How to Make Stuffed Bell Peppers and Other Comforting Creole Recipes - Eater
"One staple of Creole cooking in New Orleans is Sassafras, co-owned by mother-and-son team Sandra Duckworth and Corey Duckworth since 2004. Over the years, Sassafras has become known for Creole soul food dishes like smothered okra, fried catfish and shrimp, and stuffed peppers, with Corey manning the kitchen as chef." - Patty Diez
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eater.com
