Louisiana Creole cuisine is a a style that many have heard of, but few know that it blends French, Spanish, West African, German, Native American and 18th century Southern United States cooking.
This classic can be made locally by substituting the best of Scotland’s produce for traditional ingredients. Courgettes are used in place of okra and chorizo for Andouille Sausage.
This dish was featured as Recipe of the Day in the Herald Scotland to announce that Fresh Revolution will be at Assembly’s Edinburgh Food Festival from July 27-31. The festival will host a selection of quality stallholders, including our friends Brew Lab, Alplings, The Food Shelter and Bruadair, as well as energetic foodie entertainment in the famous Spiegeltent.