February is Mardi Gras in Louisiana and Terrain Kitchen is celebrating by bringing Cajun and Creole dishes home to the Cowichan Valley February 23 – 25.

I love travelling! In autumn 2008 I took a month long tour of the Western USA, and then flew to New Orleans, Louisiana.  Prior to this trip, my exposure to Cajun and Creole food was limited to a couple of dishes I learned to cook at a restaurant in Calgary. I had a vague understanding that the combination of spices and seafood was unique, but honestly I had no idea how good it could be.

On the first day of exploring New Orleans, I found myself in the French Quarter eating a crispy soft-shelled crab Po boy sandwich. Wow! What a flavour! I just had to learn this style of cooking.

I’ve since been back to New Orleans 3 times to scour the city for all things Cajun and Creole – Po boy shops, modern celebrity Chefs’ restaurants, cookbook stores, markets, historic bars and small venues.  Each time I came home with a suitcase packed with spices, alcohol, cookbooks and connections.  I was hooked! Without a doubt this quickly became my favourite type of food to eat and cook.

Creole food is the urban style of New Orleans, and is heavily influenced by Spanish and French occupation, African and Native American culture, and the Caribbean spice trade of years gone by. Cajun, slang for Acadian, is the rural cuisine of southern Louisiana and eastern Texas influenced by exiled Quebecois and German settlers.  Both these cuisines, although stereotyped by overtly spicy mainstream dishes, have 2 common traits – the best and freshest seafood from the Gulf of Mexico, and deep rooted respect for the versatility of pork.  On Vancouver Island we also have some of the best Seafood in the world, and incredible grass roots pork, chicken, duck and lamb farming.

So this month I invite you to come taste the enticing flavours of Cajun and Creole cuisine. Your taste buds will thank you.