In the 1970’s I was working for a diving company based in Belle Chasse, LA. I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya. Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country. I have posted a Cajun jambalaya, but today I decided to go Creole.
Karl’s Creole Jambalaya
Filed under Fish, Main Dishes, Pork, Poultry, Sauces and Spices, Seafood, Shrimp
The kids are not coming over this Sunday and Jan wants to go to a movie. Instead of my usual feast I will be making a late Sunday lunch. I finally settled on gumbo, a Louisiana signature dish.
Karl’s Creole Gumbo
Filed under Fish, Main Dishes, Sauces and Spices, Seafood, Shrimp
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
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
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Miriam