Cajun French: le persil (lu pair-see) – parsley
Creole cooking is our topic for this month. We will begin with a Creole sauce which can be used in various ways, either as a sauce or a base for other recipes. Shrimp Creole is on the menu for this month. The sauce can also be used as a topping for chicken or fish. Below is a recipe for shrimp creole using our Creole sauce.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Creole Sauce for Shrimp Creole”