Lafayette Catering at it’...

Aug 1, 2013 by

Cena, a Lafayette Catering Company, is a family owned business, operating in Lafayette for the past five years. We have over 30 years of restaurant management experience, as well as over 45 years of combined executive experience in publicly traded companies. Our professionalism and attention to detail are the result of our years of experience as both the client and the caterer.

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Creole Cuisine vs. Cajun Cuisi...

Jul 30, 2013 by

It is said that a Creole feeds one family with three chickens and a Cajun feeds three families with one chicken. Another major difference between Creole and Cajun food is in the type of roux used as the base of sauces, stews, soups, and other savory dishes. Creole roux is made from butter and flour (as in France), while Cajun roux is made from lard or oil and flour.

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Maque Choux Recipe

Jul 30, 2013 by

Creole cooking, while heavily influenced by French, Spanish, African and Caribbean cuisines, also adopted many Native American techniques for preparing the bountiful local produce. Maque Choux, which is pronounced “mock shoo”, is a creamy corn stew. For the freshest and most authentic Maque Choux, use corn on the cob as soon after it is picked as you can get it.

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Redfish Courtbouillon Recipe

Jul 30, 2013 by

Creole cooking is not as fussy as some of the French cuisine from which it is partially descended, but that does not mean that it is unsophisticated. Redfish Courtbullion, pronounced “coo-be-yahn”, is a rich and savory dish that celebrates the freshness and delicate flavor of the fish along with the earthy, peppery tang of classic Creole sauce. Redfish is preferred for this dish, but red snapper also works well.

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Daube Creole Recipe

Jul 22, 2013 by

Daube Creole traces its origins to France and was introduced to North America by French Creole cooks eager to share the luscious, simmer-all-day savory qualities of this dish. The recipe starts with larded beef which must be started the night before. Larding the roast adds an intense layer of flavor not found in any other pot roast recipe, making it well worth the extra time.

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Happy Pancakes

Mar 11, 2013 by

The name says it all for these thin, super-crisp snacks from Vietnamese-food expert and former F&W Test Kitchen supervisor Marcia Kiesel. The pancakes, studded with pork, shrimp and mushrooms and folded around raw bean sprouts, represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and juicy, and invigoratingly aromatic.

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Pot Roast with Porcini and Bee...

Dec 5, 2012 by

South Louisiana Recipes presents Pot Roast with Porcini and Beer. I’ve always loved Belgian beef stew, cooked in beer and thickened with a piece of bread. Judy Rodgers, in her wonderful Zuni Cafe Cookbook, does her spin on that dish by starting it with short ribs. I thought it would be even better as a pot roast, so I’ve adapted Judy’s recipe.

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