Best 4 Creole Vegetables Recipes

Creole vegetables are known for their bold flavors and vibrant colors, showcasing the rich culinary heritage of the Creole culture. Rooted in the traditions of Louisiana and the African diaspora, Creole cuisine combines French, Spanish, African, and Native American influences to create dishes that burst with unique aromas and delectable tastes. When it comes to preparing Creole vegetables, there are a myriad of recipes that cater to various preferences and skill levels, making them an accessible and exciting option for home cooks. From classic stews and gumbos to refreshing salads and flavorful stir-fries, the versatility of Creole vegetables allows for endless possibilities in the kitchen. This article will delve into the culinary journey of Creole vegetables, providing a comprehensive guide to finding the best recipes that capture the essence of this vibrant cuisine.

Here are our top 4 tried and tested recipes!

CREOLE SAUSAGE AND VEGETABLES

Creole Sausage and Vegetables image

If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

1 pound reduced-fat fully cooked sausage, cut into 1-2-inch slices
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 teaspoons canola oil
4 cups chopped fresh tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 teaspoon seafood seasoning
4 cups frozen cut okra
Hot cooked rice, optional

Steps:

In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

CREOLE VEGETABLES

Creole Vegetables image

This recipe was handed down from my grandmother. It is a family favorite. A great way to use those garden vegetables. To save time, I cut corn from the cob while other vegetables are cooking.

Provided by GOSNYDER

Categories Side Dish Vegetables Tomatoes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound bacon
2 tablespoons bacon grease
½ cup finely chopped onion
½ cup finely chopped green bell pepper
2 cups chopped peeled tomatoes
2 cups chopped fresh green beans
¾ teaspoon salt
⅛ teaspoon pepper
1 ½ cups fresh corn kernels, cut from the cob
3 tablespoons all-purpose flour
3 tablespoons water
1 cup evaporated milk

Steps:

In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

Nutrition Facts : Calories 201.5 calories, Carbohydrate 21.6 g, Cholesterol 25.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 3.8 g, Sodium 635.8 mg, Sugar 8.4 g

CREOLE VEGETABLES ON BASMATI RICE

Creole Vegetables on Basmati Rice image

Make and share this Creole Vegetables on Basmati Rice recipe from Food.com.

Provided by smellyvegetarian

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 onion, diced
2 stalks celery, sliced
1 zucchini, sliced
1 summer squash, sliced
1 cup mushroom, chopped
1/2 cup green pepper, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, fire roasted
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon honey
1/2 teaspoon chili powder
1/2 teaspoon celery salt
hot sauce, to taste
2 teaspoons cornstarch (whisked into 2 T cold water)
4 cups basmati rice, cooked
1/2 cup parsley, for garnish

Steps:

In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Creole Pork Tenderloin with Vegetables image

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Steps:

Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Nutrition Facts : Calories 247 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 575mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

Choose fresh, seasonal vegetables: This will ensure that your dishes are packed with flavor and nutrients.
Don't be afraid to experiment with different cooking methods: Roasting, sautéing, grilling, and steaming are all great ways to cook vegetables.
Use a variety of herbs and spices: This will add depth and complexity to your dishes.
Don't overcook your vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
Serve vegetables as a side dish or as a main course: Vegetables are a versatile food that can be enjoyed in many different ways.

Conclusion:

Creole vegetables are a delicious and healthy way to enjoy your favorite vegetables. With a variety of recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a healthy and flavorful side dish or main course, give Creole vegetables a try.