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The "Big Easy"
Creole Cookout
Steak Jambalaya,
Blackened Rib Eye Steak,
Creole Vegetable Kabobs and
Dirty Rice
 (Family Features) - Breathe new life into the traditional American cookout with
flavors from New Orleans, the "Big Easy." Choose ingredients
with big Creole flavor, easy preparation and that little
something extra, or "lagniappe," as they say in the French
Quarter.
Start with premium, grain-fed Midwestern steaks that are
naturally tender, no-carb and well marbled. Sprinkle on an
authentic, all-purpose blend of Creole spices or give the
beef a soak in a Creole-spiced marinade. The seasoning
creates a seal during grilling, keeping the food juicy. The
marinade adds flavor and tenderness.
Then package the tasty leftovers in tight-sealing disposable
yet reusable plastic containers, such as GladWare, and send
them home with your guests. But don't give all the leftovers
away - you'll want to keep some for yourself! Everyone will
get to take it "easy" another day when dinner is already
prepared.
For more information and great recipes, check out
www.omahasteaks.com, www.tonychachere.com and www.glad.com.
- Make entertaining easy. Keep individually wrapped steaks,
pork and poultry, signature appetizers, side dishes and
delicious desserts on hand in the freezer. When it's time
for company, thaw, heat and serve.
- Give side dishes and salads that "French Quarter" flair.
Spice things up using Creole seasoning in place of salt.
- Prepare flavorful grilled vegetables in no time! Marinate
fresh veggies with a Creole marinade, thread onto pre-soaked
wooden skewers and grill.
- Make time to relax and enjoy your guests. When possible,
prep foods ahead of time. Wrap, cover and store foods with
sealable plastic wrap, such as Glad Press 'n Seal, until
you're ready to grill or serve. This helps keep food fresh
and the spill-proof seal guarantees safe transport to any
grill or table.
- Plan for leftovers! Some dishes taste better the next day
after their ingredients have had a chance to mingle. Keep
refrigerated leftovers fresh in tight-sealing plastic
containers, pop in the microwave and enjoy your "Big Easy"
cookout another day.
Steak Jambalaya
1 tablespoon oil
1/2 cup yellow onions (1/2-inch chop)
2 teaspoons chopped garlic
1/2 cup red peppers (1/2-inch chop)
1/4 cup celery (1/2-inch chop)
1/4 cup sliced okra
1 teaspoon Tony Chachere's Creole Seasoning
1 (15-ounce) can diced tomatoes in sauce
1 cup water
1 Omaha Steaks Blackened Rib Eye Steak (see recipe) sliced thin, then halved
Heat oil in skillet. Add onions and garlic; cook until soft.
Add peppers, celery and okra; cook until soft. Stir in
Creole seasoning. Add diced tomatoes in sauce and water;
simmer 1 to 2 minutes.
Remove from heat and fold in steak slices. Serve over Dirty
Rice.
Cool leftovers completely and store in GladWare container up
to 5 days.
Serves 4
Blackened Rib Eye Steak
4 (10-ounce) Omaha Steaks Rib Eye Steaks
2 teaspoons Tony Chachere's Creole Seasoning
Heat cast iron skillet on high for 5 minutes. Season steaks
on both sides with 1 teaspoon Creole seasoning.
Place seasoned steak in hot skillet. For perfect medium
rare, cook 3 minutes, then turn and cook 2 minutes more.
Serve with Dirty Rice and Creole Vegetable Kabobs.
Wrap and refrigerate any leftover steak in Glad Press 'n
Seal to keep foods fresh.
Serves 4
Creole Vegetable Kabobs
4 medium button mushrooms
4 (1-inch) slices zucchini
4 (1-inch) slices red peppers
4 (1-inch) slices yellow squash
4 cherry tomatoes
Tony Chachere's Creole Style Marinade
Tony Chachere's Creole Seasoning
Soak four 8-inch bamboo skewers in water for 30 minutes
before using.
On each bamboo skewer, place 1 mushroom, zucchini slice, red
pepper slice, yellow squash slice and cherry tomato. Place
kabobs in GladWare container. Pour in enough marinade to
completely cover kabobs and marinate 2 to 4 hours.
Remove kabobs from marinade and sprinkle with Creole
seasoning. Grill until vegetables are slightly soft and
nicely marked.
Serves 4
Dirty Rice
2 1/2cups cold water
1/2 cup chicken livers and gizzards
1/2 cup cubed pork shoulder
1 tablespoon butter
2 tablespoons diced onions
1/2 tablespoon chopped garlic
2 tablespoons diced celery
1/4 cup sliced frozen okra
2 tablespoons minced green onions
1/2 tablespoon Tony Chachere's Creole Seasoning
1/2 tablespoon Worcestershire sauce
1 cup uncooked converted rice
Place chicken livers, chicken gizzards and pork shoulder in
cold water. Bring to boil and skim off any fat or foam that
rises to top. Reduce heat to simmer and cook 30 minutes.
Strain off chicken and pork. Reserve liquid and finely chop
meat.
Melt butter in large saucepot. Add vegetables and garlic.
Sauté until vegetables are soft.
Add reserved liquid from meat and the rest of the
ingredients plus Creole seasoning, Worcestershire sauce and
rice, and bring to boil. Reduce heat to simmer, cover and
cook 15 to 20 minutes, until rice is cooked and most liquid
has cooked away.
Rice can be cooled and stored until needed in GladWare
container.
Serves 4
SOURCE: The Glad Products Company
Omaha Steaks
Tony Chachere's Creole Seasonings
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