Cajun cooks: What are you going to use to replace oysters with in your recipes?
I already ran out of raw ones in my freezer, but I’m not so sure I’m ready to go this route:
http://saintsempire.com/index.php?topic=799.0
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Slugs… Hmmm….Never had one.
Another thing I was wondering about was snails. I have never had them, but they are a delicacy in many cultures. However, here in the USA, they’re expensive ("escargots.")
Interested in whether or not anyone here has tasted a slug and does it taste anything like an oyster, really?
why is cajun food so spicy?
I’m doing a project about Louisiana food and i really need this question answered! please help me any websites or personal opinion is great thanks
when Cajuns moved from Canada into Louisiana they we poor country folks.and the land on which they settled was not the best..usually in the swampy areas…where most foods they were accustomed to eating would not grow…so they ate what was available to them and things that could be grown in that area,,like alligator…and rice..and okra…as time went by the food was influenced by other cultures like the Spanish and native American,,who introduced the heat factor to Cajun cooking.
Creole chicken wings and Nigerian suya kebab (part 1 of 2)
Why not delight yourself with some of Africa’s finest dishes.
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Duration : 0:9:58
Do you think Cajun food would be popular in the UK?
I was talking to a friend of mine over in Basingstoke area had mentioned the lack of spicy foods other than curry rice. I mentioned Cajun food- asked him if he liked it. He did not know what Cajun was at all… BUT, he told me that most people in the UK are seeking spice in their food, and I thought perhaps it would be cool to give them more than curry, or Indian food. SO, do you think it would be a successful venture to perhaps go and try to start a Cajun food restaurant there in the UK? And if so, can you think of a specific area it might be go over really well? (Not looking for big city- perhaps Southampton area?)
Think this is a good idea if you can find the right medium-sized community to give it a go. You can’t do a small community as it won’t offer enough diners consistently to thrive. Doing it in a huge community, you would get lost in the hundreds of other restaurants. Go for a mid sized area to offer a new taste choice, and have enough consistent numbers of people out looking for a meal (in the midst of the credit crunch, that isn’t easy).
To correct one post; please note that cajun cuisine isn’t soul food – they are two very different cultures and sets of flavours.
Cheers & good luck
Crawfish from Louisiana Cajun Country with Esther Mae
Esther Mae from Jennings, Louisiana talks about the mud bug, crayfish, the crawfish of South Louisiana in the Cajun Country. Clean pond raised crawfish.
Duration : 0:1:42
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Paperback, The New Orleans Italian Cookbook
Shrimp Italian, Crabmeat Contessa, Stuffed Artichokes-in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors. Compiled by the Italian-American Society of Jefferson Auxiliary, The New Orleans Italian Cookbook includes recipes for traditional favorites such as Ravioli, Pizza, and Eggplant Parmesan, as well as special creations by some of New Orleans best cooks. The blending of two cultures, Creole and Italian, has produced culinary delights that rank with the finest of New Orleans world-renowned cuisine. The recipe for spicy Shrimp Mosca has been included in this cookbook, as has the original recipe for the Creole-Italian Muffuletta, first created at Central Grocery in New Orleans. There are also instructions on how to prepare Aunt Jennie s Italian Red Beans-easy to make and guaranteed to be delicious. Try them all, but don t forget to save room for such delectable desserts as Cassata, Fig Cookies, and Almond Biscotti!
What is the difference between Cajun and Creole food?
I lived in New Orleans for a few years and here’s what I saw as the difference/similarities.
Creole cooking is influenced by French, Spanish, French Caribbean, African, and American.
Cajun is mainly influenced by French since Cajuns are decendants of the French Acadians. Also, Cajun food is more country cooking (rustic as some would describe it) using what can be hunted.
However, the two cultures/cuisines pretty much share the same influences being in Southern Louisiana living side-by-side, as a result the cuisines are more similar than different.
I have to disgree with the previous poster.
Creole food is typically the upscale food – Arnaud’s, Antoine’s, Brennan’s and Commander’s Palace are all "Creole" restaurants. These are fancy high ticket restaurants.
What is creole food? How is different than cajun food?
What is creole food? How is different than cajun food?
I always hear people use the word "creole" and "cajun" as if they are the same thing but I know they are not the same.
Please be specific in your answer and you will get 10 points.
** What are the origins of Creole?
**What are the origins of Cajun?
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Creole food has more of a distinctive French influence (French seasonings and French cooking techniques). Of course, the French settled around the St. Lawrence River in Canada many years ago. When the French were warring with the British there, many French Canadians of that era migrated from the St. Lawrence River valley to other parts of the world, including what is now Louisiana in the United States. They brought with them their cooking methods and integrated them with the cooking methods of the people already inhabiting the Louisiana region. The result is Creole cooking. Creole cooking relies very heavily on the use of seafood, including native craw fish. It is indeed similar to Cajun cooking, but with a more distinctive French influence. Both forms of cooking are products of two or more cultures’ cuisines melding or blending to create a new cuisine. Both Creole and Cajun cuisines are common and popular in Louisiana and surrounding areas.
What is the relation between Cajun foods and African Americans?
There was a time I asked my friend what type of food most African-Americans enjoyed to eat and he told Cajun foods. Not surprisingly, I hear this answer from the majority of people whom I ask. Why is this so?
speaking as a real cajun, i can first tell you that African Americans don’t necessarily enjoy the "cajun" cuisine you’re referering to. There is a big difference between cajun food and creole food. They enjoy more a mixture of the two. The cajuns that migrated from Nova Scotia had to learn to cook from the land. They used every part of the animal they killed and used every spice they could get their hands on from the land to season the food. thus, the "cajun" cuisine you eat now. Slaves did not necessarily eat the cajun cuisine. They still cooked their own meals. Some slaves were Creole. Creoles were a mixture of black and spanish people. They too had their own style of cooking and their own spices. The two cultures were eventually merged into our melting pot here in Louisiana and that’s the "cajun" they eat. Hope I helped you understand a little better.