Your may ask about the Creole Cajun cooking today, and if the cooking here and now is different from the cooking in other places, and if it is all it is built up to be. Without hesitation I say yes. It has all that other places have, and then some. It is one of the 'some' that I shall write about. The cooking here, to speak sententiously, is grandchild to France, descendant to Spain, cousin to Italy and Africa, and also it is full fledged Southern.
The pioneer French woman used what she found here: fruits, herbs, vegetables, fish, game and meat. Back then, the woman, who had reigned in the kitchen, had inherited from her ancestors, a knowledge of herbs that made her skill cooking look like magic; and the new women of today, who find themselves in large homes, or in apartments, still have the knowledge and the knack, handed down, of making delectable dishes out of anything that finds its way into the kitchen.
