In cajun cooking most dishes have the trinity which is onion celery and bells. In classical french it is called mire pouix. It is the base vegetables in 99% of dishes. The thing about recipes for food is its mainly theory and it is limited to ones creativity. Baking in the other hand is set in stone and cannot very to the chemistry and physics involved. The dish looks great and i know i would hurt myself eating it. If look at the differences in cajun and creole cooking. They are simular in that creole loves tomatoes in most dishes and cajuns dont. It like east vs west. Yall like tomatoes in everything and we like bell peppers.
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