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1 fl oz Canola Oil

1 cup Zucchini, large dice

1 cup Yellow Squash, large dice

3/4 cup Creole Sauce (see recipe)

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

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 recipe)

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

© 1989-2013 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.