This is the time of year when I start to crave Cajun cuisine. The weather is still cool and the warmth of the stews, boulet, bouille and café Noir seem “right.” Some believe that Cajuns live to eat. I think they simply eat to enjoy life and have found a truth in their food - when married with Zydeco style music and a party, make for an exceptionally good time.

There is some confusion between Cajun and Creole cuisine. Great chefs are keen on the subtle differences, but most of us foodies might have a hard time distinguishing the difference. Creole dishes are said to be more “continental” while Cajun food is more seasoned, possibly spicy, and hearty. I guess that’s a way of saying that Cajun cuisine is more regionally focused as some original dishes were centered around locally procured wild game, rice and other regional ingredients.

Two essentials to preparing Cajun cuisine are the “holy trinity” of onions, bell peppers and celery and a well used black cast iron pot. There’s your beginning – all you need.

If you don’t have time to shop, chop and cook, try GourmetStation’s line up of Cajun cuisine. Whether you’re craving a little Cajun gumbo for yourself or a 4 course Cajun gourmet dinner for two, we’ve got you covered. One of our more popular Cajun gourmet food gifts is our Gumbo in Boule….two sourdough boules, two servings of chicken & andouille sausage gumbo, and bake your own chocolate & caramel cookies for dessert.

The idea is to hollow out the center of the boule, making a soup bowl out of the break. (Don’t throw away the bread – you can find a million uses later on.) Fill the hollowed boule with delicious gumbo and you’ve got a meal fit for the Mardi Gras king.

As they say – Ah C’est Bon!

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