A sampling of the seafood small plates at Cafeacute Adelaide on Poydras St Left to right shrimp remoulade Gulf oysters with cochon de lait tamale grits a shrimp amp tasso quotcorndogquot with fivepepper jelly and redfish and white bean soup

A sampling of the seafood small plates at Café Adelaide on Poydras St. Left to right: shrimp remoulade, Gulf oysters with cochon de lait tamale grits, a shrimp & tasso "corndog" with five-pepper jelly, and redfish and white bean soup.

Cultural diversity leads to layers of flavor in New Orleans

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New Orleans is the land where pretty much anything goes. That said, one thing you don’t want to do in New Orleans is confuse Cajun and Creole cooking.

Today, chefs are blending techniques from each and the differentiation is a bit less black and white. Each ancestral group has put its own twist on a lot of the same dishes; gumbo and jambalaya being the two most well known.

What do jambalaya and gumbo, as well as most other Southern Louisiana dishes, have in common? Caf

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