rwbern

:-) Was not meant as a challenge, but I appreciate your competitive nature!
* Cream? A true bisque will always have cream, but I usually make an exception of doing a crawfish bisque. It really depends upon the shellfish you are using IMO. Crab & shrimp, absolutely! Crawfish & lobster, no!
* Tomato? Creole cooking typically uses tomatoes, while true Cajun does not. I will prepare foods both ways, again depending upon the main ingredient, mood or the guest list :-) Do you ever use tomato in a crawfish boil? No, so no tomato is a crawfish bisque. Cajun is spicier, so I try to cater to the table, although my sense of humor takes over on occasion & I will “light it up”!
FYI - Cajuns are ancestrally French, while Creoles are typically from the Caribbean, European mixed with African ethnicities.

We should move these culinary post to the Social Group.

rwbern

The original event was scheduled before this years trip, but rescheduled this A.M.
The Blessing of the Cars




I need all the help I can get after this one :-) God IS my Copilot.
Hope it’s a good weekend for all.

Ian Cooke

Can I simultaneously be sorry you’re home, and glad you’re home safe? (Never mind: Clearly I can.)

Fugi

Crawfish étouffée is my favorite dish to order out from our best local Cajun cuisine venue "Jazz" in Kansas City. However, making the Roux at home often results is a least one failure of burning it, throw it away and start again.

rwbern

Sounds like a normal afternoon in the kitchen :-) A slight distraction can burn a roux ….. stir, stir, stir. Reaching the point that on a bad day I will resort to the prepared roux in the jar. :-( You can also prepare the roux in quantity & refrigerate or freeze in needed sizes. I do this without the trinity & add after it thaws.