Cajun and Creole cuisine: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Hayford Peirce (hmrph, that sure sounds like a simple-minded seasoning to me. maybe it's good on alligator and 'possum?) |
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'''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region. They draw from a mixture of [[French cuisine|French]] and [[African cuisine]]; many of the dishes are spicier than in other parts of the U.S. | '''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region. They draw from a mixture of [[French cuisine|French]] and [[African cuisine]]; many of the dishes are spicier than in other parts of the U.S. | ||
"Cajun (or Creole) seasoning" is extensively used; there are innumerable recipes for it, but a typical one is that of the well-known television chef and restaurateur [[Emeril Lagasse]], which combines [[paprika]], [[salt]], [[garlic powder]], [[black pepper]], [[onion powder]], [[cayenne pepper]], [[oregano]], and [[thyme]]. The recipe from the equally noted chef [[Paul Pruhomme]] is similar except it uses [[white pepper]] instead of cayenne. [[Justin Wilson]] used a simpler mixture of cayenne, black pepper, and [[celery seeds]]. | "Cajun (or Creole) seasoning" is extensively used; there are innumerable recipes for it, but a typical one is that of the well-known television chef and restaurateur [[Emeril Lagasse]], which combines [[paprika]], [[salt]], [[garlic powder]], [[black pepper]], [[onion powder]], [[cayenne pepper]], [[oregano]], and [[thyme]]. The recipe from the equally noted chef [[Paul Pruhomme]] is similar except it uses [[white pepper]] instead of cayenne. [[Justin Wilson]], the Cajun raconteur and chef, used a simpler mixture of cayenne, black pepper, and [[celery seeds]]. | ||
==Dishes== | ==Dishes== | ||
Latest revision as of 18:04, 25 December 2009
Cajun cuisine and Creole cuisine are both culinary traditions of the Louisiana region. They draw from a mixture of French and African cuisine; many of the dishes are spicier than in other parts of the U.S.
"Cajun (or Creole) seasoning" is extensively used; there are innumerable recipes for it, but a typical one is that of the well-known television chef and restaurateur Emeril Lagasse, which combines paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. The recipe from the equally noted chef Paul Pruhomme is similar except it uses white pepper instead of cayenne. Justin Wilson, the Cajun raconteur and chef, used a simpler mixture of cayenne, black pepper, and celery seeds.