Tag: Creole

Cherished

While making Jambalaya last week, I used up the last of my Creole Spice Blend, so today, feeling a need to start setting things right, I made another batch. There are a lot of ingredients in it, resulting in a lot of spice jars on the counter. I took the opportunity to gently wipe the outside ...

Creole Remoulade

Here’s how I made my Creole Remoulade. You can substitute any hot sauce if you can’t find Louisiana hot sauce, but I wouldn’t go too far to the Latin/Mexican side, because that’s not going to be Creole exactly. It is usually served with seafood, such as Shrimp Remoulade, above, but I have also used it as a ...

Real Food Origins: New Orleans-Creole Seasoning Blend

I mentioned this Creole spice blend in my last post. I used up the initial batch, and needed to make more, so I thought I’d post a good old-fashioned recipe for it. This is the cast of characters. It really is an ensemble piece, without any one of them outshining the other, but all of ...

Real Food Origins: New Orleans-Jambalaya

Before I dive back into the melting pot of New Orleans, a little clarification is in order, about the moniker “Cajun/Creole”. Creole cuisine and Cajun cuisine are two different things, with origins in different areas of Louisiana, different ingredients, and different flavors. Both are delicious, but they are not culinary twins that can simply be ...