Creole cuisine is a style of cooking originating in New Orleans Louisiana, which blends West African, French, Spanish and Amerindian influences.
Walter's Creole Gumbo
A delicious bowl of seafood and meat swimming in a rich, uniquely flavored roux based broth. Our family recipe includes gumbo crabs, various smoked sausages, Creole hot sausage, shrimp, chicken and Creole seasonings. Served with a side of rice. (2 Servings)
Tee Kitty's Shrimp Etouffee
Trinity seasoning and 1lb of Gulf shrimp smothered in a blonde roux with Creole seasonings and served with a side of rice.
Edwina & Joe's Red Beans
Creole Red Kidney Beans seasoned with smoked turkey necks, smoked sausage and pickled meat to satisfy your taste buds. Served a side of rice. (2 Servings)
Creole Boudin & Sausages
Boudin (boo-dan) is a curious blend of herbs and seasonings with bits of pork and liver included. All combined, put through a grinder, mixed with long-grain Louisiana white rice, and stuffed into sausage casing.
Crawfish & Pork Boudin
A yummy combination of crawfish, pork, rice and Creole seasonings in a sausage casing. Great as a snack with crackers.
Alligator & Pork Sausage
A yummy combination of alligator, pork, rice and Creole seasonings in a sausage casing. Great as a snack with crackers.
Chef Nathaniel's Favs For A Sweet Tooth.
Mahmee's Bread Pudding
A big, hearty, homespun dessert, in which day old bread becomes the star! Immersed in a rich, creamy custard sweetened with sugar and brightened with fruit cocktail and spices. These are delicious warm or at room temperature.
These are Chef Nathaniel's Favs.
Ting is a carbonated beverage popular in the Caribbean. It is flavored with Jamaican grapefruit juice and is both tart and sweet.
Jarritos Tamarind Soda
Jarritos Tamarind soda is made with natural fruit flavors and is more carbonated than the traditional soft drinks sold in the U.S.