Best 4 Zydeco Salad Recipes
Zydeco salad is a delicious and unique dish that combines a variety of flavors and textures to create a truly unforgettable dish. Originating from the Creole cuisine of Louisiana, this salad incorporates fresh, seasonal vegetables, hearty meats, and a tangy dressing to create a dish that is both flavorful and satisfying. The combination of bold spices, aromatic herbs, and fresh ingredients makes zydeco salad a popular dish for both special occasions and everyday meals. Whether you are looking for a light and refreshing side dish or a hearty and flavorful main course, zydeco salad is a dish that is sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
ZYDECO SALAD
Recipe courtesy of B&C Seafood, Vacherie, LA adapted from Alton Brown's cookbook "Feasting on Asphalt". Take this to your next covered-dish dinner or picnic. Finding the Italian olive salad-the chopped olive spread that's an essential component of a muffaletta sandwich-is the trick. If you can't find it at the megamart do a search on 'Zaar, there are many authentic recipes. If you have Minor's Kalamata Olive Base, be SURE to use it in the olive spread. Three Bean Salad: B&C Seafood uses "READ" brand of three-bean salad. If you can't find it at your grocery store try www.senecafoods.com. The olive salad and canned beans marry into the lettuce and tomatoes. Zydeco comes from "les haricorts cont pas sales", which means "The beans aren't salty", an expression for hard times when there wasn't enough salt meat to season the beans. So this salad, with it's three different beans, is actually zydeco and the musical genre is named after it. Food is facinating stuff. Edited 5-18-09 I just made another batch of this, found a huge jar of the bean salad at Costco. This is so good, I could live on this salad. You really need to try this one. I made my olive salad from scratch this time with both kalamata and green olives, and will continue to go this route.
Provided by TxGriffLover
Categories < 15 Mins
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the lettuce on a platter or serving dish. Top with tomatoes, then the
- olive salad, then the three-bean salad. Serve immediately.
Nutrition Facts : Calories 14.1, Fat 0.1, Sodium 6.8, Carbohydrate 3, Fiber 1.1, Sugar 2, Protein 0.8
BOUDREAUX'S ZYDECO STOMP GUMBO
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!
Provided by Lupe Boudreaux
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
- In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g
ROASTED BEET SALAD
Roasted beets with balsamic vinegar dressing.
Provided by JP4012K
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
- Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
- Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g
ZYDECO SAUCE
Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw.
Provided by Penny Stettinius
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
- Cover and refrigerate.
Tips:
- Use fresh ingredients: Fresh vegetables and fruits will give your Zydeco salad the best flavor and texture.
- Chop your vegetables and fruits evenly: This will help them cook evenly and make your salad more visually appealing.
- Don't overcook your vegetables: Overcooked vegetables will lose their flavor and nutrients.
- Use a light dressing: A heavy dressing will overwhelm the other flavors in your salad.
- Serve your salad immediately: Zydeco salad is best when served fresh.
Conclusion:
Zydeco salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its vibrant colors and flavors, Zydeco salad is sure to be a hit at your next party or potluck.
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