Summer Vegetable Creole

Summer Vegetable Creole

Check our Lucky 32 Southern Kitchen Blog Post – On No! Here Comes the Squash

  • 1 fl oz Canola Oil
  • 1 cup Zucchini, large dice
  • 1 cup Yellow Squash, large dice
  • 3/4 cup Creole Sauce (see below)
  • 3/4 cup cooked Long Grain White Rice
  • 1/4 cup Ricotta Cheese
  • 2 tbsp chopped Green Onions

Heat oil in saute pan; saute zucchini and yellow squash. When heated through, add sauce. Bring to at boil and then pour over white rice. Garnish with crumbled ricotta and chopped green onions.

Makes 1 serving

CREOLE SAUCE

  • 1/8 pound Celery, diced 1⁄4 inch
  • 1/8 pound Onions, diced 1⁄4 inch
  • 1/8 pound Green Bell Pepper, diced 1⁄4 inch
  • 1 tbsp Canola Oil
  • 2 tsp minced Garlic
  • 1 1/2 cup canned crushed Tomatoes
  • 1 cup canned chopped in puree Tomatoes
  • 3/4 cup V-8 Juice
  • 1 tbsp Creole Spice Blend (see below)

Salt to taste

Add the oil to a large sauce pot. Heat and add onions, peppers, celery, garlic and Creole Spice Blend. Saute for 5-7 minutes. Add the remaining ingredients and stir to combine. Simmer over low heat for 15 minutes, stirring occasionally.

Makes – 1 quart

Creole Spice Blend

  • 2 1⁄2 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp Garlic Powder
  • 3 tsp Black Pepper
  • 3 tsp Onion Powder
  • 3 tsp Cayenne Pepper
  • 3 tsp Oregano Leaves
  • 3 tsp Thyme Leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid.

Makes – 3/4 cup

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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