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Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
Its heritage reflects French, Spanish, American Indian, German, and Afro-Caribbean influences. Cajun food is the result of this assimilation or "cultural blending". [9] Rural Cajun cuisine is distinct from the urban Creole cuisine, having arisen by economic necessity among the Acadian immmigrants [10] who came to Louisiana in the 18th century ...
What Is Gumbo? Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from ...
Cajun French Dictionary and Phrasebook by Clint Bruce and Jennifer Gipson ISBN 0-7818-0915-0. Hippocrene Books Inc. Tonnerre mes chiens! A glossary of Louisiana French figures of speech by Amanda LaFleur ISBN 0-9670838-9-3. Renouveau Publishing. A Dictionary of the Cajun Language by Rev. Msgr. Jules O. Daigle, M.A., S.T.L. ISBN 0-9614245-3-2 ...
Like French food, it sometimes makes use of rich sauces and complex preparation techniques. Creole dishes often include onions, bell peppers, celery, tomatoes, and okra. [6] [7] [8] Cajun cuisine is also based partly on French cuisine and also makes use of local ingredients such as bell peppers, and celery. It tends to be hearty, rustic fare ...
"Celebrating the French language and culture is hugely important for a state with such a rich history and connection to the French-speaking world."
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.
The Cajuns retain a unique dialect of the French language called Louisiana French (or more commonly known as Cajun French), and hold numerous other cultural traits that distinguish them as an ethnic group. Cajuns were officially recognized by the US government as a national ethnic group in 1980 per a discrimination lawsuit filed in federal ...