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You’re gonna’ love this Creole Linguine with Shrimp and Crawfish that I brought to THV11 This Morning for our Mardi Gras celebration. It’s spicy, but not too much. It’s creamy, but not too heavy. It’s a one-pot, mouthful of deliciousness.

You’ve gotta’ try it!

Even before Hubby and I made our way to New Orleans on our honeymoon a bunch of years ago, I was drawn to the flavors of New Orleans. Spicy. Somewhat hot. Bold flavor.

Creole. Cajun. What’s the difference?

Cajun cooking can be compared to soul cooking. It came out of the country. Crawfish, catfish. boudin, alligator. Red beans and rice. Sunday dinner at Grandma’s.

Creole cooking on the other hand is “city” cooking. We’re gonna’ thrown in some shrimp, oysters and crabs. And probably some okra to boot. If cream’s available, it’s definitely going in the pot. Christmas dinner at Grandma’s. At the dining room table kind of meal.

Jambalaya? Cajun cooking probably won’t throw in those tomatoes. Creole cooking–they’re in the pot!

Creole cooking blends French, Spanish, Indian, Caribbean, Portuguese, Greek, West African, Amerindian, German, Italian and Irish . It’s a fancy melting pot. Some say it’s “high brow.”

According to Louisiana Travel, ‘ “a vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.” ‘ “While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines. They say in order to really know someone, meet their family. The same goes for food. In Louisiana, the best place to find authentic Cajun and Creole cooking is in homes across the state, which is what makes the food so special.  Many of Louisiana’s most talented chefs learned their trade from their parents or grandparents. Cajun and Creole are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.”

This infographic is a good general guideline.

creole linguine with shrimp and crawfish vert 750 diningwithdebbie.net

I suppose this Creole Linguine with Shrimp and Crawfish must fall somewhere in the middle of Creole and Cajun. Who really cares?

The important thing is just to make it and eat it!

Laissez les bons temps rouler! is a Cajun expression meaning “Let the good times roll!”