Results: Creole & Cajun Culinary Creations - Part 2 of 14
Cajun and Creole cuisines have deep ties to the state of Louisiana. In the United States, Creole food arose in and around New Orleans. (The word “Creole” derives from the word "criollo," meaning "born in the colonies.") Cajun recipes are rooted in the cooking of the Acadians, a group of French Canadians that resettled in Louisiana west of New Orleans in the late 1700's. (The word “Cajun” derives from the word “Acadians.”) Today, both cuisines have influenced each other and are embraced throughout the state. From traditional gumbo and jambalaya to classic beignets, here are some tasty Cajun and Creole recipes that are rich in flavor and tradition. Food & Wine is my source for this series.
1.
1.
Crawfish, Shrimp and Crab Étouffée. Etouffée, meaning "smothered" in French, is a classic dish from New Orleans that uses seafood and shellfish, usually crab, crawfish, or shrimp from the Gulf. If you eat shellfish, do you have a favorite?
Yes
35%
•
600 votes
No
28%
•
468 votes
Undecided
8%
•
135 votes
Not Applicable
29%
•
497 votes
2.
2.
Monday Night Red Beans and Rice. Eating red beans and rice on a Monday is said to be lucky. It's also said that since Monday was traditionally wash day, women typically cooked rice and beans because the beans had to simmer a long time and required very little attention. This simple, yet filling dish, is considered a staple meal in many Louisiana homes. Does your region have any traditional dishes that many people enjoy eating?
Yes
35%
•
598 votes
No
26%
•
435 votes
Undecided
21%
•
355 votes
Not Applicable
18%
•
312 votes
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