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| R.I.P. Creole cooking authority Paul Prudhomme (1318436) | |
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R.I.P. Creole cooking authority Paul Prudhomme |
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Posted by Dave on Thu Oct 8 15:38:21 2015 At age 75. |
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Re: R.I.P. Creole cooking authority Paul Prudhomme |
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Posted by AlM on Thu Oct 8 16:02:25 2015, in response to R.I.P. Creole cooking authority Paul Prudhomme, posted by Dave on Thu Oct 8 15:38:21 2015. ???Are Cajun and Creole the same thing? |
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Re: R.I.P. Creole cooking authority Paul Prudhomme |
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Posted by Dave on Thu Oct 8 18:05:24 2015, in response to Re: R.I.P. Creole cooking authority Paul Prudhomme, posted by AlM on Thu Oct 8 16:02:25 2015. No. Creole cuisine uses tomatoes and proper Cajun food does not.Cajun food is famous for being very well seasoned. Seasoning is one of the most important parts of Cajun cooking, and that comes from much more than a heavy helping of cayenne pepper. Most dishes begin with a medley of vegetables (onion, celery, and bell pepper) based on the French mirepoix. Garlic, paprika, thyme, file (ground sassafras leaves), parsley, green onions, and much more are also very common ingredients in Cajun kitchens. Creole food is a blend of the various cultures of New Orleans including Italian, Spanish, African, German, Caribbean, Native American, and Portuguese. Creole cuisine has a bit more variety, because of the easier access Creoles had to exotic ingredients and the wide mix of cultures that contributed to the cuisine. |
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