Creole Versus Cajum

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Greetings on this first full week in September!!

Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked. After that, we proceeded to Pat O’Brians where I got we bit tipsy before heading on to Pete Fountains Club on Bourbon Street. Pete sang Happy Birthday to me and I was beside myself. I later worked with Pete and Al Hirt as a clarinetist. What a great trip! 

Today, I am putting together food for the rest of the week and I have decided on a Creole/Cajun influence with the seasoning of Louisiana.
Be sure and check out PICKLED TODDY TIME!   

First off, I am making my Remoulade Sauce to keep in the fridge for salads and such.  I garnered this recipe from New Orleans a long time ago and have put my touches on it. Along with this, I will be making the Emeril Creole Seasoning. This is a catch-all seasoning combination made of dry spices and can be kept in the spice cabinet.

These recipes will make you slap yo momma! I have made this for over four decades and yes, there are some tricks to the trade.  Now, I live on the Gulf Coast so the fresh shrimp I use comes from the Gulf of Mexico out of Galveston. To do a USA comparison, the east coast has Shrimp from the cold northern waters on the Coast of New England to the warming currents mix of the Southern Coasts. The Pacific, on the West Coast, has very chilling waters and the little nippers are quite large. Choices, Choices, Choices

I normally serve this at a meet and greet and it plays well at cigar dinners. 

Let's make some Pickled Shrimp with Capers or my Spicey Cajun Pickled Shrimp.  Do not forget the excellent New Orleans BBQ Shrimp!  That's a must have! 

I will be making Ceviche as it another thing I can keep for a lunch salad or dinner appetizer. It’s also good for breakfast. I am waiting until next week to do my cold Smoked Salmon better known as Lox for bagels and such. The Creole flavors are a mix of many cultures, developed over the ages in New Orleans and the Bayous of Louisiana. 

Moving right along, my Pickled Squash is always a keeper.  It pairs well with pickled Onions and Tomatoes in a multiple course dinner.

Shrimp Creole is the citified dish for New Orleans! The flavors are fantastic and while it is considered more cultured than the Cajun Jambalaya, the flavors are close. I always thought that the only thing separating us from each other is some type of arrogance on both sides of the fence. Perhaps that is why I consider myself as a personal representative of when the Cajun met the Creole, they produced me! I make two different stocks when cooking Creole or Cajun. The Lobster and Shrimp Stock from here is a bit more refined than my Seafood Gumbo Stock.  

To make all this work, I make the full stockpot of broth and reduce it some so the flavors are concentrated. Freezing as an ice cube means I can take one or two cubes and add to whatever I am cooking and have an excellent, rich, full flavor dish.

  This is part of my pride and joy, making my own stocks and broths. I have a large freezer in the Gayrage where I can store these little, frozen, niblets of joy and convenience. There is sanity in the madness as I know what is in the broths I make instead of buying at the local grocers. I also have an herb garden where they are plentiful and organic. No pesticides as I use natural controls.   

The Piece De Resistance is a subtle Cioppino from the fantastic city of San Francisco! 

Have a great week! My work is cut out for me. Always check the sales at the local markets and purchase well. Be creative and enjoy life!