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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