Mardi Gras Creole Recipes

Creole Shrimp & Rice

Ingredients:
3 tbsp. vegetable oil
3/4 lbs. large shrimp, shelled and deveined
3 tsp. creole seasoning(such as Mc Cormick)
2 large green peppers, seeded and chopped
1/2 large chopped onion
3 ribs chopped celery
2 finely chopped cloves garlic
1 can stewed tomatoes(14-1/2 oz)
4-1/2 cups cooked white rice

Directions:
1. Heat 2 tbsp. of the oil in a large nonstick skillet over med.- high heat. Add shrimp and season
with 1 tsp. creole seasoning. Saute 2 minutes on each side. Remove shrimp to plate.
2. Add remaining tbsp. oil, peppers, onion, celery and garlic. Cook for 5 minutes, stirring
occasionally. Scrap up any browned bits in the bottom of the skillet. Add stewed tomatoes
and remaining 2 tsp. creole seasoning. break up tomatoes with the back of wooden spoon.
Simmer, covered for 5 minutes.
3. Stir in shrimp and heat through. Serve with cooked rice. Serves 4.


Creole Crab Cakes

Ingredients:
1 stalk, finely chopped celery
1 small onion
1 tbsp. olive oil
1 egg, beaten
1/4 cup mayonaise or salad dressing
1/2 tsp. dry mustard
1/4 tsp garlic powder
1/4 tsp. onion powder
1/4 tsp. ground red pepper
1-1/2 cups soft bread crumbs
8 oz. can crab meat
3 tbsp. finely chopped red sweet pepper
3 tbsp. finely chopped green pepper
3 tbsp. olive oil
Tarter sauce

Directions:
1. Cook celery and onion in the 1 tbsp. olive oil, in a skillet until tender, slightly cool.
2. Combine egg, mayonaise or salad dressing, dry mustard, garlic and onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, red and green peppers. Mix well and shape into 12 cakes.
3. Cook the crab cakes in the 3 tbsps. olive oil in a large skillet 2 to 3 minutes on each side, or until lightly browned. Serve with tarter sauce. Serves 4.