Creole

The only problem with Creole food is it's usually so rich and calorific that it doesn't qualify for many people's diets these days. As a result, we don't make it as much as I would like. The oysters I can get away with because they are so good that everyone eats them anyway.

If you do like rich and a little bit spicy food, you'll love this Section.

To scan the Recipes in this Section, click here and select "Creole" from the Search Category drop down list.

Highlights

Creole Oysters: Baked oysters, each topped with a special sauce, are the stars here.  I always serve them the way we got them in New Orleans: in a trio.  The three presented in this Section are not only good, they are well matched to each other.  What a great starter to a rich Creole meal or a meal on their own.

Cajun Popcorn is one of the appetizers that I can be absolutely sure will be a big hit to guests. The crisp, battered shrimp are great, but the Sherry Wine Sauce that goes with it is to die for.

Chicken Rochambeau is rich, complex, great textures, and full of flavour: it's as good as it gets. I'd make it once a week if it didn't have a million callories in it.

I also love Shrimp and Andouille Brochettes with Creole Mustard Sauce. It's rich, savoury, and delicious.