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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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    Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

    By Melissa M. Martin

    Artisan
    Released: April 21st, 2020
    Hardcover (368 pages)

    Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
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    Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
    • Manufacturer: Artisan
    • Brand: Artisan
    • ISBN: 1579658474
    • EAN: 9781579658472
    Details:
    • Hardcover
    • Number of Pages: 368
    • Author: Melissa M. Martin
    • Publication Date: April 21st, 2020
    • Release Date: April 21st, 2020
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    • Size: 9.7 Inches by 7.4 Inches by 1.1 Inches
    • Weight: 2.95 Pounds
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    The Encyclopedia of Cajun & Creole Cuisine

    By John D. Folse

    Chef John Folse & Company Publishing
    Hardcover (852 pages)

    The Encyclopedia of Cajun & Creole Cuisine
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    The Encyclopedia of Cajun & Creole Cuisine
    • Manufacturer: Chef John Folse & Company Publishing
    • ISBN: 0970445717
    • EAN: 9780970445711
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    • Hardcover
    • Edition: 34680th
    • Number of Pages: 852
    • Author: John D. Folse
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    • Size: 12.5 Inches by 10.5 Inches by 2.0 Inches
    • Weight: 9.5 Pounds
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    The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food Of The World Cookbooks)

    By John DeMers

    Periplus Editions
    Released: February 15th, 1998
    Hardcover (144 pages)

    The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food Of The World Cookbooks)
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    The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food Of The World Cookbooks)
    • Manufacturer: Periplus Editions
    • Brand: Periplus Editions
    • ISBNs: 9625931007, 9789625931005
    • EAN: 9789625931005
    • PartNumber: 80 colour photographs
    Details:
    • Hardcover
    • Number of Pages: 144
    • Author: John DeMers
    • Publication Date: February 15th, 1998
    • Release Date: February 15th, 1998
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    • Size: 8.0 Inches by 9.0 Inches by 0.5 Inches
    • Weight: 1.45 Pounds
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    Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana

    By George Graham

    Harvard Common Press
    Released: October 15th, 2016
    Hardcover (320 pages)

    Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
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    Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
    • Manufacturer: Harvard Common Press
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    • ISBN: 1558328637
    • EAN: 9781558328631
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    • Hardcover
    • Number of Pages: 320
    • Author: George Graham
    • Publication Date: October 15th, 2016
    • Release Date: October 15th, 2016
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    • Size: 11.2 Inches by 9.65 Inches by 1.1 Inches
    • Weight: 2.95 Pounds
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    The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy

    By Ryan Boudreaux

    Rockridge Press
    Released: March 3rd, 2020
    Paperback (130 pages)

    The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
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    The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
    • Manufacturer: Rockridge Press
    • Brand: Rockridge Press
    • ISBN: 1646114337
    • EAN: 9781646114337
    Details:
    • Paperback
    • Number of Pages: 130
    • Author: Ryan Boudreaux
    • Publication Date: March 3rd, 2020
    • Release Date: March 3rd, 2020
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    • Size: 9.1 Inches by 7.5 Inches by 0.6 Inches
    • Weight: 0.7 Pounds
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    River Road Recipes: The Textbook of Louisiana Cuisine

    By Junior League of Baton Rouge

    Brand: The Cookbook Marketplace
    Released: January 1st, 1959
    Spiral-bound (272 pages)

    River Road Recipes: The Textbook of Louisiana Cuisine
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    River Road Recipes: The Textbook of Louisiana Cuisine
    • Manufacturer: The Cookbook Marketplace
    • Brand: Brand: The Cookbook Marketplace
    • ISBN: 0961302682
    • EAN: 9780961302689
    • PartNumber: Illustrated
    Details:
    • Product Category: Spiral-bound
    • Edition: Reprint
    • Number of Pages: 272
    • Author: Junior League of Baton Rouge
    • Publication Date: January 1st, 1959
    • Release Date: January 1st, 1959
    Physical Description:
    • Size: 9.0 Inches by 7.1 Inches by 1.4 Inches
    • Weight: 1.5 Pounds
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    Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook

    By Marcelle Bienvenu

    Acadian House Publishing
    Released: January 1st, 2006
    Hardcover (159 pages)

    Who s Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook
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    Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook
    • Manufacturer: Acadian House Publishing
    • Brand: Acadian House Publishing
    • ISBN: 0925417556
    • EAN: 9780925417558
    • PartNumber: illustrations
    Details:
    • Hardcover
    • Edition: 4th
    • Number of Pages: 159
    • Author: Marcelle Bienvenu
    • Publication Date: January 1st, 2006
    • Release Date: January 1st, 2006
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    • Size: 10.25 Inches by 7.25 Inches by 0.5 Inches
    • Weight: 1.11 Pounds
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    The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)

    By The Picayune

    Dover Publications
    Released: August 30th, 2002
    Paperback (456 pages)

    The Picayune s Creole Cook Book (American Antiquarian Cookbook Collection)
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    The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
    • Manufacturer: Dover Publications
    • ISBN: 0486423247
    • UPC: 800759423248
    • EANs: 0800759423248, 9780486423241
    • PartNumber: illustrations
    Details:
    • Paperback
    • Number of Pages: 456
    • Author: The Picayune
    • Publication Date: August 30th, 2002
    • Release Date: August 30th, 2002
    Physical Description:
    • Size: 8.75 Inches by 6.0 Inches by 1.0 Inches
    • Weight: 1.26986262912 Pounds
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    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    Harpercollins
    Released: April 17th, 1984
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    Chef Paul Prudhomme's Louisiana Kitchen
    • Manufacturer: William Morrow Cookbooks
    • Brand: Harpercollins
    • ISBN: 0688028470
    • EAN: 9780688028473
    • PartNumber: 39col.ill.
    Details:
    • Hardcover
    • Edition: 1
    • Number of Pages: 352
    • Author: Paul Prudhomme
    • Publication Date: April 17th, 1984
    • Release Date: April 17th, 1984
    Physical Description:
    • Size: 9.25 Inches by 7.0 Inches by 1.13 Inches
    • Weight: 1.85629224604 Pounds
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    The New Orleans Cookbook

    By Rima Collin

    Alfred A Knopf
    Released: March 12th, 1987
    Multicolor Paperback (254 pages)

    The New Orleans Cookbook
    List Price: $19.95*
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    The New Orleans Cookbook
    • Manufacturer: Knopf
    • Brand: Alfred A Knopf
    • ISBN: 0394752759
    • EAN: 9780394752754
    • PartNumber: 9780394752754
    Details:
    • Paperback
    • Edition: 0
    • Number of Pages: 254
    • Authors: Rima Collin, Richard Collin
    • Publication Date: March 12th, 1987
    • Release Date: March 12th, 1987
    Physical Description:
    • Size: 9.2 Inches by 6.1 Inches by 0.8 Inches
    • Weight: 0.95019234922 Pounds
    • Color: Multicolor
    Features:
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