This New Orleans style of cooking is not to be missed, typically prepared with veal, and chicken breast or pork loin are wonderful substitutions.
Entries Tagged as 'Creole'
January 10th, 2011 · 22 Comments
December 27th, 2010 · 13 Comments
Using the leftover roasted turkey you can make a healthy gumbo utliizing everything and nothing is wasted, not even the bones. Stock adds more flavor.
November 5th, 2010 · 19 Comments
Cooling days call for warming soups, this crab and corn soup is the perfect to delight your guests craving fruits from the sea.
September 7th, 2010 · 25 Comments
Deep southern Louisiana heritage reflected in this adaptation of the Narragansett msickquatash, with the addition of sausage, okra, and tomatoes.
February 11th, 2010 · 18 Comments
The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish. I have recorded the recipe as presented in the video demonstration here for ease of preparation and documentation.