 New Orleans chefs would have added more onion, a bit of garlic, and a pinch of cayenne pepper (or a splash of hot sauce) in addition to the white pepper, producing a spicier version compared to the classic.Not the tongue searing hotness that came out of the caricature of Cajun food in the 1980s, but rather a piquant that added interest.The final driving force shaping the nature of New Orleans cooking was the richness of the local food products—in this case, pompano, shrimp, and lump crabmeat.