What are the ingredients for a great Creole Cajun experience?
First, Creole-Cajun is a melding of two styles of cooking. “Creole” is most often used to refer to city – or formal – cuisine. Cajun is comfort food, the hearty fare of peasants and common folk.
Creole-Cajun celebrates the best of both worlds in a food tradition that has become synonymous with New Orleans.
Rooted in French culinary traditions, Creole cooking incorporates influences from Spain, Italy, Germany and Africa – and then on to the West Indies, generally following the routes of trade from the 1600s onward.
One thing that Creole-Cajun cooking is NOT, is spicy. Instead, Creole and Cajun flavors are complex meldings of garlic, onions, bell peppers, celery and parsely. It just SOUNDS like it smells good.
Come on down while we get our mojo working. Creole Cajun is on the Fort Lauderdale culinary agenda!