Dirty Rice

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons old bay seasoning
2 bay leaves
1-1/2 cup long grain rice, soaked
vegetable stock
cajun or breakfast style sausages, diced
salt, to taste
3 tablespoons parsley, chopped

Cook onion in the oil and add the celery, bell peppers, and garlic. When they are cooked, stir in the seasoning and stir until aromatic.

Add the rice and stock. Cover and simmer until liquid is absorbed and rice is fluffy. Add the sausage and season with salt. Fold in the parsley after removing from heat.

Creole Black Eyed Peas

Ingredients:

2 cups black eyed peas
1 teaspoon oil
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, diced
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon old bay seasoning
2 tomatoes, chopped
2/3 cup tomato sauce
vegetable stock
1 tablespoon hot sauce
1/2 teaspoon liquid smoke
salt, to taste

Soak black eyed peas and set aside.

Cook onion, bell pepper, celery, and garlic in oil and add the seasonings followed by the tomatoes. Bring to simmer and add the peas and stock. Cover and cook until peas are tender. Add the hot sauce, liquid smoke and salt.

Serve with corn grits or long grain rice.

Oyster Mushroom Étouffée

Ingredients:

2 tablespoons oil
2 tablespoons flour
1/2 onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1 large stalk celery, diced
salt, to taste
2 tomatoes, chopped
1/2 cup tomato puree
2 cups vegetable stock
2 bay leaves
2 tablespoons creole seasoning
2 cups jumbo oyster mushrooms
3 tablespoons parsley, chopped
lemon wedges

In a skillet, heat the oil and add the flour. When it begins to cook, add the onion, garlic, bell pepper, celery, and salt. Stir until onion is translucent and add the tomatoes, puree, stock, bay leaves, and seasonings. Cover and bring to a simmer. Add mushrooms and simmer for an additional 20 minutes.

Serve with long grain rice and garnish with parsley and lemon wedges.

Creole Okra Stew

Ingredients:

1 teaspoon oil
1 jalapeno pepper, minced
2 cloves garlic, minced
1 bay leaf
1/2 medium onion, diced
1 teaspoon smoked paprika
1/2 tablespoon thyme, chopped
1/2 poblano or green bell pepper, diced
2/3 cup corn
2 tomatoes, chopped
2 cups okra, cut into 1 inch slices
vegetable stock
salt, to taste
a pinch of cayenne pepper
2 tablespoons green onion, chopped
1 tablespoons parsley, chopped

Cook onion, jalapeno, garlic, and bay leaf in the oil until onion is softened. Add paprika and thyme then pepper, corn, tomato, okra, and stock. Cover and allow to simmer until vegetables are tender. Season with salt and cayenne pepper. Remove from heat and garnish with green onion and parsley.

Serve with long grain rice.