Creole Sautéed Summer Squash and Zucchini

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Sweet Daddy D's Creole Sautéed Yellow Squash and Zucchini
Combine sliced yellow squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!
Creole Sauteed Yellow Squash and Zucchini
Votes: 2
Rating: 5
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Course Side Dish
Cuisine Cajun, Creole
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Servings
Ingredients
Herb and Spice Blend
Course Side Dish
Cuisine Cajun, Creole
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Servings
Ingredients
Herb and Spice Blend
Creole Sauteed Yellow Squash and Zucchini
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash and slice squash and zucchini into medallions; Slice red onion into half moons; Slice lemons, discard ends; Chop garlic
  2. Place all of the above into a large bowl.
  3. Add herb and spice blend and a few dashed of olive oil.
  4. Mix well and set aside for about 20 minutes.
  5. Chop bacon into 1 inch pieces.
  6. Cook bacon in a large saute pan over high heat.
  7. Remove bacon from the pan and set aside on paper towels to drain but leave the bacon grease in the pan.
  8. Add the vegetables to the bacon grease.
  9. Shake pan and stir occasionally.
  10. Allow the vegetables to start to brown slightly on the edges before you shake or stir.
  11. Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization of the squashes and onions to occur and still be a little firm.
  12. After about 15 minutes, remove from heat and return the crisp bacon pieces to the vegetables.
Recipe Notes

No need to peel the squash or zucchini unless you want to!

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Smothered Cabbage

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Sweet Daddy D's Smothered Cabbage
Smothered Cabbage is first rate comfort food and often overlooked. Smother it slowly in in its own juices, flavored with creole seasoning and a few herbs and spices and some delicious pork fat. The natural sweetness is drawn out and renders a warming and satisfying creole treat. It's too good for just New Years Day!
Votes: 0
Rating: 0
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Rate this recipe!
Course Side Dish
Servings
Ingredients
Herb and Spice Blend
Course Side Dish
Servings
Ingredients
Herb and Spice Blend
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sprinkle the pork chops with kosher salt and pepper and creole seasoning and set aside.
  2. Remove the outer leaves and cut out the hard stem of the cabbage. Slice cabbage in half, then slice each half across in 4 to 6 pieces.
  3. Slice onion into thick rings and then cut the rings in half; rough chop the garlic
  4. Heat bacon grease in a Dutch oven over medium high heat.
  5. Brown the pork chops on both sides in the bacon grease. When browned, remove the pork chops from the pan and set aside.
  6. Add the onions and sauté until starting to soften and brown on the edges.
  7. Add the garlic and stir until aromatic, about 2 minutes.
  8. Add in the cabbage a handful at a time. Stir well and allow to cook down a little before you add more. You may have to let it cook down a bit before you add all of the cabbage.
  9. Add the herbs and spices, sugar and the bay leaves. Mix well.
  10. Add back the pork chops. Lower the heat to medium low and cover the pot. Check in about 10 to 15 minutes and stir. The cabbage should be giving off some water so add chicken stock only if needed.
  11. Add no more than a 1/4 cup of chicken stock and only if needed, there may adequate liquid rendered from the cabbage and no need to add any additional, mix well. If you add a little too much stock, just let it cook a little off.
  12. Allow the cabbage to simmer uncovered for a few minutes, stirring occasionally.
  13. Cover and continue to simmer for about 30 minutes until the cabbage is completely cooked down. Then remove the cover, increase the heat and allow some browning and some of the excess liquid to cook off. Then its done!
Recipe Notes

If pork chops are not available, other cuts of pork can be used as the seasoning meat like smoked ham hocks. Try to use something with a little fat.

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Cajun Crawfish Étouffée

crawfish etouffee over rice with green onions on a white and green plate
Crawfish smothering in gravy
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
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Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Crawfish smothering in gravy
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
  2. Place about 3 cups of the seafood stock in a stock pot to warm (reserve the remainder if needed to thin the etouffee at the end).
  3. Place a cast iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of light chocolate milk. (See Recipe Notes)
  4. Add the onions, celery and green peppers (the Trinity) to the roux, and continue to stir still over medium-high heat until smooth and moist, about 15 minutes.
  5. Add about half the green onions and all the garlic; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
  6. While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
  7. When the veggie/roux mixture is ready, mix it into the boiling stock with a slotted spoon, one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
  8. Allow the gravy to remain at a high boil for about 5 minutes, then reduce the heat, cover the stock pot and simmer for 10 to 15 minutes, stirring occasionally.
  9. Turn the heat to medium high under the cast iron pan used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
  10. When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffee when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
  11. Sauté about 2 to 3 minutes stirring constantly; you’ll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
  12. Ladle the gravy mixture into the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
  13. Mix well, taste for spice and add more if needed. When this comes to a heavy simmer, lower the heat to a slight simmer for about 15 minutes uncovered while the flavors all come together. If you think it is getting too thick, place the cover on the pan while it simmers; if it's still too thick, add some reserved stock to thin it out.
  14. Add the remaining 2 tablespoons of butter and shake the pan back and forth, don’t stir, until the butter is melted into the etouffee-then give it one final gentle stir.
  15. Remove the bay leaves and serve over white rice.
Recipe Notes

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The roux will continue to brown somewhat after you add the Trinity, so you may want to add them when the roux is just a little lighter than you want.

Frozen crawfish tails will already be parboiled, so it is not necessary to cook them for a long period of time. If you are using leftovers from a crawfish boil, then the tails are completely cooked.

Etouffee refers more to a method of cooking. The crawfish are smothered in a rich gravy.  So it should be no surprise that given the bounty of Louisiana, this recipe is also great with shrimp, chicken or even rabbit.

If you aren't lucky enough to have some fresh crawfish available, you can find frozen tails in a lot of better supermarkets or seafood markets. They generally come in 1 pound packages. I highly recommend that you use Louisiana crawfish, but read the labels-often times what you find is crawfish from China. To me, its the fat in the Louisiana crawfish that makes them sweet. The Chinese crawfish taste bitter to me and not sweet like the ones from the Bayou State. If you have to use Chinese or anything except Louisiana, rinse them well prior to use, let them drain, then pat them dry with paper towels.  You can also buy Louisiana crawfish online at sites like Cajun Grocer or Tony's Seafood (no affiliation with either company). You can also get some great Louisiana Crawfish Tails with the ease of Amazon-ordering by clicking this link.

If you don't have crawfish stock, you can substitute chicken stock, either commercial or homemade or commercial seafood stock.

 

Nutrition Facts
Cajun Crawfish Étouffée
Amount Per Serving
Calories 206 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 112mg 37%
Sodium 424mg 18%
Potassium 448mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 14g 28%
Vitamin A 15%
Vitamin C 20%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.