Shrimp Creole is a venerable and classic New Orleans entrée. It combines the “Holy Trinity” of fresh vegetable seasonings with tomatoes, spices and shrimp to make a flavorful and satisfying dish. Although not seen as frequently on restaurant menus as perhaps in past years, the entrée is certainly served in New Orleans’ homes during Lent on Fridays. And most Louisiana chefs have a rendition of this dish somewhere in their files. With Lent here, I am making my Shrimp Creole recipe again. There are two approaches to making this dish — since I couldn’t decide which I like better; I made both variations. And I love tomatoes. This is my type of dish. Serve Shrimp Creole with rice. (And I have included several Mardi Gras 2021 photos at the end of the post.)Continue reading
We enjoy taking days trip to New Orleans and just bumming around. Usually we’ll try out a new restaurant, stop for beignets and coffee au lait and visit an attraction. On New Year’s Day we planned to eat brunch the Ruby Slipper restaurant and later stop by Audubon Park to see an impressive live oak tree. I’ve included a recipe for mimosas, an orange juice cocktail, which is found on brunch menus in these New Orleans restaurants.
Most restaurants in the South include “Bread Pudding” on their menus; it is a popular dessert offering here in Louisiana. The baked bread and egg custard is sweet and rich, often accompanied with Rum Sauce. But, I have to admit that I never really liked this dessert. That is until I discovered Cajun Chef Paul Prudhomme’s version from the heart of the French Quarter in New Orleans. His version is sweet and light with aromatic pecans; accompanied by a Lemon Sauce and Chantilly Cream. It will turn you into a “Bread Pudding” believer.