Results: Creole & Cajun Culinary Creations - Part 3 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.
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1.
Fried Oysters with Remoulade. Fried oysters with remoulade are a classic dish prepared by dipping shucked oysters in buttermilk, dredging in a seasoned cornmeal-flour mixture, and frying at 350F for 2–3 minutes until golden. Served hot with a creamy, spicy Creole remoulade, these are ideal as an appetizer or in a po'boy. Do you enjoy simple, fried foods?
Yes
52%
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570 votes
No
19%
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212 votes
Undecided
13%
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139 votes
Not Applicable
16%
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181 votes
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2.
Seafood Gumbo. Seafood gumbo is a rich, dark-roux Louisiana stew featuring shrimp, crab, and sometimes oysters or crawfish, seasoned with Creole spices, okra, and the "holy trinity" (onion, bell pepper, celery). It starts by creating a chocolate-colored roux, followed by simmering stock, vegetables, and seafood for roughly 10-20 minutes, served over white rice. Have you ever had any type of Gumbo?
Yes
38%
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422 votes
No
39%
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433 votes
Undecided
8%
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83 votes
Not Applicable
15%
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164 votes
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