Happy Mardi Gras, folks!
I finally exhausted the vast supply of jambalaya I made a couple weeks ago, but in honor of the season I made chicken margaux, very much a creole recipe.
Didn’t get a chance to parade, though.
Fat Tuesday
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Re: half a stick of butter.
One thing you might try, is substituting some of the butter with olive oil.
WARNING: This may turn your Cajun/Creole food into Cajun/Creole/Greek/Italian.
Just a thought.
Italians and their food are a wide river in New Orleans’ history, and restaurants.
Supposedly, as far as the food goes. But it all still tastes the same no matter what it is called, most of the time.
Just like Chinese in Cuba tastes like, well Cuban.
Love, C.
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