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Creole Seasoning
New product
Our Creole Seasoning, a bit usual is actually a blend from Atchafalaya, the last Cajun stronghold in Louisiana. It is a result of an intermingling of the French and Indian cultures before the Louisiana Purchase.I find it very useful. It's one of our many salt-free products, and its spicy flavor makes it popular with those on salt restricted diets. It is good in dishes calling for a Creole Seasoning and in other dishes where a sophisticated spicy blend is needed. A favorite use of mine is to add it to my dredging flour before sautéing fish.
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CREOLE SEASONING
CREOLE MEATLOAF
Inspired By: Zatarain™s Creole Meatloaf
Ingredients:
2 lb lean ground meat
1 lb whole hog sausage
1/3 cup onions, diced
½ cup green onions, finely chopped
2 cloves garlic
2 eggs, lightly blended
½ cup breadcrumbs
2 tsp Worcestershire sauce
1 tsp hot sauce
1 Tbsp PureSpice ® parsley
1/8 tsp PureSpice ® Thyme
1/8 tsp PureSpice ® basil
1/8 PureSpice ® ground celery seed
½ tsp PureSpice ® CREOLE SEASONING
1 Tbsp soy sauce
Creole Sauce:
2 Tbsp PureSpice ® CREOLE SEASONING Mix
15 oz. Can tomato puree
1 can cream of celery soup
2 ½ cups water
1 tsp sugar
For Meatloaf:
1. Put onions and 1 cups of water in small bowl.
2. Put all other meatloaf ingredients in another large bowl and blend together.
3. Add onion and water to meat mixture and mix thoroughly. Form into one loaf and place into foil-lined baking pan. Set Aside.
For Sauce:
1. Add all ingredients for sauce in small bowl and mix together. Bring to boil over medium heat, stirring occasionally. Pour over meat loaf.
2. Bake meat at 325 for 1 ½ hours, or until done. Remove meatloaf from pan and skim excess oil off surface of sauce.
CREOLE MEATLOAF
Inspired By: Zatarain™s Creole Meatloaf
Ingredients:
2 lb lean ground meat
1 lb whole hog sausage
1/3 cup onions, diced
½ cup green onions, finely chopped
2 cloves garlic
2 eggs, lightly blended
½ cup breadcrumbs
2 tsp Worcestershire sauce
1 tsp hot sauce
1 Tbsp PureSpice ® parsley
1/8 tsp PureSpice ® Thyme
1/8 tsp PureSpice ® basil
1/8 PureSpice ® ground celery seed
½ tsp PureSpice ® CREOLE SEASONING
1 Tbsp soy sauce
Creole Sauce:
2 Tbsp PureSpice ® CREOLE SEASONING Mix
15 oz. Can tomato puree
1 can cream of celery soup
2 ½ cups water
1 tsp sugar
For Meatloaf:
1. Put onions and 1 cups of water in small bowl.
2. Put all other meatloaf ingredients in another large bowl and blend together.
3. Add onion and water to meat mixture and mix thoroughly. Form into one loaf and place into foil-lined baking pan. Set Aside.
For Sauce:
1. Add all ingredients for sauce in small bowl and mix together. Bring to boil over medium heat, stirring occasionally. Pour over meat loaf.
2. Bake meat at 325 for 1 ½ hours, or until done. Remove meatloaf from pan and skim excess oil off surface of sauce.