Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ creole seasoning
• all-purpose flour
• chicken breast
• olive oil
• tomato
• green chile pepper
• sweet pickle
• red wine vinegar
• caper
• garlic

Instructions

1. 1 Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
2. 2 Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ creole seasoning
• ground beef
• onion
• green bell pepper
• long grain white rice
• water
• black pepper
• garlic powder
• black-eyed pea

Instructions

1. 1 Crumble ground beef into a deep skillet or large saucepan over medium-high heat. Add onions and green pepper. Cook, stirring, until brown. Drain and discard grease.
2. 2 Add rice and water. Season with Creole seasoning, pepper, and garlic powder. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, about 30 minutes. About halfway through cooking, stir in peas and continue to cook until warmed through.

By Sola

Ingredients

• ✓ creole seasoning
• cheddar cheese
• mayonnaise
• ground beef
• salt
• black pepper
• onion powder
• garlic powder
• slider bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Cheddar cheese and mayonnaise; refrigerate.
3. 3 Mix ground beef, salt, pepper, Creole seasoning, onion powder, and garlic powder together. Form mixture into 12 slider patties; place on a baking sheet.
4. 4 Bake patties in the preheated oven, flipping once, for about 15 minutes. Remove from oven and top each patty with 1 tablespoon of the cheese-mayonnaise mixture. Continue baking until cheese has melted, 1 to 2 minutes more. Serve on slider buns.

By David Jupin

Ingredients

• ✓ creole seasoning
• vegetable oil
• catfish fillet
• cornmeal
• paprika
• sugar
• black pepper
• egg
• hot pepper sauce
• water

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
2. 2 Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
3. 3 Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

By carina

Ingredients

• ✓ creole seasoning
• elbow macaroni
• butter
• shrimp
• garlic
• all-purpose flour
• half-and-half
• cheddar cheese
• monterey jack cheese
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
3. 3 Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
4. 4 Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
5. 5 Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ creole seasoning
• butter
• cremini mushroom
• cream cheese
• colby-jack cheese
• green onion
• seafood seasoning
• garlic powder
• crabmeat
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
2. 2 Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
3. 3 Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
4. 4 Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
5. 5 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

By amydawn319

Ingredients

• ✓ creole seasoning
• pork sausage
• bread stuffing mix
• oyster
• celery
• onion
• butter
• turkey broth
• salt
• pepper

Instructions

1. 1 Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. 2 In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. 3 Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

By Stephanie

Ingredients

• ✓ creole seasoning
• olive oil
• onion
• green bell pepper
• garlic
• ground pork
• salt
• cabbage
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
2. 2 Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

By MadelynDub

Ingredients

• ✓ creole seasoning
• potato
• shrimp
• kielbasa sausage
• corn
• butter
• olive oil
• worcestershire sauce
• black pepper
• lemon
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill to 375 degrees F (190 degrees C).
2. 2 Place potato quarters into a large pot of water and bring to a boil. Reduce the heat and simmer for 10 minutes to jump-start the cooking process. Drain.
3. 3 Arrange four 12x18-inch sheets of foil on a clean work surface.
4. 4 Pile equal amounts shrimp, potatoes, kielbasa, and corn into the center of each sheet. Add 1 tablespoon butter to each pile, then drizzle with 1 tablespoon oil and 1 1/2 teaspoons Worcestershire sauce. Sprinkle 1 1/2 teaspoons Creole seasoning and 1/4 teaspoon pepper over each pile. Squeeze a lemon wedge over each pile, then place the rind on top. Wrap each piece of foil into a tightly sealed packet.
5. 5 Place foil packets onto the preheated grill. Cover the grill; cook and steam until shrimp and potatoes are cooked through, 15 to 18 minutes.
6. 6 Remove from the grill and carefully unwrap foil to serve.

By Reynolds KitchensR

Ingredients

• ✓ creole seasoning
• chicken breast
• salt
• pepper
• tomato
• celery
• green bell pepper
• garlic
• onion
• mushroom
• jalapeno pepper

Instructions

1. 1 Place chicken breasts in a slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeño pepper.
2. 2 Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

By MARY MOON

Ingredients

• ✓ creole seasoning
• all-purpose flour
• garlic powder
• cayenne pepper
• onion powder
• black pepper
• shrimp
• oil
• hot pepper sauce
• butter
• garlic
• cayenne pepper

Instructions

1. 1 Combine flour, Creole-style seasoning, garlic powder, cayenne pepper, onion powder, and black pepper in a large resealable plastic bag.
2. 2 Rinse shrimp under cold water and place them in flour mixture. Seal the bag and shake until shrimp are well coated with flour mixture. Spread coated shrimp on a baking sheet and place in the refrigerator for 15 to 20 minutes. Set aside flour mixture in the bag.
3. 3 Meanwhile, make sauce: Whisk together hot sauce, butter, garlic, and cayenne pepper in a small bowl; set aside.
4. 4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Remove shrimp from the refrigerator and shake once more in flour mixture; discard flour mixture.
6. 6 Working in batches, fry shrimp in hot oil until opaque, 2 to 3 minutes. Use a slotted spoon to remove fried shrimp to a serving bowl and coat with sauce.

By Janet Roetzel

Ingredients

• ✓ creole seasoning
• white fish
• salt
• black pepper
• olive oil
• potato
• green onion
• egg
• all-purpose flour
• panko bread crumb
• vegetable oil

Instructions

1. 1 Season fish with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook fish until almost completely cooked through, flipping as needed, 7 to 10 minutes. Transfer fish to a bowl and flake with a fork.
2. 2 Add mashed potatoes, green onions, egg, flour, and Creole seasoning to fish; mix thoroughly. Add panko, 1 tablespoon at a time, until mixture holds together. Form mixture into small balls or patties.
3. 3 Heat vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Deep-fry fish balls, in batches, until golden brown, about 5 minutes per batch.

By EricAndSheriCooking