Shrimp Creole Recipe at Nola Cuisine

I walked back into my kitchen remembering that smile scent from the streets of New Orleans, then posted my Shrimp Creole recipe, sweating garlic, onions, bell peppers and celery into a tomato sauce so red it catches your eyes, using homemade shrimp stock made from those same shells you don’t want to waste. You toss in the seasoned shrimp just when everything else is singing together and serve it over steaming rice so it soaks up that spicy, sweet, tangy sauce. It’s the kind of dish that reminds me of my Shrimp Étouffée or Crawfish Étouffée, that Crawfish boil we had, the leftover tail meat I saved, and how it is all part of keeping those traditions alive one bite at a time. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

A Visit to Galatoire's at Nola Cuisine

Visiting Galatoire’s was like stepping into a living piece of New Orleans history. You leave behind the Bourbon Street raucousness and walk into something elegant, warm, steeped in tradition, yet still honest and fun.

We had Soufflé Potatoes and Shrimp Remoulade to start, drank Sazeracs, and chose Pompano with Crabmeat Yvonne, with that Meunière butter so buttery it melts in your mouth. The sides like Brabant Potatoes served in a Bordelaise sauce, the Creme Caramel for dessert, and tableside Cafe Brulot all made the night an evening of relaxed and elegant excess. Galatoire’s isn’t just a meal, it’s a reminder of what dining in New Orleans is really about: flavors, company, history, and the sort of food that lingers in your memory. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!