Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.