Add 1 cup heavy cream to a 1 1/2 quarts sauce pot. Bring to a boil over a high heat, whisking constantly until the cream is reduced by half. Reduce the heat and whisk in the Creole mustard. Creole Mustard Cream Sauce is equally as good served as a dipping sauce for boudin as it is on andouille sausage.
2 lbs beef stew meat 1/2 cup flour 1/2 cup oil 2 thinly sliced onions 2 tablespoons demi glace (or the commercial products Marmite or Bovril) 2 bottles of dark beer 8 - 10 rounds of stale French bread 1/2 cup Creole mustard Salt and pepper to taste 4 Idaho potatoes, cut into 1/2 inch cubes and parboiled until tender
This recipe originates with Chef Darin Nesbit of the Bourbon House. Chef Darin tosses fried alligator in the sauce and serves it with blue cheese dressing for dipping, a la buffalo wings.
Bring the 1/2 cup Crystal hot sauce to a boil in a saucepan and boil until it has reduced in volume by half. Add the honey to the hot sauce, return to a boil then reduce to a simmer and cook together for 10 minutes.
1 pound red beans 1 pound smoked ham hock 1 onion, chopped 1/2 green bell pepper, chopped Salt and pepper to taste 2 cloves garlic 1/2 stick margarine
Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.
Fish Fillet 1 lb. can of tomatoes 1 Onion, chopped 1 Bellpepper, chopped 3 Celery stalks, chopped 1/2 cup bacon grease or oil 1/2 cup flour 2 Garlic cloves 2 1/2 cups fish stock or water 2 Tsp. Thyme 2 Bay Leaves 1 Tsp. Pepper Sauce Salt to taste