From Creole to Cajun

Shellee's "From Creole to Cajun": A New Orleans Experience

Welcome to the flavors of New Orleans! You’re invited to an evening alive with food as spicy and soulful as the music. The flavours of French, Spanish, and Southern food combine to haunt your senses as the mythical spirits of past lives haunt the rich history of Bourbon Street. We’ll feast on crawfish, gumbos, and jambalaya as we let our taste buds dance to the sensations of Creole & Cajun.

What is the difference between Creole and Cajun cooking? Most Louisiana chroniclers claim the answer is simple. Many Creoles were rich planters and their kitchens aspired to grande cuisine. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking.

On the other hand, the Acadians, pronounced (uh-CADE-ee-uns), later contracted to Cajun, were a tough people used to living under strenuous conditions. They tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery and practical since it was all cooked in a single pot. Thus Cajun cuisine was born.

Come and experience the joie de vivre of New Orleans!

NEW ORLEAN'S RECIPE RESOURCES:
http://www.neworleansweb.org/recipes.html
http://www.jfolse.com
http://www.gumbopages.com/recipe-page.html
http://www.neworleansonline.com/cuisine/recipes/conorecipes.html
http://southernfood.about.com/cs/mardigrasevents/a/mardigras_rec.htm
http://southernfood.about.com/library/info/blrestrecs_no.htm?once=true&
http://www.emerils.com/recipedb/search.php?search=802&searchby=SOURCE&sourcetitle=Emeril%27s+New+New+Orleans+Cooking
http://www.ci-no.com/recipes.html