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In Reply to: RE: Sounds like shrimp creole to me. nt posted by dancingseamonkey on May 19, 2017 at 11:39:33
Well, heck, I apologize for not thinking of you in my question! Duh!
Thanks for the reply!
So, more Creole than Cajun? Carrots, celery, onion, garlic, cayenne.
I don't know, alls I know is that it's tasty with pasta.
:)
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I am not originally from here but I have lived and worked in kitchens in New Orleans for almost 20 years now and I guess my simplified explanation would be that Cajun is country and creole is city food. Both cuisines have similar dishes like jambalaya but creole will have a tomato base where Cajun will have a brown roux base. I agree with srdavis and get a good cook book or two or three and experiment. I was fortunate enough to be invited to Chef John Folse's first annual boucherie. It took place at his plantation near Baton Rouge, we started a 6aam with the butchers prayer then the hog was slaughtered and we began processing the beast into many tasty dishes using every part except the oink!
"Trying is the first step towards failure."
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