Cajun cuisine
Encyclopedia
Cajun cuisine is the style of cooking named for the French-speaking Acadian
or "Cajun" immigrants deported by the British from Acadia
in Canada
to the Acadiana
region of Louisiana
, USA
. It is what could be called a rustic cuisine — locally available ingredients
predominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice
, special made sausages, or some other seafood dish, and the third containing whatever vegetable is plentiful or available. Ground Cayenne & Fresh Black Pepper are used often.
The aromatic vegetables bell pepper
(poivron), onion
, and celery
are called by some chefs the holy trinity
of Creole and Cajun cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mire poix
in traditional French cuisine
— which blends roughly diced onion, celery, and carrot
. Characteristic aromatics for the Cajun version may also include parsley
, bay leaf
, green onions
, and dried cayenne pepper
.
and Nova Scotia
adapted their French rustic cuisine to local ingredients such as rice
, crawfish
, sugar cane, and sassafrass. Cajun cuisine relies heavily on game meats, frequently smoked, supplemented with rice or corn. French
, Native American
, Caribbean
, Spanish
, Italian
, Portuguese
, African, and South Asian Indian
culinary influences can be detected in Cajun food.
Deep-frying of turkey
s or oven-roasted turducken
s entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine.
of the Acadian food culture.
meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or duck confit
(preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities.
Game (and hunting
) are still uniformly popular in Acadiana.
The recent increase of catfish
farming in the Mississippi Delta
has brought about an increase in its usage in Cajun cuisine in the place of the more traditional wild-caught trout (the saltwater species) and redfish.
Blended
Cooking bases
song, three of the primary dishes in Acadiana are "Jambalaya and-a crawfish pie and filé gumbo." One variation is that crawfish boils are more popular in the southern regons of Louisiana, while pies are favored further north.
Boudin
Boudin
also spelled "boudain" is a type of sausage
made from pork, pork liver, rice, garlic, green onions
, and other spices. It is widely available by the link or pound from butcher shops. Boudin is usually made daily as it doesn't keep well for very long, even when frozen. Boudin is typically stuffed in a natural casing
and has a softer consistency than other, better-known, sausage varieties. It is usually served with side dishes such as rice dressing, maque choux
or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form.
Gumbo
High on the list of favorites of Cajun cooking are the soups called gumbo
s. Contrary to non-Cajun, or Continental, beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of African and Native American food
cultures on Cajun cuisine. The word originally meant okra
, which is a word brought to the region from western Africa
. Okra, which can be one of the principal ingredient gumbo recipes, is used as a thickening agent and for its distinct vegetable flavor.
A filé gumbo is thickened with sassafras
leaves after the stew has finished cooking, a practice borrowed from the Choctaw
Indians. The backbone of a gumbo is roux
of which there are two variations: acadian, a golden brown roux
, and creole, a dark roux
, which is made of flour, toasted until well-browned, and fat
or oil
. The classic gumbo is made with chicken
and the Cajun sausage called andouille
, pronounced {ann-doo-wee}, but the ingredients vary according to what is available.
Jambalaya
Another classic Cajun dish is jambalaya
. The only certain thing that can be said about a jambalaya is that it contains rice
, some sort of meat and almost anything else. Usually, however, one will find green peppers
, onion
s, celery
and hot chili pepper
s. Anything else is optional.
The crawfish boil
is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn over large propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in spice blends, such as Zatarain's, Louisiana Fish Fry or Tony Chachere's. Also, Cocktail sauce
, mayonnaise and hot sauce
sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.
Attendees are encouraged to "suck the head" of a crawfish by separating the abdomen of the crustacean
and sucking out the abdominal fat/juices.
Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned "not to eat the dead ones". This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp.
Seafood boils with crabs and shrimp are also popular.
Boucherie
The traditional pig-slaughtering party, or Boucherie, where Cajuns gather to socialize, play music, dance, and preserve meat does still occur in some rural communities and individual farms, but the use of every last bit of meat, including organs and variety cuts in sausages such as 'boudin
' (never correctly spelled boudain) and the inaccessible bits in the head as head cheese
is not still a necessity.
Acadian
The Acadians are the descendants of the 17th-century French colonists who settled in Acadia . Acadia was a colony of New France...
or "Cajun" immigrants deported by the British from Acadia
Acadia
Acadia was the name given to lands in a portion of the French colonial empire of New France, in northeastern North America that included parts of eastern Quebec, the Maritime provinces, and modern-day Maine. At the end of the 16th century, France claimed territory stretching as far south as...
in Canada
Canada
Canada is a North American country consisting of ten provinces and three territories. Located in the northern part of the continent, it extends from the Atlantic Ocean in the east to the Pacific Ocean in the west, and northward into the Arctic Ocean...
to the Acadiana
Acadiana
Acadiana, or The Heart of Acadiana, is the official name given to the French Louisiana region that is home to a large Francophone population. Of the 64 parishes that make up Louisiana, 22 named parishes and other parishes of similar cultural environment, make up the intrastate...
region of Louisiana
Louisiana
Louisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...
, USA
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
. It is what could be called a rustic cuisine — locally available ingredients
Local food
Local food or the local food movement is a "collaborative effort to build more locally based, self-reliant food economies - one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental and social health of a particular...
predominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, special made sausages, or some other seafood dish, and the third containing whatever vegetable is plentiful or available. Ground Cayenne & Fresh Black Pepper are used often.
The aromatic vegetables bell pepper
Bell pepper
Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
(poivron), onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
, and celery
Celery
Apium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac , depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall...
are called by some chefs the holy trinity
Holy trinity (cuisine)
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix: onions, bell peppers, and celery in roughly equal quantities. This mirepoix is the base for much of the cooking in the regional cuisines of Louisiana...
of Creole and Cajun cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mire poix
Mirepoix (cuisine)
A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...
in traditional French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
— which blends roughly diced onion, celery, and carrot
Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
. Characteristic aromatics for the Cajun version may also include parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, bay leaf
Bay leaf
Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...
, green onions
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
, and dried cayenne pepper
Cayenne pepper
The cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...
.
History
Acadian refugees, who largely came from what is now modern-day New BrunswickNew Brunswick
New Brunswick is one of Canada's three Maritime provinces and is the only province in the federation that is constitutionally bilingual . The provincial capital is Fredericton and Saint John is the most populous city. Greater Moncton is the largest Census Metropolitan Area...
and Nova Scotia
Nova Scotia
Nova Scotia is one of Canada's three Maritime provinces and is the most populous province in Atlantic Canada. The name of the province is Latin for "New Scotland," but "Nova Scotia" is the recognized, English-language name of the province. The provincial capital is Halifax. Nova Scotia is the...
adapted their French rustic cuisine to local ingredients such as rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, crawfish
Crayfish
Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – are freshwater crustaceans resembling small lobsters, to which they are related...
, sugar cane, and sassafrass. Cajun cuisine relies heavily on game meats, frequently smoked, supplemented with rice or corn. French
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
, Native American
Indigenous peoples of the Americas
The indigenous peoples of the Americas are the pre-Columbian inhabitants of North and South America, their descendants and other ethnic groups who are identified with those peoples. Indigenous peoples are known in Canada as Aboriginal peoples, and in the United States as Native Americans...
, Caribbean
Caribbean cuisine
Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population...
, Spanish
Spanish cuisine
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...
, Italian
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...
, Portuguese
Portuguese cuisine
Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...
, African, and South Asian Indian
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
culinary influences can be detected in Cajun food.
Cooking methods
- Barbecuing - similar to "slow and low" Southern barbecue traditions, but with Cajun seasoning.
- BakingBakingBaking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items...
- direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling. - GrillingGrillingGrilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
- direct heat on a shallow surface, fastest of all variants; sub-variants include:- Charbroiling - direct dry heat on a solid surface with wide raised ridges.
- GridironingGridiron (cooking)A gridiron is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods. It may also be two such grids, hinged to fold together, to securely hold food while grilling over an open flame.-Development:...
- direct dry heat on a solid or hollow surface with narrow raised ridges. - GriddlingGriddleA griddle is a cooking device consisting of a broad flat surface that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations. Most commonly, the griddle consists of a flat metal plate, but in the non-industrialized...
- direct dry or moist heat along with the use of oils and butter on a flat surface.
- BraisingBraisingBraising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
- combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish.
- Baking
- BoilingBoilingBoiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid...
- as in boiling of crabs, crawfish, or shrimp, in seasoned liquid. - Deep fryingDeep fryingDeep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
- ÉtoufféeÉtoufféeÉtouffée or etouffee is a dish found in both Cajun and creole cusine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.-Etymology:...
- cooking a vegetable or meat in its own juices, similar to braisingBraisingBraising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
or what in New Orleans is called "smothering". - Pan-Broiling, also known as pan-frying.
- Injecting - using a large syringeSyringeA syringe is a simple pump consisting of a plunger that fits tightly in a tube. The plunger can be pulled and pushed along inside a cylindrical tube , allowing the syringe to take in and expel a liquid or gas through an orifice at the open end of the tube...
-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, but very common in Cajun Country - Stewing, also known as fricassée.
Deep-frying of turkey
Turkey (bird)
A turkey is a large bird in the genus Meleagris. One species, Meleagris gallopavo, commonly known as the Wild Turkey, is native to the forests of North America. The domestic turkey is a descendant of this species...
s or oven-roasted turducken
Turducken
A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen....
s entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine.
Ingredients
The following is a partial list of ingredients used in Cajun cuisine and some of the staple ingredientsStaple food
A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on one or more staples...
of the Acadian food culture.
Grains
- CornMaizeMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
- RiceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
— long, medium, or short grain white; also popcorn rice
- Rice proved to be a valuable commodity in early Acadiana. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region, and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store, and prepare. The oldest rice mill in operation in the United States, the Conrad Rice Mill, is located in New IberiaNew Iberia, LouisianaNew Iberia is a city in and the parish seat of Iberia Parish, Louisiana, United States, 30 miles southeast of Lafayette. In 1900, 6,815 people lived in New Iberia; in 1910, 7,499; and in 1940, 13,747...
.- WheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
(for baking bread)
- Wheat
Fruits and vegetables
- Bell pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s - BlackberriesBlackberryThe blackberry is an edible fruit produced by any of several species in the Rubus genus of the Rosaceae family. The fruit is not a true berry; botanically it is termed an aggregate fruit, composed of small drupelets. The plants typically have biennial canes and perennial roots. Blackberries and...
- Cayenne pepperCayenne pepperThe cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...
s - CeleryCeleryApium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac , depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall...
- Cucumbers
- FigFicusFicus is a genus of about 850 species of woody trees, shrubs, vines, epiphytes, and hemiepiphyte in the family Moraceae. Collectively known as fig trees or figs, they are native throughout the tropics with a few species extending into the semi-warm temperate zone. The Common Fig Ficus is a genus of...
s - LimesLime (fruit)Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
- LemonLemonThe lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
s - MirlitonsChayoteThe chayote , also known as christophene, vegetable pear, mirliton, pear squash, christophine , chouchoute , choko , starprecianté, citrayota, citrayote , chuchu , chow chow , cho cho , sayote ,...
(also called chayotes or vegetable pears) - MuscadineMuscadineMuscadines are a grapevine species native to the present-day southeastern United States that has been extensively cultivated since the 16th Century. It differs from Vitis spp. in its number of chromosomes and its morphology...
s - OkraOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
- OnionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s - PecanPecanThe pecan , Carya illinoinensis, is a species of hickory, native to south-central North America, in Mexico from Coahuila south to Jalisco and Veracruz, in the United States from southern Iowa, Illinois, Missouri, and Indiana east to western Kentucky, southwestern Ohio, North Carolina, South...
s - Satsuma Oranges
- ScallionScallionScallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s (also known as green onions or onion tops) - Squash
- StrawberriesGarden StrawberryThe garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its fruit, the strawberry. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness...
- Sweet potatoSweet potatoThe sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of...
es - Tabasco pepperTabasco pepperThe tabasco pepper is a variety of chili pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce, followed by peppered vinegar....
- TomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es
Meat and seafood
Cajun folkways include many ways of preserving meat, some of which are waning due to the availability of refrigeration and mass-producedMass production
Mass production is the production of large amounts of standardized products, including and especially on assembly lines...
meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or duck confit
Duck confit
Duck confit is a French dish made with the leg of the duck.While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then poaching it in its own fat.To prepare a confit,...
(preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities.
Game (and hunting
Hunting
Hunting is the practice of pursuing any living thing, usually wildlife, for food, recreation, or trade. In present-day use, the term refers to lawful hunting, as distinguished from poaching, which is the killing, trapping or capture of the hunted species contrary to applicable law...
) are still uniformly popular in Acadiana.
The recent increase of catfish
Catfish
Catfishes are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the heaviest and longest, the Mekong giant catfish from Southeast Asia and the second longest, the wels catfish of Eurasia, to detritivores...
farming in the Mississippi Delta
Mississippi Delta
The Mississippi Delta is the distinctive northwest section of the U.S. state of Mississippi that lies between the Mississippi and Yazoo Rivers. The region has been called "The Most Southern Place on Earth" because of its unique racial, cultural, and economic history...
has brought about an increase in its usage in Cajun cuisine in the place of the more traditional wild-caught trout (the saltwater species) and redfish.
Seasonings
Individual- Bay leafBay leafBay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...
- OreganoOreganoOregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
- Bell pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s (green or red) - Black pepperBlack pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
- Cayenne pepperCayenne pepperThe cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...
- CeleryCeleryApium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac , depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall...
- GarlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
- OnionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
(bell pepper, onion, and celery used together are known as the "holy trinity" of Cajun cuisine.) - ParsleyParsleyParsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, flat leaf - SassafrasSassafrasSassafras is a genus of three extant and one extinct species of deciduous trees in the family Lauraceae, native to eastern North America and eastern Asia.-Overview:...
leaves (dried & ground into the spice known as filé for gumbo) - SugarcaneSugarcaneSugarcane refers to any of six to 37 species of tall perennial grasses of the genus Saccharum . Native to the warm temperate to tropical regions of South Asia, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six metres tall...
, also cane syrup, brown sugarBrown sugarBrown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white...
and molasses - ThymeThymeThyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...
Blended
- "Cajun spice" blends such as Tony Chachere'sTony Chachere'sTony Chachere's refers to the Creole seasoning created by southern Louisiana chef Tony Chachere. Many people refer to the seasoning simply as "Tony's" while others call it "Tony Catchers." The correct pronunciation is "sass-sure-ee's". Today, the official name of the seasoning is Tony Chachere's...
are sometimes used in Acadiana kitchens, but do not suit every cook's style because Cajun-style seasoning is often achieved from scratch, even by taste. Whole peppers are almost never used in authentic Cajun dishes — ground Cayenne, paprika, and pepper sauces predominate. - Hot sauceHot sauceHot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers...
- Seafood boilSeafood boilSeafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques . In some cases, a boil may be sponsored by a community...
mix - Vinegar seasoned with small, pickled, hot green peppers is a common condiment with many Cajun meals.
- PersilladePersilladePersillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place...
- Marinades made with olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
, brown sugarBrown sugarBrown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white...
, and citrusCitrusCitrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
juices - Various barbecue rubs similar to those in other states
Cooking bases
- Dark rouxRouxRoux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...
: The Acadians inherited the roux from the French. However, unlike the French, it is made with oil or bacon fat and more lately olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
, and not butter, and it is used as a thickening agent, especially in gumbo and étouffée. Preparation of a dark roux is probably the most involved or complicated procedure in Cajun cuisine, involving heating fat and flour very carefully, constantly stirring for about 15–45 minutes (depending on the color of the desired product), until the mixture has darkened in color and developed a nutty flavor. A burnt roux renders a dish unpalatable. The scent of a good roux is so strong that even after leaving one's house the smell of roux is still embedded in one's clothes until they are washed. The scent is so strong and recognizable that others are able to tell if one is making a roux, and often infer that one is making a gumbo. - Light rouxRouxRoux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...
: The secret to making a good gumbo is pairing the roux with the protein. A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect compliment to a gumbo using chicken, sausage, crawfish or alligator. A light roux, on the other hand, is better suited for strictly seafood dishes and unsuitable for meat gumbos for the reason that it does not support the heavier meat flavor as well. Pairing Roux with your protein follows the same orthodox philosophy as pairing your wine with your protein. Dark meat, dark wine, and dark roux. Light meat, light wine, and light roux. All this to create the fullness of flavor. - StocksStock (food)Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
: Acadian stocks are more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to Cajun cuisine.- Fish stock and Court-bouillon
- Shellfish stock
- Chicken stock
Cajun dishes
Noted by the popular Hank Williams' JambalayaJambalaya (On the Bayou)
"Jambalaya " is the title of a song written and recorded by American country music singer Hank Williams that was first released in July 1952...
song, three of the primary dishes in Acadiana are "Jambalaya and-a crawfish pie and filé gumbo." One variation is that crawfish boils are more popular in the southern regons of Louisiana, while pies are favored further north.
Primary favorites
Boudin
Boudin
Boudin describes a number of different types of sausage used in French, Belgian, German, French Canadian, Creole and Cajun cuisine.-Types:*Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included...
also spelled "boudain" is a type of sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
made from pork, pork liver, rice, garlic, green onions
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
, and other spices. It is widely available by the link or pound from butcher shops. Boudin is usually made daily as it doesn't keep well for very long, even when frozen. Boudin is typically stuffed in a natural casing
Casing (sausage)
Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage. Casings are divided into two categories, natural and artificial...
and has a softer consistency than other, better-known, sausage varieties. It is usually served with side dishes such as rice dressing, maque choux
Maque choux
Maque choux is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name....
or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form.
Gumbo
High on the list of favorites of Cajun cooking are the soups called gumbo
Gumbo
Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions...
s. Contrary to non-Cajun, or Continental, beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of African and Native American food
Native American cuisine
Native American cuisine includes all food practices of the indigenous peoples of the Americas. Information about Native American cuisine comes from a great variety of sources. Modern-day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native...
cultures on Cajun cuisine. The word originally meant okra
Okra
Okra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
, which is a word brought to the region from western Africa
Africa
Africa is the world's second largest and second most populous continent, after Asia. At about 30.2 million km² including adjacent islands, it covers 6% of the Earth's total surface area and 20.4% of the total land area...
. Okra, which can be one of the principal ingredient gumbo recipes, is used as a thickening agent and for its distinct vegetable flavor.
A filé gumbo is thickened with sassafras
Sassafras
Sassafras is a genus of three extant and one extinct species of deciduous trees in the family Lauraceae, native to eastern North America and eastern Asia.-Overview:...
leaves after the stew has finished cooking, a practice borrowed from the Choctaw
Choctaw
The Choctaw are a Native American people originally from the Southeastern United States...
Indians. The backbone of a gumbo is roux
Roux
Roux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...
of which there are two variations: acadian, a golden brown roux
Roux
Roux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...
, and creole, a dark roux
Roux
Roux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...
, which is made of flour, toasted until well-browned, and fat
Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
or oil
Cooking oil
Cooking oil is purified fat of plant origin, which is usually liquid at room temperature ....
. The classic gumbo is made with chicken
Chicken (food)
Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
and the Cajun sausage called andouille
Andouille
Andouille is defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun...
, pronounced {ann-doo-wee}, but the ingredients vary according to what is available.
Jambalaya
Another classic Cajun dish is jambalaya
Jambalaya
Jambalaya is a Louisiana Creole dish of Spanish and French influence. -Jambalaya varieties:Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture...
. The only certain thing that can be said about a jambalaya is that it contains rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, some sort of meat and almost anything else. Usually, however, one will find green peppers
Bell pepper
Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
, onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s, celery
Celery
Apium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac , depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall...
and hot chili pepper
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
s. Anything else is optional.
Food as an event
Crawfish boilThe crawfish boil
Seafood boil
Seafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques . In some cases, a boil may be sponsored by a community...
is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn over large propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in spice blends, such as Zatarain's, Louisiana Fish Fry or Tony Chachere's. Also, Cocktail sauce
Cocktail sauce
Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish referred to as seafood cocktail or as a condiment with other seafoods. In America it generally consists of ketchup mixed with prepared horseradish. Some restaurants use chili sauce, a spicier...
, mayonnaise and hot sauce
Hot sauce
Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers...
sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.
Attendees are encouraged to "suck the head" of a crawfish by separating the abdomen of the crustacean
Crustacean
Crustaceans form a very large group of arthropods, usually treated as a subphylum, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles. The 50,000 described species range in size from Stygotantulus stocki at , to the Japanese spider crab with a leg span...
and sucking out the abdominal fat/juices.
Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned "not to eat the dead ones". This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp.
Seafood boils with crabs and shrimp are also popular.
Boucherie
The traditional pig-slaughtering party, or Boucherie, where Cajuns gather to socialize, play music, dance, and preserve meat does still occur in some rural communities and individual farms, but the use of every last bit of meat, including organs and variety cuts in sausages such as 'boudin
Boudin
Boudin describes a number of different types of sausage used in French, Belgian, German, French Canadian, Creole and Cajun cuisine.-Types:*Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included...
' (never correctly spelled boudain) and the inaccessible bits in the head as head cheese
Head cheese
Head cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
is not still a necessity.
Other dishes and sides
- Potato SaladPotato saladPotato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course....
, generally made with egg, potato, celery, onions, mayonnaise, mustard and sometimes bell pepper - Gumbo des Herbes (ˈɡʌmboʊ ˈzæb
- Couche Couche (Cajun corn mushCornbreadCornbread is a generic name for any number of quick breads containing cornmeal and leavened by baking powder.-History:Native Americans were using ground corn for food thousands of years before European explorers arrived in the New World...
) - Boiled Crawfish
- Maque ChouxMaque chouxMaque choux is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name....
- Tasso (meat product)
- CatfishCatfishCatfishes are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the heaviest and longest, the Mekong giant catfish from Southeast Asia and the second longest, the wels catfish of Eurasia, to detritivores...
(or RedfishRedfishRedfish is a common name for several species of fish. It is most commonly applied to members of the deep-sea genus Sebastes, or the reef dwelling snappers, Lutjanus. It is also applied to the slimeheads or roughies , and the alfonsinos ....
) Court-Boullion - Crawfish ÉtoufféeÉtoufféeÉtouffée or etouffee is a dish found in both Cajun and creole cusine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.-Etymology:...
- Crawfish BisqueBisque (food)Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish...
- Hog's Head CheeseHead cheeseHead cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
- Various types of Sauce Piquante (Shrimp, Alligator, Turtle, and so on.)
- Cochon de LaitSuckling pigA suckling pig is a piglet fed on its mother's milk . In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines...
- Crawfish Pie
- Andouille sausageAndouilleAndouille is defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun...
- Dirty riceDirty riceDirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark color and a mild but distinctive flavor. Similar to a pilaf, it also includes green bell pepper, celery and onion . Parsley and/or chopped green onions are common...
- ÉtoufféeÉtoufféeÉtouffée or etouffee is a dish found in both Cajun and creole cusine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.-Etymology:...
- Rice and Gravy - usually a brown gravyGravyGravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...
based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. - Fried Frog Legs
- PecanPecanThe pecan , Carya illinoinensis, is a species of hickory, native to south-central North America, in Mexico from Coahuila south to Jalisco and Veracruz, in the United States from southern Iowa, Illinois, Missouri, and Indiana east to western Kentucky, southwestern Ohio, North Carolina, South...
PralinePralinePraline is a family of confections made from nuts and sugar syrup.-Europe:As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin , early pralines were whole almonds individually coated in caramelized sugar,...
s - Tarte à la Bouillie (sweet-dough custard tarts)
- Seafood-stuffed MirlitonChayoteThe chayote , also known as christophene, vegetable pear, mirliton, pear squash, christophine , chouchoute , choko , starprecianté, citrayota, citrayote , chuchu , chow chow , cho cho , sayote ,...
- BrochetteBrochetteIn cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines...
- CrêpeCrêpeA crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...
- Cajun rice
- Boudin balls - Boudin sausage filling that is rolled into a ball, battered and deep fried, instead of being stuffed into pork casings.
- Poutine - A traditional Sunday supper deriving from the French "Beouf Bourgignon" but served with a thick gravy from which it derives its name Poutine, meaning "pudding". Served over white rice, the stewed beef is smothered in gravy.
List of Cajun or Cajun-influenced chefs
- John FolseJohn FolseJohn Folse is a noted Louisiana chef and restaurant owner, and a leading authority on Cajun and Creole cuisine and culture. His philosophy of life is summed up in the quote, “Risk is the tariff paid to leave the shores of predictable misery...
- John BeshJohn BeshJohn Besh is the owner and executive chef at restaurant August in New Orleans, Louisiana , and owns six other restaurants: La Provence, The American Sector, Lüke , Besh Steak , and Domenica in the Roosevelt Hotel...
- Emeril LagasseEmeril Lagasse'Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and...
- Paul PrudhommePaul PrudhommePaul Prudhomme is an American celebrity chef whose specialty is Cajun cuisine. He is also the owner of one of the top restaurants in New Orleans, K-Paul's Louisiana Kitchen.-Early life:...
- Justin WilsonJustin Wilson (chef)Justin E. Wilson was a southern American chef and humorist known for his brand of Cajun cuisine-inspired cooking and humor. He was a self-styled "raconteur" and a staunch political conservative....
See also
- Cuisine of the United StatesCuisine of the United StatesAmerican cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
- Louisiana Creole cuisineLouisiana Creole cuisineLouisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences, as well as general Southern cuisine...
- Cuisine of QuebecCuisine of QuebecQuebecs traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period and many dishes have a high fat or lard content...
- List of festivals in Louisiana
- List of official symbols of Louisiana
- Cajun cookin in swedish