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Oct 4, 2013 05:59 AM

Cajun/Creole Connundrum Clarified(?)

The Baton Rouge Morning Advocate (or whatever it calls itself nowadays) is trying to break into the New Orleans market and has added local coverage items (e.g. Tulane football). Yesterday's Food Section has a primer of sorts on the Cajun/Creole issue. It is too short to be of real use but might be of passing interest. The author then offers a crawfish etouffee with a roux and tried the dodge that Cajuns might not have had butter so they used pork fat. Decide her bona fides for yourself.

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  1. Not entirely 'un-edifying', but.......