On Wednesday, September 26th, Elliott Courtright was the guest speaker at the Mason Study Club, shown in this picture with Diane Evans.
Elliott was raised in Louisiana and spoke on the differences and distinctions between Cajun and Creole cooking. He defines Cajun cooking by the “Trinity” - onioin, bell pepper, and celery. Cajun cooking with a flair is Creole cooking. Creole typically uses the “Trinity” plus garlic. Elliott brought one of his favorite cookbooks titled “Encylopedia of Cajun and Creole Cuisine” by Chef John D. Folse. The book was passed around the room so we could feel its ten pound weight.
He also talked about Red Beans & Rice as the Monday Tradition. Monday was traditionally wash day so this dish could be put on the fire and stirred during the day. He said most Louisiana restaurants will still have Red Beans & Rice as their Monday special.
Elliott talked about making Gumbo, Muffalatta sandwiches, Tabasco sauce, and Dirty rice. He was thoroughly entertaining and educating. The Mason Study Club thanks him for speaking to us.