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.