Name: Pere Antoine Restaurants Creole Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 2 tbs Olive oil; 1 cup Onion, diced; 1 cup Bell pepper, diced; 1 cup Celery, diced; 4 tsp Garlic, minced; 4 cups Ripe tomatoes, chopped; 2 tbs Creole seasoning; 2 leaves Bay leaves; 1 tsp Salt; 1 tsp Black pepper; 4 cups Chicken or vegetable broth; 1 lb Shrimp, peeled and deveined (optional); 1 lb Chicken breast, diced (optional); 4 cups Cooked rice, for serving

Marqués de Cáceres Crianza 17.

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Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry and vegetables. Ripe tomatoes, the “Holy Trinity” of onion, bell peper and celery, Creole seasoning, spices and bay leaf are simmered for hours. Meat or poultry is added last and the finished dish is served with steamed rice.Shrimp (GF) $17Chicken (GF) $16 Vegetarian (V, GF) $13

In a large pot, heat olive oil over medium heat. Add the diced onion, bell pepper, and celery (the Holy Trinity) and sauté until soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Sauté the Vegetables

Add the chopped tomatoes, Creole seasoning, bay leaves, salt, black pepper, and broth to the pot. Stir well to combine. Bring to a simmer and reduce heat to low. Cover and let simmer for at least 1 hour, stirring occasionally.

Simmer the Base

If using shrimp or chicken, add it to the pot in the last 10-15 minutes of cooking, allowing it to cook through.

Add the Protein

Remove bay leaves and serve the Creole hot over cooked rice.

Serve

Olive oil

Onion, diced

Bell pepper, diced

Celery, diced

Garlic, minced

Ripe tomatoes, chopped

Creole seasoning

Bay leaves

Salt

Black pepper

Chicken or vegetable broth

Shrimp, peeled and deveined (optional)

Chicken breast, diced (optional)

Cooked rice, for serving

Creole

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A Southern Classic with Fried Butterfly Shrimp. White Remoulade sauce. Without Shrimp 8

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The Platter

Make Creole Recipe in just 1h 15m. This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry and vegetables. Ripe tomatoes, the “Holy Trinity” of onion, bell peper and celery, Creole seasoning, spices and bay leaf are simmered for hours. Meat or poultry is added last and the finished dish is served with steamed rice.Shrimp (GF) $17Chicken (GF) $16 Vegetarian (V, GF) $13

Creole Recipe

Ingredients

Base Ingredients

Method

Cooking Instructions

Sauté the Vegetables

Simmer the Base

Add the Protein

Serve

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