A Cooking Fool

Creole and Cajun Cooking

Posted By: The Fool
Date: Saturday, January 28 2006, at 9:30 a.m.

Creole and Cajun 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

Creole and Cajun Cooking
The Fool -- Saturday, January 28 2006, at 9:30 a.m.

Creole Chicken Stew
The Fool -- Saturday, January 28 2006, at 9:42 a.m.

Grilled Chicken Paillard
The Fool -- Saturday, January 28 2006, at 9:48 a.m.

Creole Shrimp Cocktail Sauce
The Fool -- Saturday, January 28 2006, at 9:59 a.m.

Creole Shrimp
The Fool -- Saturday, January 28 2006, at 10:07 a.m.

Creole Tacos
The Fool -- Saturday, January 28 2006, at 10:25 a.m.

Creole Steak
The Fool -- Saturday, January 28 2006, at 10:34 a.m.

Creole/ Cajun Seasoning
The Fool -- Saturday, January 28 2006, at 10:42 a.m.

Creole Rice
The Fool -- Saturday, January 28 2006, at 10:50 a.m.

Re: Creole Shrimp
The Fool -- Friday, February 17 2006, at 10:08 a.m.

Gumbo
The Fool -- Sunday, November 15 2009, at 10:17 a.m.

Etoufee
The Fool -- Sunday, November 15 2009, at 10:19 a.m.

Shrimp Etoufee
The Fool -- Sunday, November 15 2009, at 10:22 a.m.

Shrimp Jambalaya
The Fool -- Sunday, November 15 2009, at 10:28 a.m.

Jambalaya
The Fool -- Sunday, November 15 2009, at 10:33 a.m.

Creole Andouille and Chicken Pasta
The Fool -- Tuesday, December 29 2009, at 2:04 p.m.

 

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Message: > Creole and Cajun 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.
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