International Recipes marga@lacabe.com

Among all the regional American cuisines, probably none is as celebrated as the Creole cuisine that developed in New Orleans and surrounding areas. It originated in the kitchens of large plantations, where Asian Indian and Black servants cooked the foods of their Spanish, French and other European masters, adapting it to local ingredients. As the food moved into New Orleans, it inspired the creativity of countless cooks and chefs which brought it to yet another level of sophistication. I have cooked Creole food in several occasions, but I never wrote down the recipes - that's why I'm only offering three this time. Still, both the jambalaya and the catfish (both Emeril recipes) are winners, Jambalaya one of the most traditional Creole dishes: rice with sausage, shrimp & chicken Catfish a la Meuniere catfish in a simple, sinful and delicious butter sauce Bread Pudding with Whisky Sauce