In Louisiana, Creole and Cajun food often get blended together, but the old timers will tell you they are not the same at all. First, they come from two different regions of the state and, second, they include different ingredients. The main distinction between the two is that Creole food has tomatoes and Cajun doesn't, but of course it's a bit more complicated than that.
Crawfish season officially gets under way in early spring, and the bright red crustaceans usually remain in supply through June. The majority of crawfish in North America come from Louisiana, where rice fields are flooded in late summer to make way for the Cajun delicacy. Louisiana leads the nation in crawfish production, with crawfish farms producing more than 100 million pounds a year.
Ever wondered what makes a perfect gumbo, crawfish etouffee or praline? Is the secret in the roux, sauce or seasoning? Find out by signing up for a cooking class in New Orleans, a Louisiana city with 300 years of culinary history.Established in 1980, the New Orleans School of Cooking promises fun, food and folklore. Classes are held in an 1800s renovated molasses warehouse in the French Quarter, where Cajun and Creole experts teach the basics of New Orleans cooking, blended with history and tall tales.
It took about 24 hours. By that time, I was hopelessly, helplessly in love. Luckily my husband felt the same way. We swooned at every sultry bite of andouille sausage in our freshly prepared jambalaya. “I could eat this every week,” I said. He nodded in agreement, mouth too full to speak.
My love affair with New Orleans, Louisiana, was not unexpected. The cuisine has been my undisputed favorite for decades. You’d think with such high expectations, New Orleans would disappoint, but instead, the grand dame of a city surpassed them all.