What is Cajun cooking and where did it come from?
The term ‘ Cajun’ refers mainly to the early French settlers who intermarried/cohabited/lived with the Creole Indians, mostly in Louisiana and western Florida. Cajun cooking includes the use of many spices, and hot sauces. Justin Wilson (now deceased) was a
fantastic ‘cajun’ chef/cook; he oftentimes told jokes and stories while he prepared recipes. There are many, succulent dishes prepared in this fashion.
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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
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Looking for the greatest Cajun Food in the Bossier City, Shreveport area?
Visiting my son who is stationed in Barksdale Air Force Base.Want to enjoy all what LA has to offer, food ,gambling. shopping. Any answers or suggestions are so appreciated…
no joke! i have a friend in shreveport whos been in the food business his whole life! his company is called farmers seafoods, ask for alex, i am sure he will give u 2-3 excellent choices, tell him alan from los angeles said it was ok to ask. his phone# is listed…. enjoy and goodluck
In cajun/creole cooking,what is a rouge?
The joke is that all Cajun bedtimes stories start with "First you make a roux…" A roux (pronounced roo) is a mixture of flour and oil cooked over medium heat. In Cajun or creole cooking a roux is cooked over a for 15-30 minutes until it is very brown. You have to keep stirring it and watching it carefully – it can go from chocolate brown to burned black in an instant. Use a very heavy (cast iron is best) pot or frying pan to avoid burning. Also be very careful not to splash any on yourself – Paul Prudhomme calls it Cajun napalm!
Cajuns tend to make their roux from vegetable oil and flour, while old Creole recipes call for butter and flour. A roux of vegetable oil and flour is easier to deal with than one of butter – the butter is much more likely to burn than the oil. The darker the roux is the less its thickening power. If the roux is used for seasoning (that dark taste can’t be duplicated any other way) you generally start with an equal amount of flour and oil. If you need the roux to thicken the dish you use twice as much flour as oil.
After the roux is cooked you generally stir in spices and "holy trinity" – chopped onion, celery and bell pepper and the recipe goes on from there.
Good luck cooking!