The Creole and Cajun Recipe Page: Table of Contents
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Bienvenue à vous-autres! Welcome to the Creole and Cajun Recipe Page! Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics --...
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Bienvenue à vous-autres! Welcome to the Creole and Cajun Recipe Page! Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics -- stocks, sauces, seasonings, and the like -- as well as a few tastes of many other regional and world cuisines. Beware, all ye who enter here -- Louisiana (and especially New Orleans) has, in my not-so-humble opinion, the best cuisine in the world. However, it isn't always what you'd call healthy ("It ain't da seafood dat makes ya fat ... it's da batta!"), and some of the dishes are probably not for people obsessed with watching their intake of fat. But dawlin' ... talk about good! However, several of the dishes within these pages are indeed pretty good for you, and with some creative substitutions you can make them much more healthy. Use your imagination, but don't declare war on butter and cream; just enjoy them occasionlly, and in moderation. Before you ask the inevitable question, "What's the difference between Creole and Cajun?" ... find the answer and more by reading this introduction to the joys of Cajun and Creole cuisine by food writer Malcolm Hébert. One of our finest chefs, Chef John Folse, also writes about the history and evolution of Creole and Cajun cuisine. You may also wish to read my take on the infamous, so-called Cajun food craze of the mid-1980s.
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