Fri, Aug 3rd 2007, 00:00
The food of New Orleans is an exotic blend of the people who have called this corner of the Mississippi Delta their home ... the folks who settled there brought with them the recipes from home and these have merged into the colourful dishes you can enjoy.
The French influence is strongest, but the essence of Creole food is found in rich sauces, local herbs, red ripe tomatoes, and the prominent use of local seafood. The roux is an essential component of both Creole and Cajun cooking. This mixture of oil and flour darkens and thickens the traditional stews, or gumbos. Originally, Cajun meals were bland, as nearly every dish was boiled. The development of the roux gave more versatility to these boiled dishes.
Gumbo is a popular recipe in both Creole and Cajun cooking. It reflects the fascinating mix of influences in Louisiana cuisine: French Bouillabaisse is the inspiration behind the creation of gumbo. But the word Gumbo is derived from the African word for okra, gombo. The kin gumbo or okra plant was brought over to America with the African slaves. Apart from okra there were field peas, eggplant, peanuts and yams which have become an integral part of the diet in the South.
Germans also arrived in Louisiana during the 1700s and added the knowledge of sausage making. Sausage or andouille, containing pork, beef, chicken, or wild game, is a welcome ingredient to any gumbo. Popular Cajun dishes often include sausages with pork ... you can tell youre in Cajun country if you can get a piece of hot boudin (Cajun sausage made from rice and pork) in any gas station or grocery store you stop in.
The Native Americans introduced the settlers to corn, pumpkins, squash, beans and many types of wild berries and game. Tomatoes were developed by the Indians, but many Southerners viewed them as poisonous until the twentieth century. The Indians also taught the settlers to dry meats and vegetables, to make jerky and preserves. The women learned to process corn to make breads like hoe cakes and cornbread.
The Spanish colonists introduced peppers, spices, and seasonings from their Caribbean and Latin American outposts. From the West Indies and Haiti came exotic vegetables and new cooking methods, including braising. Later, the arrival of Italians contributed excellent pastries and rich ice creams.
Spanish favourite, Paella, was the forefather of Louisianas jambalaya. This is another one pot meal, made traditionally with meat, seafood and vegetables and completed by adding rice. Creole jambalaya or red jambalaya is made with meat, usually chicken and sausage, then adding vegetables and especially tomatoes. Seafood and rice is then added. In Cajun jambalaya there are no tomatoes. A true Cajun jambalaya gets its brown colour from browning the meat in the cast iron pot.
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Eagle's Nest Bistro and Bakery2009-06-23
Located in Louisiana, Pike County, Missouri, United States
At the Eagle's Nest Bistro and Bakery in Louisiana enjoy a full breakfast with house specialities, anything from Eggs Ranchero which is an English muffin topped with shaved ham, Pico de Gallo, poached eggs, Hollandaise, and served with hash browns to Old Fashion Oatmeal. Enjoy a heart lunch or fine dining evening meal as well.READ MOREChef Ron's Gumbo Stop2016-10-11
Located in Metairie, Jefferson Parish, Louisiana, United States
Chef Ron's Gumbo Stop in Metairie, USA offers award winning gumbo and Louisiana's finest comfort foods and specialty dishes made from locally sourced ingredients changing with the seasons. With endless mouthwatering gumbo combinations to choose from, your options are varied and delicious, and the original stuffed gumbo is fried catfish and mumbo gumbo as well as Yumbo Gumbo. Other delectable menu items at Chef Ron's Gumbo Stop include Poboys, exquisite appetizer choices of boludin balls, BBQ shrimp quesadilla, crab cakes and fried green tomatoes, and New Orleans favourites of jambalaya, southern fried chicken, shrimp creole, red beans and rice with smoked sausage and crawfish etouffee entice. There are also the must try chef Ron's specials, specialty sandwiches, salads and more, and there's a catering menu.READ MOREEagle's Nest Conference Facility2009-06-23
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The Eagle's Nest Conference Facility in Louisiana offers facilities for all your executive conferencing needs, even arranging programs for your spouse, also included are gourmet meals and accommodation if needed.READ MORELagniappe Cajun Creole Eatery2017-01-12
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Lagniappe Cajun Creole Eatery in Marquette, Michigan, USA complete with Voodoo Bar and Gris Gris Shop presents a tantalizing Louisiana menu with a hundred plus items, and they cook with spice for flavor not heat, but do feature authentic Louisiana culinary classics. Everything on the menu is made in house from scratch, except the ice cream, and portions are huge, try their big easy samplings, gumbos and soups, salads, po boys, southern fried platters, Cajun and Creole classics, pastas and other specialties, with great ending desserts, all to die for. Lagniappe Cajun Creole Eatery hosts great events with live music, and the Voodo Bar has an incredible range of craft beers, microbrews, specialty cocktails and martinis, and live music on some evenings. The Gris-Gris Shop has wonderful gifts, in-house specialty meats, sauces and spices, cajun artwork, handmade voodoo dolls, apparel, Mardi Gras masks, party favors and more, it's a must visit all round.READ MOREPo' Boys Creole and Fresh Catch2015-10-20
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Po' Boys Creole and Fresh Catch in Milton, Delaware offer authentic Cajun Creole cuisine and Southern Soul food for a unique and memorable dining experience enjoyed with beer, wine and cocktails. Here they say make Gumbo not war, and menu items include exquisite appetizer choices, soups and salads, Po' Boy sandwiches, stunning entrees and homemade desserts for the perfect ending. Po' Boys Creole and Fresh Catch invite you to join them for Sunday Brunch with an awesome menu including poached eggs on buttermilk biscuits, omelets, bloody marys and mimosas, so come for the Chicken and Andouille Gumbo, Po' Boys and Shrimp Creole, Jambalaya and Crawfish Etouffee, Fried Oysters, Collard greens and Corn Bread, here they have something for everyone.READ MORECrescent City Bistro2016-10-26
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Crescent City Bistro in Shreveport, Louisiana, USA features fresh and delicious farm to table food excellently spiced with bold flavours and food transports you right to the French Quarter with Bourbon Street in every spoon as they say. Enjoy the very finest of Cajun and Creole cuisine including their world famous jambalaya made by the executive chef, who will even visit your table to ensure everything is perfect and you are enjoying your meal. Crescent City Bistro also offers cooking classes, so sign up to learn how to cook like a restaurant chef, or come dining to sample some of the best seafood and exquisite dishes, it's an experience second to none and a must try restaurant, you'll be back.READ MOREThe Eagle's Nest Winery, Inn & Bistro 2009-06-23
Located in Louisiana, Pike County, Missouri, United States
The Eagle's Nest Winery, Inn & Bistro offers the complete package under one roof, dine, wine, stay and also enjoy the Annual Wine Makers Dinners on offer. There is a lot more to do in Louisiana and Pike County than you knew.READ MOREThe Inn at Eagle's Nest2009-06-23
Located in Louisiana, Pike County, Missouri, United States
Enjoy a massage or soak in the hot tub in the solarium room or enjoy a bath in your whirlpool tub available in some rooms - The Inn at Eagle's Nest offers luxury and comfort for your vacationing pleasure in Louisiana.READ MOREEagle's Nest Winery2009-06-23
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Eagle's Nest Winery offers six of their own wines as well as three Napa California wines and a lovely selection of French and Australian wines are also available for sale or to taste in the tasting room. The gourmet food section offer gift baskets and delectable items on sale.READ MORE
Louisiana Creole Food and Cajun Cooking: The Influences reviews
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