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
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
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