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Bourbon Chicken
Grilled Bourbon Chicken
Bourbon Chicken
Orange Braised Bourbon Chicken
Here are some recipes for all your southern favorites.
Other
New Orleans Barbecue Shrimp
From the French bouillabaisse received here gumbo
From the Spanish paella received here jambalaya
German affect introduced sausage and dairy
Italians introduced techniques of pastry and ice cream
West Indian and Haitian techniques of braising and sluggish cooking motivated the coaching of gumbo
Native Americans equally spices and flavoring of corn, bay leaves and fil powder
African Americans introduced okra to the dishes
Natural Resources - Native Americans taught the Acadian immigrants to utilize their substances by cooking with products gift in swamps, bayous, lakes, rivers and woods.
One Pot Meals - In an strive to defend calories and substances, meals that could be cooked in a single pot made everyone's life greater effortless. Dishes like jambalaya, grillads, stews, fricassees and gumbos all lent themselves to this diversity of coaching.
German Sausages - Another outdoors affect, Cajuns rapidly discovered to use the sausage so as to upload flavor and spice to their cooking. Sausages like andouille (acknowledged en-DOO- wee), smoked sausage, boudin and chaudin are all gift in Cajun cooking.
Creole
Remoulade - A sauce originating in France, it is most harking back to a mayonnaise-founded most in general tartar sauce. The sauce is used in many cultures and regions, but in Louisiana it is on a secure basis considered with bread, pan-fried fish or seafood.
Fried Catfish with Remoulade Sauce
Remoulade Sauce
Fried Green Tomatoes with Remoulade Sauce
Gumbo - More of a stew than jambalaya, gumbo is spicy and is composed of pretty a bite of regional seafood like shrimp and crawfish. Gumbo is furthermore served over rice.
Chicken Rice Gumbo
Chicken and Sausage Gumbo
Crab-Okra Gumbo
Seafood Gumbo
Louisiana Seafood Gumbo
Seafood Gumbo
Chicken and Seafood Gumbo
Chicken and Sausage Gumbo
Turkey Gumbo
Cuisine
Because the Creole were folks of privilege, the additives in their cuisine replicate a greater delicate and expensive palate. The veritable melting pot that changed into merging in New Orleans your entire method through the conclude of the seventeenth Century created a fusion of foods. Dishes that we now renowned to be uniquely Creole are each contributions from greater than a few European cultures and honestly illustrate the evolution of the dishes.
Catfish - A fish that's appreciable in the south, catfish has grow to be an integral one factor of Cajun and Creole cooking.
Catfish Creole
Cajun Catfish Supreme
Red Lobster's Fried Catfish and Hushpuppies
Catfish Roasted with Sesame Seeds, Basil, Garlic and Spinach
Creole Baked Fish
Pecan Crusted Catfish with White Cheddar Grits
Fried Fish
Pan Fried Catfish Filets
Fried Catfish with Remoulade Sauce
Pecan Crusted Catfish
Blackened Catfish & Shrimp
Catfish and Roasted Pepper Skillet Supper
Catfish Hoagie
Spicy New Orleans Catfish Fries
Battered Catfish and Chips
Sweet Potato Catfish
Pecan-Crusted Fish with Peppers and Squash Catfish
A little bit of this and solely substantially bit of that...
Aside from the amazing dishes of each tradition, Cajun and Creole cuisine proportion plenty of the identical dishes. Both utilize (and swear by) what cooks call the "Holy Trinity" of southern cooking: eco-friendly peppers, onions and celery. These precious staples will truly be covered in any authentic Cajun or Creole dishes. Also, many recipes call for a roux (acknowledged roo), which is honestly flour cooked in fats and browned so as to upload a base flavor to the dish.
Crawfish
Cajun Crawfish Cornbread
Elegant Crawfish Puffs
Mini-Crawfish Pies
Seafood Boudin
Crawfish and Eggs
Sauted Crawfish in Tomatoes with Dill and Honey
Crawfish Boil
History
One of the primary distinctions amongst Creole and Cajun cuisine is the muse of the folks who created them. Creole cuisine changed into born from European aristocrats who moved to New Orleans in the overdue 1600s. Melding lifestyles along edge culinary impacts, a new tradition changed into born. These folks grew to be the higher-elegance of the metropolis and their descendants can nonetheless be gift in the French Quarter of New Orleans at the present time.
History
The history of the Cajun folks is pretty one of those lot the bodily contrary of the Creole, whose lives were full of privilege (and private cooks). The folks who grew to be largely identified as Cajuns were exiled French refugees who immigrated to south Louisiana from Acadia, Nova Scotia in the 18th Century. Because they were immigrants forced from their hometown, their cuisine - and their livelihood - depended on their survival. The Acadians (who were later largely identified as Cajuns) discovered to dwell off the land by incorporating fish, shellfish and wild video game into their diets.
I'll be straightforward - I'm solely substantially intimidated by Southern cuisine. Each discipline of the South has its possess amazing flavors and aromas, additives and approaches that set it aside from the others. And being but a humble suburban Northerner, the assumption of delving into the goings on of the Southern kitchen is all out scary.
Red Beans and Rice - Made with red beans, veggies, red meat and rice, this changed into an chance "one pot meal" that allowed girls to do place of dwelling chores while the food changed into cooking. Often served at gigantic gatherings (like Mardi Gras) because it must serve one of those lot of folks.
Red Beans and Rice
Lake Charles Red Beans and Rice
Red Beans and Rice
Cajun Corn, Rice and Beans
However, being the go-getter that I am, I've determined to take on southern cuisine one location at a time - and where greater favourable to begin out than Louisiana? A state with a fascinatingly wealthy tradition and history, there are two primary genres of cooking that have emerged: Creole and Cajun. And regardless that the mainstream media have commercialized the assumption of Cajun to intend anything that's spicy (i.e. McDonald's Spicy Cajun McChicken), those two cuisines each have their possess approaches, additives and histories that produce one of those lot greater puzzling flavors than simply "spicy."
Cuisine
Born in the bayous and swamplands of Louisiana, Cajun cuisine is certainly one of secure substances, overall performance and survival. The phrase "table in the wilderness" is ceaselessly used when referring to original Cajun cooking reason why Acadians needed to evolve to the indigenous foods of the discipline. A entire misconception is that Cajun food is at all occasions spicy. On the contrary, Cajun food is neatly-seasoned, but didn't virtue a repute for warmness till the 1970s when the "blackening" technique grew to be widespread. Cajun cuisine originated from 3 primary impacts:
Etouffe - In French, toufe literally practicable "smothered." Most toufe dishes use a seafood - most popularly crawfish - and have a consistency reminiscent of gumbo.
Shrimp Etoufee
Caputo's Shrimp Etouffee
Chicken Etouffee
Recipes
While there is a preferable extent of overlap in some Cajun and Creole cooking, there are furthermore some uniquely Creole dishes that mustn't be mislabeled.
Grits - A diversity of porridge including ground corn, grits are a neatly-cherished breakfast edge in the south. Served simple or with cheese.
Baked Garlic and Herb Grits
Harbor House Shrimp and Grits
Yankee Grits
Cheese Garlic Grits
Recipes
Seafood Boudin
Cush-Cush (Cajun mush)
Louisiana Dirty Rice
Southern Dirty Rice
Andouille & Boudin Sausage
Cajun Shrimp and Rice
Andouille a l. a. Jeannine
Cajun Dirty Rice
Cajun Fried Rice
Cajun Fried Potatoes and Sausage
Po' Boy (furthermore po-boy, po boy, or poor boy) - The classic submarine sandwich of Louisiana. It by and sizeable is composed of fried meat or seafood with a creamy, tartar sauce on a bun.
Fried Oyster Po' Boy
The word Creole comes from the Spanish word criallo that implies a integrate of cultures or colors (as in the word Crayola) and from the Latin creare desiring to create (as in a new race). The integrate of cultures covered Native Americans, French, Spanish, English, African American, German and Italian.
Jambalaya - Traditionally made in one pot with meat and veggies, served over rice. Most Creole recipes upload tomatoes while the Cajun recipes do not. Both are covered here.
Man-Pleasin' Jambalaya
Cabbage Jambalaya
Slow Cooker Jambalaya
Chunky Jambalaya
Shrimp Jambalaya
Jambalaya
Turkey Jambalaya
Jumping Joe's Jambalaya
Crockpot Jambalaya
Chunky Jambalaya
Oysters Rockefeller
Shrimp Remoulade
Bananas Foster
Shrimp Creole Crockpot
Vacon and Rice Creole
Hot Creole Vegetables
Creole Pecan Chicken Breasts
Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce
Creole Summer Squash
Baked Fish with Creole Sauce
Excellent Shrimp Creole
Chicken Creole
Cajun
