"Cajun Creole" Cuisine
A Brief History
"Cajun" and "Creole" cuisine is native to the "Bayou" country in the State of Louisiana. Creole cuisine was the creation
of the French and Spanish settlers and their Black servants, and it is perhaps the best characterized by the sauces. Creole
sauces are creamy and full-flavored with the rich use of herbs and spices. Cajun cooking is, generally speaking, a countrified
version of Creole cuisine. It tends to be more robust and hot-peppery than its cousin. Many Cajun recipes begin, "First
you make a Roux..." Roux is a mixture of oil and flour that adds body and flavor. As for the difference between Cajun and
Creole cooking, Paul Prudhomme, owner and celebrity chef of "K-Paul’s Louisiana Kitchen" in New Orleans, says that
the two have blended over the past several years into a new kind of cooking that is called "Louisiana Food".Bourbon Street’s Cajun/Creole menu includes such favorites as:
 Blackened
Redfish or Salmon
 Red Beans
and Rice with Smoked Pork Sausage
 Jambalaya
(Three Different Choices)
 Bar-B-Q
Baby Back Pork Ribs
Also a wide selection of other fish, chicken, CRAWFISH and shrimp
specialties all prepared in authentic Louisiana "Cajun/Creole" style. |
