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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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    Cajun & Creole Cookbooks

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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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    Description:
    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
    Physical Description:
    • Size: 9.25 inches by 7.5 inches by 0.3587 inches
    • Weight: 0.7 pounds
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    Creole & Cajun: Creole Recipes and Cajun Recipes in 1 Spicy Southern Cookbook

    By BookSumo Press

    Independently published
    Released: November 19th, 2022
    Hardcover (77 pages)

    Creole & Cajun: Creole Recipes and Cajun Recipes in 1 Spicy Southern Cookbook
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    Creole & Cajun: Creole Recipes and Cajun Recipes in 1 Spicy Southern Cookbook
    • Manufacturer: Independently published
    • EAN: 9798364507037
    Details:
    • Hardcover
    • Number of Pages: 77
    • Author: BookSumo Press
    • Publication Date: November 19th, 2022
    • Release Date: November 19th, 2022
    Physical Description:
    • Size: 10.0 inches by 7.0 inches by 0.37 inches
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    The Easy Creole and Cajun Cookbook: Modern and Classic Dishes Made Simple

    By Ryan Boudreaux

    Rockridge Press
    Released: November 17th, 2020
    Paperback (108 pages)

    The Easy Creole and Cajun Cookbook: Modern and Classic Dishes Made Simple
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    The Easy Creole and Cajun Cookbook: Modern and Classic Dishes Made Simple
    • Manufacturer: Rockridge Press
    • Brand: Rockridge Press
    • ISBN: 164739337X
    • EAN: 9781647393373
    Details:
    • Paperback
    • Number of Pages: 108
    • Author: Ryan Boudreaux
    • Publication Date: November 17th, 2020
    • Release Date: November 17th, 2020
    Physical Description:
    • Size: 9.25 inches by 7.5 inches by 0.2935 inches
    • Weight: 0.6 pounds
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    Mémère’s Country Creole Cookbook: Recipes and Memories from Louisiana's German Coast (The Southern Table)

    By Nancy Tregre Wilson

    LSU Press
    Released: March 14th, 2018
    Hardcover (264 pages)

    Mémère’s Country Creole Cookbook: Recipes and Memories from Louisiana s German Coast (The Southern Table)
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    Mémère’s Country Creole Cookbook: Recipes and Memories from Louisiana's German Coast (The Southern Table)
    • Manufacturer: LSU Press
    • Brand: LSU Press
    • ISBN: 0807168971
    • EAN: 9780807168974
    Details:
    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 264
    • Author: Nancy Tregre Wilson
    • Publication Date: March 14th, 2018
    • Release Date: March 14th, 2018
    Physical Description:
    • Size: 8.999982 inches by 5.999988 inches by 0.999998 inches
    • Weight: 0.73413933246 pounds
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    Hello! 365 Cajun & Creole Recipes: Best Cajun & Creole Cookbook Ever For Beginners [Book 1]

    By Mr. USA

    Independently published
    Released: March 5th, 2020
    Paperback (227 pages)

    Hello! 365 Cajun & Creole Recipes: Best Cajun & Creole Cookbook Ever For Beginners [Book 1]
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    Hello! 365 Cajun & Creole Recipes: Best Cajun & Creole Cookbook Ever For Beginners [Book 1]
    • Manufacturer: Independently published
    • EAN: 9798621609993
    Details:
    • Paperback
    • Number of Pages: 227
    • Author: Mr. USA
    • Publication Date: March 5th, 2020
    • Release Date: March 5th, 2020
    Physical Description:
    • Size: 10.0 inches by 8.0 inches by 0.52 inches
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    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes)

    By S. L. Watson

    Kindle Edition (391 pages)

    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes)
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    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes)

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    • Kindle Edition
    • Format: Kindle eBook
    • Number of Pages: 391
    • Author: S. L. Watson
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    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    William Morrow & Company
    Released: April 17th, 1984
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
    List Price: $29.99*
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    Chef Paul Prudhomme's Louisiana Kitchen
    • Manufacturer: William Morrow Cookbooks
    • Brand: William Morrow & Company
    • 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 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
    • Brand: Dover Publications
    • ISBN: 0486423247
    • UPC: 800759423248
    • EAN: 9780486423241
    • PartNumber: illustrations
    Details:
    • Paperback
    • Format: Illustrated
    • Number of Pages: 456
    • Author: The Picayune
    • Publication Date: August 30th, 2002
    • Release Date: August 30th, 2002
    Physical Description:
    • Size: 9.12 inches by 6.14 inches by 0.88 inches
    • Weight: 1.3007273458 pounds
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    Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics

    By Ryan Boudreaux

    Rockridge Press
    Released: December 28th, 2021
    Paperback (202 pages)

    Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics
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    Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics
    • Manufacturer: Rockridge Press
    • ISBN: 1638079137
    • EAN: 9781638079132
    Details:
    • Paperback
    • Number of Pages: 202
    • Author: Ryan Boudreaux
    • Publication Date: December 28th, 2021
    • Release Date: December 28th, 2021
    Physical Description:
    • Size: 9.25 inches by 7.5 inches by 0.5544 inches
    • Weight: 1.06 pounds
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    Cajun Cooking: From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen, with 50 authentic Cajun and Creole recipes, shown in 250 photographs

    By Ruby Le Bois

    Southwater
    Released: January 7th, 2014
    Paperback (96 pages)

    Cajun Cooking: From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen, with 50 authentic Cajun and Creole recipes, shown in 250 photographs
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    Description:
    Cajun Cooking: From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen, with 50 authentic Cajun and Creole recipes, shown in 250 photographs
    • Manufacturer: Southwater
    • Brand: Southwater
    • ISBN: 1844765318
    • EAN: 9781844765317
    • PartNumber: over 250 photographs
    Details:
    • Paperback
    • Number of Pages: 96
    • Author: Ruby Le Bois
    • Publication Date: January 7th, 2014
    • Release Date: January 7th, 2014
    Physical Description:
    • Size: 11.14 inches by 8.58 inches by 0.28 inches
    • Weight: 0.9700339528 pounds
    Features:
    • Used Book in Good Condition
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