Cajun country.A trip through the Cajun country of south Louisiana is a culinary odyssey for food lovers. As you drive past winding bayous and verdant ver·dant adj. 1. Green with vegetation; covered with green growth. 2. Green. 3. Lacking experience or sophistication; naive. countryside towards Lafayette, unfamiliar signs appear outside rural grocery stores, advertising such delicacies as "boudin bou·din also Bou·dain n. pl. bou·dins also Bou·dains A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine. ," "hog's head cheese," and "cracklins." Lafayette is the hub of Acadiana, but other towns are scattered over the marshes like oyster shells: Breaux Bridge, St. Martinville, and New Iberia New Iberia, city (1990 pop. 31,828), seat of Iberia parish, S La., on Bayou Teche, which is connected to the Intracoastal Waterway by a canal; inc. 1836. It has printing and publishing, and its manufactures include oil- and gas-drilling equipment, fabricated steel, , to name a few. My husband and I made Lafayette our base while visiting the surrounding towns. We were impressed by the hospitality of these descendants DESCENDANTS. Those who have issued from an individual, and include his children, grandchildren, and their children to the remotest degree. Ambl. 327 2 Bro. C. C. 30; Id. 230 3 Bro. C. C. 367; 1 Rop. Leg. 115; 2 Bouv. n. 1956. 2. of French-speaking settlers who had been forced out of Canada in 1755 because they refused allegiance to the English crown. Finally, the king of Spain allowed the Cajuns to settle in south Louisiana. Hardy and accustomed to lean times, they flourished and established their own culture. Cajun cooking differs from Creole because Creole was the cuisine of wealthy planters Planters is an American snack food company under Kraft Foods manufacturing, best known for its nuts and the Mr. Peanut icon that symbolizes them. Started by Italian immigrants Amedeo Obici and Mario Peruzzi in Wilkes-Barre, Pennsylvania, in 1906, it was incorporated in 1908 and New Orleans New Orleans (ôr`lēənz –lənz, ôrlēnz`), city (2006 pop. 187,525), coextensive with Orleans parish, SE La., between the Mississippi River and Lake Pontchartrain, 107 mi (172 km) by water from the river mouth; founded aristocrats who used classical French techniques to prepare sophisticated dishes from local ingredients. The Cajuns were a tougher breed. They preferred country dishes made from fish from the streams and homegrown home·grown adj. 1. Raised or grown at home. 2. Originating in or characteristic of a locality: "Rock is homegrown music in the United States, evolved from blues and country and Tin Pan Alley" vegetables. Curious to find out more about these fun-loving folks, we visited Randol's Cajun Restaurant and Dance Hall in Lafayette. Diners Diners can mean:
tr.v. de·voured, de·vour·ing, de·vours 1. To eat up greedily. See Synonyms at eat. 2. To destroy, consume, or waste: Flames devoured the structure in minutes. freed shrimp and oysters piled high on large platters while watching dancers in the child-friendly dance hall perform the Cajun two-step. Grandmothers danced with grandchildren GRANDCHILDREN, domestic relations. The children of one's children. Sometimes these may claim bequests given in a will to children, though in general they can make no such claim. 6 Co. 16. to the toe-tapping music of a Cajun band. Friendly participants volunteered to teach all comers all who come, or offer, to take part in a matter, especially in a contest or controversy. - Bp. Stillingfleet. See also: Comer . We found gumbo to be the quintessential quin·tes·sen·tial adj. Of, relating to, or having the nature of a quintessence; being the most typical: "Liszt was the quintessential romantic" Musical Heritage Review. Cajun dish. A dark roux Roux , Pierre Paul Émile 1853-1933. French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins. is the heart of the flavorful soup, giving it a smoky, nut-like taste. The resourceful Cajuns include any meat available: chicken, andouille an·dou·ille n. A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking. [French, from Old French andoille, from Medieval Latin *inductilia, sausage, shrimp, crab, oysters, or duck. Gumbo is served with rice, another popular food in the bayous. Bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. is the favorite dessert, prepared from a variety of recipes. Tabasco pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper Poivrade sauce - flavorful relish or dressing or topping served as an accompaniment to food gives a unique punch to Cajun dishes. To discover the source, we visited Avery Island Avery Island, salt dome, 163 ft (50 m) high and 2 mi (3.2 km) in diameter, S La., in an area of sea marshes and swamps. A corporation controlled by the Avery and McIlhenny families owns the island. Hot peppers grown there are used to make Tabasco sauce. . The property is more beautiful than we expected. Moss-draped live oaks and rare plants dot the landscape, and white egrets congregate at their nesting ground. The island sits atop a huge deposit of rock salt, which is used to flavor Tabasco. Avery Island is the legacy of Edward Avery McIlhenny and his father Edmund McIlhenny. According to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. family tradition, after the Civil War, Edmund met a man who had recently traveled to Louisiana from Central America Central America, narrow, southernmost region (c.202,200 sq mi/523,698 sq km) of North America, linked to South America at Colombia. It separates the Caribbean from the Pacific. . The man had brought back pepper pods and shared some with the elder McIlhenny, telling him they made good seasonings. McIlhenny planted the pods and was happy with the flavor they gave to food. He created a red sauce red sauce Nutrition Any low-fat, low-calorie tomato-based sauce. Cf White sauce. with the peppers and other ingredients, and Tabasco sauce was born. There are two available tours of the McIlhenny factory--a short one that includes a look at the facility behind glass windows and a hands-on tour for foodies. We chose the second tour and were taken to the area where peppers are ground, seasoned, and placed in huge vats before being poured into the familiar bottles. The pungent pun·gent adj. 1. Affecting the organs of taste or smell with a sharp acrid sensation. 2. a. Penetrating, biting, or caustic: pungent satire. b. odor causes much coughing and sneezing To verbally tell somebody about a new and interesting Web site. See viral marketing. , so bringing a tissue is advisable. Afterwards we visited the country store, where every imaginable Tabasco product is available, including popcorn, jelly beans jelly beans traditional treat for children on Easter Sunday; symbolize eggs. [Pop. Culture: Misc.] See : Easter , and ice cream flavored with the fiery liquid. The Cajun country is an easy drive for most Mississippians. A short visit provides an interesting glimpse into a culture very different from our own. first you make a roux Roux is used to thicken thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. gumbos, sauces, and etouffees. "First you make a roux" is a popular instruction in Cajun cookery. The strange-sounding ingredient consists of equal amounts of flour and fat (cooking oil, melted shortening, or melted butter). To make a roux, melt fat in a heavy skillet, and gradually stir in flour. Cook over low heat, stirring constantly until flour is dark brown. Be careful not to leave the stove because your roux may burn. As the flour browns, it loses its raw taste, and a rich, nutlike flavor develops. This takes about 20-25 minutes. ACADIANA CREAMY CRAB CAKES 2 tablespoons whole butter 2/3 cup yellow onions, diced 1/3 cup sweet red pepper, diced 1/3 cup green onions, chopped 1 pound cream cheese 1 pound jumbo lump blue crabmeat 1/2 tablespoon parsley, chopped Salt to taste Pinch cayenne Pinch granulated garlic Pinch ground black pepper Dash Tabasco pepper sauce Heat butter in a saute pan, and saute onions, peppers, and green onions until soft. Let cool. Mix cream cheese and sauteed onion mixture until mixed well. Fold in crabmeat, parsley, and dry ingredients. Add Tabasco. Portion into 12 (4-ounce) cakes. Let firm up in refrigerator for 1 hour. BREADING: 3 cups white breadcrumbs 1 tablespoon parsley, chopped Pinch salt and cayenne pepper 2 cups all-purpose flour 2 cups egg wash (egg yolks or egg whites mixed with small amount of water or milk) Combine breadcrumbs, parsley, salt, and cayenne pepper. Remove crab cakes from cooler, and first dust with flour, then dip into egg wash and finally into breadcrumb mixture. Pan-fry or deep-fry the cakes to a golden brown. Let drain, and serve. Yield: 12 servings. Mr. Lester's Steakhouse Charenton, Louisiana Charenton is a census-designated place and town in St. Mary Parish, Louisiana, United States. The population was 1,944 at the 2000 census. According to legend, the town received its name from one of the earliest settlers of the region, Alexandre Frere. Fine Dining Louisiana Style John M. Bailey John M. Bailey may refer to:
OYSTER-ARTICHOKE SOUP 2 quarts oysters 2 bunches green onions, chopped 8 ounces mushrooms, chopped 10 whole bay leaves Pinch thyme 1/2 cup (1 stick) butter 1/4 cup white wine 3 tablespoons flour 2 (14-ounce) cans chicken broth 2 (14-ounce) cans artichoke hearts (not marinated), drained and chopped 6 sprigs fresh parsley, chopped 2 cups heavy cream Pinch basil Pinch salt and pepper Simmer undrained oysters in a large saucepan until edges curl. Remove from heat. Drain oysters, reserving the liquor. Chop oysters. Saute green onions, mushrooms, bay leaves, and thyme in butter in a skillet until vegetables are tender. Add wine and flour. Cook until thickened but not brown, stirring constantly. Add chicken broth and reserved oyster liquid. Simmer for 15 minutes. Add chopped oysters, artichoke hearts, and parsley. Simmer for 10 minutes. Remove from heat. Stir in heavy cream, basil, salt, and pepper. Discard bay leaves before serving. Yield: 8-12 servings. Roux To Do Junior League of Greater Covington, Louisiana The city of Covington is the parish seat of St. Tammany Parish, in the US state of Louisiana. [1] [2] It is located at a fork of the Bogue Falaya and the Tchefuncte River. The population was 8,483 at the 2000 census, and was estimated to be 9,347 in July 2005.
SEAFOOD GUMBO II
1/2 cup salad oil
1/2 cup flour
1 large onion, chopped
2 to 3 cloves garlic, minced
1 (1-pound) can tomatoes, undrained
1 1/2 pounds frozen okra
(or equivalent fresh)
Oil for frying okra
2 quarts hot water
3 1/2 tablespoons salt
teaspoon red pepper
1 large bay leaf
1/4 teaspoon thyme
8 to 10 allspice berries
Few grains chili pepper
2 pounds headless raw shrimp, peeled
1 pound claw crabmeat, picked
1 pint oysters
1/2 cup green onions, chopped
1/2 cup parsley, chopped
Using salad oil and flour, make a very
dark roux in a large, heavy pot. Add onions
and garlic. Cook slowly until onions are
transparent. Add tomatoes, and cook over
low heat until oil rises to the top (about 30
minutes), stirring frequently. In a separate
skillet, fry okra in oil on moderately high
heat, stirring constantly until okra is no
longer stringy. Add okra to the other mixture;
stir and simmer about 10 minutes.
Add water, salt, and pepper. Simmer, partially
covered, for 45 minutes. Add other
seasonings, and simmer an additional 20
minutes, then add shrimp. Simmer 15 minutes,
then add crabmeat, simmering 15
minutes more. Add oysters during the last S
minutes of cooking. Taste carefully for seasoning,
adding more if necessary. Remove
from fire, and stir in green onions and parsley.
Serve over rice. Variations may be made
by adding different seafood, sausages, or
poultry. Yield: 8-10 servings.
Mrs. R. Boatner Howell, Jr. River Road Recipes II Junior League of Baton Rouge, Louisiana For the Canadian restaurant, see . Baton Rouge (from the French bâton rouge), pronounced /ˈbætn ˈɹuːʒ/ in English, and Bay leaves are a standard in Louisiana cooking-- getting a bay leaf bay leaf: see laurel. in your serving is believed to be good luck. CHOCOLATE BREAD PUDDING 1 loaf French bread, cut into 1-inch pieces 2 2/3 cups sugar 3 whole eggs 4 ounces butter, melted 12 ounces evaporated milk 4 ounces half-and-half 1 pound semi-sweet chocolate chips 1 tablespoon vanilla 1 teaspoon cinnamon teaspoon nutmeg Chocolate syrup Preheat oven to 350 degrees. Cube bread; set aside. Combine sugar and eggs, and mix well. In a small pot, combine butter, milk, half-and-half, and chocolate. Heat on medium until chocolate is melted and mixture is smooth; add vanilla and remove from heat. Slowly pour chocolate mixture into sugar mixture, whisking constantly to prevent curdling eggs. Place bread into a large bowl; pour chocolate mixture over bread, then gently toss to coat. Allow to set for 5 minutes. Pour bread mixture into a 9 x 13-inch greased pan, then sprinkle top with cinnamon and nutmeg. Bake for 20 minutes or until done. Serve warm or cold with chocolate syrup. Yield: 8 servings. Note: Fresh bread works best and makes a moister pudding. Sno's Seafood and Steakhouse Gonzales, Louisiana Gonzales is a city in Ascension Parish, Louisiana, United States. The population was 8,156 at the 2000 census. It has been called the "jambalaya capital of the world" and is famous for its annual Jambalaya Festival. Fine Dining Louisiana Style John M. Bailey
CRAWFISH CORN BREAD
Instead of serving the usual French
bread or crackers with soup, purchase a
bag of frozen Louisiana crawfish tails and
bake this corn bread in a cast-iron skillet.
1 yellow onion, chopped
1/2 cup bell pepper, chopped
1/4 cup green onions, chopped
1/4 cup (1/2 stick) butter
2 jalapeno chilies, chopped
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (6 ounces) shredded
cheddar cheese
1 (15-ounce) can cream-style corn
1 cup milk
1/2 cup vegetable oil
3 eggs, lightly beaten
1 pound frozen crawfish tails, thawed
Saute yellow onion, bell pepper, and
green onions in butter in a skillet until
tender. Stir in jalapeno chilies. Combine
cornmeal, baking powder, salt, and baking
soda in a bowl, and mix well. Stir
cheese, corn, milk, oil, and eggs into
cornmeal mixture. Add onion mixture,
and mix well. Stir in crawfish tails.
Spoon batter into a greased 9-inch cast-iron
skillet or a 9 x 13-inch baking pan.
Bake at 400 degrees for 35-45 minutes or
until light brown. Serve with soup and/or
a mixed green salad. Yield: 8-10 servings.
River Road Recipes IV Junior League of Baton Rouge, Louisiana
JAMBALAYA
At just about any
Louisiana, you will find
inexpensive to prepare, feeds a crowd.
and everyone loves it. At large festivals, it
is not unusual to see men making jambalaya
for hundreds of people in gigantic
sugar kettles.
2 poundspork, cubed
Salt and black pepper to taste
1 cup canola oil
1 1/2 pounds chicken, poached, skinned,
boned, and coarsely chopped
1 1/2 pounds sausage, sliced
I pound onions, chopped
1 bell pepper, chopped
cup green onions, chopped
2 to 3 cloves garlic, minced
2 pounds long-grain rice
6 1/2 cups water
3 tablespoons hot sauce
2 teaspoons salt
2 teaspoons red pepper
6 beef bouillon cubes
3 tablespoons Kitchen Bouquet browning
and seasoning sauce
Season pork with salt and black pepper.
Fry pork in canola oil in a heavy cast-iron
pan or Dutch oven until cooked through,
turning frequently; reduce heat. Cook
over low heat for 30 minutes, stirring frequently.
Remove pork mixture to a bowl;
reserve pan drippings.
Saute onions, bell pepper, green
onions, and garlic in reserved pan drippings
until onions are tender. Return
pork mixture to the pan, and mix well.
Add rice, water, hot sauce, salt, red
pepper, bouillon cubes, and Kitchen
Bouquet, and mix well. Bring to a boil;
reduce heat. Simmer for 5 minutes,
stirring occasionally. Bake, covered, at
300 degrees for 45 minutes; do not
peek. Remove cover, and bake for 20 minutes
longer or until rice is tender. Serves
a crowd.
River Road Recipes IV Junior League of Baton Rouge, Louisiana Jambalaya jam·ba·lay·a n. A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs. [Louisiana French, from Provençal jambalaia. is similar to Spanish paella but with a Louisiana twist. the word is derived from the Spanish "jamon" or french "jambon" for ham. LOUISIANA RED BEANS AND RICE 1 pound dried red beans 2 onions, chopped 1 bell pepper, chopped 1 pound sausage or ham, sliced Vegetable oil for sauteing 2 cloves garlic, chopped 1 bay leaf Salt and pepper to taste Tabasco pepper sauce to taste 1 (8-ounce) can tomato paste Rinse beans thoroughly. Soak beans in water to cover in a bowl for 8-12 hours; drain. Saute onions, bell pepper, and sausage in a small amount of oil in a stockpot until onions are translucent. Add garlic. Saute for 1 minute. Add drained beans, bay leaf, salt, pepper, and Tabasco. Cover with water. Bring to a boil over high heat, stirring constantly to prevent beans from sticking. Stir in tomato paste. Cover and reduce heat to low. Cook for 5-6 hours or until beans are tender and mixture is the desired consistency, adding additional water as needed. Remove bay leaf. Serve over Perfect Rice. Yield: 8-10 servings. PERFECT RICE: 1 cup uncooked long-grain rice 1 1/2 cups boiling water Place rice in a 2-quart glass baking dish with a lid. Add boiling water. Cover with lid. Bake at 350 degrees for 20-25 minutes or until you can't see water bubbling through the sides of the dish. This rice comes out perfectly every time. Yield: 4 servings. Roux To Do Junior League of Greater Covington, Louisiana |
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