A few ingredients not found in the original recipe, but that I added is the brandy and heavy cream. Most great bisques that I have had the pleasure of tasting typically are finished with a bit of brandy and cream. Therefore, I have included these two ingredients for finishing this bisque as well.
Entries Tagged as 'Creole'
Crawfish Bisque
February 10th, 2010 · 19 Comments
Tags: Cajun · Creole · French Cuisine · Recipes · Seafood · Soups
Honey Creole Mustard Glazed Salmon with Pecans
January 28th, 2010 · 18 Comments
Salmon is one of our favorite meaty fish, prepared broiled, grilled, or raw with sushi, we love it so much we have made our Dill Crusted Salmon with Dill Sauce very often, too many times to count!
Tags: Creole · Entrees · Recipes · Seafood · Weight Watchers
Welcome to Mardi Gras 2010
January 5th, 2010 · 25 Comments
It marks the day the wise men brought gifts to the Christ Child. By doing so they ‘revealed’ or ‘made known’ Jesus to the world as Lord and King. As the Mardi Gras season starts this year Fat Tuesday falls on February 16, 2010, always the day before Ash Wednesday, which is the beginning of Lent for fasting and abstinence in the Catholic Church.
Tags: Cajun · Creole · Culture · Events · Heritage · History · Holidays · Mardi Gras · Traditions · Travel
Stewed Okra and Tomatoes
September 21st, 2009 · 13 Comments
The origins of this dish in the U.S. lead back to Creole heritage, as the word ‘okra’ is also known as quibombo in Spanish, and gombo in French. Slaves from West Africa introduced okra to the Caribbean and U.S. most likely in the 1700’s, and then the Creoles in Louisiana learned to thicken soups with okra (gumbo) which is now the essential ingredient in Creole Gumbo.
Tags: Creole · Culture · Recipes
Jambalaya Throwdown Contests
July 9th, 2009 · 16 Comments
If you have never made a Jambalaya, you might try one that I have made for many years, my Chicken and Sausage Jambalaya.
