Creole Dinner Party Recipe Essentials

I am currently obsessed with Creole cuisine! Creole cuisine is a style of cooking that originated from Louisiana that blends a lot of European, Native American and African influences. In other words, the dishes are bursting with flavor from the blends of aromatic spices.

Throwing theme dinner parties is something that I absolutely love, so I invited my family and some friends over so I could share my recent fascination for Creole food.

I know you Glam-O-Mamas love dinner parties too! So here are some recipe essentials to hosting a fab Creole dinner party!

Amber Glazed Wings

2 to 3 lbs. chicken wings 1 cup water

Glaze:

1 jar apricot preserves 2 tsp soy sauce 1-1/2 tsp dry mustard 1⁄4 cup water

Place chicken wings and water in a casserole or Dutch oven. Cover and bake in 350 degrees Fahrenheit oven for two hours. Pour off liquid.

In a small bowl, combine glaze ingredients. Grill chicken over hot coals about 20 minutes, occasionally brushing with glaze.

 

Fish Beignets with Remoulade Dressing

2 Tbsp. vegetable oil, plus 4 cups for frying 1/2 cup finely chopped yellow onions 3 Tbsp. finely chopped red bell peppers 2 Tbsp. finely chopped green onions

2 tsp. minced garlic 1 pound Cream Dory fish fillets, cut into 1/2-inch pieces Pinch cayenne 1 tsp. fresh lemon juice 1 Tbsp. chopped fresh parsley leaves, plus extra for garnish3 large eggs 1 1/2 cups milk 2 tsp. baking powder 1/2 tsp. salt 3 to 3 1/4 cups all-purpose flour

Remoulade Dressing:

1 Egg Lemon juice, juiced 1/4 cup Onions, chopped 1/4 cup Green onions, chopped 1/4 cup Celery, chopped 3 Tbsp. Whole-grain mustard 3 Tbsp. Prepared yellow mustard 3 Tbsp. Ketchup 3 Tbsp. Parsley, chopped Salt Cayenne pepper Freshly ground black pepper 1 cup olive oil 3 Tbsp. Honey

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the onions and bell peppers and cook, stirring, until soft, about 3 minutes. Add the green onions and garlic and cook, stirring, for 30 seconds. Add the fish and season with cayenne, and lemon juice. Cook, stirring, until cooked through, 2 to 3 minutes. Remove from the heat, stir in 1 tablespoon of parsley, and let cool. Make sure that the fish fillet is crumbled enough to be able to stir into the batter.

In a large deep pot, heat the 4 cups of oil over medium-high heat to 360 degrees Farenheit.

In a large bowl, beat the eggs with the milk, baking powder and salt until smooth. Gradually add the flour 1/4 cup at a time, whisking constantly, to make a smooth batter. Fold in the fish mixture.

In batches without crowding, drop heaping tablespoons of the batter into the hot oil. Fry, turning to brown evenly, until the beignets float to the surface, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Remoulade Dressing:

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, honey and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.

Shrimp and Sausage Gumbo

 

 

 

 

 

 

1 cup butter (2 sticks), plus 1 tablespoon 3/4 cup all-purpose flour 1/2 chopped yellow onion 1/4 cup chopped celery

1/4 cup chopped green bell pepper 2 cloves garlic, minced 1 cup sliced fresh okra 5 cups shrimp stock

1 cup chopped canned tomatoes with juice 3 bay leaves 1 tablespoon dried parsley flakes 1 tablespoon Cajun seasoning

1 teaspoon dried thyme leaves 1 teaspoon dried basil leaves 1/2 teaspoon finely ground black pepper 1 1/2 cups cooked smoked sausage, sliced diagonally 2 pounds shrimp, cleaned and deveined

In a large heavy saucepan, over low heat, melt 1 cup of the butter. Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly. Add the onions, celery, peppers and garlic and sauté until translucent.

Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. Before serving, remove the bay leaves.

*Gumbo is best served with white rice. Photos taken by: Abigael Go of www.abyinwonderland.tumblr.com