Tag Archives: New Orleans

Shrimp Creole 2

Posted on July 19, 2009 by John Herring

Here’s another shrimp creole recipe, somewhat simpler than my earlier one. I’ve reduced the fat in the recipe by making a smaller roux, substituted fennel for the celery, increased the wine to 1 cup, and used a little less tomato. … Continue reading →

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Shrimp Creole

Posted on February 24, 2008 by John Herring

Creole cuisine adopts an interesting bit of theology by calling green pepper, celery, and onion “the Holy Trinity.” Many Creole (and Cajun) dishes start with those three ingredients, and the consequent flavors are distinctive, transcendent, and well suited to the heavenly … Continue reading →

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Andouille & Chicken Gumbo

Posted on May 6, 2007 by John Herring

We spent last weekend in New Orleans at the Jazz & Heritage Festival, and, as always, ate like skinny pigs on Sunday. The people who live in Louisiana have an almost religious respect for the integrity of their culinary culture, … Continue reading →

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New Orleans Red Beans & Rice, Under Pressure

Posted on February 27, 2007 by John Herring

The magical fruit . . . . Red beans & rice is a New Orleans classic, traditionally eaten on Monday for good luck. Although everyone in New Orleans has their own way to make red beans, if you eat it … Continue reading →

Posted in All, dinner, meat, pressure cooker | Tagged , , , | 2 Comments