Okay – some one just asked about Creole vrses Cajun Food ?
Simple explanation Creole is City Food ( think Classic French food from New Orleans) restaurants like Emeril’s, Antoine’s – family owned since 1840 , Galatoire’s which opened in 1905
Take a look at Galatoire’s menu here galatoires website
Cajun Food is from the country – slow cooked and made with what they had . Originated from the Acadiana who came fro Nova Scotia to Louisiana with a mix of other cultures of the area . Thinks swamps , farmlands – people making due with what they had.
Red Beans and Rice on Monday – because this was typical wash day -and took all day to cook. But now its a New Orleans specialty. As people moved the too styles has lots of crossover – like my New Orleans grandmother moved to the Country and the two emerged. Lisa
A great explanation is the below link at Louisiana travel – also great information if you are coming this way for a visit.
Louisiana Travel
I posted yesterday My Moms Etoufee recipe today it’s Shrimp Creole ?
The Difference the amount of tomatoes .
So first Make a Roux ( 1/4 oil & 1/4 flour) Cook until light brown -add Trinity chopped ( celery ,onions & Bell peppers) -cook until tender. Add 1 -8oz can tomato sauce -cook 10 minutes. Add Shrimp (1 1/2 lbs) and chopped green onion tops (handful) -cook 10 minutes. Add 1/2 c of sherry wine ( you can substitute stock) and sprinkle of chopped parsley and cook 10 minutes. Check if sauce is to thick you can thin down with water- Serve with cooked Rice.
Lisa s Everyday Life
I love your blog! Keep going 🌸
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝗺𝘆 𝘃𝗶𝗱𝗲𝗼 𝗼𝗻 𝗟𝗲𝗮𝗿𝗻𝗶𝗻𝗴 𝗖𝗿𝗲𝗼𝗹𝗲:
https://unpluggedcreations.com/2017/07/31/creole-greetings-i/
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Thanks for stopping. I love that language,food and culture is so fluid . My grandfather spoke the local Creole langue but it seems to be going away. As it was only spoken at home and among family.The state is working hard to preserve our legacy .
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Thank you soo much for appreciating 😃
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