My best friend and her dyed-in-the-seersucker New Orleansian husband taught me this recipe, which I've bastardized in a few ways. It has a deep, smoky flavor and hit of spice without the usual various pork product flavorings. <br /> <br />If you don't have Creole seasoning lying around, consider making some and keeping it in the cupboard - it's a versatile blend.

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