New Orleans-Style BBQ Shrimp & Grits by Taste

Magnificent Menu Options for Mardi Gras

The main differences between Cajun and Creole cooking are a matter of culture. “Creole” cooking began cities where markets with ingredients like butter were easy to find. “Cajun” cooking started in the country in a region with limited access to dairy, so dishes use lard or oil instead. As such, creole dishes tend to be creamier, and cajun dishes tend to be a bit spicier. Of course, the similarities between these cuisines are notable too: both styles of cuisine are influenced by European (particularly French) cooking techniques, both are wonderful examples of authentic regional cuisine, and both are exceptional additions to any Mardi Gras menu!

Cajun Shrimp Fettuccine from Jo Cooks

Cajun Shrimp Fettuccine from Jo Cooks

 

Blue Crab Beignets from Epicurious

Blue Crab Beignets from Epicurious

 

Cajun Shrimp Stew from Johnsonville Sausage

Cajun Shrimp Stew from Johnsonville Sausage

 

Cajun Seafood Boil from Saveur

Cajun Seafood Boil from Saveur

 

Shrimp Jambalaya from Noble Pig

Shrimp Jambalaya from Noble Pig

 

Cajun Blackened Catfish from Food Republic

Cajun Blackened Catfish from Food Republic

 

Shrimp Etouffee from Turntable Kitchen

Shrimp Etouffee from Turntable Kitchen

 

Louisiana-Style Red Beans and Rice from Kalyn's Kitchen

Louisiana-Style Red Beans and Rice from Kalyn’s Kitchen

 

New Orleans-Style BBQ Shrimp & Grits from Taste

New Orleans-Style BBQ Shrimp & Grits from Taste

 

Chicken and Sausage Gumbo from Homesick Texan

Chicken and Sausage Gumbo from Homesick Texan

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