

• ✓ creole seasoning
• chicken thigh
• butter
• tomato
• green chile pepper
• water
• tomato sauce
• spanish style rice mix

Instructions

1. 1 Season chicken thighs with Creole seasoning.
2. 2 Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

By Grace Carolyn Bowers-Reimondo

Ingredients

• ✓ creole seasoning
• chicken
• salt
• pepper
• duck
• turkey
• sausage
• oyster dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lay the deboned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the deboned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2. 2 Lay the deboned turkey skin-side down on a flat surface. Cover with a layer of cold sausage and oyster dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3. 3 Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4. 4 With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. 5 Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. Carve and serve.

By Stephanie

Ingredients

• ✓ creole seasoning
• olive oil
• chicken breast
• salt
• black pepper
• puff pastry
• bacon
• brie cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
4. 4 Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By casualcook

Ingredients

• ✓ creole seasoning
• milk
• egg
• all-purpose flour
• bread crumb
• black pepper
• chicken breast
• oil

Instructions

1. 1 Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
4. 4 Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

By heatherdickason

Ingredients

• ✓ creole seasoning
• vegetable oil
• london broil
• beef broth
• cream of mushroom soup
• red wine
• onion
• baby carrot
• potato

Instructions

1. 1 Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
2. 2 Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
3. 3 Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
4. 4 Cook on Low for 8 to 10 hours or cook on High for 6 hours.

By Johnny

Ingredients

• ✓ creole seasoning
• chicken broth
• quinoa
• water
• kale
• olive oil
• shallot
• salt

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes.
2. 2 Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.

By Always Cooking Up Something