Cajun and Creole Cooking!

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Cajun and Creole Cooking!

I’ll be truthful – I’m a little intimidated by Southern food. Each
enviornment of the South has its own exotic flavors and aromas, theme material
and systems that set it except the others. And being yet a humble suburban
Northerner, the postulate that of delving into the goings on of the Southern
kitchen is all out upsetting.

However, being the go-getter that I
am, I’ve determined to deal with southern food one part at a time – and where
better to start out than Louisiana? A country with a fascinatingly nicely to do
culture and history, there are two prime genres of cooking which have emerged:
Creole and Cajun. And with out reference to whether the mainstream media have
commercialized the postulate that of Cajun to intend one factor that is highly
spiced (i.e. McDonald’s Spicy Cajun McChicken), those two cuisines each single
have their very own programs, theme material and histories that produce far more
sophisticated flavors than very with out difficulty “highly


One of the prime differences amongst
Creole and Cajun food is the origin of the individuals who created them. Creole
food was once born from European aristocrats who moved to New Orleans in the
late 1600s. Melding lifestyles similarly culinary impacts, a new culture was
once born. These individuals turn out to be the higher-class of the town and
their descendants can nonetheless be discovered in the French Quarter of New
Orleans lately.

The perform Creole comes from the Spanish perform criallo
which suggests a combo of cultures or colors (as in the perform Crayola) and
from the Latin creare intending to create (as in a new race). The combo of
cultures included Native Americans, French, Spanish, English, African American,
German and Italian.

Because the Creole have been individuals
of privilege, the theme material of their food reflect a more evolved and pricey
palate. The veritable melting pot that was once merging in New Orleans all by
approach of the conclusion of the 17th Century created a fusion of foods. Dishes
that we now respect to be uniquely Creole are each single contributions from a
number of European cultures and exclusively illustrate the evolution of the

From the French bouillabaisse got here gumbo
From the Spanish
paella got here jambalaya
German influence brought sausage and
Italians announced principles of pastry and ice cream
West Indian
and Haitian systems of braising and sluggish cooking influenced the practise of
Native Americans additional spices and flavoring of corn, bay leaves
and fil’ powder
African Americans announced okra to the

While there may be a extraordinarily excellent volume
of overlap in a couple of Cajun and Creole cooking, there are additionally a
couple of uniquely Creole dishes which could be not be

Oysters Rockefeller
Shrimp Remoulade
Shrimp Creole Crockpot
Bacon and Rice Creole
Hot Creole
Creole Pecan Chicken Breasts
Avocado-Studded Mardi Gras
Fritters with Creole Mustard-Apricot Sauce
Creole Summer Squash
Baked Fish
with Creole Sauce
Excellent Shrimp Creole


The history of the Cajun individuals is
frequently the $64000 opposite of the Creole, whose lives have been crammed with
privilege (and private chefs). The individuals who turn out to be acknowledged
as Cajuns have been exiled French refugees who immigrated to south Louisiana
from Acadia, Nova Scotia in the 18th Century. Because they have been immigrants
forced from their scenario of birth, their food – and their livelihood – trusted
their survival. The Acadians (who’ve been later acknowledged as Cajuns) learned
to are residing off the land by incorporating fish, shellfish and wild game into
their diets.

Born in the bayous and swamplands of Louisiana,
Cajun food is one of organic sources, performance and survival. The phrase
“table in the barren part” is in reality used when with reference to ordinary
Cajun cooking seeing that the Acadians had to evolve to the indigenous foods of
the enviornment. A familiar misconception is that Cajun food is invariably
highly spiced. On the other, Cajun food is nicely-seasoned, yet did now not
acquire a recognition for warmth till the 1970s when the “blackening” method
turn out to be popular. Cajun food originated from three substantial

Natural Resources – Native Americans taught the Acadian
immigrants to use their sources by cooking with products discovered in swamps,
bayous, lakes, rivers and woods.
One Pot Meals – In an try and conserve
calories and sources, meals that may be cooked in a single pot made we all’s
life less hard. Dishes like jambalaya, grillads, stews, fricassees and gumbos
all lent themselves to this style of practise.
German Sausages – Another open
air influence, Cajuns all of the unexpected learned to apply the sausage so as
to add flavor and spice to their cooking. Sausages like andouille (pronounced
en-DOO- wee), smoked sausage, boudin and chaudin are all discovered in Cajun

Seafood Boudin
Cush-Cush (Cajun mush)
Dirty Rice
Southern Dirty Rice
Andouille & Boudin Sausage
Shrimp and Rice
Andouille a l.  a. Jeannine
Cajun Dirty Rice
Fried Rice
Cajun Fried Potatoes and Sausage

A little bit of this and a
little bit of that…
Aside from the exotic dishes of each single culture,
Cajun and Creole food percentage many of an identical dishes. Both make the most
of (and swear by) what chefs identify the “Holy Trinity” of southern cooking:
green peppers, onions and celery. These classic staples will best likely be
included in any authentic Cajun or Creole dishes. Also, many recipes identify
for a roux (pronounced roo), which is frequently flour cooked in fat and browned
so as to add a base flavor to the dish.

Here are a couple of recipes for
all of your southern favorites.

Jambalaya – Traditionally made in one pot
with meat and greens, served over rice. Most Creole recipes add tomatoes even as
the Cajun recipes don’t. Both are included here.
Cabbage Jambalaya
Slow Cooker Jambalaya
Shrimp Jambalaya
Turkey Jambalaya
Jumping Joe’s
Crockpot Jambalaya
Chunky Jambalaya

Gumbo – More of a
stew than jambalaya, gumbo is highly spiced and contains tons of regional
seafood like shrimp and crawfish. Gumbo additionally is served over
Chicken Rice Gumbo
Chicken and Sausage Gumbo
Seafood Gumbo
Louisiana Seafood Gumbo
Seafood Gumbo
and Seafood Gumbo
Chicken and Sausage Gumbo
Turkey Gumbo

Etouff’e –
In French, ‘touf’e absolutely capacity “smothered.” Most ‘touf’e dishes use a
seafood – best popularly crawfish – and have a consistency this sort of lot like
Shrimp Etoufee
Caputo’s Shrimp Etouffee

Grits – A style of porridge which come with ground corn, grits
are a popular breakfast suppose the south. Served plain or with cheese.
Garlic and Herb Grits
Harbor House Shrimp and Grits
Yankee Grits
Garlic Grits

Remoulade – A sauce originating in France, that is best
identical to a mayonnaise-based totally tartar sauce. The sauce is used in tons
of cultures and spaces, yet in Louisiana that is most typically noticeable with
bread, pan-fried fish or seafood.
Fried Catfish with Remoulade
Remoulade Sauce
Fried Green Tomatoes with Remoulade Sauce

Boy (additionally po-boy, po boy, or awful boy) – The conventional submarine
sandwich of Louisiana. It customarily contains fried meat or seafood with a
creamy, tartar sauce on a bun.
Fried Oyster Po’ Boy

Red Beans and Rice
– Made with red beans, greens, pork and rice, this was once one the different
“one pot meal” that allowed women to do house chores even as the food was once
cooking. Often served at huge gatherings (like Mardi Gras) seeing that it may
serve so many individuals.
Red Beans and Rice
Lake Charles Red Beans and
Red Beans and Rice
Cajun Corn, Rice and Beans

Catfish – A fish
that is plentiful in the south, catfish has develop into an integral aspect of
Cajun and Creole cooking.
Catfish Creole
Cajun Catfish Supreme
Lobster’s Fried Catfish and Hushpuppies
Catfish Roasted with Sesame Seeds,
Basil, Garlic and Spinach
Creole Baked Fish
Pecan Crusted Catfish with
White Cheddar Grits
Fried Fish
Pan Fried Catfish Filets
Fried Catfish
with Remoulade Sauce
Pecan Crusted Catfish
Blackened Catfish &
Catfish and Roasted Pepper Skillet Supper
Catfish Hoagie
New Orleans Catfish Fries
Battered Catfish and Chips
Sweet Potato
Pecan-Crusted Fish with Peppers and Squash Catfish

Bourbon Chicken
Grilled Bourbon Chicken
Orange Braised Bourbon Chicken

Cajun Crawfish
Elegant Crawfish Puffs
Mini-Crawfish Pies
Crawfish and Eggs
Saut’ed Crawfish in Tomatoes with Dill and
Crawfish Boil

New Orleans Barbecue Shrimp

Cajun and Creole Cooking!

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