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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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    Cajun & Creole Cookbooks

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    The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy

    By Ryan Boudreaux

    Rockridge Press
    Released: March 3rd, 2020
    Paperback (130 pages)

    The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
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    Description:
    The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
    • Manufacturer: Rockridge Press
    • Brand: Rockridge Press
    • ISBN: 1646114337
    • EAN: 9781646114337
    Details:
    • Paperback
    • Number of Pages: 130
    • Author: Ryan Boudreaux
    • Publication Date: March 3rd, 2020
    • Release Date: March 3rd, 2020
    Physical Description:
    • Size: 9.1 Inches by 7.5 Inches by 0.6 Inches
    • Weight: 0.7 pounds
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    The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)

    By The Picayune

    Dover Publications
    Released: August 30th, 2002
    Paperback (456 pages)

    The Picayune s Creole Cook Book (American Antiquarian Cookbook Collection)
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    The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
    • Manufacturer: Dover Publications
    • Brand: Dover Publications
    • ISBN: 0486423247
    • UPC: 800759423248
    • EANs: 0800759423248, 9780486423241
    • PartNumber: illustrations
    Details:
    • Paperback
    • Format: Illustrated
    • Number of Pages: 456
    • Author: The Picayune
    • Publication Date: August 30th, 2002
    • Release Date: August 30th, 2002
    Physical Description:
    • Size: 9.12 Inches by 6.14 Inches by 0.88 Inches
    • Weight: 1.26986262912 pounds
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    The Encyclopedia of Cajun & Creole Cuisine

    By John D. Folse

    Chef John Folse & Company Publishing
    Hardcover (852 pages)

    The Encyclopedia of Cajun & Creole Cuisine
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    • Manufacturer: Chef John Folse & Company Publishing
    • ISBN: 0970445717
    • EAN: 9780970445711
    Details:
    • Hardcover
    • Edition: 34680th
    • Number of Pages: 852
    • Author: John D. Folse
    Physical Description:
    • Size: 12.5 Inches by 10.5 Inches by 2.0 Inches
    • Weight: 9.5 Pounds
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    Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

    By Melissa M. Martin

    Artisan
    Released: April 21st, 2020
    Hardcover (368 pages)

    Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
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    • Manufacturer: Artisan
    • Brand: Artisan
    • ISBN: 1579658474
    • EAN: 9781579658472
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    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 368
    • Author: Melissa M. Martin
    • Publication Date: April 21st, 2020
    • Release Date: April 21st, 2020
    Physical Description:
    • Size: 9.7 Inches by 7.4 Inches by 1.1 Inches
    • Weight: 2.95 pounds
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    The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food Of The World Cookbooks)

    By John DeMers

    Periplus Editions
    Released: February 15th, 1998
    Hardcover (144 pages)

    The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food Of The World Cookbooks)
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    The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food Of The World Cookbooks)
    • Manufacturer: Periplus Editions
    • Brand: Periplus Editions
    • ISBNs: 9625931007, 9789625931005
    • EAN: 9789625931005
    • PartNumber: 80 colour photographs
    Details:
    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 144
    • Author: John DeMers
    • Publication Date: February 15th, 1998
    • Release Date: February 15th, 1998
    Physical Description:
    • Size: 8.0 Inches by 9.0 Inches by 0.5 Inches
    • Weight: 1.45 pounds
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    Cajun Cooking: From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen, with 50 authentic Cajun and Creole recipes, shown in 250 photographs

    By Ruby Le Bois

    Southwater
    Released: January 7th, 2014
    Paperback (96 pages)

    Cajun Cooking: From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen, with 50 authentic Cajun and Creole recipes, shown in 250 photographs
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    Description:
    Cajun Cooking: From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen, with 50 authentic Cajun and Creole recipes, shown in 250 photographs
    • Manufacturer: Southwater
    • Brand: Southwater
    • ISBN: 1844765318
    • EAN: 9781844765317
    • PartNumber: over 250 photographs
    Details:
    • Paperback
    • Number of Pages: 96
    • Author: Ruby Le Bois
    • Publication Date: January 7th, 2014
    • Release Date: January 7th, 2014
    Physical Description:
    • Size: 11.14 Inches by 8.58 Inches by 0.28 Inches
    • Weight: 0.9700339528 pounds
    Features:
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    Creole & Cajun: Creole Recipes and Cajun Recipes in 1 Spicy Southern Cookbook

    By BookSumo Press

    BookSumo Press
    Kindle Edition (139 pages)

    Creole & Cajun: Creole Recipes and Cajun Recipes in 1 Spicy Southern Cookbook
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    Creole & Cajun: Creole Recipes and Cajun Recipes in 1 Spicy Southern Cookbook
    • Manufacturer: BookSumo Press
    Details:
    • Kindle Edition
    • Format: Kindle eBook
    • Number of Pages: 139
    • Author: BookSumo Press
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    Cajun & Creole Cookbook: Classic Recipes from the Louisiana Bayou

    By Samantha Schwartz

    Independently published
    Released: March 25th, 2019
    Paperback (71 pages)

    Cajun & Creole Cookbook: Classic Recipes from the Louisiana Bayou
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    Cajun & Creole Cookbook: Classic Recipes from the Louisiana Bayou
    • Manufacturer: Independently published
    • ISBN: 1091498180
    • EAN: 9781091498181
    Details:
    • Paperback
    • Number of Pages: 71
    • Author: Samantha Schwartz
    • Publication Date: March 25th, 2019
    • Release Date: March 25th, 2019
    Physical Description:
    • Size: 9.0 Inches by 6.0 Inches by 0.18 Inches
    • Weight: 0.26 pounds
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    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes Book 29)

    By S. L. Watson

    Kindle Edition (242 pages)

    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes Book 29)
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    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes Book 29)

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    • Format: Kindle eBook
    • Number of Pages: 242
    • Author: S. L. Watson
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    Hello! 365 Cajun & Creole Recipes: Best Cajun & Creole Cookbook Ever For Beginners [Homemade Pasta Cookbook, Crawfish Cookbook, Beef Sausage Book, Chicken ... Recipe, Shrimp Creole Recipe] [Book 1]

    By Mr. USA

    Mr. USA
    Kindle Edition (660 pages)

    Hello! 365 Cajun & Creole Recipes: Best Cajun & Creole Cookbook Ever For Beginners [Homemade Pasta Cookbook, Crawfish Cookbook, Beef Sausage Book, Chicken ... Recipe, Shrimp Creole Recipe] [Book 1]
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    • Manufacturer: Mr. USA
    Details:
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    • Format: Kindle eBook
    • Edition: 1
    • Number of Pages: 660
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