Photo courtesy of Family Features
From top: Steak Jambalaya and Dirty Rice, Blackened Rib Eye Steak and Creole Vegetable Kabobs

Photo courtesy of Family Features
Giving foods on the grill a Creole flavor is easy with the right seasonings and marinades.

Steak Jambalaya
1 Tbsp. oil
1/2 c. yellow onions (1/2-inch chop)
2 tsp. chopped garlic
1/2 c. red peppers (1/2-inch chop)
1/4 c. celery (1/2-inch chop)
1/4 c. sliced okra
1 tsp. Creole seasoning
1 (15-ounce) can diced tomatoes in sauce
1 c. water
1 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) rib eye steaks
2 tsp. Creole seasoning
Heat cast iron skillet on high for 5 minutes. Season steaks on both sides with 1 tsp. 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. 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
Creole-style marinade
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 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 1/2 c. cold water
1/2 c. chicken livers and gizzards
1/2 c. cubed pork shoulder
1 Tbsp. butter
2 Tbsp. diced onions
1/2 Tbsp. chopped garlic
2 Tbsp. diced celery
1/4 c. sliced frozen okra
2 Tbsp. minced green onions
1/2 Tbsp. Creole seasoning
1/2 Tbsp. Worcestershire sauce
1 c. 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.
Serves 4