Jan’s Ethno Breakfast has come around again. For the last one I had made two dozen curried deviled eggs with chives. I did not want to make exactly the same thing again, so I thought I would make this batch Cajun. Cajun cuisine calls for “the holy trinity”—bell pepper, celery and onions.
Tag Archives: cajun spice
February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. She sent me several URLs for “Louisiana salads.” Some had ingredients that were very un-Louisianan. Others were very starchy—since I had decided on red beans and rice as my main dish, I wanted something a bit lighter.
An oft asked question on the internet is: What is the difference between Creole Spice vs. Cajun Spice blends? There is a lot of confusion surrounding these two mixes of spice. Frequently, they are treated as being identical, but they are not. Continue reading