Creole Sauce is a cornerstone of Louisiana Cuisine rich with a whole lot of Southern charm.
It’s happy with chicken, shrimp, sausage, pork, fish…it’s universal. It takes the great triumvirate of green bell peppers, onions and celery to a whole new art form. And when you throw in bay leaves, white pepper, Ghost Chilli (our touch), cayenne, oregano, thyme (another triumvirate unto itself) you can turn a plain old dinner into something to behold.
How to use it: This classic Creole sauce is terrific served with chicken, rabbit, shrimp, oysters or egg dishes, such as omelets, or served over jambalayas.
For example a little chorizo, a little shrimp, a little rice and the Ghost Chilli Creole Sauce. you’ll knock ‘em dead.
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