Creole foods Saturday, Sept. 14th

Our potluck supper next month will feature both spicy and not-at-all spicy foods. Creole and Cajun foods offer dozens of choices for St. Margaret’s good cooks and, of course, favorite family recipes of any type are welcome as well. Don’t let fear of spicy food keep you away. The dinner is Saturday, Sept. 14. Invite a few friends to join you.

Recipes in the folder on the Time and Talent Table include: Cajun Chicken Fettuccine, Sweet Potato Soup, Sausage Gumbo, Andouille and SweetPotato Pie with Tangy Apple Salad, Cajun Dirty Rice with Shrimp, Bananas Foster over Puff Pastry. We will add more next week.

“The term ‘Creole’ describes the population of people who were born to settlers in French colonial Louisiana, specifically, New Orleans,” according to Jay D. Ducote, author of “Bite and Booze,” a food blog and radio show in Baton Rouge, La. “In the 18th century, Creoles consisted of the descendants of the French and Spanish upper class that ruled the city. Over the years the term Creole grew to include native-born slaves of African descent as well as free people of color.”

Creole food blends all those cultures and more – French, Italian, Spanish, African, German, Caribbean, Native American and Portuguese. According to Ducote, Creole cooking is thought to be a high-brow, aristocratic version of Cajun. Creole cuisine has a bit more variety, he says. “A remoulade sauce, for example, which consists of nearly a dozen ingredients, would not typically be found in Cajun kitchens.”

Next week, watch for descriptions of ingredients, recipes and techniques of both Creole and Cajun dishes.