If there's one incredible thing about food memory, it's that a singular, mind-blowing taste can bring on a flood of musings, cravings, and memories. Such was the case in Aspen, where we enjoyed a thoughtfully curated crawfish lunch, hosted by Louisiana chef John Besh. I left dreaming of when I could pay a visit to New Orleans to finally try the city's legendary Cajun and Creole cuisine.
While closely intertwined, Cajun and Creole cooking aren't exactly one and the same. The former developed out of Louisiana backcountry, while the latter originated from the New Orleans cosmopolitan city culture. Can you identify which dishes have a Creole history, and which ones a Cajun background? Let's get started to find out.