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Creol and Cajin Cooking

Posted By: The Fool
Date: Saturday, January 28 2006, at 8:30 a.m.


Creol and Cajin cooking are intertwined as they both use local ingredients. The differences are in the methods and combination of ingredients.
The Cajuns, or Arcadians came from Nova Scotia and are primarily of french descent.
The Creoles were the offspring born in New Orleans of the European aristocrats and African slaves.
The influences of classical and regional French, Spanish, German and Italian cooking are readily apparent in Creole cuisine.

Messages In This Thread

Creol and Cajin Cooking
The Fool -- Saturday, January 28 2006, at 8:30 a.m.
Creol Chickin Stew
The Fool -- Saturday, January 28 2006, at 8:42 a.m.
Grilled Chickin Piallard
The Fool -- Saturday, January 28 2006, at 8:48 a.m.
Creol Srimp Cocktail Sauce
The Fool -- Saturday, January 28 2006, at 8:59 a.m.
Creol Srimp
The Fool -- Saturday, January 28 2006, at 9:07 a.m.
Creol Tacos
The Fool -- Saturday, January 28 2006, at 9:25 a.m.
Creol Steak
The Fool -- Saturday, January 28 2006, at 9:34 a.m.
Creol Seasoning
The Fool -- Saturday, January 28 2006, at 9:42 a.m.
Creol Rice
The Fool -- Saturday, January 28 2006, at 9:50 a.m.
Re: Creol Srimp
The Fool -- Friday, February 17 2006, at 9:08 a.m.

 

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