Global Cuisine News
Cajun and Creole Cuisine! St. Margaret’s Global Cuisine Potluck Supper next month, Sept. 14th, will focus on Cajun and Creole cooking. That supper, our 36th, will also feature any favorite dishes that our parishioners want to prepare and share. No one need feel left out.
Cajun and Creole cuisines are not synonymous, according to Jay D. Ducote of Baton Rouge, La., author of “Bite and Booze,” which is both a food and beverage blog and a radio show. “Cajun and Creole are two distinct cultures,” writes Ducote, who explains that Creole cooking uses tomatoes and proper Cajun does not. “A vastly simplified way to describe the two cuisines is to deem Creole cuisine as ‘city food’ while Cajun cuisine is often referred to as ‘country food’.”
For a bit of history, Ducote explains that the word “Cajun’ originates from the term Acadian which was used to describe French colonists who settled in the Acadia region of Canada. “With the British conquest of Acadia in the early 1700s, the Acadians were forcibly removed from their home in what became known as Le Grand Derangement or the Great Upheaval. Many Acadians eventually settled in the swampy region of Louisiana that is today known as Acadiana.”
Stay tuned for more Cajun and Creole history and food lore next week. In the meantime, watch the Time and Talent Table for recipes from both traditions.