Trinidadian French Creole- The Flavour of a Fading Creole (Final Edit)
The Flavour of a Fading Creole is a short study of the last users of Trinidadian French-lexicon Creole, in the community of Paramin in Trinidad. We hear the language through the voices of its last remaining speakers, and get a taste of its culture through a presentation of Trinidadian French Creole cuisine, flavoured by the very seasoning grown by farmers in this agricultural community. The recordings were done by Nicole Scott who was seeking to research and describe this language before it disappeared. This video is approximately seven minutes and 59 seconds long (7:59).
Duration : 0:9:38
How To Make a Red Okra Gumbo (Specialty Cajun Folk Food)
Visit http://www.electsake.com/survival_how-to.htm for more Videos along with Diagrams and Instruction on this and other Survival and Living off the Land Skills
– How to make a very rare specialty Cajun folk dish, Red Okra Gumbo
Duration : 0:9:25
2010 Downtown Proud Cajun Festival Wichita Falls.mpg
Wichita Falls, Texas Aiyeeee! Laissez les bon temps rouler yall! Are you ready for live boiled crawfish and the best Cajun food around? Come listen to live Zydeco/Cajun music along with some Texas/Oklahoma Blues, Country and Rock thrown in the mix! Downtown Wichita Falls Development and the Elks Lodge #1105 once again put a Texoma twist on The 3rd Annual Cajun Festival taking place Saturday, May 8th at the Farmers Market in historic downtown Wichita Falls; Gates will open at 12pm and the event will last until 10pm. Grab the family and your friends, find your old Mardi Gras beads, search for your craziest hats and Cajun attire and head downtown to shop, eat, play and dance!
Highlights include live music from a variety of bands including Cajun/Zydeco music; live boiled crawfish; a variety of other Cajun cuisine; Downtown Proud Gumbo Cook-off; Cajun Fest Classic Car Show; Crawfish Eating Contest; unique specialty vendors; and inflatables/games area for children of all ages! If you are a motorcycle enthusiast there is also the annual Joe Felix Memorial Motorcycle Run, benefitting the Leukemia & Lymphoma Society, will start in the morning and end at the Cajun Festival around 3pm.
For more Info 940-322-4525
Duration : 0:0:31
New Orleans Flavor
Matt Murphy, of M Bistro, has a particular philosophy when it comes to preparing a meal: keep it local. We got to tag along with matt to the farmer’s market, and then, back to the kitchen, for a little Creole cooking, homemade jambalaya.
Duration : 0:4:39
Some unique Cajun Food ?
…About 5 years ago my wife & I visited New Orleans & took a side trip to the Bayou Country. I love spicy food & felt like I was in Paradise then. I recently had a craving for some spicy Cajun snacks & I ordered Simply Cajun pickled chicken eggs + Simply Cajun pickled quail eggs + Simply Cajun polish sausage over the internet. I also discovered ( but did not order ) something called turducken ( which I understand is turkey stuffed with duck, chicken & sometimes creole sausage ? ) ??—Can anyone tell me what these items taste like ? Are they considered delicacies ? Are they aquired Tastes? Is Simply Cajun a good authentic brand or is there a better brand ? What does turducken taste like ? Does turducken taste good ? Lastly….does anyone know any good websites where similar Cajun food can be purchased ? What is the best website ? Are there other good Cajun foods you would recommend ?….And does anyone know of any Cajun supermarkets on Long Island, New York ? —-Thanks
I’m glad that you are a fan of our cuisine. It is mighty tasty. I hope that this will help. Turducken is amazing, it is tender and full of flavor, holiday favorites! I highly recommend it. Although I really can’t describe it for you other than that it’s great! I don’t know much about cajun stores in New York, but I know some things that will help you cook. Tony Chachere’s seasoning is a staple in every kitchen in Louisiana, it is a great start for seasoning anything! They also make a roux mix ( the base for gumbo) which has a great recipe for an amazing authentic gumbo. (although feel free to add lib and make it your own gumbo). You can also order riceland crawfish to be shipped which are farm raised here and they too have a great recipe for a great Etouffee……. when cooking with crawfish never use China crawfish the flavoring and the texture is not what you are looking for and it is much better to use the "real" thing. The best cookbooks that I can recommend for you are anything by Paul Prudomme, it’ll knock your socks off!!! Prepare to cook for some time, but open some wine have some fun and the time the food takes to prepare will pay off, greatness takes time, even in the kitchen.
Here is a great recipe for BBQ shrimp–it is one of my favorites, but ya gotta have the Tony’s to make it one of the most amazing things you will ever put in your mouth!
3-4 pounds of Prawn Shrimp ( it is important they are prawns)
4 sticks of butter
2 large bottle of Zesty Italian Dressing
1 jar Pepper Corns
Pepper Corns with a grinder
1 large jar of minced garlic
Tony’s Seasoning
cut the butter into cubes and put it in a large deep pan, generously cover the butter in garlic, (don’t be shy about the garlic-it’s a huge part of what makes cajun food what it is), place prawns on top of this, add a little more garlic on top of prawns, pour in dressing, place pepper corns generously through out the dish, then grind at least half of the grinder of peppercorns over the dish evenly, add tony’s to taste ( it’s spicy!!!) Cover with tin foil, place in oven on 350 until shrimp turn bright pink! Don’t let them over cook!!!
Get plenty of french bread, place in the center of the table, get bowls, and enjoy!!!! Make sure to get plenty of the "sauce" to enjoy with your shrimp and bread, it is amazing!!!
Good luck with your cooking adventures.
EDEN – Organic – No Salt Added – Small Red Beans
A small bean with rich red color and delicious flavor similar to kidney beans. One of the most popular beans in Cajun, Creole, and Mexican cuisine. USA organically grown on family farms, and cooked just right with purified water at EDEN’S certified, Circle K Kosher Cannery. VERY LOW SODIUM with NO
What’s the difference between cajun and creole food?
Creoles are descended from the French Aristocrats & Spanish who settled into early New Orleans/LA. Later they intermarried and breed with the African Americans and Native Americans in the area. A blend of French, Spanish, Native American, and African American (cooking wise)
Cajuns came along later. Cajuns were FRENCH peasant farmers and fishermen who origianlly settled in the "new world" in Acadie (now known as Nova Scotia) and were later expelled be the british and were eventually given lands by above said Creoles in New Orleans. These were swamplands in a general area of the southwest of LA – which has now become know as Acadiana. In Nova Scotia and in "Acadiana" the Acadians (or ‘cadiens – Cajuns) had to live off the lands to survive hence the more peasant like foods. They too melded with the exisisting locals and Cajuns foods have a touch of African American And native influences too.
by the way – Cajuns have very very few food dishes with Tomatoes in them I hate seeing restaurants around the world call something Cajun and it is full of tomatoes- yuck Shrimp Gumbo with a bunch tomatoes
Atlanta Meat Market Discusses Cooking a Cajun Turducken – Part 4 in Series
Cajun Turduckens are a lot of work. In the first 3 videos in this series David Widaski showed how to debone a turkey and assemble a Turducken. In this video he discuss actually cooking this mass of turkey, chicken and duck with layers of tasty stuffing between them.
Turduckens are solid and usually will feed many more people than an average turkey. They are normally about 2/3 meat, so you can figure the average person will eat about 1/2 lb. of meat in a sitting at Thanksgiving or Christmas. These things are made for left-overs. Don’t forget, you also are getting rich duck meat as part of this, along with what ever meat might also be in the stuffing like crawfish.
Figure 4-6 hours or more to properly cook a Turducken. David shares the minimum internal temperature for Turduckens in this video, along with finishing tips.
If you would like to order a fresh Turducken year round in the Atlanta area, call 770-529-4646. This year, we are using our organic Ashley Farms turkeys as the star of the show. If you are looking for clean meat, the Douglasville Retail Meat and Smokehouse is a great place to go.
For more details, watch the other videos in this series or visit our web site at www.MyGourmetSteaks.com. Thanks and happy holidays.
Duration : 0:2:2
Ever tried southern cajun cooking, if so what was it and did you like it ?
Not food from New Orleans thats creole food, its got to be cajun. I know most people dont like cajun cooking, I visited my aunt in Chicago and the food was good just not seasoned. It was all bland, but the pizza rocked!!!!!
People have been answering , but I am not seeing Boiled Crawfish!!! Ever tried its the best I wish the farmers here would farm year around so we could have it always, turtle in a sauce is good and fried alligator, gumbo… it could be 110 degrees here and we still eat gumbo everyday
Shrimp gumbo
Boudain
Etouffee
Bless his heart, I can’t live without my Tony Chachere! (-:
http://www.tv4food.com/farm2market/