Search results
Results from the WOW.Com Content Network
Cajun cuisine is often referred to as a "rustic" cuisine, [1] meaning that it is based on locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. [2] Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. [1][2] Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. [1] Dishes invented in New Orleans include po' boy and muffuletta ...
The fourth largest town in the state, Lafayette packs a big punch when it comes to food, proudly identifying as the epicenter of all things Cajun and Creole cuisine. In fact, Lafayette’s Say Oui ...
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Cajun boudin blanc, made from a mixture of pork, rice, onions, and seasonings similar to dirty rice and stuffed into sausage casings. Local variations may also include liver or other pork offal, or other meats such as venison, [12] alligator, shrimp, and crawfish, [13] [14] and can vary in spiciness. [15]
Jambalaya. Jambalaya (/ ˌdʒæmbəˈlaɪə / JAM-bə-LY-ə, / ˌdʒʌm -/ JUM-) is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood (or both), [1] and vegetables mixed with rice and spices.
Smothering (cooking) A plate lunch of smothered steak and gravy served over boiled white rice from Garys Grocery in Lafayette, Louisiana. Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of ...
The " holy trinity " in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in ...