Shrimp Creole
From Chef Paul Prudhomme's Louisiana Kitchen
The homemade Stock and time prepping is worth it in the end!
(This is Creole spicy! If you cannot handle it, you can lighten the spice by cutting red, white and black pepper in half.)
From Chef Paul Prudhomme's Louisiana Kitchen
The homemade Stock and time prepping is worth it in the end!
(This is Creole spicy! If you cannot handle it, you can lighten the spice by cutting red, white and black pepper in half.)