In New Orleans and most of south Louisiana, rice is king. We eat rice on our rice. It’s a definitive part of our culture and we love it. But as grains go, it’s not always the most nutritious choice. Quinoa, with it’s tricky pronunciation and upstart attitude, packs an unparalleled nutritional wallop. And when given the SoulCreole touch, quinoa… Read More Shrimp and Almond Quinoa
SoulCreole is a philosophy of cooking rooted in the southern Louisiana culinary tradition and complemented with the culinary heritage of the Mississippi Delta. SoulCreole’s one rule: FLAVOR. The food must have taste. You want arugula on your po-boy instead of iceberg lettuce? Sure. Smoked turkey in your red beans instead of pickled pork? Fine. Brown rice or (gasp!)… Read More What is SoulCreole?
I’m not a red-sauce-over-rice kind of person, so Shrimp Creole has not been on my radar for decades, even though it is a Louisiana classic. But I am a get-out-of-your-comfort-zone kind of person, so I made Shrimp Creole tonight with 1 part brown roux and 2 parts tomato paste as the base. Everyone raved, so maybe… Read More Shrimp Creole