tazman15
posted:12/16/2003
I wanted to comment on the "Creole" aspect of this recipe. I simply do not even see one. Why is it called, "Creole"? The only thing that remotely hits me that could be why you call it, "Creole," is the red pepper.
Red pepper in things does NOT make something Creole, or Cajun, it simply makes it hot. It seems that people have the impression that making something hot is all it takes to make something Creole, or Cajun--and that couldn't be further from the truth. Both of these cuisines contain heat, but are also rich in wonderful flavor.
For years, I've been making a turkey/chicken salad for my husband that is more Creole than this recipe because I use Zatteran's Creole Mustard in it!
By the way, I always choose Kraft mayo because I consider the flavor the best!
I am not being critical of the recipe itself because it's so close to the one I've been making for years and mine is so good that I know yours has to be also, but, "Creole?"--I don't think it qualifies.
Perhaps
