I am COOYON a Cajun Cook and Cajun Storyteller. This is my first Chowhound post. Ya'll be gentle. By the way, COOYON is Cajun French For Village Idiot and Mentally Handicapped for those that do not know. I was head of a social group called The COOYON's and got to be head COOYON and it stuck.
Since I am a a real Cajun with the thick accent, I get approched by numerous folks and we talk about many different subjects on Cajun.
The big thing I have found, is the misconception of Cajun food is Burnt (Blackened) and HOT (Pepper hot). I have also found that most folks do not know the difference between Cajun and Creole food. They also do not understand the "New Orleans Style" of cooking, compared to Cajun and Creole.
What I would like to do is have a discussion about the difference of Cajun, Creole and the New Orleans Style.
Anybody up for that?
In one story I tell, I try to simplify the difference by telling folks "If a Cajun and a Creole found two dollars, the Cajun could feed a small army while the Creole could hardly feed a small child". I do this in fun to get people in a thought process, then I start to explain the difference of them, plus the difference in New Orleans style.
Lets see if we really know..
Thanks and this should be an interesting conversation.
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