Creole-type dishes tend to resemble the combination of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot. Creoles also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creoles are commonly used as free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available.
Shrimp Creole Rice Bowl: developing a hot seller: the call for protein with a kick results in a strong new menu item for Desert Moon Fresh Mexican Grille.(DISH)
Jan 01, 2004; In its drive to increase guest frequency, Desert Moon Fresh Mexican Grille's plan of attack was crystal clear. To complement...