Best 6 Creole Dressing Recipes

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Creole dressing, a staple of Louisiana cuisine, is a flavorful accompaniment to various dishes, ranging from roasted turkey and chicken to grilled fish and pork. Made with a base of cornbread, this versatile dressing can be prepared in different styles, each offering a unique blend of flavors. From the traditional Creole dressing with its trinity of bell peppers, celery, and onions, to the more contemporary versions incorporating unique ingredients like sausage, shrimp, or oysters, there's a recipe for every palate. In this article, we'll guide you through the process of making the perfect Creole dressing, providing step-by-step instructions and tips to ensure a moist, flavorful, and aromatic dish that will elevate any meal.

Let's cook with our recipes!

CREOLE CORNBREAD DRESSING



Creole Cornbread Dressing image

A friend found a recipe for creole cornbread stuffing on allrecipe.com, which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey.

Provided by Good Cook Wanda

Categories     Breads

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 20

4 -5 cups crumbled cornbread
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons chopped basil
2 bay leaves
1/2 cup minced onion
1/2 cup chopped green onion
3 tablespoons dried parsley
1 cup chopped red bell pepper
1 jalapeno pepper, seeded & minced
1 tablespoon minced garlic
1/2 cup butter
4 -5 cups chicken broth
1/2 cup evaporated skim milk
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees.
  • Finely crumble cornbread into a large bowl.
  • Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
  • Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
  • Add parsley and spices to skillet for a minute.
  • Add vegetables and spices to the bowl with cornbread.
  • Put broth in a large pot & bring to a boil.
  • Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
  • Mix egg & evaporate milk together. Add to cornbread mixture.
  • Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.

CREOLE DRESSING



Creole Dressing image

Make and share this Creole Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Creole

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

1 (16 ounce) container chicken livers, drained
1 (10 ounce) container fresh oysters, undrained
8 ounces loaf day-old French bread, crumbled (half of a 1 lb. loaf)
1/2 cup butter or 1/2 cup margarine
2 bunches green onions, chopped
2 large onions, chopped
4 garlic cloves, minced
5 stalks celery, chopped
1 cup chopped fresh parsley
1/2 lb ground beef, cooked and drained
1/2 lb ground pork, cooked and drained
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon pepper
2 tablespoons creole seasoning

Steps:

  • Chop chicken livers and cook in boiling water until tender; drain and set aside.
  • Drain the oysters and reserve the liquid; chop oysters coarsely.
  • Pour oyster liquid over bread; set aside.
  • In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
  • Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
  • Spoon mixture into a 13x9 inch baking dish.
  • Bake in a 350° oven for 30 minutes or until thoroughly heated.

CREOLE FRENCH DRESSING



Creole French Dressing image

I got this from a cookbook in my late Grandmothers collection who died in 1986. This is in a small paperback book published by Wesson Oil in 1928. My husband loves french dressing and asked to try this. The recipe below is exactly how it is in the book. They didn't add the garlic in the ingredients it might have been a typo. Note: I can't leave any recipe alone, so....when I make it I changed it to add a 1/2 tsp chopped garlic instead of rubbing the bowl with a garlic clove. I also thought it needed a little perking up so I 1/4 teaspoon lemon juice and a little more worcestershire. Enjoy.

Provided by Suzy-Que in Idaho

Categories     Salad Dressings

Time 5m

Yield 15 tablespoons, 15 serving(s)

Number Of Ingredients 9

6 tablespoons Wesson Oil
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons tomato ketchup
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar
4 drops Tabasco sauce

Steps:

  • Combine all ingredients in a bowl which has been rubbed with a cut garlic clove and mix well.
  • Serve with any green or meat salad.

CREOLE HONEY MUSTARD DRESSING



Creole Honey Mustard Dressing image

This is a wonderful salad dressing that works great as a dipping sauce for bread, raw veggies or fried chicken tenders. It is very spicy, but the spiciness can be adjusted by altering the ratio of creole mustard to Dijon mustard. While it isn't low calorie (it DOES contain a half cup of honey!), it can be made nonfat by using nonfat mayo. However, the amount of mayo called for is relatively small. I guarantee you that the nonfat version does NOT taste nonfat!

Provided by houstonian

Categories     Salad Dressings

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

1 cup Dijon mustard
1/2 cup creole mustard (I use Zatarain's)
1/2 cup honey
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
2 tablespoons mayonnaise (Regular, low fat or nonfat all work fine)
1/8 teaspoon garlic powder

Steps:

  • Mix all ingredients together until smooth.
  • Refrigerate for 1-2 hours before serving.
  • Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

CREOLE BREAD DRESSING



Creole Bread Dressing image

I'm not known to be much of a cook, but I can make this recipe with success. When I take it to my company's holiday potluck, I always come home with an empty dish.-Terri Udy, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 cups.

Number Of Ingredients 10

1 package (14 ounces) seasoned stuffing cubes
1 cup chopped pecans
1 small onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1 pound uncooked large shrimp, peeled, deveined and cut into bite-size pieces
3 to 5 drops hot pepper sauce
1 can (14-1/2 ounces) chicken broth
1/4 cup egg substitute
1/2 teaspoon poultry seasoning

Steps:

  • In a large bowl, combine stuffing cubes and pecans; set aside. In a large skillet, saute onion and celery in butter until tender. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Sprinkle with hot pepper sauce. , Add to stuffing mixture and toss to combine. Add the broth, egg substitute and poultry seasoning; toss to coat. , Spoon into a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 165°. Dressing may be stuffed into poultry if desired.

Nutrition Facts : Calories 246 calories, Fat 12g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 653mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

ROASTED SQUAB STUFFED WITH A CREOLE RICE DRESSING RECIPE



Roasted Squab Stuffed With A Creole Rice Dressing Recipe image

Provided by á-174942

Number Of Ingredients 23

1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
6 whole squabs cleaned and trimmed
(head, feet, and first wing joint removed)
Emeril's Essence see * Note
1/2 cup melted butter
4 ounces raw bacon chopped
2 tablespoons chopped shallots
1/2 pound haricots verts trimmed and blanched
Salt to taste
Freshly-ground black pepper to taste
2 cups dark duck or veal reduction sauce
1 tablespoon finely-chopped fresh parsley leaves

Steps:

  • * Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stir constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add to vegetables. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Preheat the oven to 400 degrees. Season the squab with Essence. Stuff the rice dressing into the cavity of each squab. Using butchers twine, tie the legs together tightly, to close the cavity of each squab. Place the squab on a baking sheet and brush each with the melted butter. Roast for 25 minutes or until golden brown and the internal temperature reaches 150 degrees. Remove the squab from the oven and allow to cool for a couple of minutes before serving. In a sauté pan, over medium heat, cook the bacon until crispy. Add the shallots and haricots verts. Season with salt and pepper. Sauté for 2 minutes. Remove from the heat. Place a squab in the center of each serving plate. Spoon some of the reduction sauce over each squab. Lay some of the haricots verts around each squab. Garnish with parsley. This recipe yields 6 servings.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
  • Use fresh ingredients: The fresher your ingredients, the better your dressing will taste. If possible, try to use organic or locally sourced ingredients.
  • Don't be afraid to experiment: There are many different ways to make Creole dressing, so feel free to experiment with different ingredients and flavors. You might be surprised at what you come up with!
  • Taste as you go: Season your dressing to taste as you go. This will help you ensure that it is perfectly seasoned.
  • Let your dressing rest: Once you have made your dressing, let it rest for at least 30 minutes before serving. This will allow the flavors to meld together and develop.

Conclusion:

Creole dressing is a versatile and delicious condiment that can be used in a variety of ways. Whether you are using it as a salad dressing, a marinade, or a dipping sauce, Creole dressing is sure to add flavor and excitement to your meal. So next time you are looking for a new way to dress up your food, give Creole dressing a try. You won't be disappointed!

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