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Brit-chan Senior Member
Small Lady Emeritus
 
Title : Queen of the Cat Kingdom Posts : 23236 Join date : 2011-06-23 Age : 36 Location : Lafayette, LA
 |  Subject: Louisiana Cuisine  18th September 2018, 8:23 pm | |
| Louisiana CuisineCome get some good eats y’all!  As an ambassador of the Foodie Club and a resident of Louisiana, I would be remiss if I did not talk about Louisiana cuisine! Our cuisine is truly unique is one of the things that attracts tourists to our state! Due to our mix of Creole and Cajun culture, we have an eclectic amount of dishes you can only really find here in Louisiana. All with a range of influences, mainly: French, Spanish, African, and Indian cooking. Most of our famous dishes are Gumbo, Étouffée (pronounced "Ay-Too-Fay"), Jambalaya, Muffuletta, Po'boys, and Red Beans and Rice. Seafood is a staple of our diet and we eat things from shrimp to crayfish (crawfish), crabs, oysters, and catfish. We also enjoy swamp critters such as alligator, frog legs, and turtle soup. Along with savory dishes we are famous for several sweets such as King Cake, Gentilly lace cake (sometimes referred to as Chantilly, but we’ll get to that later), beignets, pralines, bananas foster, pecan pie, snoballs and I can go on and on. Also, I can’t talk about our cuisine without talking about alcohol. Louisiana is home to many local craft breweries such as Abita Brewing Company in Abita, Parish Brewing Company in Broussard, and Bayou Teche Brewing in Arnaudville, which are only just a few out of the several across the state. Not only is beer popular down here, we also love our mixed drinks. New Orleans is famous for a few cocktails such as the Sazerac or the Hurricane. I can’t mention alcohol and not mention daquiris. While the daquiri wasn’t necessrily invented here, with our lax alcohol laws, the state is well known for its drive throughs for the frozen boozy drink. Lastly, before I move on, I’d like to talk about the differences between Cajun and Creole cuisine. If you know a bit about Louisiana history, then all you really need to know is that Creal cuisine uses tomatoes and Cajun food does not. That is usually how you’ll tell the difference between a Creole and Cajun gumbo. However, it goes a bit further beyond that. The real difference behind the two cuisines is the people behind those cuisines. Below is a bit more information from Louisiana Travel.com - Spoiler:
- Quote :
- Cajun Food
The word “Cajun” originates from the term “les Acadians,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. With the British Conquest of Acadia in the early 1700s, the Acadians were forcibly removed from their home in what become known as Le Grand Derangement, or the Great Upheaval. Many Acadians eventually settled in the swampy region of Louisiana that is today known as Acadiana. Actually, four regions of south Louisiana were settled by the Cajuns, each with different resources and influences. Those distinct areas are the levees and bayous (Lafourche and Teche), prairies (Attakapas Indian land), swamplands (Atchafalaya Basin), and coastal marshes (New Orleans area and Houma).
The Acadians were an extremely resourceful people who combined the flatlands, bayous, and wild game of South Louisiana with its proximity to the Gulf of Mexico to create a truly unique local cuisine. While many Acadiana residents today have Native American, German, French, or Italian roots, among others (which have all influence Louisiana Cuisine in the their own ways), their way of life is strongly influenced by the Cajun culture. Along with its food, this rural area of Louisiana is famous for its Cajun French music and language.
With no access to modern-day luxuries like refrigerators, early Cajuns learned to make use of every part of a slaughtered animal. When a pig is butchered the event is called a “boucherie.” Boudin, a type of Cajun sausage which consists of pork meat, rice, and seasoning stuffed into a casing, also commonly contains pig liver for a little extra flavor. Tasso and Andouille are two other Cajun pork products that use salts and smoke as preservatives. Cajun food is famous for being very well seasoned which is sometimes misunderstood as spicy. Seasoning is one of the most important parts of Cajun cooking, and that comes from much more than a heavy helping of cayenne pepper. Most dishes begin with a medley of vegetables based on the French mirepoix. “The holy trinity of Cajun cuisine” utilizes onion, celery, and bell pepper (rather than carrots) to provide a flavor base for many dishes. Garlic is never far away from any stove, either. Paprika, thyme, file (ground sassafras leaves), parsley, green onions, and much more are also very common ingredients in Cajun kitchens.
Creole Food
The term “Creole” describes the population of people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th century Creoles consisted of the descendants of the French and Spanish upper class that ruled the city. Over the years the term Creole grew to include native-born slaves of African descent as well as free people of color. Typically, the term “French Creole” described someone of European ancestry born in the colony and the term “Louisiana Creole” described someone of mixed racial ancestry.
Like the people, Creole food is a blend of the various cultures of New Orleans including Italian, Spanish, African, German, Caribbean, Native American, and Portuguese, to name a few. Creole cuisine is thought of as a little higher brow or aristocratic compare to Cajun. Traditionally, slaves in the kitchens of well-to-do members of society prepared the food. Due to the abundance of time and resources, the dishes consisted of an array of spices from various regions and creamy soups and sauces. A remoulade sauce, for example, which consists of nearly a dozen ingredients, would not typically be found in Cajun kitchens. Creole cuisine has a bit more variety, because of the easier access Creoles had to exotic ingredients and the wide mix of cultures that contributed to the cuisine. That’s why you find tomatoes in Creole jambalaya and not in Cajun jambalaya or why a lot of times you find a Creole roux made with butter and flour while a Cajun roux is made with oil and flour.
The only place to get true Creole and Cajun food is in Louisiana, or at least in someone from Louisiana’s kitchen. However, if traveling down South isn’t in the cards, now you know a few tips that can help you determine if a dish is close to being authentically Cajun or Creole. Luckily, Louisiana is the one place where true Cajun and Creole food will never stray far away from its roots. With each new generation of Louisianans, there is a vested interest in history and culture and a proud new set of parents. There is no one better suited to ensure that Louisiana food adheres to its traditions and reputations. It’s a good thing there are over 4.4 million people fit for the job.
Credit: [You must be registered and logged in to see this link.]Now that you've learned some history, let's move on to the good stuff: the food!
Last edited by Brit-chan on 20th September 2018, 8:37 pm; edited 3 times in total |
|   | | Brit-chan Senior Member
Small Lady Emeritus
Title : Queen of the Cat Kingdom Posts : 23236 Join date : 2011-06-23 Age : 36 Location : Lafayette, LA
| | Subject: Re: Louisiana Cuisine 18th September 2018, 8:23 pm | |
| Famous Dishes ~ EntreesChicken and Sausage Gumbo How can I make a list of foods without mentioning gumbo! It’s pretty much a staple here. So, what is Gumbo? It's a stew or soup consisting of a strongly flavored stock, meat or shellfish, a thickener and the vegetable holy trinity of celery, bell peppers and onions. Thickeners consist of primarily either okra, filé powder, or roux. Generally roux is used in conjunction with either okra or the filé powder.
Chicken and Sausage Gumbo is what it says. Chicken and often local smoked sausage, usuall made with pork, an example being andouille, are thrown into this gumbo. Some folks do add other items such as smoked turkey necks (which my family does). Seafood Etouffee Pronounced ay-too-fay, Étouffée is a dish found in both Cajun and Creole cuisne's and is typically served with shellfish over rice. It is general a sauce made from a light roux, seasoned and simmered with the seafood of choice. This dish uses the technique known as smothering which is a popular method of cooking in Cajun areas. The most popular version of this dish is made with crawfish.Red beans and Rice Red beans and rice is most likely the most well known dish of Louisiana Creole cuisine. It is traditionally made with red beans, vegetables (holy trinity), spices and pork bones. It is traditionally made on Mondays as the pork bones were traditionally leftovers from Sunday dinner. Monday also was typically wash day and red beans were easy to cook. A pot of beans could sit and simmer on the stove while the women were busy washing clothes. Almost every Creole or Cajun cuisine restaurant will serve red beans and rice, especially on a Monday!Jambalaya Jambalaya is another Louisiana Creole dish of rice, meat (usually chicken and sausage) and vegetables. The dish is of Spanish and French influence and most likely has its origins in Spanish paella. Jambalaya is a popular dish to eat at festivals or when entertaining friends due how easy it is to make and how easy it is to make in large quantities. There is an annual Jambalaya Festival held in Gonzales, LA and Gonzales has been proclaimed the Jambalaya Capital of the World!Po’ Boy In other parts of the country, it’s a hoagie or sub; in Louisiana, it’s called a po’boy. This favorite staple can be found all over with several po'boy spots across cities in the state. The feather-light bread is traditionally stuffed with fried seafood, like oysters, shrimp or catfish, or meats like gravy-soaked roast beef or hot sausage. My personal favorite po'boys are roast beef or fried shrimp. If you hear someone ordering theirs dressed, don't worry, the sandwhich isn't coming out with pants and a tshirt on. Dressed referrs to having all the typical toppings of a po'boy which are lettuce, tomato, pickles and mayonnaise.
- Quote :
- While the sandwich's name origin is unknown, a popular local theory is that the term was coined in a New Orleans restaurant owned by Benny and Clovis Martin, former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins' restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to "po' boy."
(Copied from: [You must be registered and logged in to see this link.]Boiled Crawfish Late January and the beginning of Mardi Gras marks the start of crawfish season in Louisiana. The season lasts until May and all across the Acadiana area you'll find tons of spots featuring only one item: boiled crawfish. The biggest, nicest crawfish can be found in and around the capital of Cajun country, Lafayette. When not eaten in a restaurant, crawfish are often enjoyed at boils in your neighbors (or family's) backyard. The steamy pot of mudbugs gets dumped out on a long, communal table, which is soon enjoyed by hungry people, beer traditionally inhand, ready to pinch out the tail meat and slurp down the juicy heads. It’s a lot of work for small morsels of meat, but once you hit your rhythm, there’s no better way to spend an afternoon.
Also be sure to enjoy the corn on the cob, red potatoes, sausage or mushrooms that are often added to the pot. Rice and Gravy Rice and gravy is a Cajun staple. Nearly anyone from Cajun country learns how to cook rice and gravy just like mom as their first dish. Rice and gravy is simply meat browned and then deglazed over and over until you get a gravy. The meat is slow cooked until tenderized then it’s served over rice. Rice and gravy can be cooked with beef, pork, chicken or sausage. It’s comfort food at its finest. Most often it is served with sides of vegetables like corn mache choux, butter beans, small field peas or okra.
Want to learn how to make it? The Louisiana Cajun Mansion Bread & Breakfast has a pretty good video showing you how!
[You must be registered and logged in to see this link.]Boudin I'm sure many of you have never heard of boudin before so I'll do my best to describe the Cajun favorite. It is typically a combination of cooked rice, pork, onions, green peppers and seasonings. The mixture is ground and stuffed into a sausage casing. Typically boudin is steamed, but can also be found smoked at many local spots. It is a staple of the Acadiana area and loved by all.
Cajun boudin originated from the Acadians that migrated to Louisiana from Nova Scotia and other French settlers. However, it is very different from its origins. Traditional boudin was a type of blood sausage. The French also have a variation which is what Cajun Boudin is most likely derived from: Boudin Blanc.
Now, we being the crazy food lovers of the South, take this delicious sausage and have created deep fried versions of it. Thus resulting in boudin balls and boudin egg rolls, both often found stuffed with pepperjack cheese.
Last edited by Brit-chan on 20th September 2018, 8:37 pm; edited 2 times in total |
| | | | Brit-chan Senior Member
Small Lady Emeritus
Title : Queen of the Cat Kingdom Posts : 23236 Join date : 2011-06-23 Age : 36 Location : Lafayette, LA
| | Subject: Re: Louisiana Cuisine 18th September 2018, 8:23 pm | |
| Famous Dishes ~ DessertsKing Cake Think of it like a giant cinnamon roll that is topped with lots of icing and colored sugar, and filled optional fillings like bavarian cream, cream cheese, and fruit flavorings. King Cake is synonymous with Mardi Gras and starting on Epiphany (Christian feast day on Jan 6th. It is also the beginning of Carnival season), Louisiana residents begin holding parties dedicated to King Cake. King Cake takes its name from the biblical three kings. Traditionally, a small plastic baby is hidden in the king cake which is meant to symbolize baby Jesus. These days the babies are outside the cake to prevent the risk of potential choking.
Can't make it to Louisiana for Mardi Gras? Don't worry, several bakeries ship their King Cakes in the US! Here are a few links below:
Rickey Meche's Donut King - [You must be registered and logged in to see this link.]
Poupart Bakery - [You must be registered and logged in to see this link.]
Joe Gambino's Bakery - [You must be registered and logged in to see this link.]
Beignets Beignets are commonly a breakfast food that is a deep fried choux pastry topped with powdered sugar. The origin of the term beignet is specifically French, even though many other cuisines have a variation of deep fried dough. They were brought over to New Orleans in the 18th Century by French Colonists.
The most famous place to eat them at is Cafe Du Monde in the French Quarter and is usually paired with their famous coffee with chicory. Nothing beats waking up from a night out in New Orleans and getting beignets and coffee from Cafe Du Monde!
Pralines Pralines are a confectionery containing at minimum nuts and sugar with cream being a common third ingredient. American pralines are the type you will find all over Louisiana. They are a soft creamy combination of syrup and pecans, resembling fudge. Pralines are another wonderful delicacy brought over by the French!
Doberge Cake The many-layered doberge (pronounced “dough-bash,”) is one of the cakes everyone should have on their bucket list. Traditionally it is a six- or eight-layered yellow cake with chocolate and lemon pudding between each layer, the whole shebang is usually encased in a fondant shell. The cake originates from New Orleans, adapted from the Hungarian/Austrian Dobos Cake.
Sno-ball No, not snocones or shaved ice. It's sno-balls (or snowballs). Sno-balls are a New Orleans tradition that dates from around the 1930s. Soft shaved ice with a rounded top is topped with a syrup in just about any flavor you can imagine. You can also find them stuffed with ice cream or topped with condensed milk. This treat is a perfect way to cool yourself during the hot humid Louisiana summers.
Gentilly (or Chantilly) Cake If you were to do a quick google search of Chantilly cake, you'll find a Hawaiian delicacy that is chocolate cakes with a Chantilly frosting. However, here in Louisiana a Chantilly or more often called, Gentilly, cake is a white cake, or sponge cake can be used, with chantilly whipped cream layered with berries. Whats with the name switch? It's hard to find out where exactly the Louisiana version got it's name besides possibly the name of a neighborhood in New Orleans, Gentilly. New Orleans also so happens to be where the cake was created, at least according to a few internet sources. From what I understand Gentilly somehow was derived from Chantilly, a place in France.
No matter what the name origins are, the cake is delicious and you're going to want to eat the whole thing. Think of it like a giant strawberry shortcake but the cake is lighter and other berries are added to the mix. It's not too sweet and the berries give a fresh taste. It's one of my favorite cakes!
Rouse's, a local Louisiana-owned grocery store chain, sells it from their bakery. Theirs is very good but plenty of local bake shops sell their own version too! If you want to try to make it yourself, check out the recipe from Rouse's. I've also found the cake in Whole Food's bakery, so perhaps you should check to see if yours makes it as well.
[You must be registered and logged in to see this link.]
Last edited by Brit-chan on 20th September 2018, 8:25 pm; edited 3 times in total |
| | | | Sailor Arkas Lotus Crystal
 
Title : Guardian of Uncontrollable Curiosity Posts : 1491 Join date : 2017-07-12 Age : 31 Location : Georgia Mountains
| | Subject: Re: Louisiana Cuisine 28th September 2018, 4:47 pm | |
| Oh, you made me hungry! I love the food in New Orleans, and I have to admit, the whole time I was looking at this I was thinking "Beignets for dessert. Praline bacon for breakfast. Yum." Also, I've never had Gentilly cake, but it looks really, really good! |
| | | | Brit-chan Senior Member
Small Lady Emeritus
Title : Queen of the Cat Kingdom Posts : 23236 Join date : 2011-06-23 Age : 36 Location : Lafayette, LA
| | Subject: Re: Louisiana Cuisine 30th September 2018, 5:56 pm | |
| It is!!! I got some gentilly cupcakes and Doberge cake for my birthday this weekend. It's been heavenly.  |
| | | | cardea Lotus Crystal
Posts : 1131 Join date : 2017-01-08 Age : 25 Location : Tennessee
| | Subject: Re: Louisiana Cuisine 30th September 2018, 8:21 pm | |
| mmmmmm yummy!! while i've had a few of the things listed, the only one i have frequently is jambalaya! my sister and I used to argue over whether is was better with sausage or shrimp, so now whenever we make it, we add both! i give her my sausage, she gives me her shrimp, everyone is happy! ...looking at this is making me want something with good spices... the food at school is good, but they're afraid to spice too heavily  ( |
| | | | Diagnosed Lotus Crystal
Posts : 2346 Join date : 2016-11-14 Age : 37 Location : Toronto
| | Subject: Re: Louisiana Cuisine 30th September 2018, 10:31 pm | |
| The "Chantilly" comes from crème Chantilly, which is basically just whipped cream - apparently the two are totally synonymous according to Wikipedia XD. It looks like there are Chantilly cakes (the non-Hawaiian kind) that use whipped cream as the basis for the icing. Gentilly cakes apparently use buttercream and/or mascarpone instead? Either version sounds and looks delicious though! What a nice treat to celebrate your birthday with!!  Anyways, since the cake was made popular there in Gentilly, I suspect the name is a bit of a pun XD. Also, I am totally 100% in the both shrimp and sausage camp when it comes to Jambalaya!! I still have yet to try crawfish, sadly! (We call them "crayfish" up here.) One time as a kid I saw a few in a creek near a park and I think I must've stared at them for a good hour wondering if they were worth eating XD. A backyard boil sounds like such a fun way to eat them!! Ah! And I always did wonder about Creole vs Cajun. I feel like I learned a lot with this! Thank you, Brit! I gotta try out some of these other dishes sometime soon~. |
| | | | Cosmos-Hime Moderator
 
Title : ﾐ☆ GC's official Sailor Cosmos! ﾐ☆ Posts : 12832 Join date : 2014-11-14 Age : 31 Location : ¯\_(ツ)_/¯
| | Subject: Re: Louisiana Cuisine 4th October 2018, 1:27 pm | |
| Guh, it's a shame I've got so many allergies-there's a whole bunch of these that I cannot eat. Even if they look super good. ;n;
But hey, I have had some altered Cajun and Creole dishes-particularly Boudin, red beans and rice and gumbo (altered because, y know, allergies) and I gotta say I do like the Cajun taste better. |
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