Ingredients: The Cajuns applied their French cooking techniques to these new ingredients, with a result that is recognized and respected as some of the best regional cooking in America, as well as one of the world’s most unique cuisines.While their new home in Acadiana was familiar in terms of being an agrarian setting already populated by Catholic, French-speaking people, the Cajuns had to adjust to the unknown terrain of swamps, bayous, and prairies that presented some new forms of meat, game, fish, produce, and grains. This area is predominately populated by Cajun people who are, technically, descendants of the Acadians expelled from Acadia, now known as Nova Scotia, in 1755. Acadiana is an area comprising 22 parishes (counties) in Southwest Louisiana. Cajun Country: The southwest section of Louisiana is unique unto itself. There is greater emphasis on cream, butter, seafood (though not shellfish), tomatoes, herbs, and garlic, and less use of cayenne pepper and file powder than in Cajun cooking, resulting in rich sauces, elegant pureed bisques, and time-intensive soups, brunch dishes, and desserts. Cooking Style: Creole Cooking is city cooking: refined, delicate, and luxurious, developed, and originally prepared by servants.In addition, file powder came from the Choctaw Indians allspice and peppers from the West Indians and garlic and tomatoes from the Italians. Africans introduced okra the Spanish, spices and red peppers the Germans, black pepper, and mustard the Irish, potatoes.
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