Cuisine Focus – Cajun Creole – From French Roots to Louisiana Ville
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The concept of Creole cuisine is associated to Louisiana, preferably in the New Orleans area. This type of cuisine is multi-cultural, with influences ranging from the French, Spanish to Africans and Indians. Creole cuisine is also a reflection of other cuisine styles namely Germans, Greeks and Italians.
There has been a thin line separating Cajun from Creole. In fact, you have to take note of these dissimilarities, as if you are comparing breads with rolls. The best similarity lies in the form of ingredients used while the obvious differences speak of cooking techniques and inspiration. For example, Cajun cuisine is more rustic and simple, whereas Louisiana’s Creole is a classic on its own. Both cooking styles are influenced by French cooking, as a whole, and in turn adopted the techniques using local ingredients and produce. More so, peasantry is also a term mostly describing Cajun while Creole speaks of images depicting aristocrats and lavish homes.
Spanish influence is another factor in identifying Cajun Creole. The use of peppers, citrus-based marinades and utilization of grains like beans serves as common denominators. As compared to French cooking, Cajun Creole has adopted the ways of both Italians and Spanish people, in the form of tomato sauce. These influences have practically evolved in time, making use of Louisiana and New Orleans as possible culinary mediums.
African and Indian influences were also a part of Cajun Creole. Historically, the so called first Creole Cookbooks date as far as the 1800’s, which presents a compilation of Creole dishes and recipes. By that time, Creole is no longer identifiable to Louisiana alone, as other establishments have set Creole-influenced menus.
In the 1980s, Cajun became a word of mouth through Paul Prudhomme. His restaurant seemingly started a craze for Cajun food and in order to satisfy the increasing demand, other restaurants soon followed. Celebrity chefs then reaffirmed the popularity of Cajun Creole, drawing the attention of diners, enthusiasts and pundits as a whole.
Through the years, another dimension of Creole cuisine made itself known. The emergence of ‘Nouvelle Creole’ sparked the interest of various people, mainly because it focuses on using fresh ingredients and milder preparations. This movement likewise led to the inclusion of other traditions such as Southern influences and Cajun.
Ingredients Utilized in Cajun Creole
Meat:
Chicken
Seafood:
Crab, Oysters, Shrimps, Crawfish, Trout
Vegetables:
Artichokes, Tomatoes, Beans
Dairy:
Milk, Eggs, Butter
Grains:
Rice
It is best to remember that this list reflects a small number of items and ingredients used. In fact, this list can be associated to Classic Creole dishes namely Shrimp Remoulade, Oysters Rockefeller, Jambalaya, Chicken Creole and Gumbo.
In a way, Cajun Creole dishes are classic recipes. Louisiana may have been the core of this cuisine, but change prevented it from being just a lone style of cooking. From its famous list of appetizers, soups, main dishes, side dishes and desserts, Cajun Creole can be considered as a melting pot of various cooking styles and influences.
Authentic Cajun Creole Recipes
Round Steak and Gravy with Onions
Recipe Source: gumbopages.com
Ingredients:
- 1 two-pound round steak, not too thick, with the round bone with the marrow in the middle
- 3 large onions, sliced
- 2 bell peppers, chopped
- Few pinches sugar
- 1 cup beef stock or water
- Salt, cayenne and freshly ground black pepper, to taste.
- White rice
Preparation:
Cut the steak into 3/4″ squares, and season well with salt and cayenne pepper. In a deep iron pot, put enough cooking oil just to cover the bottom and get the oil fairly hot. Add the meat and brown it well, almost to the point where you worry you may burn it. You can sprinkle a little sugar in the pot as well, to help the meat turn a nice shade of brown.
Add the stock or water, and scrape up all the little brown bits that stuck to the bottom of the pot. Add the onions and peppers, reduce the heat, cover and cook for about 1 hour until the meat is tender. Stir occasionally, and add a little more stock or water if you want more gravy.
To serve, spoon the steak and gravy over white rice, and serve maque choux on the side.
Creole Crab Dip
Recipe Source: epicurious.com
yield: Makes about 2 1/4 cups
active time: 15 min
total time: 15 min
Ingredients:
- 2 garlic cloves
- 1 cup sliced bottled roasted red peppers
- 1 1/2 teaspoons red wine vinegar
- 1/4 to 1/2 teaspoon cayenne
- 1/2 cup mayonnaise
- 1 pound crabmeat, picked over
- 1 1/2 tablespoons finely chopped chives
- Accompaniment: crackers or crudités
Preparation:
With motor running, drop garlic into a food processor and chop.
Stop motor and add roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt to food processor and purée until smooth. Add mayonnaise and process until combined.
Transfer roasted red pepper mixture to a heavy medium pot and heat over low heat. Gently stir in crabmeat and cook until just heated through, then stir in chives.
Image Credit: estateswest.com
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