Cajun versus Creole. In this match up, there are only winners. Phil and Barbara go south this week to help explain the difference. Our guest is a former resident of Georgia and Louisiana and lover of southern cooking, Phil Tripp.
This episode is full of interesting insights about the cuisine of Louisiana. We kick of with a few fun facts including a nice little bit of Elvis trivia. We cover the French, Spanish and English influences in The South and Phil gives us a quick dialect lesson.
When it comes to cooking, the trio go into some detail about Roux, Étouffée, Boudin Sausage, Crawfish, Jambalaya and Gumbo. Phil Tripp chats about influencers on his cooking including Paul Prudhomme and Emeril Lagasse. Institutions like the Commanders Palace get a mention along with Leah Chase from the famous Dooky Chase restaurant.
When we finally get to Nat Nosh we learn a little about a dish called Scrapple. While it may not be for everyone, there are always people who are up for a try.
Take a drive south to NOLA with us.
