Southern flavors coming in two weeks

“It is said that a Creole feeds one family with three chickens and a Cajun feeds three families with one chicken.” So writes Terri Wuerthner on’s “Southern Food” page.  Come to St. Margaret’s potluck Saturday, Sept. 14th, and see our local cooks can do with chicken. Any dish is welcome at this potluck, not just the specialties from New Orleans, but we’ll have plenty of those.

“Another major difference between Creole and Cajun food is the type of roux used as the base of sauces, stews, soups and other savory dishes,” writes Wuerthner. “Creole roux is made from butter and flour (as in France), while Cajun roux is made from lard or oil and flour. This is partly due to the scarcity of dairy products in some areas of Acadiana when Cajun cuisine was being developed.  Gumbo is perhaps the signature dish of both cuisines. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux and is more of a stew.”

New recipes for “Easy Red Beans and Rice,” “Citrus-marinated Shrimp with Louis Sauce” and “Chocolate Yummy,”  a dessert that combines pecan shortbread and chocolate pudding and cream cheese, are now in the recipe folder in the Parish Hall. Help yourselves, or add a Creole or Cajun recipe you’d like others to try.

Dinner will be at 6. Come earlier if your dish needs to be reheated or assembled. Remember to bring your own beverages and a few friends.  Non-cooks are always welcome, too. You can help us clean up.