Sunday, May 3, 2015

Is it CREOLE or CAJUN ?


Quiet Oaks RV Park
18159 Tv Tower Rd
Kinder, LA 70648
GPS: 30.379568, -92.913810

Travel Day 3 – Pascagoula, MS to Lake Charles, LA


Today was our day to cross Louisiana. We left the Gator Ranch early and spent nine and a half hours on the worst section of Interstate highway I have ever encountered. Miles and miles of bone jarring washboard road. This is US INTERSTATE! (I-10). You know – the red and blue highway road markers, the best in the country! Don't pack the good china in your RV if you plan to travel this route. High point of the day was crossing the Mississippi River. There is always some symbolism in that – leaving the east, entering the west.

Part of that logged time was spent seeking and finding a place for dinner before we reached our destination. Scout and Yelp were not much help. They identified promising local restaurants which we found to be closed (Duh! It's Sunday). We pressed on past our destination into Lake Charles where we found Steamboat Bill's


Michelle ordered Shrimp étouffée


I ordered a Shrimp Po–Boy


We split, both having some of each. It was all good.



Our campsite for tonight is Quiet Oaks RV Park. This is a Passport America and Good Sam park, not a Harvest Host site. I called ahead several times during the day and was not able to get anyone to answer the phone, so I was skeptical but we pressed on. The park is a small, old RV Park in rural Louisiana. We all remember the old classic 'Knotty Pine' motel?



We pulled into an empty site and called it a day.










So was it Creole or Cajun?
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States which blends French, West African, Amerindian, Spanish, Portuguese, and Italian influences, as well as general Southern cuisine. The Cajuns largely assimilated and adopted Creole cuisine for their own. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles. (Despite its aristocratic French roots, Creole cuisine does not include Garde Manger or other extremely lavish styles of the Classical Paris cuisine.)

There are two types of Creole cuisine: Urban Creole and Rural Creole. Urban Creoles cuisine is observed and prepared for mainly tourist of New Orleans. Rural Creole cuisine is usually hidden in the bayous and swamps of the Old Creole Parishes/Acadiana or Creole Country. Since the 1980s, Rural Creole cuisine has largely been mistakenly labeled as Cajun cuisine. Wikipedia

Cajun cuisine (French: Cuisine cadienne). This style of cooking is named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables bell pepper (poivron), onion and celery are called the holy trinity by Cajun chefs, and with the addition of garlic holy trinity and the pope in Cajun and Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper. Wikipedia

Beats the Shrimp out of me.