> When I first started collecting recipes and sticking them into Meal
> Master (which has a limited number of categories) I labelled Cajun,
> Creole, New Orleans and Louisianian recipes all as Cajun which with
> hindsight was a mistake.

The main difference between Cajun and Creole is
that Cajun most often tastes better, Creole
being more "refained." The difference between
Marcelle Bienvenu and Marcelle Bienvenue, who
knows - there's no consensus. I guess I could
have Lee ask her, but I've not been speaking to
him in some time now.

> Not related, just new:
>      Title: Dezhou Braised Chicken

Not only the fanciness of the seasonings but
also the amount of fuel required remind me of
an extra-festive dish made to honor a sultan
with no teeth (see the nawab kabab from
fxcuisine posted here a while back). I have
in fact done a similar fry/braise but found
it far preferable to dry the chicken in the
oven before serving. The meat is too soft to
enjoy the way it comes out.

Black-Eyed Pea Jambalaya
categories: Louisiana, cajun, creole, main, pork, New Year's
servings: 10 to 12

2 Tb vegetable oil
1 lb smoked sausage, sliced 1/4"
1/2 lb cubed ham
1 c chopped onions
1/2 c chopped green bell peppers
2 cn (15 oz ea) black-eyed peas with jalapenos
14 oz beef broth
salt and cayenne to taste
8 c cooked rice
1/4 c chopped green onions

Heat oil in a large, heavy pot over medium heat. Add
sausage, ham, onions, and bell peppers. Cook, stirring,
until the vegetables are golden, about 8 min.

Add the peas and beef broth and reduce the heat to
medium-low. Season with salt and cayenne. Simmer,
stirring occasionally, for 1 hr.

Add the rice, a little at a time, and gently stir to
mix. The mixture should be moist but not soggy. Season
with salt and pepper. Stir in the green onions and
serve warm.

Marcelle Bienvenu, 4/17/2019
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