Results: Creole & Cajun Culinary Creations - Part 4 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.
Couche Couche (Cajun Breakfast Cereal). This cornmeal cereal, known as a Cajun breakfast, is made from a cornbread batter, poured into a hot cast iron skillet, crusted and turned several times, then steam cooked (optional). It's known as Couche Couche, Cush Cush and Coush Coush, all pronounced "coosh-coosh" and is a Deep South favorite. Do you enjoy hot cereal, at any time of the day?
Yes
30%
•
321 votes
No
39%
•
426 votes
Undecided
14%
•
153 votes
Not Applicable
17%
•
188 votes
2.
2.
Shrimp Creole. Shrimp Creole is a classic Louisiana dish featuring shrimp simmered in a zesty, tomato-based sauce with the "Holy Trinity" of onion, celery, and bell pepper, seasoned with Creole spices, and served over rice. It's known for its bright, tomato-forward flavor, distinguishing it from Cajun dishes, and is a staple of Creole cuisine, often made with Gulf shrimp. Do you enjoy tomato based sauces?
Yes
61%
•
667 votes
No
13%
•
137 votes
Undecided
11%
•
124 votes
Not Applicable
15%
•
160 votes
Comments