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Creole Food Traditions During the Holidays

Special thanks to Executive Producer Christopher Leach at WGNO - ABC. It's always exciting to share Creole traditions and family recipes that were formed by memories sitting around the Creole tables of our ancestors.


Chef Sheri's Tips


Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.



The key to developing rich sauces is in mastering the art of making a Roux.



Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.

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