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RE: Paging srdavis

It sounds like something you made that was probably good. The holy trinity of Cajun and Creole cooking is onion, celery and green peppers, but they usually start with a roux, which is browned flour in oil.

I'm not an expert on Cajun vs. Creole. Creole is considered more New Orleans, and might include gumbos and jambalaya. Cajun is more like heavily spiced boiled crawfish, crab shrimp etc. I think the line is probably blurry. I recommend The New Orleans Cookbook. It's got recipes that are hundreds of years old and is a good base of Cajun and Creole cooking.

Anyone can make the recipes, but they date from an era when cooking took hours. I alter most of the recipes, like I use chicken parts vs. buying a whole chicken and cutting it up. Who does that anymore? The book containes the real old world recipes, that if followed, will produce the real deal. I recommend it.

The only problem might be finding some of the ingredients once you get out of the area, but I expect in today's world, it's probably all available to be shipped.

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