Trilobite Creole

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Servings: 6 Difficulty: Advanced
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Creole-style light and flavorful appetizer that brings home-style flavor to your table
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This Creole appetizer features Fresh trilobites*, Water, Vegetable oil, Yellow onions; chopped, Bell peppers (red. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Trilobite Creole

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 310.7

Description

This Creole appetizer features Fresh trilobites*, Water, Vegetable oil, Yellow onions; chopped, Bell peppers (red. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. yellow); chopped 5 Ribs celery; chopped fine 10 lg Tomatoes; peeled, seeded 2 ts Salt 1 ts Red pepper; ground 1/2 ts Black pepper; ground 1/2 ts White pepper; ground 2 ts Dried thyme 2 ts Dried basil 1 1/2 ts Sugar 5 ea Bay leaf 1 c Green onions; chopped 1 c Parsley; chopped 1 ts Tabasco sauce; or more to -taste *If trilobites are out of
  2. season or extinct in your area, shrimp or crawfish may be substitued.
  3. Peel and devein the trilobites.
  4. Place heads (if you still have them), and peels in a small saucepan and add water.
  5. Bring to a slow boil over medium-high heat and boil slowly for 15-20 minutes.
  6. Strain and discard the heads and peels.
  7. Retain the stock.
  8. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
  9. Add the onions, peppers and celery and saute, stirring often, until the vegetables are very soft, about 45 minutes.
  10. Stir in the tomatoes, salt, peppers, herbs, sugar and shrimp stock and return to simmer.
  11. Reduce the heat to medium and let simmer for 2 hours, stirring occasionally.
  12. This is your creole sauce and it can be prepared 1-2 days in advance and stored in the 'fridge.
  13. The flavors improve after sitting a couple of days.
  14. When you are ready to serve, return the sauce to a simmer and add the trilobites.
  15. Cook until they turn pink, about 7 minutes.
  16. Stir in the green onions and parsley and let cook for 1 minute more.
  17. Serve on rice.
  18. Contributor: Roy Olsen

Nutrition Facts

Servings 6

Amount Per Serving
Calories 310.7kcal
% Daily Value *
Total Fat 30.2g47%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 10.5g4%
Dietary Fiber 2.5g10%
Sugars 5.2g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baking, bell, boiling, chopped, creole, fresh, green, oil, onions, peppers, red, sautéing, seafood, simmering, title, trilobite, trilobites, vegan, vegetable
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