Passion for Pork

A little southern comfort at Creole Envie

Sharman - Thursday, December 13, 2012
Greetings from Danielle at Creole Envie

I recently converted a defunk book club into a supper club with my girlfriends. I prefer eating to talking about books anyways.

My first recommendation for supper club was to try out the new Creole Envie. So on a Monday evening, six ladies with appetites arrived in the Highlands where we were greeted by the Executive Chef and owner, Danielle Majeau.

Danielle is from New Orleans, and when we met she warned me she was a hugger. I fell in love with her immediately.

Creole cuisine is not entirely new to Edmonton, but the warmth of the space when you walk into Creole Envie certainly makes it unique. Creole cuisine is a style of cooking with blends French, Spanish, Portuguese, Italian, Native American, and African influences… and pork plays heavy in this Southern cuisine.



Kerrie enjoying some gumbo and po'boys

The night started with a bang. Danielle introduced us to a pitcher of something called a Hurricane, which was sweet and delicious. First up we ordered an assortment of the Po’Boy sandwiches and gumbo. (This gluten-free girl had to abstain, but the consensus was that the pulled pork was delicious).


Main Courses


We kept to the sharing of dishes and ordered a few entrees. The BBQ Ribs were an instant hit and were perfect for sharing. Slowly braised in the house made bbq sauce, this was a gluten friendly dish that was licking your hands delicious.

Creole BBQ Ribs

Next up was the Andouille Stuffed Bacon Wrapped Pork Chops.

I start drooling just thinking about this dish. Danielle takes Irving Farms Berkshire double pork chops, stuffs them with locally made Andouille stuffing, and served with Jim Beam whiskey apple sauce. Hands down this has to be the best pork chop I have ever tasted. This is not my mother’s (overcooked) dry pork chop. This was a generous portion of super moist and flavourful pork… so good that I can’t wait for my next visit.

Andouille Stuffed Bacon Wrapped Pork Chop

As I was singing my praise about the pork chops, Danielle gave me another hug and slipped me a take away serving of jambalaya. Serving me pork three ways in one evening… well clearly Danielle wants to be life-long friends with me.

Danielle was kind enough to share a recipe with me for smothered pork chops, an authentic Louisiana Creole dish.


Danielle Majeau’s Smothered Pork Chops

1 tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
6 3/4 inch thick pork chops
All purpose flour or gluten free flour
Hot bacon drippings
1 medium onion, peeled and sliced
1 medium green pepper, cored, seeded, and sliced
1 lemon, sliced and seeded

  1. Combine sugar, salt, and pepper; rub mixture onto both sides of pork chops.
  2. Coat chops well with flour. Fry in 1/4 inch of hot bacon drippings in a heavy skillet and set aside.
  3. Add onion and green pepper; sauté until just tender.
  4. Return chops to skillet. Add lemon slices and water to come 1/2 inch up the side of pan.
  5. Cover and simmer over low heat 1 to 1 1/2 hours, or until very tender, adding additional water if necessary.Yield: 6 servings