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.

Eggplant and Shrimp Casserole

Sweet Daddy D's Eggplant and Shrimp Casserole
Votes: 0
Rating: 0
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Eggplant and shrimp casserole, baked with creole seasoning to a bubbly golden brown. A fabulous side dish but also strong enough to stand up as a special entree.
Servings Prep Time Cook Time Calories Per Serving
8Servings 15Minutes 55Minutes 259
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Peel, clean and rinse shrimp. Depending on the size of the shrimp, they can be chopped into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
  2. Peel the eggplant and cut into small cubes about 1/2 inch square; place in a bowl and mix in a little (not much) kosher salt. Set aside.
  3. Melt butter over medium heat in Dutch Oven.
  4. Sauté the yellow onions in the butter until starting to clear
  5. Add the green onions and garlic and saute until the garlic is aromatic, probably about two minutes.
  6. Add salt and pepper and 2 tablespoons of creole seasoning. Mix well.
  7. Add tomatoes, if using, and mix well. Saute for about 5 minutes.
  8. Add the eggplant cubes a little at a time with your hands but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well
  9. Cook over medium high heat until the eggplant is starting to soften. The eggplant will give off a lot of water and this will partially cook off.
  10. When soft and starting to reduce, smash down some of the eggplant with a wooden spoon.
  11. Add the shrimp and mix well and continue to cook for about 10 or 15 minutes or when the liquid is starting to evaporate.
  12. Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant should tighten up a little, but don't over do the bread crumbs.
Preparing to Bake
  1. Preheat oven to 350 degrees
  2. Spread a thin layer of butter inside of an oven proof casserole or baking dish.
  3. Pour the eggplant mix into baking dish and spread out softly.
  4. Sprinkle a little bread crumbs on top and place about 6 small dots of butter on top
  5. Bake in 350 degrees preheated oven for about 30 minutes or until bubbly on edges and browned a little on top.
Recipe Notes

Try using some chopped tomatoes-either fresh or canned. This will add a great dimension.