Home Inmate Central

Inmate Central, where civil and family-friendly discourse about off-audio topics (other than religion and politics) is welcome.

RE: Sounds like shrimp creole to me. nt

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."
Homer Simpson

This post is made possible by the generous support of people like you and our sponsors:
  Amplified Parts  

Follow Ups Full Thread
Follow Ups
  • RE: Sounds like shrimp creole to me. nt - dancingseamonkey 19:57:25 05/19/17 (0)


Post a Message!

Forgot Password?
Moniker (Username):
Password (Optional):
  Remember my Moniker & Password  (What's this?)    Eat Me
E-Mail (Optional):
Message:   (Posts are subject to Content Rules)
Optional Link URL:
Optional Link Title:
Optional Image URL:
Upload Image:
E-mail Replies:  Automagically notify you when someone responds.