I didn't know that “Island Creole” cuisine is distinct from New Orleans Creole, and, despite having read an “Island” cookbook, I don’t really see a huge difference.
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| Island Creole uses more hot pepper |
But there are indeed differences -- “Island” equals Caribbean. So, in “Island” cuisine there are dishes produced from ingredients found uniquely in the Caribbean, as well as preparation styles favored by immigrants (captive or voluntary) who settled there.
“Do not confuse the Creole of the islands with Cajun-Creole dishes,” writes author Sue Mullin, a former colleague of mine from newspaper days in Washington DC.
