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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!
























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

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