Cajun Cooking Why Do People Try To Imitate Gumbo
Cajun Cooking
Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun cooking and creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call Cajun Cooking and creole food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not Cajun Cooking but creole french cooking.
Gumbo Is Cajun Cooking
I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.
these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe
because they wanna make money just like everybody else in this troubled economy you gotta do what you gotta do
Cajun Cooking
Creole, griffe, quadroon, mulatto, or other? Whats my heritage?
I’ve been wondering this for quite sometime. My family was raised in Louisiana and I was even born in central Louisana but I am stilled confused exactly what I am classified. My mom’s family is creole by heritage and blood- her grandparents immigrants her mother and aunts spoke fluent subgroups of french up until the start of elementary. Although it is now lost on my generation. Her mom was mixed her mother a frenchwoman and her father some caribean. Although her father is mulatto by mom and black by his father. So my mom is a mixture of mulatto and creole I believe although they have something else to living close to the reservations they believe their is a mixture of indian blood somewhere along the line.
My father’s family is mestizo I think- he is half native american his mother of the reservation and his dad hispanic and black. He lived in hat part where they constantly married people of the same heritage so it was frowned upon when I was born because He and my mom were not the same nationality. His family is classified as strictly cajun and native american and look on creole’s as overly black.
I haven’t lived in Louisana for some years so Its still a bit murky to me. Unfortunately I have no idea what to classify myself though. My family is more drawn to Creole culture although we are raised by the standards of central Louisana rather than the south- not much for voodoo and french speaking. Excluding the community where my father lived I don’t think there are many french speaking people living in that parish although they still cook creole food like etouffe, red beans and rice, and sauce picante.
Physically I am red bone, I have very thick curly hair it falls in semi-tight little ringlets and is black- I have brown eyes although my sister has hazel and my father has green eyes. My body shape is thick which seems heriditary for all my sisters on my dad’s side have hour glass shape. I’m short 5’3 although my mother is 5’11 and she is concidered one of the shordest women on my mom’s side. My dad’s dainty though only near 5’8 or so and my sisters though grown are all barely at 5’0 even.
I hope someone can decipher this and I hope I didn’t drag on to long.
I would not bother.
Maybe you belong to the Human race.
The Munchmobile searches for cajun and creole food
Pete Genovese and the Munchmobile opened the 2009 season by searching New Jersey for the best cajun and creole food in the state. (Video by Tim Farrell/The Star-Ledger)
Duration : 0:1:58
What to make for an All-American meal in France?
I’m spending my semester with a host family in France and they all really want me to cook an American meal. I want to, but I have no idea what to make. I need a main course, side dishes, and a dessert.
So what do you all think would be a unique, typical, American meal? (fyi: I’m from New York State, I know the region frequently matters on this. For example, though awesome, I’m not going to make creole food, that’s not something I would have back in the states.)
Any suggestions are welcome!
All of the people who answered have very creative answers, but fail to realize that some if not all there suggestions are impossible in France, they do sell the crap that is normal in the US, I would go for the apple pie, but use a selection of french apples, fried chicken is another idea, even a spaghetti with meat sauce, Europeans are not familiar with the US style meat sauce or meatballs.
I am a former chef from Canada and cooked in Hotels and was in France for awhile in the mid 1990′s, and try something that is easy and you can handle, if you could get you hands on some smoked deli meat to make a reuben sandwich there is another idea, but US style corned beef and pastrami is hard to come buy but french cooked ham would be a good substitute.
Joanna’s Cajun Birthday Party, Good Creole Food
Cajun Dinner Party on January 23, 2010. Menu and Music Listed at the End. Please leave comments.
Music: CD Muita Bobeira
Luciana Souza & Romero Loubambo
Enjoy, We Did!
Duration : 0:1:47
New Cuisine or Recipe??
Is there a particular cuisine that you have never tried but would like to try it someday? How about a recipe?
I would like to try Cambodian, Tunisian or Portuguese cuisine, I have never had anything from these countries.
I would like to try cooking some Creole and Cajun foods, this is new territory for me but I love Creole dishes.
****FOLKS: read my questions!
BTW, Thanks for the recipes, they look yummy!
Great question! I would like to try some authentic & traditional Scandinavian dishes. Also, I’ve always wanted to try some Maori (NZ) dishes.
Recipe wise: would love to do up a good classic NE Crab Boil one of these days!
smithfield country hamCajun Navy beans & meatballs w creole celery p2
smithfield country ham brown gravy
Duration : 0:7:46
What is the name for the way I like my eggs?
I like two eggs put in a cup with salt and creole seasoning. Then mix the yokes and whites into just a light yellow liquid. Then pour in a pan and let it fry. When it is sturdy enough to flip, flip it over and let the liquidy top fry a bit, but keeping the inside just hot enough to turn into a jellylike texture, but not runny or really cooked.
I thought omelets had fillings in them, this is all egg. Just cooked "rare", if it were steak.
Sounds like an omelette to me, but I’m not sure!