Subj : Re: Cajun Style Baked Sweet-2
To   : Ben Collver
From : Dave Drum
Date : Sun Jan 22 2023 06:41:15

-=> Ben Collver wrote to Dave Drum <=-

 >  BC>       Title: Cajun Style Baked Sweet Potato

 > Whilst researcing the Dirty Dave archives for a good Cajun recipe w/the
 > "trinity" I came across this old favourite which makes no claim of being
 > Cajun/Creole but is very tasty and might be right up your street.

 BC> I was unaware of the Cajun "trinity."  A family member sent me this
 BC> recipe years ago.  I think that in some circles "Cajun" is code for
 BC> spicy or seasoned with "Cajun/Creole salt."  It does sound tastier to
 BC> add celery and peppers.  Thanks for this recipe, i'll try it out! ---

Cajun and Creole are words that refer to a particular sect of people 
belonging to Southern Louisiana. Though the words are familiar, people 
have rarely looked at the differences between the two. One of the main 
differences that is said is that Cajuns have rural origins, while the 
Creole have urban origins.

To sum up the difference between Louisiana's two famous cuisines, 
consider Cajun cooking more rustic and Creole cooking more refined. 
Practically speaking, you can tell whether a recipe leans more Cajun 
or Creole by looking for a couple of key ingredients.

The type of roux a dish uses can tell you whether it has Creole or 
Cajun roots. As in France, a classic Creole roux consists of butter 
and flour. A Cajun roux consists of oil or lard and flour.

In addition, Creole cooking incorporates a lot of tomatoes. So, red, 
tomatoey versions of a dish like gumbo or jambalaya indicate a Creole 
influence. You can bet brown, tomato-free versions come from Cajun 
recipes.

The main difference between Cajun seasoning versus Creole seasoning 
comes down to spices versus herbs. That said, you'll find plenty of 
overlap in how people of these heritages cook and use seasoning.

Popular Cajun seasonings like Louisiana Fish Fry and Slap Ya Mama get 
heat  from red pepper, with black pepper, salt, and garlic powder in 
the mix  to enhance the flavor of food. Creole seasoning (Tony Chachere's) 
rounds out spicy red pepper with herbs like thyme, oregano, basil, and 
bay leaf. 

They're easy to differentiate. Tony Chachere's is in a green can/shaker
and Louisiana Fish Fry is in orange.

Me? I make my own ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1
 Categories: Spices
      Yield: 1 Batch
 
      2 tb + 1 ts paprika
      2 tb Salt
      2 tb Garlic granules
      1 tb Black pepper
      1 tb Onion granules
      1 tb Cayenne pepper
      1 tb Dried oregano
      1 tb Dried thyme
 
  Combine all ingredients thoroughly.
  
  Store in an airtight container, preferably in the ice
  box.
  
  Use as needed.
  
  Recipe and MM Format by Dave Drum - 12 January 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "And so I thought to myself..."  but who else can you think to?

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