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Regional Cuisine Of The United States: Louisiana Cajun Cooking

Louisiana Cajun cuisine originated with a
group of French residents of Nova Scotia, whoThe common ingredients of this cuisine are
were expelled by the British in 1755. Theyeasily available and native to the Southern
eventually, after years of a nomadicLouisiana swamplands. Seafood is very common,
existence, settled in the Southern Louisianasuch as crawfish, shrimp, oysters, red fish,
swamplands. There they adapted their nativespeckled trout, and crabs. Rice is a staple
cooking methods to use ingredients that wereingredient. Other ingredients frequently used
available in their new land. This cuisine isare pork, homemade sausages, beans,
the food of hardworking country people, usedblack-eyed peas, tomatoes, yams, okra, figs,
to difficult conditions. It is practical,pecans and oranges. Game is also used, such
strong country food, taking advantage ofas  wild  turkey,  duck,  turtles  and  frog.
easily available local ingredients, often an
entire meal prepared all in one pot. ThisThere are relatively few spices used in Cajun
style of cooking became the hallmark of thesecuisine. The unique flavor comes primarily
people, called Acadians, which was laterfrom the long simmering of the dishes
shortened  to  Cajuns.prepared. One spice that is used liberally in
this cuisine is Cayenne pepper. It is a
Authentic Cajun recipes can be hard to comefiery, finely ground spice made from the
by, as they were traditionally passed downCayenne Chile. It is usually used along with
verbally from one generation to the next.white and black pepper. Another seasoning
They also tend to change a little with eachcommon to Cajun cooking is file powder, also
generation, each adding their own flair.called gumbo powder. This is made from
There are hundreds of recipes for most commonsassafras leaves that are dried and ground.
dishes, as the independent nature is of theCreole mustard is also used in many dishes.
Cajun people is reflected in their cuisine,This is a coarse and spicy local mustard.
each kitchen adding their own specialTabasco and other hot pepper sauces are
touches.standard  condiments  on  the  Cajun  table
Some of the specialties of Cajun cuisineCajun cuisine is unique to Southern
include gumbos, stews, etouffees, and riceLouisiana, making the best of the native
dishes, such as jambalayas. Cajun dishesresources, but still retaining the French
often begin with a roux, which is butter orinfluence brought to it by the migrants many
oil cooked with flour. Roux is used toyears ago. It is varied and flexible. Whether
thicken, and for flavor. There are threeyou are craving a touch of the exotic, or a
types of roux, depending upon how long it islittle down- home comfort food, this cuisine
cooked. There is light or blond, medium, andhas managed to include both, often in one big
dark roux. The light and medium types arepot. There is something for everyone to enjoy
primarily used for thickening gumbos,when experimenting with this wonderful style
etouffees, and sauces, while the dark roux isof cooking.
used  for  flavor.



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