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Two
of the world’s most popular regional cuisines, Creole and Cajun,
blend the flavors of fresh ingredients with New Orleans’ rich
French, Spanish and Caribbean heritage. The result is a jazzy, robust
taste that enhances even the most everyday foods. Creole cooking
requires subtle seasonings and oils resulting in intense flavors.
The dishes are rich in texture and often begin with a roux, a browned
mixture of flour and oil.
Most Creole dishes reflect the sophistication of Louisiana’s
cities and their lively social styles. New Orleans, “The City
That Care Forgot,” celebrates more events and holidays than
any other place on earth.
Cajun
dishes are Creole’s country cousins developed by the descendants
of French-speaking Acadians who were banished from Nova Scotia in
the 1700s.
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IT'S
A FAMILY AFFAIR
We are real New Orleans people, born and raised here for several generations.
We enjoy life and we especially enjoy great food. Over thirty
years ago our family bought a small business on St. Ann Street in
the French Quarter called Creole Delicacies. Our mother joined my brother Ken and I in our first venture into the gourmet food business.
We couldn’t have done it without the help of Geraldine Burras
Gooseberry, the greatest praline maker of all time, who presided over
our kitchen.
Now, Mom concentrates on our catalog mail order business, our brother Harry has opened the Creole Delicacies Kitchens where we make our own Famous Creamy Pralines, as well as our whole line of Creole Delicacies and Cookin' Cajun Products. Including our extremely popular Mardi Gras Dip and Seasoning Blends. |
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