| |
|
|
|
How to Cook dishes from Cajun and Creole tradition
The Cajun and Creole people most live in the state of
Louisiana,
especially southern
Louisiana.
Cajun people tend to be descended from French Acadians (French settlers in the
Canadian maritime provinces and the state of
Maine),
whereas Creole are often descended from French and Spanish settlers in Louisiana
who
arrived prior the region becoming part of the
United States as a result of
the 1803 Louisiana Purchase.
Intermarriage, and perceived social differences between Cajun and Creole people, has
of course blurred the distinctions between the two groups, and many people choose to define
their own identity in the way that they feel describes themselves best.
Outside of
Louisiana,
the difference between Cajun and Creole cuisine is somewhat blurred. However, in the state itself,
there are distinct differences. Cajun food tends to spicy, hearty, based on local produce, including
agricultural produce and wild game. Creole cuisine is sometimes perceived as more sophisticated, and
tends to make more use of seafood.
Some popular Cajun and Creole recipes and dishes include:
- Boudin - Pork sausages containing milk and rice. There are two varieties
boudin blanc and boudin rouge, which principally differ whether they include pig's
blood.
- Creole Omelette - A plain omelette served
with a spicy vegetable sauce.
- Cracklins - A snack made from fried pork skins.
- Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener.
The thickener used is usually okra or filé powder (a spice made from dried ground
sassafras leaves), sometimes with roux (a mix of wheat flour and fat).
The soup also usually contains poultry, smoked pork, and local shellfish
such as crab,
crawfish or
shrimp. Andouille (a sausage made from smoked pork, chitterlings, onions, wine
and seasoning) and tasso (smoked pork shoulder) are often added to the recipe,
giving it a smokey flavor.
Gumbo has become popular throughout the Gulf Coast, and even in Northern
Soul Food restaurants, and
Gumbo is traditionally served over rice.
- Étouffée - A dish of shellfish or chicken over rice, similar to gumbo,
but with a thicker consistency,
- Jambalaya - This dish has been described as a New World version of
Spanish cuisine's paella - although it
usually tomatoes instead of saffron, and various local meat and seafood,
depending on the recipe and what ingredients were available in the area.
Jambalaya is prepared in a single pot, and contains meat, seafood, vegetables,
rice and stock.
- Oysters en Brochette - Raw oysters are placed on a skewer with partly cooked bacon. The whole
thing is then breaded and deep-fried. The skewer is then removed, and the dish is then served on
top of triangles of toast with Meuniere sauce (a local sauce made from flour, butter, parsley and lemon).
- Oysters Rockefeller - A dish invented by the
New Orleans
chef, Jules Alciatore. The dish is made from oysters, parsley and parmesan cheese topped with a
rich sauce. The dish was named after the richest American of the time, John D. Rockefeller,
and was created as an alternative to escargot at Antoine's restaurant in
New Orleans.
- Pompano en Papillote - A dish made by cooking a fillet of pompano fish in a parchment envelope
with a sauce of wine,
crab and
shrimp. During the cooking process, the envelope usually puffes up
to resemble a balloon - which is appropriate since the dish was originally created by
Jules Alciatore, in honor of the Brazilian balloonist, Alberto Santos-Dumont.
- Shrimp Creole - Shrimp in a sauce made from tomatoes, celery, onion, and bell peppers, flavored
with pepper sauce. It is usually served on top of steamed rice.
Your Comments
Please share your comments on this page:
These web sites may also be of interest:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By YUMMY KITCHEN
Independently published
Paperback (117 pages)
 | List Price: $11.99*
Lowest New Price: $11.87*
Lowest Used Price: $11.82*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
THE ULTIMATE INSTANT POT KETO RECIPES!Enjoy these 300 Recipes for Any Budget. Recipes are listed step by step in a clear and understandable manner. With this cookbook, you will cook better, tastier and faster meals for yourself and your family. In this cookbook, you will discover… Amazing meals the whole family will love. Recipes for vegetarians anyone will enjoy. Most recipes made for anyone with a busy lifestyle. Detailed ingredient lists and precise cooking times so each dish turns out perfect. Easy-to-follow instructions on making each dish in an Instant Pot. Helpful tips and tricks on how to make each meal one your whole family will request time and time again. Plus much more helpful information. Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time. |
|
By Teresa Baker
Independently published
Paperback (120 pages)
 | List Price: $13.97*
Lowest New Price: $13.63*
Lowest Used Price: $13.57*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
★Did you know?★ Our body metabolism reduces by more than 30% by age 50. Our bones and muscles become weary and weaker with every passing second, and at 50, it really begins to hit us harder. Our bodies become more susceptible to diseases such as Alzheimer's, Cancer and Heart diseaseAre you over 50? Are you looking to lose excess weight, burn stubborn flab and belly fat? Are you constantly tired, lack energy or enthusiasm for even things you love? Do you wish to improve your health, transform your body and Live Longer? Have you ever wondered if Keto would be right for you? Just pause and imagine for a moment, what it'll be like if we all: - Felt and looked younger- Had more energy and more importantly,- Had our best body shape Imagine taking a walk with our kids and grandkids and feel energetic with less belly fat, flab, and weight? How would it feel to wake up every single morning feeling happier, energetic and lively? What if I told you there was an easier way to lose weight after 50!Specifically, in this cutting edge book, you'll learn: Supposedly regular Keto-friendly foods you should be avoiding if you're over 50How to deal with the Keto flu and engage your body to heal and recover faster and betterHow to limit carb cravings, emotional eating, binges and occassional cheating2important secrets why restricting calorie is a must for you at age 50+How Aging Affects Your Health and what it means for You on KetoHow Keto Can Help you with weight loss, improved brain and memory function After 50How to heal your body completely with special tips never taught anywhereAlso in this guide, you’ll discover: A Custom-fit way to try Keto in a specific way with added bonusList of foods you should never eat, even if they are the holy grail of regular Keto diets10 Best Supplements you should be taking if you’re on Keto and over 506 Supplements you should never take10 Best health-supporting and disease-fighting foods you should be eating every day on Keto10 foods you should never miss out on, even if you have no time to cookBest Ways to stay on track the Keto diet and track CaloriesTop Proven ways to reap all the benefits of Keto after age 50Even if you suffer from high blood sugar levels, food addictions, binge or emotional eating, you can begin to see great results from a tailored Keto that caters specifically to your needs. I specially invite you to take charge of your health TODAYHit the Buy in 1-click button and get this book delivered to you instantly |
|
By Justin Devillier
AMERICAN WEST BOOKS
Released: 2019-10-29
Hardcover (384 pages)
![The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/515GSdb-aYL._SL160_.jpg) | List Price: $40.00*
Lowest New Price: $21.97*
Lowest Used Price: $23.22*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMESÂ BOOK REVIEW
With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking. |
|
By Susan Green
Independently published
Paperback (232 pages)
 | List Price: $11.69*
Lowest New Price: $11.61*
Lowest Used Price: $11.11*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
600 Delightful Instant Pot Recipes for Two in #2020!Cooking for or with your significant one can creative, simple and very mood uplifting!
Do you want to release stress and have fun? Surely those endorphines will kick in immediately :)
Focus on each task throughout the process, pause and take the moment for what it is. Be grateful, present, and enjoy the ability to help each other, and discover what each task means. Cooking is a great way to solidify the bond between two people and create lasting relationships. This simple, yet pressure cooker recipes cookbook has the following categories: - Lots of Poultry, Beef, and Pork instant pot recipes
- Snacks and Appetizers
- Instant Pot Vegetarian recipes and Vegan meals
- Great variety of Soups, Stews and Sauces
- The Most-Wanted Desserts
This complete Instant Pot recipes cookbook will take care of your lazyness and will take your relationship to next level, in a yummier & tastier way! |
|
By Paul Prudhomme
HarperCollins
Released: 1984-04-17
Hardcover (352 pages)
 | List Price: $28.99*
Lowest New Price: $18.57*
Lowest Used Price: $1.38*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. |
|
By Junior League of Baton Rouge
Brand: The Cookbook Marketplace
Spiral-bound (272 pages)
 | List Price: $19.95*
Lowest New Price: $8.66*
Lowest Used Price: $4.39*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | - Used Book in Good Condition
Product Description:
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like How to Make a Roux. This is the Textbook of Louisiana cooking. |
|
By Timothy Pakron
Avery
Released: 2018-10-23
Hardcover (288 pages)
 | List Price: $35.00*
Lowest New Price: $19.95*
Lowest Used Price: $23.50*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine.
Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.
Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love. |
|
By Isaac Toups
Little, Brown and Company
Released: 2018-10-23
Hardcover (256 pages)
 | List Price: $35.00*
Lowest New Price: $24.09*
Lowest Used Price: $19.22*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.
Things get a little salty down in the bayou...
Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts--form the backbone of this book.
Taking readers from the backcountry to the bayou, Toups shows how to make: - A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait
- His signature double-cut pork chop and the Toups Burger
- And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.
Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.
Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how--and what it means--to cook Cajun food today. |
|
Chronicle Books
Released: 2015-08-18
Hardcover (368 pages)
 | List Price: $30.00*
Lowest New Price: $17.35*
Lowest Used Price: $15.04*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all. |
|
By Kevin Belton
Gibbs Smith
Released: 2019-04-02
Hardcover (176 pages)
 | List Price: $24.99*
Lowest New Price: $18.61*
Lowest Used Price: $14.08*
Usually ships in 24 hours*
*(As of 12:09 Pacific 23 Jan 2020 More Info)
Click Here | Product Description:
Celebrate like they do in The Big Easy with Chef Kevin Belton’s newest cookbook. The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. Kevin Belton’s New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fête, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese. A nationally and internationally recognized chef and educator as well as the star of PBS/WYES’s New Orleans Cooking with Kevin Belton, and now Kevin Belton’s New Orleans Kitchen, Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans. |
|
| |
