Thank you! I stole the idea from Chef Jean Pierre on Youtube. This is his recipe.

It’s always either Cajun or Creole, yes, but those aren’t quite interchangeable terms. Creole developed in the cities and therefore had larger access to ingredients and influences abroad while Cajun cooking used ingredients that were available to the country people.

Since this has tomatoes, it’s not considered Cajun. The fact that I used shrimp instead of crawfish might be enough for people to consider it Creole as well.

I’m glad he said creole cause I never heard of that stuff, at least saying creole got me to put it in context