With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed downriver we will take a culinary tour of the affected areas:
Monday – Memphis District Munchies – Elvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style
Here are some city classics and country favorites to add to your dinner plan on days you crave upscale creole as well as those you need down home comfort Cajun.
Creole vs. Cajun
The Roots of Cajun and Creole Cuisine – There are no quick listings of the difference… it’s a history lesson… but worth the read.
John Besh’s Creole Seasoning – great combination that is light on salt.
Grillades: Cajun vs. Creole – Nice explanation of how this dish differs from North to South and from back woods to country fair.
Crawfish Etouffee – works for shrimp as well.
Seafood Gumbo – Cajun version, tomatoes but no roux.
Chicken and Smoked Sausage Gumbo – Emeril – this is a great episode to watch to understand how long it takes (by the count of the number of beers you drink) while the roux cooks and becomes chocolate-brown.
Baked Cheese Grits – Cheddar and Monterey Jack blend.
Creole Red Beans and Rice – sausage and rice with a great explanation on the regional nature of beans.
Corn Maque Choux – like succotash, but a different spin on a Native American classic.
Banana Foster – the original Brennan’s recipe…. 35,000 pounds of bananas a year can’t be wrong!
Milk Punch – The morning after drink of choice goes well with a thick slice of chocolate cake.
Pralines – Chocolate free recipe for caramel and pecan clusters.