Jemil's Big Easy

Chef Jemil Aziz Johnson, who was born and raised in New Orleans, is proud of his Cajun and Creole ancestry. Jemil has more than 20 years of expertise in the culinary arts, having cooked all throughout Europe as well as in New Orleans, Seattle, and Dallas. His Crawfish Beignets received Seattle's Best Appetizer of the Year as well as prizes for best entree, dessert, and the Bite of Seattle. Jemil has been a member of the Executive Chefs of America since 1991 and attended the Culinary Institute of America in Hyde Park, New York. In Seattle, he has owned and run a number of eateries, including La Louisiana. What distinguishes Creole from Cajun? French-speaking, rural Cajuns who inhabit southern Louisiana's bayous and plains. The food will enchant your tongue since it is spicy, filling, and a fusion of French, African, Caribbean, Italian, and Cajun flavors, among many other influences. Creole Originating from the Spanish word criollo, or native, the term refers to a person who was born free (unenslaved) to European settlers in the 19th century. Catfish, chicken, and shrimp are frequently "blackened" in this cuisine, which also includes one-pot meals like gumbo.