Redfish on the Halfshell with Creole Shrimp Sauce
I have been invited to speak before a group of fellow North Shore residents on May 17th. The subject is the History of Food in Louisiana. I’m researching and finding so many interesting things that I did not know or may have forgotten. I was raised on the Gulf Coast of Texas which is almost like being in Louisiana. We shared many of the same dishes and culture with our neighbors one state over.
Pickled Shrimp
I’m finding so many things about the difference between “Creole” cuisine and the traditional “Cajun” dishes we all know and love. If a recipe includes tomato it is “Creole”, if not it is Cajun and the Holy Trinity….onion, celery and green pepper instead of the carrot you’ll find in a traditional French Mirapoix is always on hand with plenty of garlic as well.
Cajun Gumbo
Louisiana has one of the most diverse culinary offerings of any state in the U.S. I sometimes feel like I have landed in foodie heaven! Follow along with me over the next few weeks as I share my journey with all of you. There will be history, recipes and much, much more!
One Response
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Judith Says:
wish i had a picture of our BoJam~Bob’s Jambalaya….usually Cajun. We do love the trinity, and lots of rice, with vegetables
