Easy going informal restaurant with a menu featuring 
creatively fresh adaptations of New Orleans Creole cuisine

Chicken and Shrimp Creole (Entree')

Chicken and Shrimp sauteed together with andouille sausage** and a bit of red wine in a Creole Tomato Sauce***** over rice.    OPEN Wednesday -Sunday 6-10 pm For Reservations Call 504.525.3335 Proprietor: Vinsan Herrington Chef: Mars e-mail: LouisianaBistro@aol.com 337 Rue Dauphine New Orleans   70112 In the heart of the French Quarter

*****Creole sauce one of the traditional New Orleans Creole sauces consisting of tomatoes, andouille sausage, onions, celery, garlic and red wine thickened with a roux and seasoned with herbs. Creole Tomato sauce is made the same way as a traditional Italian tomato sauce with one notable exception...the roux. To make an Italian Tomato sauce the ingredients are simmered for a long time on the stove until all the components break down and fall apart creating a thick but consistent sauce.  In a traditional Louisiana kitchen it was just too damn hot to heat the stove for hours and stand over a simmering pot stirring so Creole chefs shortened the process by thickening the sauce with a roux.  Of course the local dark version of roux was used. The result is a thicker, chunkier sauce with a slight roux flavor. Any time a dish is named XXXX Creole it implies a Creole-Style Tomato Sauce....i.e. Shrimp Creole, Chicken Creole

Copyright ^© 2007,  Louisiana Bistro

 

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