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The two major cultures that have grown out of Louisiana are Creole and Cajun. We often hear these two words used, but many people outside of Louisiana are not sure what the difference is. Originally, Creoles were those descended from the wealthy French and Spanish colonists who settled in southern Louisiana. Often the term Creole also includes the African and Caribbean heritage that eventually became mingled with the French and Spanish - through sharing cooking techniques and ingredients, and also through marriage. Creole cuisine was born in upper-class households and still carries the reputation of being more refined and fancy, and of using more expensive ingredients.

Cajuns, on the other hand, are the descendents of French colonists who settled in Acadia (modern-day Nova Scotia). The Acadians were driven out of Canada in the 1750's and some of them fled to southern Louisiana. There, they managed to survive with the help of the native Choctaw Indians who taught them how to hunt and fish and forage. Eventually their name was shortened from "Acadians" to "Cajuns" and the culture developed a strong foothold in the bayous and prairies of Louisiana. The food of Cajuns is the food of hardy people accustomed to extreme hardship and to making do with whatever they could grow or hunt. Traditional Cajun dishes are cooked in one pot - a throwback to when the settlers had no stoves and did their cooking over open fires.

Over time, Creoles and Cajuns began to borrow cooking techniques from each other too, and gumbo is one of the most famous dishes to result from this shared Creole/Cajun heritage. One of the most basic tenets of gumbo cookery is that every pot of gumbo is different. There's no such thing as a definitive gumbo recipe, because part of the enduring nature of the dish is that it's adaptable to whatever ingredients are available at the time. It's also expected that individual cooks will taste and season as they go along, making the recipe totally unique.
We bring our pots and pans and cook onsite. The type of cooking we do is based on my recipes that I cook for my family, using only the best ingredients that I can get from the best suppliers I know. These are home cooked meals that I cook on a daily basis for my family.
The cooking techniques and cookware we use are as interesting as the food we prepair. We use
Cajun and Creole in our cooking, along with other types mixed in. This gives us a varity of great food cooked with alot of passion in it.
I really enjoy cooking; especially for people that really appericate what great food really is.
We have a trailer with our pots and supplies and we can come visit with you and cook with you and your guests. I have found that alot of people have eaten
Jambalaya but most people have never seen it cooked from scratch in a large cast iron pot. It is really a good show.
Foods are so much better when cooked onsite, such as boiled and fried seafood, they are much fresher. I also have a smoker to do all types of meats. I have large enough pots to cook
Gumbo and Red Beans with rice. Remember this is part of the Passionate Experience of Louisiana Home-Style Cooking.
Slidell, Louisiana
PH 985-960-2897
Fax 985-649-0982