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Posted on 2/7/26 at 1:45 pm to Rankest
Having been born and raised in NOLA, then going to college up north (Grambling). I noticed a vast difference in seasoning. North LA folks season their fried chicken after its fried. They eat hot water cornbread; the South usually does Jiffy sweet cornbread. South Louisiana has gumbo in a bowl (soup-like); in north LA they would eat their gumbo on a plate (stew-like). They season their boiled crawfish after too...was baffled at first, but learn to accept it 
This post was edited on 2/7/26 at 1:47 pm
Posted on 2/7/26 at 1:58 pm to Oilfieldbiology
dbl post
This post was edited on 2/7/26 at 2:00 pm
Posted on 2/7/26 at 1:59 pm to Oilfieldbiology
quote:
Good for you, but even the best paella is just less seasoned jambalaya and simply disappoints when viewed through a Cajun/creole lens
I cooked this at a cooking class in Barcelona. Paella is nothing like Jambalaya, and is very seasoned. What people call paella here is not paella.
This post was edited on 2/7/26 at 1:59 pm
Posted on 2/7/26 at 2:16 pm to Rankest
More creoles in south La
Posted on 2/8/26 at 12:34 am to gramfamtiger
quote:
South Louisiana has gumbo in a bowl (soup-like); in north LA they would eat their gumbo on a plate (stew-like).
Lived most of my life in north LA. Never have seen gumbo on a plate.
Then again, I recall a thread on here about potato salad in gumbo. People who grew up in the same parish had (1) always eaten it that way or (2) never heard of that.
Just because you encounter gumbo or crawfish a certain way in a place does not mean that everyone in that region does it the same way.
As an example, the tomato in gumbo hate is strong here, but Tara on Dat Louisiana Life is as Cajun as they come, around Morgan City, and she dumps Rotel in blonde roux to make gumbo.
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