Happy Fat Tuesday, y’all! Are you thinking it’s a great time to celebrate with some Cajun food? I agree, but I’m adding Creole to the mix to avoid a chastising from a family friend from Baton Rouge who recently posted this rant on Facebook: “Grumpy old man time: ‘Cajun’ is not shorthand for South Louisiana’s regional awesomeness….If you want to make me cringe, say, ‘I can’t wait to go to New Orleans to eat all of that great Cajun food!’”
The “grumpy old man,” who’s not quite 30 years old, by the way, could have been quoting my mom, who’s also from South Louisiana. But, he’s right: South Louisiana’s cuisine is a true melting pot. As Marcelle Bienvenu explains in Epicurious’s primer on Cajun and Creole food, both [Cajun and Creole cuisine] have been flavored by many other hands that stirred the pot, including American Indians, African slaves, the Spanish, and West Indians.
So, here are some Mardi Gras meal suggestions that offer a taste of Acadiana’s regional awesomeness:
Find more Cajun and Creole recipes from Gourmet at Epicurious.com.