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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Cajun & Creole

       
     

    How to Cook dishes from Cajun and Creole tradition


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    The Cajun and Creole people most live in the state of Louisiana, especially southern Louisiana. Cajun people tend to be descended from French Acadians (French settlers in the Canadian maritime provinces and the state of Maine), whereas Creole are often descended from French and Spanish settlers in Louisiana who arrived prior the region becoming part of the United States as a result of the 1803 Louisiana Purchase. Intermarriage, and perceived social differences between Cajun and Creole people, has of course blurred the distinctions between the two groups, and many people choose to define their own identity in the way that they feel describes themselves best.

    Outside of Louisiana, the difference between Cajun and Creole cuisine is somewhat blurred. However, in the state itself, there are distinct differences. Cajun food tends to spicy, hearty, based on local produce, including agricultural produce and wild game. Creole cuisine is sometimes perceived as more sophisticated, and tends to make more use of seafood.

    Some popular Cajun and Creole recipes and dishes include:
    • Boudin - Pork sausages containing milk and rice. There are two varieties boudin blanc and boudin rouge, which principally differ whether they include pig's blood.

    • Creole Omelette - A plain omelette served with a spicy vegetable sauce.

    • Cracklins - A snack made from fried pork skins.

    • Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener. The thickener used is usually okra or filé powder (a spice made from dried ground sassafras leaves), sometimes with roux (a mix of wheat flour and fat). The soup also usually contains poultry, smoked pork, and local shellfish such as crab, crawfish or shrimp. Andouille (a sausage made from smoked pork, chitterlings, onions, wine and seasoning) and tasso (smoked pork shoulder) are often added to the recipe, giving it a smokey flavor. Gumbo has become popular throughout the Gulf Coast, and even in Northern Soul Food restaurants, and Gumbo is traditionally served over rice.

      Shrimp gumbo

    • Étouffée - A dish of shellfish or chicken over rice, similar to gumbo, but with a thicker consistency,

    • Jambalaya - This dish has been described as a New World version of Spanish cuisine's paella - although it usually tomatoes instead of saffron, and various local meat and seafood, depending on the recipe and what ingredients were available in the area. Jambalaya is prepared in a single pot, and contains meat, seafood, vegetables, rice and stock.

      Jambalaya

    • Oysters en Brochette - Raw oysters are placed on a skewer with partly cooked bacon. The whole thing is then breaded and deep-fried. The skewer is then removed, and the dish is then served on top of triangles of toast with Meuniere sauce (a local sauce made from flour, butter, parsley and lemon).

    • Oysters Rockefeller - A dish invented by the New Orleans chef, Jules Alciatore. The dish is made from oysters, parsley and parmesan cheese topped with a rich sauce. The dish was named after the richest American of the time, John D. Rockefeller, and was created as an alternative to escargot at Antoine's restaurant in New Orleans.

    • Pompano en Papillote - A dish made by cooking a fillet of pompano fish in a parchment envelope with a sauce of wine, crab and shrimp. During the cooking process, the envelope usually puffes up to resemble a balloon - which is appropriate since the dish was originally created by Jules Alciatore, in honor of the Brazilian balloonist, Alberto Santos-Dumont.

    • Shrimp Creole - Shrimp in a sauce made from tomatoes, celery, onion, and bell peppers, flavored with pepper sauce. It is usually served on top of steamed rice.


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    Instant Pot Cookbook #2019: 550 Effortless Recipes For Beginner & Advanced Users (Instant Pot Recipes)

    By Carolina Sanders

    Independently published
    Paperback (209 pages)

    Instant Pot Cookbook #2019: 550 Effortless Recipes For Beginner & Advanced Users (Instant Pot Recipes)
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    Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart

    By Timothy Pakron

    Avery
    Released: 2018-10-23
    Hardcover (288 pages)

    Mississippi Vegan: Recipes and Stories from a Southern Boy s Heart
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    Product Description:
    Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine.

    Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.

    Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.

    Instant Pot Cookbook: 550 Easy and Delicious Mouthwatering Instant Pot Recipes For Fast and Healthy Meals

    By Amanda Robbins

    Independently published
    Paperback (233 pages)

    Instant Pot Cookbook: 550 Easy and Delicious Mouthwatering Instant Pot Recipes For Fast and Healthy Meals
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    Enjoy 550 Easy and Most Delicious, Foolproof, Hand-Picked Instant Pot Recipes. Anyone Can Cook.


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    Air Fryer Cookbook: 550 Recipes For Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.

    By Michelle Sanders

    CreateSpace Independent Publishing Platform
    Paperback (395 pages)

    Air Fryer Cookbook: 550 Recipes For Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
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    MASTER YOUR AIR FRYER

    Delicious, Nutritious Recipes That Teach you How to Use Your Air Fryer to Its Maximum Potential

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    The first thing you need to know: You can cook almost everything you want with the Air Fryer
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    This Air Fryer recipes cookbook is filled with nutritious and delicious recipes.

    There are many VEGAN recipes (150+) in this cookbook too.

    Kevin Belton's New Orleans Kitchen

    By Kevin Belton

    Gibbs Smith
    Released: 2018-03-13
    Hardcover (176 pages)

    Kevin Belton s New Orleans Kitchen
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    The next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . .

    The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

    Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing alongside Eugenia Uhl’s mouthwatering photographs make this new cookbook a must-have.

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    Chasing the Gator: Isaac Toups and the New Cajun Cooking

    By Isaac Toups

    Little, Brown and Company
    Released: 2018-10-23
    Hardcover (256 pages)

    Chasing the Gator: Isaac Toups and the New Cajun Cooking
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    A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.

    Things get a little salty down in the bayou...

    Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts--form the backbone of this book.

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    Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.

    Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how--and what it means--to cook Cajun food today.

    POWER PRESSURE COOKER XL COOKBOOK: 500 Easy and Delicious Electric Pressure Cooker Recipes For Fast and Healthy Meals (with Nutrition Facts & Beginners Guide)

    By Jessica Baker

    Independently published
    Paperback (243 pages)

    POWER PRESSURE COOKER XL COOKBOOK: 500 Easy and Delicious Electric Pressure Cooker Recipes For Fast and Healthy Meals (with Nutrition Facts & Beginners Guide)
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    If you often have trouble answering the simple question, “What’s for dinner?”

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    Pick the best recipes you like and start cooking with Instant pot now. You will be amazed at how simple it is to use. The machine plays with you, but you need to make sure to handle it with care. It gives you healthy food with all the nutrients your body requires. You can cook а week’s food and keep it stored in your fridge with the help of this machine.

    you'll discover the 500 Easy & Delicious Power Pressure cooker XL Recipes under various categories such as:

    • Soups, Stews and Chilis
    • Beans and Grains
    • Side Dishes
    • Pork Recipes
    • Poultry Recipes
    • Beef and Lamb
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    • Desserts

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    The Ultimate 500 Instant Pot Recipes: The Quick and Easy Electric Pressure Cooker Cookbook for Everyday (Instant Pot Cookbook)

    By Ashley Cook

    Independently published
    Paperback (272 pages)

    The Ultimate 500 Instant Pot Recipes: The Quick and Easy Electric Pressure Cooker Cookbook for Everyday (Instant Pot Cookbook)
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    The Complete Instant Pot Electric Pressure Cooker Recipe Book

    Are you tired of spending too much time in the kitchen?
    Do you want to learn a smart way to eat healthier and lose weight?

    In this cookbook you will learn:

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    As an essential part of the modern kitchen, the Instant Pot does its job pretty well. You can make a surprising variety of easy homemade dishes in your Instant Pot. When it comes to the types of food, there are a few tips and tricks to keep in mind before starting this adventure.

    In this book you will find 500 recipes in the following categories:

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    • Poultry
    • Pork
    • Beef
    • Fish & Seafood
    • Beans & Grains
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    • Vegan
    • Desserts
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    The Dooky Chase Cookbook

    By Leah Chase

    Brand: Pelican Publishing
    Released: 1990-04-30
    Hardcover (224 pages)

    The Dooky Chase Cookbook
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    • Used Book in Good Condition
    Product Description:

    Delectable Creole recipes from both the restaurant menu and personal files. Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    William Morrow Company
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    • William Morrow Company
    Product Description:

    Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.


    America's Restaurant Recipes

     
     


     
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