Cajun or Creole? It's All Good! Quiz

Answer: Creole has a European heritage

Creole cooking was derived by wealthy landowners whose cooks, often European, would modify original European recipes to accommodate local foodstuffs. Cajun (derived from the word "Acadian") was developed by poorer classes who made much more practical dishes, also from local ingredients. Both use rice, seafood, and a proper roux.

Answer: Yes

Creole cooks ordinarily go for a light or medium roux, while Cajun food normally depends on a darker roux with its heavy, smoky taste. Cajun food is derived from more practical cooking techniques, including mixing everything into a single pot and making it quite spicy.

Answer: Either of these ways

It isn't known whether Galatoire invented it here or brought it with him when he came to America. However, the original recipe, like most in these styles of cooking, was never written down. You can find varieties of this dish throughout New Orleans. Every one will be a bit different, but each will be based on one of these basic methods.

Answer: Yes

If you are at Arnaud's, Brennan's, or Commander's Palace, you can count on it! If you are in New Orleans, be sure to stop by the Mardi Gras museum at Arnaud's to see some of the incredible gowns and other memorabilia there. Germaine Wells, whose father founded Arnaud's, was Mardi Gras queen 22 times - a record!

Answer: Boudin

There is even a fast food restaurant called Boudin King in Lafayette - and it makes McDonald's look like Lean Cuisine! Boudin Blanc is the normal variety, but boudin rouge (blood sausage) is sometimes available. Chaurice is a Creole sausage, Andouille is a Louisiana ground pork sausage, and Tasso is a spicy meat used for seasoning.

Answer: Eggs Sardou

Try each of these great dishes on your next visit to New Orleans for a real cholesterol rush! Antoine's was founded in 1840. If you visit the 1840 room when you dine there, don't miss the silver duck press or the 17th Century cookbook! Even more famous are the Oysters Rockefeller, created by Antoine's. And don't forget to order the baked Alaska when you first get there so it will be ready for you when it is time for dessert!

Answer: Avery Island

Edmund's son, Ned, founded a bird colony to protect the egret, which had been hunted for the purpose of making ladies' hats. He also added Japanese camellias, papyrus, and azaleas to the natural flora of the island, creating the Jungle Gardens and Bird City, a wildlife refuge. Tours are available of the factory and the 200-acre garden.

Answer: Stage planks

The original name, "estomac mulâtre", literally means "mulatto's stomach", which would not be an appropriate name today, of course. It is included here as a strong reminder of the influence that the African-American culture had in the development of the grand Creole cuisine we treasure today. "Stage planks" was a simple reference to what this confection looked like.

Answer: Fried rice balls

Calas are made with dough and leftover rice, fried, and powdered with sugar. They are especially good with honey on a cold morning.

Answer: Bananas Foster

The secret to making this at home for your special guests is first, don't set yourself on fire, and second, sprinkle the cinnamon from a little pouch and say a few mystical words - explaining that it was good "juju." (Just a little "good voodoo" between friends!) I hope you have enjoyed this epicurean adventure. Y'all come back, ya hear?