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Zydeco Creole Trinity Salsa Recipes

Zydeco Creole Trinity Salsa Recipes

Zydeco Creole Trinity Jambalaya


 2 Cups Basmati Rice

2 tbs olive oil

3 cloves garlic finely chopped

1 ½ cups water

2 cups chicken broth

3 tbs Zydeco Creole Trinity Salsa

Combine rice, olive oil, garlic, water, chicken broth, and Zydeco Creole Trinity Salsa in a rice cooker and stir. Cover and set the cooker to white rice. When rice is done, let rice rest 5 minutes and stir. Rice may be served to complement other main courses such as the Zydeco Sweet Potato Salsa Turkey dish or the Zydeco Sweet Potato Country Style Pork Rib dish. Enjoy!!

Variations: Use vegetable broth for a vegetarian style Jambalaya


Zydeco Creole Trinity Shrimp Pasta


8 onces Penne Pasta

1 pound medium shrimp, peeled and de-veined

Kosher salt and freshly ground black pepper

Lemon zest to taste

8 tablespoons (1 stick) unsalted butter

Divided 4 cloves garlic

Minced ½ teaspoon crushed red pepper flakes

2 cups mushrooms slices

1 jar of Zydeco Creole Trinity Salsa

¼ cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves


In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt, pepper, and lemon zest to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook stirring frequently until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons of butter in the skillet, saute mushrooms. Stir in pasta and zydeco Creole Trinity Salsa. Stir in shrimp. Serve immediately, garnished with Parmesan and parsley. Serve and enjoy.


Zydeco Vegetarian Bread Balls with Pine Nuts


1 loaf 2-3 day old french bread or ciabatta bread

3 cloves chopped garlic

1 cup chopped parsley

¼ cup pine nuts

3 eggs

Salt to taste

½ grated cup parmesan cheese

2 jars Zydeco Creole Trinity Salsa

2 tbs Olive Oil

2 cups water


In a 4-quart saucepan, pour 2 jars of Zydeco Creole Trinity Salsa, 2 tbs olive oil and 2 cups water & start cooking over medium heat stirring occasionally for about 1.5 hours. Add water to the stiff loaf of bread & soak until soft (about 15 minutes). When soft squeeze out excess water and put in bowl. To soft bread add garlic, parsley, pine nuts and eggs and mix by hand. Add parmesan, mix and roll into balls (boiled egg size). Brown bread balls in skillet with a bit of peanut or coconut oil until sufficiently browned and drain if necessary. Add cooked bread balls to sauce and cook for approximately 30 minutes. Serve and top with grated Parmesan cheese to your liking.


Variations: Add chopped bacon bits or cooked sausage pieces if not serving vegetarian. 


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