Search results
Results from the WOW.Com Content Network
Cajun English is traditionally non-rhotic and today variably non-rhotic. A comparison of rhoticity rules between Cajun English, New Orleans English, and Southern American English showed that all three dialects follow different rhoticity rules, and the origin of non-rhoticity in Cajun English, whether it originated from French, English, or an independent process, is uncertain.
Black Louisiana Frenchmen have historically self-identified as Cajun, using the term in regards to the ethnicity of Acadiana and the language they speak: Amédé Ardoin for example spoke only Cajun French and at his height was known as the first Black Cajun recording artist; [37] Clifton Chenier the King of Zydeco, routinely self-identified as ...
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.
Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, [1] and vegetables mixed with rice and spices.
Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40] Rice and gravy —small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [ 41 ]
The origins of "coonass" are obscure, and Cajuns have put forth several folk etymologies in an effort to explain the word's origin. Some of these hold that the word refers to the Cajuns' occasional habit of eating raccoons, or from the use of coonskin caps by the Cajuns' ancestors while fighting in the Battle of New Orleans or in the Revolutionary War under Spanish colonial Governor Bernardo ...
bhofack2/Getty Images. Still, like most dishes that stand the test of time, coronation chicken has evolved over the years. In fact, one of the most significant evolutions in the dish's preparation ...
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 ...