Roger Nelson wrote in a message to Joe Bruchis:   
      
    RN> Back in my youth in New Orleans it was like this:   
      
    RN> Creole food was seasoned to taste by the diner   
    RN> Cajun food was non-existent, but when it came into being, it was   
    RN> spicy to spicy-hot.  Most of, but not all of the restaurants and   
    RN> fast food places here serve cajun-type food whether you can stomach   
    RN> it or not.   
      
   Yes. I agree, and that will vary from place to place and especially if you are   
   served it outside of South Louisiana.    
      
   I think Creole food would lean more towards Red Beans and Rice, Oysters   
   Rockefeller, Shrimp Remolaude, Chicken Creole, Creole style Gumbo, Turtle   
   Soup, etc.... those are derived from the Spanish, Portuguese, Haitian, and   
   many other immigrant cultures.   
      
   Cajun food would be boudin, jambalaya, sausage gumbo, crawfish dishes, other   
   sausage dishes. These came with the French immigrants from Nova Scotia, and   
   the local Indian and African cultures.   
      
   Making me hungry (time for lunch).   
      
    RN> I once saw a local lawyer sitting in a Mexican restaurant eating   
    RN> chili peppers like you'd eat M&Ms.   
      
   GAG!! (-:   
      
   Regards,   
      
    Joe    
   --- timEd/386 1.10+   
    * Origin: Fire on the Bayou BBS - bayouflames.ddns.net (1:3828/12)