Recipes – Shrimp and Grits: A Gullah Geechee Classic
Shrimp and Grits:
A Gullah Geechee Classic
Recipes – Ratatouille
Creole Ratatouille is a classic French dish that celebrates the bounty of fresh vegetables. With its Creole twist, this version adds a touch of robust flavour. As a vegan dish, Creole Ratatouille is not on...
Recipes by Creole Sauce Boss – Crawfish Étouffée
Growing up in South Louisiana, everyone knows the different seasons throughout the year, the most famous & anticipated, CRAWFISH SEASON! Extending from mid-January to early July. Each year, thousands of pounds of crawfish caught by Louisiana seafood processors are boiled & packaged to supply the very high demand to customers all around the US. I, being one of those looking forward to these few precious weeks, can’t wait to prepare a pot of fresh CRAWFISH ETTOUFEE’.
Recipes – Cari Poulet: Chicken Curry from La Réunion Island
Cari Poulet, also known as Chicken Curry, is a beloved traditional dish from La Réunion Island, a French overseas department located in the Indian Ocean. This flavorful and aromatic dish is a cornerstone of Réunionese cuisine, reflecting the island’s rich cultural heritage and diverse culinary influences.
Receips – Peri-Peri Chicken
Peri-Peri Chicken is a famous dish that has roots in both Africa and Portugal. The name “Peri-Peri” (also spelled Piri-Piri or Pili-Pili) comes from the Swahili term for ‘pepper pepper’.
Recipes – Romazava: Traditional Malagasy Dish
Romazava is a traditional Malagasy stew from Madagascar, characterised by its rich and savoury flavours. It is typically made with a combination of meat (often beef, chicken, or pork), greens, and spices. The dish is known for its simplicity yet deeply satisfying taste, often enjoyed with rice. This recipe will guide you through creating an authentic Romazava at home.
Recipes by Creole Sauce Boss – Smothered Gravy Steaks
Growing up in the small rural community of Prairie Laurent, La., as a child of 10-11, I was allowed to stay home during the summer while my parents were at work. Not being able to touch the stove, I quickly grew tired of cold-cut sandwiches & canned meat such as spam.
A Conversation with “Sauce Boss” Bryant Fuselier
Bryant Fuselier, better known as “Booby” or “Sause Boss,” is a beloved food vendor at the Creole Renaissance Festival.
Recipes – Stuffed Bell Peppers (Creole Style)
Ingredients:
Peppers:
4 large bell peppers (green, red, yellow, or a mix)
Filling: 500g (about 1 lb) lean ground turkey or chicken
1 medium onion, finely chopped (~150g or 1 cup)
2 celery stalk...
Recipes – Creole Spinach Salad
Ingredients:
Salad:
Spinach: 500g (about 1 lb) fresh baby spinach, washed and dried
4 large boiled eggs, peeled and sliced or quartered
2 tomatoes, diced (approximately 300g or 1.5 cups)
1 red ...
Recipes by Creole Sauce Boss – Shrimp Creole
Serves: 5-6
Growing up Catholic in South Louisiana, the rule of not eating meat on Fridays needed to be heavily enforced. Though technically not a sin, my mom & dad made sure we had to make the “sacrifi...
Recipes – Maafe (West African Groundnut Stew)
Maafe, also known as Groundnut Stew, is a heartwarming dish that originates from West Africa. Rooted deeply in the culinary traditions of countries like Mali, Senegal, and Ghana, Maafe beautifully showcases the blend of indigenous African ingredients with Arab influences. The rich, nutty flavours combined with tender meat and vibrant vegetables make this stew a comforting meal, enjoyed with rice or traditional African fufu.
Recipe – African Jollof Rice
Jollof Rice is a beloved West African dish celebrated for its bold flavours and rich history. Its fiery red hue, achieved by simmering rice in a flavourful tomato-based sauce, has made it a staple at family ga...
Recipes – Bobotie
Originating from South Africa, Bobotie is a rich and aromatic dish with roots that reach back to the Indonesian influence brought by Dutch colonizers. This baked meat pie consists of spiced, curried minced meat topped with a creamy egg custard, and it is often served with yellow rice, banana slices, and chutney. It’s a harmonious blend of sweet and savoury flavours, making it a quintessential dish in South African cuisine.
Recipe – Creole Fish Cakes
Fish cakes are a beloved dish in many Creole cultures, especially in the Caribbean. Here’s a basic Creole fish cake recipe, often referred to as “fish accras” in some parts of the Caribbean like Martinique and Guadeloupe.