Weekend recipes are now Foodie Fridays: This week Cajun & Creole Feast!

Cajun and Creole Cooking

Cajun Cuisine

Cajun cuisine is a robust mix of French and Southern food. The recipes use simple ingredients and often include a dark roux thickener of flour and pork fat. Cajun dishes include dirty rice, catfish, gumbo (a stew thickened with okra pods) and jambalaya (a rice dish cooked with shrimp, oysters, chicken, or ham and seasoned with herbs and spices).

Most recipes rely on sautéing onions, celery, and green bell peppers (otherwise known as the "holy trinity") and adding a lot of spices and filé powder, which is made of ground sassafras leaves and used as a thickener.

Crawfish Etouffee Crispy Coated Cajun Fries Cajun Chicken Pasta Barlow's Blackened Catfish Boudreaux's Zydeco Stomp Gumbo Chicken and Shrimp Jambalaya

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Creole Cuisine

Caribbean, African, French, and Spanish immigrants created Creole cuisine. Creole recipes frequently include butter, cream, and tomatoes. Just like Cajun food, Creole cooking uses sautéed onions, celery, and green peppers and filé powder for thickening. Famous Creole recipes include oysters Rockefeller, bananas Foster, and shrimp rémoulade.

Bananas Foster II Remoulade Sauce a la New Orleans Oysters Rockefeller Real N'awlins Muffuletta Shrimp over Cheese Grits Creole Okra Creole Shrimp

Click the link below to see the how to make a Hurrican video

New Orleans Hurricane

Ingredients

• 1/2 cup ice
• 2 fluid ounces light rum
• 2 fluid ounces passion fruit flavored syrup
• 1 cup lemon-lime flavored carbonated beverage
• 1 ounce lime juice
• 1 fluid ounce 151 proof rum

Directions

1. In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

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