Cajun vs. Creole; settling the differences

 

      One of the great misunderstandings in southern cuisine.  Most folks visiting Louisiana and most notably New Orleans don't know the difference and even use the term interchangeably.  

      Today, common understanding holds that Cajuns are white and Creoles are black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana.  In fact, the two cultures are far more related.....historically, geographically, and genealogically than most people realize.   The purpose of this blog post is not to orient us as to the cultural richness and diversity of the communities themselves, but to the cooking.  Cajun is most often referred to as country cooking whereas Creole is city cooking. 

Creole Shrimp n Grits

      Creole experiences influences from Spain, Africa, Germany, Italy, and the West Indies.  Cajun is more of a home cooked style that is rich with the ingredients at hand in the new world the Acadians settled into.  A one pot, hearty meal is typical.  Cajun cooking can be very much a party with whatever is available.  The state is rich with this.  

Shrimp Creole

       One of the simplest differences between the two cuisines is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun does not.  Both cuisines make liberal use of the "Holy Trinity" of cooking:  chopped bell peppers, onions, and celery.  The most common misconception is that both cuisines are spicy, fiery hot.  Both cuisines have a depth of flavor from a blend of local herbs and roux and may or may not be a bit spicy.  One thing is true to either side; you'll never go wrong by adding a few shakes of your favorite hot sauce.  There are so many, but I prefer Tabasco. 

 

Cajun Jambalaya

Cajun Crawfish Boil

      There are other dishes that seem to 'cross over' at times, but are delicious nonetheless.  Which brings us to the final item, and perhaps most important........the Roux.  This is basically a flavor and thickening agent that begins each dish.   A typical Creole roux is made from butter and flour and tends to be lighter.  A Cajun roux is usually made from lard or oil and flour and tends to be darker.  

This is a different type of roux, our 8 year old Brittany.....probably not as tasty cooked

      Both cultures provide rich flavors to their cuisine and as such are distinct.  Although neither by birth or ancestry, it is my favorite food to cook, and I have delicious recipes of both.   The origin of the food means nothing except to decide how much hot sauce is enough?  With notable exceptions throughout the U.S. the absolute best way to sample either is to visit Louisiana, the "Sportsman's Paradise". 

"A little something extra you receive for free"

Lagniappe

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(and thousands of crawfish with 2 tin cans & a string)

Buffalo Wings...The Final Chapter

 

           First week of Ozark Bachelorhood while Barb visits her sisters, a good time to fine tune in the RV kitchen.  Who doesn't like Buffalo Wings?!?!?  I have made about 8 different flavors and varieties over the years, but finally narrowed it down to the taste/heat for me and my wife, as well as the doctor.  

      This recipe is baked yet with no loss of flavor.  You can deep fry these, but that was not my intent.  I have been through all the flavors of hot sauce; Tabasco, Louisiana, Crystals, Cholula, and finally back to the original from the recipe in Anchor Bar, Buffalo NY.  Franks Red Hot is a classic that now comes in several levels of heat.  I use the original blend. 

1 dozen (or your choice) chicken wings, tips trimmed

Meat Church Honey Bacon Rub

1/2 cup homemade Buffalo Wing Sauce (recipe below)

      Preheat oven to 400F.  Trim wings and dry them on paper towels.  Continue to separate the drumette and the flat.  Lay wings on baking sheet not touching and liberally sprinkle both sides with Meat Church Honey Bacon Rub.  Although not a HOT rub, it does provide a lightly spicy, incredibly delicious flavor.  

     Place in oven uncovered skin side down for 40 minutes.  Remove, turn over, and return to oven, reducing heat to 170-200F for 30-60 minutes. 

      Remove from oven, cool 5 minutes, place in bag, add wing sauce and shake until mixed.  Serve, always best with celery or carrots and Blue Cheese.  

Wing Sauce

2/3 cup Franks Red Hot Original

1/2 cup cold butter

1 tsp Worcestershire Sauce

1/2 tsp garlic powder

salt to taste

Melting sauce

      Put all ingredients in a small saucepan and heat on low till butter is melted and all is mixed.  When ready, add to bag of wings, toss and serve.  Although this still has a bit of a zing to it, Barb and I love the flavor.  Baked:  2 pieces = 162 calories and 4.5 g fat.  Deep Fried:  162 calories and 11 g fat.  I know I'll eat many more than 2 wings, but hey I'm days away from 70 and that's something.  

"When it is obvious that the goals cannot be reached, don't adjust the goals, adjust the action steps"

Confucius 

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Lake Thunderbird State Park and the Last Shopping Trip

 

      On our way north now.  We stopped for 4 days to visit my USAF boss and dear friends, Jody & Juanita Arnold in Salado, TX.  My lovely wife's husband forgot to take pictures.

      On the way to Salado, we stopped at the original Coopers BBQ and picked up some of their beef rub.  It's all I ever use for brisket and beef ribs.  

For beef brisket and ribs

      Additionally, while here we made a day trip to nearby Hutto, TX to Southside Market to pick up some 'hot gut'.  We also made a stop at Buc-ees to pick up Barb's favorite jelly.  I always try to prepare a meal for our friends each time we visit, perhaps something they've never tried before.  In the past I've made several different 'Reuben Style' recipes.  This stop I treated them to Poutine, a French-Canadian favorite that they really loved.  I adapted to the local cuisine.  

For lots of meals

Texas Poutine

      Our next stop north was Marlow, OK, 280 miles north, home of our oldest grandson, Brock.  We visit him at least once a year.  His grandparents are dear friends of ours as well.  We spent 5 days here, having another great time.  No eating out this time, just home cooked meals.  Brock loves a good Low Country Boil.  The Roasted Garlic Chicken Quarters were delicious.  

Basting 

Sous cheffn some broccoli

Low country boil

Roasted Garlic Chicken Quarters 

      Leaving Marlow it was a short 80-mile drive north to Lake Thunderbird State Park, about 30 miles SE of Oklahoma City.  This full hookup park is located right on the lake and within proximity to any services you may need, including propane and laundry.  There is a dump station located off site.  

      We have stayed here many times.  It is an easy stopover on the way north to south to north. We always camp at the Little Axe area across from the dam.   $32/per day to camp here.  The campground hosts are always friendly and extremely helpful no matter what you may need.  The park is well maintained, clean, and quiet for the most part.  The sites are paved, clean, and well maintained including very nice fire pits.  Firewood is available at the front gate.  It is always full once the weather gets nice.  You have to love kids, as this is a very popular family camping venue.  As such I always make reservations in advance. 

      This campground allows us easy access to the Oklahoma City Metroplex, with which we are very familiar.  Groceries, dining, entertainment, and RV supplies to include Blue and Gold Sausage and KOSMOS BBQ Seasonings.  I even surprised Barb with a meal of homemade Mac n Cheese.  She still like the Kraft 'commercial' product better. 

Homemade 3 cheese Mac n Cheese

     

For breakfast or whenever, the best you'll ever eat

For pork ribs

For just about anything

      We even treated Roux to a Spa Day at Pets Mart.  She smells and looks better, but she does NOT dig getting her nails trimmed.  This is an easy stay for us.  We can relax, visit with friends, and do whatever shopping we may need.  It is the perfect mid-trip stopover for rest and whatever.  I know what you are thinking, but YES I do a lot of BBQ and grilling.  These products will be used regularly.  These prices are comparable to other places with the same opportunities and services.  Dump on site would make this place perfect.  We easily rate this campground......

A SPECIAL NOTE; THIS IS THE 10TH YEAR ANNIVERSARY OF THE BIRTH OF THIS BLOG.  FOR ME IT HAS BEEN CATHARTIC TO SHARE MY LOVE OF SO MANY THINGS WITH PEOPLE.  I ONLY HOPE YOU HAVE ENJOYED IT AS MUCH AS I HAVE WRITING IT.

  

"Going to the woods is going home, for I suppose we came from the woods originally"

John Muir

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Buc-ees, the Great American Adventure

 

      This is one review that I have needed to write for quite a while.  We have visited Buc-ees across Texas for about 10 years now, yet their legacy is much larger.  Buc-ees is an American chain of country stores, gas stations, and Tesla Superchargers created and owned by Arch Aplin 111, headquartered in Lake Jackson, TX.  The chain was first founded in 1982 in Clute, TX and began expansion with its first travel center in Luling, TX in 2001.  

      What makes Buc-ees so famous?  It is a myriad of things. First of all they are a gas station with plenty of pumps to satisfy everyone with 'remarkably below average' prices.  

       The experience goes much deeper than that, however.  From the moment you enter the store you are engulfed in a selection of items you cannot possibly imagine.  'Souvenir clothing, items, snacks, jams, jellies, jerky, canned exotics such as Bread n Butter Jalapenos, seasonings, rubs, and the center of the universe........the food selection.  

      The main food court is the biggest attraction.  You can surf and graze, pick up items just prepared, order fresh online via one of the kiosks, or at the counter.  Cheese, crackers, nuts, cookies, pierogies, kolaches, deli sandwiches, tacos, and many other favorites.  

      

      The center of the Buc-ees Universe has to be the Texas Fresh Meat Counters.  Cooked fresh while you watch, and you can wait for your order or pick up one to go already wrapped.  Pulled Pork or Chopped/Sliced Brisket.......your choice.  

        My personal favorite here is either a bag full of fresh kolaches or if I'm really hungry I go with their famous brisket sandwich, served with chopped or sliced.  'Barb loves any of their deli sandwiches or an array of cheese, nuts, and sausage. 

      Recently Buc-ees offered a 1-pound brisket sandwich, but the price tag scares many folks off.  At $13 this sandwich, although delicious is drawing criticism for its price.  I would answer that with a challenge to check out the ala carte price for BBQ brisket at any of Texas famous BBQ joints...$22+ per pound.

      Regardless, this chain of travel centers is one of our favorite stops and we nearly always plan our trips around them.  Buc-ees has expanded into Tennessee, Alabama, Florida, 

Georgia, Kentucky, South Carolina, and soon in Missouri in addition to their 34 locations already in the Lone Star State. 

      During our travels across the US the past 10 years, we have stopped at Buc-ees many times not only for diesel fuel but for preferred snacks or food.  Hard not to rate this place as one of our favorites.  I invite you stop at Buc-ees the next you're traveling through the south.  I promise you won't regret it.  

"Meet me at Buc-ees, the best rest stop in America"

Bon Appetite Magazine

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