Get ready to ignite your taste buds with these 18 authentic Spicy Creole Recipes! The bold flavors and spices of Louisiana’s Creole cuisine are a perfect blend of French, Spanish, African, and Caribbean influences. From hearty jambalayas and gumbos to decadent desserts and snacks, we’ve got you covered with our selection of the most mouth-watering Creole dishes.
In this article, we’ll be diving into the world of Spicy Creole cooking, exploring the rich cultural heritage that shapes these iconic recipes. Whether you’re a seasoned foodie or just looking to spice up your mealtime routine, these 18 must-try recipes will transport you straight to the heart of New Orleans.
Creole Jambalaya with Andouille Sausage
A hearty one-pot dish that combines the flavors of Louisiana’s rich culinary heritage, this recipe brings together spicy Andouille sausage, flavorful rice, and a medley of colorful vegetables.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 cups uncooked white rice
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add sausage; cook until browned, about 5 minutes. Remove from skillet.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Stir in rice, tomatoes, chicken broth, oregano, cayenne pepper, salt, and black pepper.
5. Return sausage to the skillet; stir well to combine.
6. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Spicy Creole Shrimp Étouffée
A classic Southern dish with a kick, this Spicy Creole Shrimp Étouffée is a flavorful and spicy twist on the traditional étouffée. With succulent shrimp, bold spices, and a rich roux-based sauce, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon ground cayenne pepper
– 1/2 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add paprika, cayenne pepper, thyme, salt, and black pepper. Cook for 1 minute.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stir in flour to make a roux, cooking for 1 minute.
5. Gradually add chicken broth and heavy cream; bring to a simmer.
6. Reduce heat to low and let sauce thicken, about 5-7 minutes.
7. Serve shrimp étouffée over cooked rice or noodles.
Cooking Time: 15-20 minutes
Authentic Creole Gumbo with Okra
Experience the rich flavors of Louisiana’s iconic dish with this traditional recipe for Creole Gumbo featuring tender okra and a depth of spices.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup long-grain rice
– 2 cups okra pods, sliced
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 2 cups dark roux (see note)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
3. Reduce heat to medium; add onions, celery, and garlic. Cook until vegetables are tender, about 8 minutes.
4. Stir in thyme, paprika, cayenne pepper, salt, and black pepper.
5. Add diced tomatoes, okra, browned chicken, and dark roux. Simmer for 20-25 minutes or until okra is tender and gumbo has thickened.
Cooking Time: 35-40 minutes
Note: To make dark roux, combine equal parts flour and vegetable oil in a saucepan over medium heat. Cook, stirring constantly, until mixture turns dark brown, about 5-7 minutes.
Creole Red Beans and Rice
A classic Creole dish, Red Beans and Rice is a staple of New Orleans cuisine. This hearty, flavorful recipe combines the simplicity of red beans with the richness of sausage and rice.
Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups cooked white rice
– 4 cups water
Instructions:
1. In a large pot or Dutch oven, combine soaked red beans, sliced sausage, oil, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in the water and bring to a boil. Reduce heat and simmer for 45 minutes, or until beans are tender.
3. Serve the bean mixture over cooked white rice.
Cooking Time: 1 hour 15 minutes
Creole Crawfish Boil
Get ready to dig into a flavorful and spicy Cajun-inspired feast with this traditional Creole crawfish boil recipe! This hearty dish is perfect for any gathering or celebration.
Ingredients:
– 2 lbs crawfish (live or frozen)
– 1 lb smoked sausage, such as Andouille
– 1 large onion, sliced
– 3 stalks celery, sliced
– 3 cloves garlic, minced
– 1 cup beer (optional)
– 1/4 cup Creole seasoning
– 2 tbsp paprika
– 2 tsp cayenne pepper
– 1 tsp Old Bay seasoning
– Salt and pepper to taste
– Water or crawfish boil liquid to cover
Instructions:
1. Fill a large pot with water or crawfish boil liquid, leaving enough room for the ingredients.
2. Add the sliced onion, celery, and garlic to the pot.
3. Place the smoked sausage in the pot, followed by the frozen crawfish (if using live crawfish, add them last).
4. Sprinkle the Creole seasoning, paprika, cayenne pepper, and Old Bay seasoning over the ingredients.
5. Add beer (if using) and enough water to cover all the ingredients.
6. Bring the mixture to a rolling boil, then reduce heat and simmer for 15-20 minutes or until crawfish are cooked through.
7. Serve hot with crusty bread and your favorite sides.
Cooking Time: 15-20 minutes
Creole Corn Maque Choux
This classic Creole dish is a simple yet flavorful side that pairs perfectly with jambalaya, gumbo, or any Southern-style meal. This recipe combines the sweetness of corn with the spiciness of cayenne pepper and the richness of cream for a truly satisfying side dish.
Ingredients:
– 2 cups fresh or frozen corn kernels
– 1 tablespoon butter
– 1 medium onion, chopped
– 1 clove garlic, minced
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat.
3. Add chopped onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Stir in paprika and cayenne pepper; cook for 1 minute.
6. Add corn kernels and stir to combine.
7. Pour in heavy cream and bring mixture to a simmer.
8. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until corn is tender.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Creole Dirty Rice with Chicken Livers
This flavorful dish combines the rich taste of chicken livers with the spices and herbs of Creole cuisine, all wrapped up in a savory rice pilaf.
Ingredients:
– 1 lb boneless, skinless chicken livers
– 2 cups cooked white rice (preferably day-old)
– 2 tbsp vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and black pepper to taste
– 1 cup chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chicken livers and cook until browned, breaking apart with a spoon as they cook.
5. Stir in paprika, cumin, and cayenne pepper; cook for 1 minute.
6. Add cooked rice, chicken broth, salt, and black pepper to the skillet. Stir well to combine.
7. Reduce heat to low and simmer, covered, for 10-12 minutes or until liquid is absorbed.
Cooking Time: 20-22 minutes
Creole Crab Cakes with Remoulade
Experience the bold flavors of Louisiana with these savory crab cakes, infused with Creole spices and served with a tangy remoulade sauce.
Ingredients:
– 1 lb jumbo lump crab meat
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp mayonnaise
– 1 egg, lightly beaten
– Remoulade sauce (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine crab meat, panko breadcrumbs, onion, garlic, paprika, cayenne pepper, salt, and pepper.
3. In a small bowl, mix mayonnaise and egg. Add to crab mixture and gently fold until just combined.
4. Divide mixture into 8 portions and shape each into a cake.
5. Place cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Remoulade Sauce:
– 1/2 cup mayonnaise
– 1/4 cup chopped scallions
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Creole Stuffed Bell Peppers
Add a pop of color and flavor to your dinner table with this vibrant Creole-inspired recipe. This dish is perfect for a weeknight meal or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp Creole seasoning
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, cooked rice, diced tomatoes, Creole seasoning, salt, and pepper to the skillet. Stir until combined.
5. Stuff each bell pepper with the meat mixture, filling them as full as possible.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and sprinkle with cheddar cheese (if using). Return to oven and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: Approximately 40-50 minutes
Creole Seafood Gumbo
A hearty and flavorful gumbo that combines the freshness of seafood with the rich tradition of Creole cuisine. This recipe is a perfect blend of spices, herbs, and seafood, sure to warm your heart and belly.
Ingredients:
– 1 lb shrimp, scallops, and crab meat
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups seafood broth
– 2 tbsp filé powder (optional)
– Salt and pepper to taste
– Cooked rice or crusty bread for serving
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, celery, and garlic; cook until vegetables are soft, about 5 minutes.
3. Add thyme, paprika, and cayenne pepper; stir to combine.
4. Add seafood, diced tomatoes, seafood broth, and filé powder (if using); bring to a boil.
5. Reduce heat to low and simmer for 15-20 minutes or until seafood is cooked through.
6. Season with salt and pepper to taste.
7. Serve over cooked rice or with crusty bread.
Cooking Time: 30-40 minutes
Creole Fried Catfish with Hot Sauce
Creole Fried Catfish with Hot Sauce Recipe
Savor the bold flavors of Louisiana’s Creole cuisine with this spicy and satisfying recipe for fried catfish. Crispy exterior, tender interior, and a tangy kick from hot sauce make this dish a must-try.
Ingredients:
- 4 catfish fillets (6 oz each)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1/4 cup hot sauce (such as Tabasco or Frank’s RedHot)
- Buttermilk, for marinating
- Vegetable oil, for frying
Instructions:
- Marinate the catfish fillets in buttermilk and hot sauce mixture (1/2 cup buttermilk + 1/4 cup hot sauce) for at least 30 minutes.
- Mix together flour, paprika, garlic powder, onion powder, and cayenne pepper (if using). Dredge the marinated catfish fillets in the flour mixture, shaking off excess.
- Fry the catfish in hot oil (about 350°F) for 4-5 minutes on each side or until golden brown. Drain on paper towels.
Cooking Time:
Approximately 10-12 minutes, including marinating time.
Creole Shrimp and Grits
This classic Creole dish combines succulent shrimp with creamy grits, bold spices, and a hint of smokiness. Perfect for a weeknight dinner or brunch, this recipe is sure to satisfy your taste buds.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups stone-ground grits
– 4 cups chicken broth
– 1/4 cup butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Creole seasoning
– Salt and pepper to taste
– 1/4 cup chopped scallions, for garnish
– 1/4 cup grated cheddar cheese, for serving (optional)
Instructions:
1. Cook grits according to package instructions using chicken broth. Stir in butter until melted.
2. In a large skillet, sauté onion and garlic until translucent. Add shrimp; cook until pink, about 3-4 minutes per side.
3. Add Creole seasoning and stir to combine. Season with salt and pepper to taste.
4. Serve shrimp over grits, garnished with scallions. If desired, sprinkle with cheddar cheese.
Cooking Time: 20-25 minutes
Creole Chicken and Sausage Gumbo
This hearty gumbo recipe combines the rich flavors of chicken, sausage, and spices to create a deliciously comforting dish that’s perfect for any occasion. With its creamy roux-based broth and tender chicken and sausage, this gumbo is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb smoked sausage (such as Andouille), sliced
– 2 medium onions, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp paprika
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup water
– Salt and black pepper, to taste
– Filé powder (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onions, celery, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the chicken, thyme, cayenne pepper, paprika, and flour. Cook for 1 minute.
4. Gradually add the broth and water, whisking constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Season with salt and black pepper to taste. Serve hot over rice, garnished with scallions and filé powder if desired.
Cooking Time: 25-30 minutes
Creole Oysters Rockefeller
Experience the rich flavors of New Orleans with this decadent take on oysters Rockefeller. Succulent oysters are topped with a savory spinach and garlic butter, crispy bacon, and melted Swiss cheese.
Ingredients:
– 12-15 oysters, shucked and on the half shell
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh spinach
– 2 cloves garlic, minced
– 6 slices of cooked bacon, crumbled
– 1/4 cup grated Swiss cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat. Add spinach and garlic; cook until wilted.
3. Arrange oysters on a baking sheet lined with parchment paper. Spoon spinach mixture over each oyster.
4. Top each oyster with crumbled bacon and grated Swiss cheese.
5. Bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Creole Blackened Redfish
Experience the bold flavors of New Orleans with this classic Creole dish. Blackened redfish is a staple of Louisiana cuisine, and this recipe adds a spicy kick to make it unforgettable.
Ingredients:
– 4 redfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp cayenne pepper
– 2 tbsp butter, divided
– 2 lemons, cut into wedges (optional)
Instructions:
1. Preheat skillet or cast-iron pan over medium-high heat.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dredge redfish fillets in the spice mixture, pressing gently to adhere.
4. Add 1 tbsp butter to the preheated pan and swirl to melt.
5. Place fish in the pan and cook for 2-3 minutes per side, or until cooked through.
6. Serve hot with remaining butter melted on top (if desired) and a squeeze of lemon juice.
Cooking Time: 8-10 minutes
Creole Muffuletta Sandwich
This classic Creole sandwich originated in New Orleans is a must-try for any food enthusiast. Layers of flavorful ham, salami, provolone cheese, and olive salad on crispy Italian bread create a mouthwatering combination.
Ingredients:
– 1 loaf Italian bread (round or oblong)
– 6 oz prosciutto or ham
– 2 oz salami
– 8 slices provolone cheese
– 1/4 cup Creole olive salad (see below for recipe)
– 1 tsp garlic powder
Instructions:
1. Preheat oven to 350°F.
2. Slice the Italian bread into thick rounds.
3. Layer ham, salami, and cheese on each round.
4. Spread a spoonful of Creole olive salad on top of the cheese.
5. Sprinkle with garlic powder.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Creole Olive Salad Recipe:
– 1/2 cup pitted green olives, sliced
– 1/4 cup chopped red onion
– 1/4 cup chopped celery
– 2 tbsp olive oil
– 1 tbsp white vinegar
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Refrigerate until ready to use.
Cooking Time: 10-12 minutes
Creole Bread Pudding with Whiskey Sauce
Experience the rich flavors of Louisiana with this decadent Creole Bread Pudding, infused with the warmth of whiskey sauce.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Whiskey Sauce (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine bread, granulated sugar, brown sugar, and spices. Mix until well combined.
3. In a separate bowl, whisk together heavy cream, eggs, and vanilla extract. Pour over bread mixture; toss until bread is evenly coated.
4. Pour mixture into a 9×13-inch baking dish. Bake for 35-40 minutes or until golden brown.
Whiskey Sauce:
– 1/2 cup whiskey (such as bourbon or scotch)
– 1/4 cup heavy cream
– 2 tablespoons granulated sugar
Combine whiskey, heavy cream, and sugar in a small saucepan. Bring to a simmer over medium heat; cook until slightly thickened.
Serve warm with Whiskey Sauce drizzled on top. Enjoy!
Creole Pralines for Dessert
Experience the rich flavors of Louisiana with this classic recipe for Creole Pralines. These bite-sized treats are a perfect blend of sweet and savory, made with pecans, sugar, cream, and a hint of vanilla.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup heavy cream
– 1 tsp pure vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup pecan halves
Instructions:
1. Combine sugar, corn syrup, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F on a candy thermometer.
2. Remove from heat and slowly add the heavy cream, vanilla extract, baking soda, and salt. The mixture will bubble vigorously – do not stir.
3. Let cool slightly, then stir in the pecan halves.
4. Drop by spoonfuls onto a greased surface or parchment paper. Let set at room temperature for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Enjoy your delicious Creole Pralines as a sweet treat any time of the year!
Summary
Get ready to spice up your culinary game with these 18 authentic Creole recipes! From classic dishes like Jambalaya and Gumbo, to seafood favorites like Crawfish Boil and Shrimp Étouffée, this collection has something for everyone. Try your hand at making Dirty Rice with Chicken Livers or Creole Corn Maque Choux, and don’t forget to save room for sweet treats like Muffuletta Sandwich and Pralines. Whether you’re a seasoned cook or just starting out, these recipes are sure to bring the heat and transport you to the vibrant city of New Orleans.
