Creole Green Beans

smothered creole green beans served on a plate with green border
creole green beans smothering in cast iron dutch oven
Creole Green Beans
Votes: 1
Rating: 5
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Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
creole green beans smothering in cast iron dutch oven
Creole Green Beans
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Here's What You Need
Here's What You Do
  1. Slice bacon into 1" pieces; rough chop the onions, smash, peel and rough chop the garlic. Measure out the stock, seasoning and cane syrup.
  2. Fry bacon over medium high heat until crispy and the fat has rendered.
  3. Add the onions and saute until starting to brown, about 10 minutes.
  4. Add the garlic and stir well until aromatic, about 2 minutes.
  5. Still over a medium high heat, add the green beans.
  6. Sauté, stirring frequently until the green beans are starting to have a slight char.
  7. Add the creole seasoning and salt and pepper, mix well.
  8. Mix in the tomatoes and mix well with the green beans.
  9. Add the chicken stock and the cane syrup and stir well to combine all the ingredients.
  10. Bring to a boil then lower heat to a simmer and cover.
  11. Simmer on low, covered for 1 hour, stirring occasionally.
  12. After an hour, remove the cover, increase the heat to medium high and high simmer for 10 to 15 minutes until the sauce is slightly thickened.
Recipe Notes

This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

If you don't have Louisiana Cane Syrup you can substitute molasses. But try the real deal...get it here from Amazon!

 

 

 

 

I like fresh green beans for this, but frozen works really well also. I recommend keeping them whole!

Many commercial creole seasoning blends contain salt, as does commercial chicken stock. Make sure to give the green beans a taste before adding more salt.

Nutrition Facts
Creole Green Beans
Amount Per Serving
Calories 123 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 7mg 2%
Sodium 327mg 14%
Potassium 254mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 11g
Protein 6g 12%
Vitamin A 15%
Vitamin C 45%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Twice Baked Potatoes

cajun twice baked potato with parsley garnish on a white dish
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
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This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Here's What You Need
Here's What You Do
  1. Bake potatoes in an oven at 400 for about 45 minutes to 1 hour or until softened. (See Notes)
  2. Remove from the oven and allow the potatoes to cool.
  3. Slice the tops off the potatoes lengthwise and scoop out the potato, leaving a bowl or boat. See Notes.
  4. Place all the scooped-out potato in a bowl. Using a potato masher, smash the potatoes.
  5. Add the butter and mix into the potatoes. Warm the milk in the microwave and add it to the potatoes a little at a time (may not use the whole cup), blending and stirring until you have slightly thick, lumpy “mashed potatoes”. (see Notes)
  6. Add creole seasoning and sour cream and mix well. (see Notes)
  7. Add cayenne pepper (if using), kosher salt, white pepper and garlic powder, green onions and cheese and mix well until thoroughly blended.
  8. Spoon the mixture back into hollowed out potato shells and cover with cheese. Place a couple of small tabs of butter on top of each potato.
  9. Place in an oven proof baking dish and bake at 350 degrees for about 30 minutes or until the cheese begins to brown.
Recipe Notes

Preparing the potatoes in the oven will prepare the potato better for scooping out than using the microwave. If you decide to make a casserole or use the aluminum tins, the microwave is fine to use.

To bake the potatoes, wash each potato under running cold water and brush gently with a soft brush. Poke about 6 holes into the potato using a fork, them wrap each potato in aluminum foil. Bake in a preheated 400-degree oven until you the potato is softened.

You can slice the top off of the potato or you can slice it in half lengthwise. Slicing the top off will give you one large stuffed potato, slicing it in half will give you two smaller stuffed potatoes.

Add the milk, sour cream, green onions and cheese a little at a time. The quantity you will use of each will depend on the quantity of smashed potato you end up with and your personal preference.

Grating the cheese yourself provides the best results, but pre-grated cheese works well also.

This can be made into a casserole or stuffed into the small aluminum tins if you don’t want to stuff the potatoes.

 

Nutrition Facts
Cajun Twice Baked Potatoes
Amount Per Serving
Calories 788 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 185mg 62%
Sodium 1112mg 46%
Potassium 876mg 25%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 7g
Protein 32g 64%
Vitamin A 53%
Vitamin C 66%
Calcium 96%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Dirty Rice

cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork

Dirty Rice is a traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, but it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.

cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork
Sweet Daddy D's Cajun Dirty Rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork
Sweet Daddy D's Cajun Dirty Rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Here's What You Need
Here's What You Do
  1. Place chicken livers in water to simmer until tender, about 20 to 30 minutes. Let them cool then give them a rough chop and set aside; reserve the cooking water.
  2. In a dutch oven, melt the bacon grease over medium high heat.
  3. Maintaining a medium high heat, brown the beef and pork in the bacon grease; when the redness is gone (about 5 minutes), add the chopped chicken livers and mix well; cook together for another 5 minutes.
  4. Add the yellow onions, bell peppers and celery to the meats and saute until the onions are starting to brown, about 8 minutes.
  5. Stir in about half the green onions and then the garlic and continue to sauté for a couple of minutes until the garlic is aromatic.
  6. Add the creole seasoning and the Worcestershire sauce and mix well, continuing to sauté.
  7. Add the stock and a little of the reserved water from boiling the chicken livers; mix together well and bring to a high simmer, uncovered, until the liquid is reduced by a little more than half-about, 20 to 30 minutes.
  8. Mix in the cooked rice and blend well to incorporate all the ingredients. Taste and add kosher salt and ground black pepper to taste. Mix in the parsley and remaining green onions and cook on low another few minutes uncovered until all the liquid is absorbed.
  9. Sprinkle some of the reserved green onions on top when served.
Recipe Notes

For this recipe I use a combination of ground chuck (80/20) and ground pork. If you prefer to use one or the other, that's fine.

The chicken livers are an essential part of Dirty Rice. Many recipes call for using the gizzards also, so that is certainly an option.  Don't go overboard on the livers because they can certainly take over the flavor profile.  They should be a subtle background flavor, like all the other ingredients.

Remember that most commercial creole seasonings and commercial stocks have high salt content, so make sure that you taste as you cook before you add any more salt.

Nutrition Facts
Sweet Daddy D's Cajun Dirty Rice
Amount Per Serving
Calories 391 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 123mg 41%
Sodium 543mg 23%
Potassium 203mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 20g 40%
Vitamin A 53%
Vitamin C 35%
Calcium 6%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.