CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
CREOLE STUFFED EGGPLANT (AUBERGINE)
I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)
Provided by Julesong
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Heat the butter and olive oil together in large skillet.
- Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Add the diced bell pepper and continue to saute until the onion is golden.
- In the meantime, stem the eggplants and cut them in half lengthwise.
- With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
- Leave a sturdy shell of about 1/4" all around.
- Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
- Add a bit of water, just enough to keep the mixture moist.
- Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
- Stir in the bread crumbs.
- Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
- Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
- Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
- Serve with a bit of grated Parmesan for garnish.
- Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
CREOLE EGGPLANT CASSEROLE
There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit.
Provided by graniteangel
Categories Creole
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
- Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
- Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.
Nutrition Facts : Calories 240.1, Fat 6.7, SaturatedFat 2.4, Cholesterol 20.6, Sodium 808.7, Carbohydrate 35.6, Fiber 9.2, Sugar 8.2, Protein 11.5
CREOLE STUFFED EGGPLANT SOUP
It took three famous chefs to come up with this recipe, yet I still had to fiddle with it. Chef John Folse of New Orleans came up with the original recipe, Chef John Besh added his touch then Chef Peter Sclafani III tweaked it a bit more. My rendition suits my taste and depending on my mood I like it chunky and rustic, or...
Provided by Donna Graffagnino
Categories Other Soups
Time 2h30m
Number Of Ingredients 19
Steps:
- 1. In a large stockpot, over medium heat melt the butter and saute the eggplant until slightly soft. Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes.
- 2. Saute for about 5-10 minutes until the vegetables soften up. Add the rosemary and flour, and use a wire whisk to incorporate it into the vegetable mixture.
- 3. Cook the roux for 3-4 minutes until you get a white roux (don't brown the flour). Then add the chicken stock, a cup or two at a time, whisking to incorporate all the roux, then add a little more stock, whisk again and repeat until you have a nice smooth sauce.
- 4. Add the rest of the chicken stock, bay leaves, and the andouille, bring to a boil stirring often, then reduce to a simmer and cook for about 30 minutes.
- 5. Add the raw shrimp*, half & half, green onion, parsley, Creole seasoning to taste, then cook for 10 more minutes. Taste and add salt and pepper if needed.
- 6. Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may puree it in batches in a food processor, or right in the pot with a hand blender.
- 7. *If you want to puree the soup, remove about 24 shrimp and set aside. Coarsely blend the soup so that it still has some texture to it.
- 8. Serve with toasted garlic french bread and place two or three whole shrimp on the top of the soup. Sprinkle with shredded Parmesan cheese if desired.
EGGPLANT (AUBERGINE) CREOLE CASSEROLE
tasty and easy recipe. serve with a garden green salad, with large slivers of parma cheese and a glass of red wine. Delicious.
Provided by andypandy
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Wash and slice the eggplant.
- Sprinkle well with some salt in a strainer and let sit for 30 minutes.
- Rinse salt off well, and pat dry on towelling.
- Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
- Arrange eggplant in the bottom of a 9 x 13 baking pan.
- Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
- Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
- (or use peanut oil which does not get too absorbed into vegie.).
- After layering into your baking dish set oven to 350 degrees F.
- Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
- Add the tomatoes and cook two minutes.
- Add the paste, and water and spices.
- Cook until thickened.
- Pour over the eggplant evenly.
- Sprinkle with the romano cheese.
- Sprinkle with the cheddar cheese.
- Sprinkle with the black pepper freshly ground.
- Bake in the oven until cheese is melted and browned and all is heated thru.
- approximately 15 to 20 minutes.
- As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
- So the thickness of the sauce and doness of the eggplant is already almost to its peak.
- Alternative topping.
- 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.
EGGPLANT CREOLE
Make and share this Eggplant Creole recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
- Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
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