So here’s a chicken salad a little on the zesty side. Chicken cooked coated in a healthy dose of Creole seasoning for zip is mixed with the trinity of Creole cooking, celery, green bell pepper and onion (milder green onion in this case) and coated in a peppy dressing of mayonnaise and Creole mustard with as much hot sauce as you can manage. I add some crunchy toasted pecans for … [Read more...] about Creole Chicken Salad
creole seasoning
Creole Daube
Creole Daube is one of those recipes I have seen in Louisiana community cookbooks for years and often marked with a little sticky note flag. Those recipes are usually the short and sweet type written by home cooks who could undoubtedly make it blindfolded. You know, a list of ingredients then directions like “brown meat, cook trinity, add tomato sauce, serve.” It’s always … [Read more...] about Creole Daube
New Orleans Barbecue Shrimp
Mardi Gras is around the corner again, believe it or not, so I am dusting off one of my favorite classic New Orleans dishes – Barbecue Shrimp. Now, as a born and bred Memphian, I am very particular about what is and is not barbecue, and by that reckoning, this is not. No slow cooking, no smoke, no grill, no tomatoes or molasses in the sauce, just juicy shrimp in a deeply rich … [Read more...] about New Orleans Barbecue Shrimp
Cajun Smothered Shrimp with Green Onion Rice
I can’t get near Mardi Gras season without whipping up several Louisiana-inspired meals. Sure, I make gumbowith a roux, slow cooked red beans and rice, fabulous party food like savory crawfish king cake or crab remoulade cheesecake and desserts like tarte a la bouille and king cake bars. But it’s nice to have a simple, weeknight … [Read more...] about Cajun Smothered Shrimp with Green Onion Rice
