Creole Recipes
What is Creole cookery?
It is a recipe itself; for ingredients take Classical French cuisine - Combine with equal parts of Spanish and Anglo-Saxon classical cuisine.
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Creole and Cajun Cooking Recipes...
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Blend well
Take herbs and spices from France and Spain coupled with seasoning learned from the Choctaws and Chickasaws
Take ingenuity of the refugee Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos.
Add the exotic taste and magic seasoning power of the African cook.
Voila! Creole cookery! whose tenets are economy and simplicity governed by patience and skill to produce a subtle, exotic, and succulent cuisine recognized throughout the world; a cuisine which stands apart from all others.
In the course of Louisiana history great chefs and restaura,teurs arose who created dishes destined to become famous among gourmets of all nationalities.
Their cardinal rule was to mate meat, fowl, fish, or game with the fruits of the fields and woods currently in harvest.
To do this they evolved five requisites for Creole cookery.
What is Creole cookery?
In the course of Louisiana history great chefs and restaurateurs arose who created dishes destined to become famous among gourmets of all nationalities.
Their cardinal rule was to mate meat, fowl, fish, or game with the fruits of the fields and woods currently in harvest.
To do this they evolved five requisites for Creole cookery.
THE IRON POT - handed down from ancestor to ancestor
THE BROWN ROUX - blend of butter, flour, and stock used as a base for gumbos, stews, vegetables, fish, and fowl
THE STOCK-in which they used materials others threw away ... all game, fowl, fish, meat leftovers, bones, carcasses, shells, skins, giblets, etc.
HERBS AND SPICES- French, Spanish, Indian in origin interpreted by cooks who gave Creole cookery its exotic, distinctive flavor
ALCOHOLIC BEVERAGES - exhaustive use of all known European grapes was made and that use was combined with knowledge of wild grapes learned from the Indians
Enjoy - DT.
Creole Cajun Cookin Recipes
Creole Recipe Information |
Aug 23, Cooking With Bubbas Cajun Creole Recipe Page
Cooking With Bubbas Cajun Creole recipes have been passed down for many generations. Check out some of our great recipes for Gumbo, Jambalaya, Red Beans and Rice, Dirty Rice, Etouffee and Fried Fish
Recipe: Big Ed's Cajun Shrimp Soup Ethnicity: Cajun/Creole
Source/History: "This is an excellent recipe that is quick and easy to fix, and it tastes great too!" Original recipe yield: 6 servings.
Recipe: Crawfish Stuffed Chicken Breasts Ethnicity: Cajun/Creole
Source/History: "Lightly browned, boneless chicken breasts stuffed with a rich crawfish stuffing and topped with crawfish, crabmeat and mushrooms in a cream sauce." Original recipe yield: 8 servings.
Recipe: Slow Cooker Chicken Creole Ethnicity: Cajun/Creole
Source/History: "The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup." Original recipe yield: 4 servings.
Recipe: Andouille Sausage Ethnicity: Cajun/Creole
Source/History: Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt. Original recipe yield: 3 sausages.
Recipe: Cindy's Country Style Creole Pork Roast Ethnicity: Cajun/Creole
Source/History: "A spicy Cajun country style pork roast! Serve roast with rice and gravy and try not to eat too much! Brought it to a family gathering everyone loved it!" Yield: 10 servings.
Recipe: Cajun Paella Ethnicity: Cajun/Creole
Source/History: "Chicken, shrimp, crawfish, andouille sausage, mushrooms, bell peppers and onion come together into a rice-based dish that no one can resist! I've never been accused of timid use of ingredients!" Original recipe yield: 6 servings.
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All Creole side dishes are prepared with great care and kept in a bain-marie (a roaster-like pan filled with hot water) to retain flavor.
Desserts are some exotic trifle which is a fragment of tradition, such as ambrosia, a combination of oranges, liberally sugared, chilled, and served with grated coconut.
No discussion of Creole cookery could be complete without mention of that small black cafS noir, coffee essential to every Creole meal. This specially brewed beverage, served in the tropical atmosphere of lush greenery, in a land perfumed with gardenias, is a gourmet experience never to be forgotten.
It is hoped that these "whiffs" of Creole cuisine will urge all the beholders of this book to try a hand at America's most distin¬guished and distinctive contribution to world cookery. . . .
Enjoy - DT
Creole and Cajun Recipes
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... chicken creole recipe
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... Shrimp Creole Recipe
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September 9, 2005 My Creole & Cajun Recipe Page Filed under: Uncategorized Danno @ 4:06 pm Here is my growing list of Cajun & Creole Recipes! Bean Dishes Red Beans & Rice Cheeses Creole Cream ...
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... Cajun Shrimp Creole Recipe
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... RECIPE: Creole Recipe
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