This variety combines a large number of greens – typically turnips, mustard greens, and spinach.
This is Emeril’s version of Creole Seasoning that is used in Creole recipes such as Gumbo. It adds a lovely Southern flavour to any meal you use it with.
This salad of firm cooked red potatoes combined with the zing of creole seasoning and mustard, then coated with a delicious dressing, is a great side dish at any barbecue or family dinner.
It’s easy to make your own Creole spice mix at home. This mix may be stored up to 3 months.
The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised.
Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store and prepare.
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone. The sandwich is sometimes heated to soften the provolone.