HME Global LLC

CREOLE Cooking FOOD

Creole cooking has a long and rich history that is derived from a mix of different cultures. This culture all comes together in New Orleans, Louisiana. Some of those cultures are said to have come from Europe, Africa, the Caribbean islands, and Hispanic people. Because the heart and soul of Creole Foods are rich with sauces, local herbs, tomatoes, and striking use of seafood. Most of the seafood is caught in the local waters of Louisiana, as the state is also known as the sportsman paradise.

So why the state of Louisiana is a large area just like Cajun food, Creole food is also concentrated in a particular area of the state. Most people living outside Louisiana do not know that its only 22 parishes ( counties ) located mainly in southwest Louisiana are known for the two cooking styles. A big difference between Cajun food and Creole food is Creole uses tomatoes, and Cajun food does not. Creole food is also considered city food, while Cajun food is considered country food.

Fried Oysters

• Start with 2 pints of fresh drained oysters
• 1 raw egg beaten
• 3 tsp of baking powder
• red pepper to taste
• 1 ½ cups of flour
• ¼ cup of chopped parsley
• oil

1. Mix the baking powder and red pepper together really well and soak the oysters in the mixture.
2. Combine flour, cayenne pepper, and parsley and batter the oyster.
3. Heat oil to 375 degrees and fry the oyster until golden brown.
4. Remove from oil and let them drain.

Wine & Dine

Wine is a great addition to any food dish. So click on this link to get some great food pairing ideas.

Rice Dressing

• 1 cup of green onions sliced
• 3 cups of cooked rice
• 1 cup of chicken stock/water
• ¾ tsp of black pepper
• ¾ tsp of red pepper
• 2 tsp of salt
• ½ lb. of chopped chicken gizzards.
• ½ lb. ground pork
• 2 cloves of chopped garlic
• ½ lb. of ground beef
• ½ cup of chopped celery
• 1 medium chopped onion
• 2 tsp of oil
• 2 tsp of flour
• ½ cup of bell pepper chopped

1. Brown, the flour in the oil, using a Dutch oven or skillet ( cast iron ), until it is red-brown in color. Must stir constantly so the flour doesn’t burn.
2. Add in the celery, bell pepper, garlic, and onions, then cook till vegetables are tender.
3. Then add the beef, pork, gizzards, and seasonings. Cook until the meat changes color( do not burn ).
4. Pour in the chicken stock cover and let simmer for 25-30 minutes.
5. After letting it simmer for 25-30 minutes, add the rice and chopped green onions, then cook for five more minutes.

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