CAROLINA CREOLE ORIGINAL RECIPE
Carolina Creole consists of a different balance of spicy and sweet than your average creole and when the season is right we serve our creole with shrimp, but you'll also find it works beautifully with chicken, sausage, or vegetables.
The sauce combines roughly chopped onions, bell peppers and tomatoes with our signature spices. Traditionally, Carolina Creole is served over rice and topped with crumbled bacon, but we've found grits and grilled polenta cakes also to be worthy.
- Peel, rinse and set aside 1 pound of shrimp
- Simmer Carolina Creole in a pan
- Add shrimp to sauce, cook about 2 minutes,
just until shrimp curl and turn pink
- Serve over cooked rice or stone ground grits
- Top with crumbled bacon
- Dig in!
Don’t Mind If I Do... Substitutions and Additions
- Try sausage, chicken, or your favorite vegetables (sautéed, roasted, or grated raw) for variety when shrimp aren’t available
- Traditionally, Carolina Creole is served over rice and topped with crumbled bacon, but we've found grits and grilled polenta cakes also to be a worthy match
- For a spicier taste, add a dash of hot sauce (Tabasco is our favorite) and or freshly cracked black pepper
Other Suggestions for Carolina Creole
- Pan fried fish: pour piping hot Carolina Creole over pan fried fish (we love grouper) and rice
- Baked potato: top a steaming baked potato with Carolina Creole, crumbled bacon and cheese. It’s a great side with grilled fish, shrimp and steak.