RecipeMuncher

Now here’s a dish representing, I think, a cultural history that is one of the tastiest; Creole and Native American. I guess it is technically Acadian French (Cajun) and Native American, but I like to Creole it up a bit. Plus, Southern Louisiana dishes always have me befuddled as to which is Creole specifically and which is Cajun specifically. I’d like to meet an expert and pick his brains for about a day. Well for those of you who don’t know, introducing Maque Choux. It (...)