New Orleans is all about food, and for centuries it has been dominated by two distinct styles, Cajun and Creole. For the uninitiated, Cajun food came out of the bayou and off the farms of southern Louisiana. Creole developed in the city with a healthy dose of European influence. ?touf?es, crawfish bisque, gumbos, red beans and rice, shrimp r?moulade, bananas foster--the list is long, familiar, appetizing, and heavy.p According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But ev
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