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How to Cook dishes from Cajun and Creole tradition
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.
- 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.
- 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.
On this page, you will find a selection of Cajun and Creole cookbooks.
These web sites may also be of interest:
Related pages on this web site:
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By John Besh
Andrews McMeel Publishing
Hardcover (384 pages)
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My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina. |
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By Paul Prudhomme
William Morrow Cookbooks
Released: 1984-04-17
Hardcover (352 pages)
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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. |
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By Donald Link
Clarkson Potter
Released: 2009-04-21
Hardcover (256 pages)
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An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.
Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.
From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit. |
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By Neal Bertrand
Cypress Cove Publishing
Paperback (96 pages)
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Rice Cooker Meals: Fast Home Cooking for Busy People contains 60 quick and easy meals you can make in a rice cooker, most in 30 minutes or less. Enjoy delicious, multicultural recipes that are less expensive and healthier than fast food. Includes Mexican, Italian, Tex-Mex and Cajun recipes! And one-pot cooking means less mess to clean up! You'll see how easy it is to cook jambalayas, seafood dishes, pastas, "casseroles", soups, rice side dishes, and various vegetable recipes including potatoes, cabbage, and sweet potatoes. "IN A RICE COOKER?" Yes, they're all cooked in a rice cooker. Here are a few recipes from the book: Easy Chili, Mexican Rice, Tex-Mex Pasta, Shrimp Jambalaya, Cabbage Casserole, Cajun Pepper Steak, Chicken Fried Rice, Rice & Shrimp Pilaf, Chicken & Sausage Gumbo, Chicken Fajita Stuffed Potato, Black-eyed Pea & Sausage Soup, Candied Yams with Marshmallows, Easy Smothered Potatoes & Sausage, and Black-eyed Pea & Sausage Jambalaya. The cookbook also has two indexes so the recipes are easier to find: indexed by chapter and indexed in alphabetical order. It has numerous testimonials from good cooks affiliated with the LSU AgCenter Homemaker Clubs. They tested the recipes and gave their honest opinions. It includes short articles about time-saving tips on food preparation, how a rice cooker knows when the food is cooked, how to teach children to safely cook with a rice cooker, how to brown meat in a rice cooker, plus many more. |
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By Tom Fitzmorris
Stewart, Tabori & Chang
Hardcover (224 pages)
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Product Description:
Tom Fitzmorris covers the New Orleans food scene like powdered sugar covers a beignet. For more than thirty-five years he’s written a weekly restaurant review, but he’s best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.
In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans’s food culture in the aftermath of Hurricane Katrina and its triumphant comeback—an essential element in the city’s recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris’s coverage of the heroic return of the city’s chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris’s long career writing about this delicious city.
“New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina.”
— EMERIL LAGASSE, chef, restaurateur, and TV host
“No city restaurant critic in U.S. history has written more, eaten more, or knows more of their cuisine than Tom Fitzmorris.”
— JAMES CARVILLE, political commentator, New Orleanian, and food enthusiast
“A delicious read, part autobiographical, with wonderful recipes and a comprehensive restaurant history. This is a great tribute to the indomitable spirit of the New Orleans restaurant community, which brought our city back from the devastation of Hurricane Katrina. Hungry Town is a must for both New Orleanians and lovers of New Orleans food.”
— ANNE GOOCH, Galatoire’s Restaurant and New Orleans Wine and Food Experience co-founder
“This book is a must-have for any New Orleanian or anyone traveling to New Orleans. It’s full of the juicy tidbits that you can’t find anywhere else. His prose will leave you salivating after every chapter. What a delicious read!”
— JOHN BESH, Besh Restaurant Group chef/owner
“From his cat-bird seat, Tom Fitzmorris shares with us the family feuds, delicious tidbits, and vicious bites that comprise the New Orleans food scene of the late twentieth century. Hungry Town is the Tom-tell-all we’ve all been waiting for!”
— POPPY TOOKER, Slow Food New Orleans founder and food activist |
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By Marcelle Bienvenu
Acadian House Publishing
Hardcover (159 pages)
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A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author s growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines. |
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By Ella Brennan
Clarkson Potter
Released: 1984-12-13
Hardcover (224 pages)
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There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant. There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees. Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine. |
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By Susan Spicer
Knopf
Released: 2007-10-23
Hardcover (416 pages)
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One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.
Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted
• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes
• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook. |
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By Sara Roahen
W. W. Norton & Company
Paperback (304 pages)
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“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since. |
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By Richard Collin
Knopf
Released: 1975-02-12
Hardcover (244 pages)
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Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic. |
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