From Our Kitchen

Creole Cooking Instructions

Step-by-step directions for preparing our six signature Creole dishes, from fragrant cilantro rice to slow-simmered butter beans.

Butter Beans

Tender butter beans simmered with smoked ham until rich and silky — Southern comfort in a bowl.

Ingredients

  • smoked sausage
  • ham shanks
  • pickled meat or smoked turkey meats

Instructions

  1. Fill your pot with 10-12 cups of water (add more if needed) and bring it to a rolling boil, then add your bag of Cordier Creole Butter Beans. Allow your beans to cook for an hour and stir frequently.
  2. After an hour has passed add in the meats of your choice, turn your fire to medium, and allow the beans to cook until creamy.
  3. Once your beans are creamy and tender serve them over a bed of cooked rice! Enjoy!

Creole Dirty Rice

A hearty Louisiana classic with seasoned ground meat, the trinity of vegetables, and bold Creole spice.

Ingredients

  • 1/2 of Ground Turkey
  • 1 pound of Dirty Rice
  • 4 cups of water

Instructions

  1. First brown and lightly season the meat of your choice. I would suggest a pound and a half of ground turkey for maximum flavor.
  2. Once your meat is brown add in your one pound bag of dirty rice, add four cups of water and mix your rice throughly and let it come to a rolling boil.
  3. once it comes to a rolling boil, turn your fire to low and cover your pot, let it steam for 25 minutes or until desired tenderness. Then give It a good fluff and serve!

Creole Red Beans

Slow-simmered red beans with smoked sausage, cooked low until creamy — a Monday tradition in New Orleans.

Ingredients

  • Smoked sausage
  • Ham shanks
  • Pickled meat or smoked turkey meats.

Instructions

  1. Fill your pot with 10-12 cups of water (add more if needed) and bring it to a rolling boil, then add your bag of Cordier Creole Red Beans. Allow your beans to cook for an hour, stirring frequently.
  2. After an hour has passed add in the meats of your choice, turn your fire to medium, and allow the beans to cook until creamy.
  3. Once your beans are creamy and tender serve them over a bed of cooked rice! Enjoy!

Creole Seafood Rice

Gulf shrimp and crab folded into tomato-tinged rice with a gentle Creole heat.

Ingredients

  • Shrimp, peeled and deveined
  • Crawfish or Crab meat
  • 4 cups of water
  • 2 tablespoons of butter

Instructions

  1. Bring four cups of water to a roiling boil.
  2. Add in your rice, two tablespoons of butter, your shrimp, crawfish, or crab, whichever you prefer.
  3. Once everything is stirred well and set your fire to low and cover your pot to let it steam for 25-30 minutes or until desired tenderness. Give it a good fluff and serve! Enjoy!

Creole Jambalaya

The red, tomato-based jambalaya of New Orleans, loaded with chicken, sausage, and shrimp.

Ingredients

  • 1/2 pound of Shrimp
  • 1/2 of a smoked sausage link
  • 2 chicken breasts.
  • Bag of Creole Jambalaya
  • 4 Cups of water
  • One tablespoon of butter

Instructions

  1. Cut your smoked sausage; you can brown your chicken breast in a skillet (shredded or diced), and cook your shrimp for two minutes.
  2. Combine all your meats in one pot and add your bag of Creole Jambalaya into the pot.
  3. Add four cups of water into your pots and one tablespoon of butter; stir it well and allow your pot to come to a rolling boil.
  4. Once it comes to a rolling boil turn your fire to low and cover your pot then let it steam for 25 minutes or until desired tenderness. Give it a good fluff and serve!

Creole Cilantro Fine Rice

This rice can be cooked by itself or with your choice of protein.

Ingredients

  • Rice
  • 4 cups of water
  • 2 tablespoons of butter

Instructions

  1. If you choose to use a protein, brown your protein first, then add your rice along with 4 cups of water, bring the water to a rolling boil, and mix well.
  2. Turn your fire to low, cover your pot and steam for 25 minutes or till desired tenderness. Fluff your rice and serve.
  3. For rice only, bring 4 cups of water to a rolling boil, add the rice, and stir well.
  4. Add 2 tablespoons of butter and set your fire to low, cover your pot and steam for 25 minutes or till desired tenderness.
  5. Mash a few beans to thicken the broth, season with salt and pepper, and serve over rice or with cornbread.