Creole Deviled Eggs
  • 12 hard boiled eggs
  • 4 tablespoons tomato catsup
  • 8 tablespoons chili sauce
  • 2 tablespoons Worcestershire sauce
  • 12 dashes hot pepper sauce
  • 1 cup shrimps, chopped fine
  • black pepper to taste
  1. Cut eggs in halves. Mash yolks, moisten with catsup. Combine with other ingredients. Stuff back into whites.
Have you ever wondered what Creole cookery is? The author of "The Art of Creole Cooking" Sister Mary Ursula Cooper, O.P. said it best... For ingredients take classical French cuisine, combine with equal parts of Spanish and Anglo-Saxon classical cuisine and blend well. Take herbs and spices from France and Spain with seasoning learned from the Choctaws and Chickasaws, then take the ingenuity of the Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found. Add to this the exotic taste and magic seasoning power of the African cook...Voilla Creole cookery was created. Yields 24 halves.