Shrimp Creole
Shrimp Creole is a classic Louisiana dish rooted in Creole cuisine, which blends French, Spanish, African, and Caribbean culinary traditions. It originated in New Orleans in the 18th and 19th centuries, when the city was a melting pot of cultures and cooking styles.
The dish features shrimp simmered in a rich tomato-based sauce with the “Holy Trinity” of Louisiana cooking—onions, bell peppers, and celery—along with garlic, herbs, and spices. Tomatoes, a key ingredient, reflect the Spanish and Caribbean influence, distinguishing Creole from Cajun cooking, which typically avoids tomatoes.
Shrimp Creole became popular in the early 20th century as part of New Orleans’ restaurant culture and home kitchens alike. It’s traditionally served over white rice and remains a beloved example of Creole comfort food and the cultural fusion that defines southern Louisiana cuisine.
Gougeres
These are cream puffs that are savory.
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- Large pinch of coarse salt
- 1 cup all-purpose flour
- 4 large eggs
- 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
- Freshly ground black pepper
- Freshly grated nutmeg
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil.
- Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.
- S crape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.