Cajun and Creole are very similar to one another with some subtle differences. Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps. Creole food is more refined and subtler. Cajun food is pungent and more highly spiced.
Here are some of the main seasonings used judiciously in Creole and Cajun cooking: allspice, basil, bay leaves, caraway seeds, cardamom, cayenne, celery seed, chives, chili peppers, cinnamon, cloves, cumin, dill seed and weed, garlic, gumbo filé, lemon, mace, marjoram, mustard seed, nutmeg, onion, oregano, paprika, parsley, peppercorns, saffron, salt, savory, tarragon, and thyme.
Many dishes call for flour. Please note this is a a GLUTEN FREE dinner. Please use caution when choosing your dish as well as making you dish to ensure that it is truly Gluten Free.
This dinner is limited to 12 people so please be sure to commit carefully as there will be a waiting list. We do want everyone who RSVP's to attend rather than not show. So, if you cannot make it please change your RSVP immediately so someone else can attend.