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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Cajun & Creole

       
     

    How to Cook dishes from Cajun and Creole tradition


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    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.

      Shrimp gumbo

    • 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.

      Jambalaya

    • 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.


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    Instant Pot Cookbook #2019: 550 Effortless Recipes For Beginner & Advanced Users (Instant Pot Recipes)

    By Carolina Sanders

    Independently published
    Paperback (210 pages)

    Instant Pot Cookbook #2019: 550 Effortless Recipes For Beginner & Advanced Users (Instant Pot Recipes)
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    What happens when new technology and love for food and cooking come together? Are you ready to find out the answer?

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    Instant Pot Cookbook: 550 Easy and Delicious Mouthwatering Instant Pot Recipes For Fast and Healthy Meals

    By Amanda Robbins

    Independently published
    Paperback (233 pages)

    Instant Pot Cookbook: 550 Easy and Delicious Mouthwatering Instant Pot Recipes For Fast and Healthy Meals
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    Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart

    By Timothy Pakron

    Avery
    Released: 2018-10-23
    Hardcover (288 pages)

    Mississippi Vegan: Recipes and Stories from a Southern Boy s Heart
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    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.

    Kevin Belton's New Orleans Kitchen

    By Kevin Belton

    AMERICAN WEST BOOKS
    Released: 2018-03-13
    Hardcover (176 pages)

    Kevin Belton s New Orleans Kitchen
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    The next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . .

    The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

    Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing alongside Eugenia Uhl’s mouthwatering photographs make this new cookbook a must-have.

    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, Chef Kevin is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.

    5-Ingredient or less Instant Pot Mediterranean Diet Cookbook: The Complete Guide of Mediterranean Diet to Rapidly Lose Weight, Upgrade Your Body Health and Have a Happier Lifestyle

    By Jane Stella

    Independently published
    Paperback (122 pages)

    5-Ingredient or less Instant Pot Mediterranean Diet Cookbook: The Complete Guide of Mediterranean Diet to Rapidly Lose Weight, Upgrade Your Body Health and Have a Happier Lifestyle
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    From low-carb to low-fat, various diets have emerged over the last few decades promising to offer the ultimate weight loss solution. Unfortunately, not all of them are effective in helping you achieve your desired results. Some do provide weight loss results but not for long term.


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    Instant Pot Cookbook #2019: Easy and Time-Saving, Delicious Instant Pot Recipes For Your Whole Family. (with Ultimate Beginner's Guide)

    By Kaitlyn Parker

    Independently published
    Paperback (219 pages)

    Instant Pot Cookbook #2019: Easy and Time-Saving, Delicious Instant Pot Recipes For Your Whole Family. (with Ultimate Beginner s Guide)
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    550 Most Wanted Instant Pot Recipes for Easy & Effortless cooking in 2019! (with Ultimate Beginner's Guide)


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    In this Instant Pot cookbook you will find lots of ingenious recipes starting from breakfast through lunch and desserts to dinner. Let yourself discover a new world of dishes and turn your kitchen into a home restaurant.

    In this book you will find 550 recipes in the following categories:

    • Breakfasts
    • Pork, Beef and Lamb
    • Poultry
    • Fish and Seafood
    • Soups and Stews 
    • Vegetable Recipes
    • Side Dishes 
    • Snacks and Appetizers
    • Beans and Grains 
    • Stocks and Sauces 
    • Desserts

    With this cookbook, you will cook better, tastier and faster meals for yourself and your family.

    Get a copy of this Instant Pot recipes cookbook with 550 Hand-picked recipes for Easy and No-Fuss Meals!


    Kevin Belton’s Big Flavors of New Orleans

    By Kevin Belton

    Gibbs Smith
    Released: 2016-03-01
    Hardcover (176 pages)

    Kevin Belton’s Big Flavors of New Orleans
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    • Gibbs Smith
    Product Description:

    Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

    Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

    Kevin Belton, a teacher of the fundamentals of Louisiana cooking for more than twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton, which will begin airing in January 2016. He has been a guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.

    Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.

    Chasing the Gator: Isaac Toups and the New Cajun Cooking

    By Isaac Toups

    Little, Brown and Company
    Released: 2018-10-23
    Hardcover (256 pages)

    Chasing the Gator: Isaac Toups and the New Cajun Cooking
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    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.

    Air Fryer Cookbook: 550 Recipes For Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.

    By Michelle Sanders

    CreateSpace Independent Publishing Platform
    Paperback (395 pages)

    Air Fryer Cookbook: 550 Recipes For Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
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    Product Description:

    MASTER YOUR AIR FRYER

    Delicious, Nutritious Recipes That Teach you How to Use Your Air Fryer to Its Maximum Potential

    You will be amazed at how it is easy to cook your favorite dishes with the Air Fryer
    The first thing you need to know: You can cook almost everything you want with the Air Fryer
    The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Air Fryer
    And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family.
    In this book you will find the best:
    Breakfast Recipes
    Appetizers Recipes
    Lunch and Dinner Recipes
    Side Dish Recipes
    Fish and Seafood Recipes
    Poultry Recipes
    Beef Recipes
    Pork and Lamb Recipes
    Vegetable Recipes
    Dessert Recipes

    This Air Fryer recipes cookbook is filled with nutritious and delicious recipes.

    There are many VEGAN recipes (150+) in this cookbook too.

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    William Morrow Company
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    • William Morrow Company
    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.


    America's Restaurant Recipes

     
     


     
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