The "Cajuns" southern Louisiana originally received their name from their ancestors, a group of French farmers who settled in the region "Acadian Bay Fundy in Nova Scotia, 1604 1755 had grown to a population of about 15,000, and how Most people live in regions such as cultures on standard varieties of plants and animals in the garden, which would, could kill game, and fishing.
Ultimately they were forced from Nova Scotia by the British, Originally sent to Maryland, some shipped to France and finally to Louisiana because it was predominantly French property at the time. The name "Acadian" was shortened to "Cajun" from the English population in Louisiana at the time, and a single ethnic group mainly as a therapy, since they were first transplants and non-local.
The government of the region is currently in Spanish, and chose immigrants transplanted outside of populated areas to move morein the landscape. However, the Acadians had problems trying to grow the plants themselves in the river bottom and the heat of Louisiana. These settlers has grown rapidly in a dual class system. The upper class will crop farmers to grow cotton and sugar, then the rice. The lower class was more similar to small farmers. The upper class "Creaoles adopt" slavery obtain their major characteristics of agricultural land.
Acadians Since the upper class was more prosperous, gave the poorest and forcedthem less desirable in the swamps of Louisiana. It 'was much more difficult to make a living, and of plants and animals thrive in these countries, muddy and murky waters. But in these waters has plenty of game, and all were alligators, turtles, fish, shrimp, deer, squirrels and wild boars in the light of the harvest for food. Since the Cajun cuisine was simple, most had a big pot, a continuous deposit card believes that family members and neighbors killed or capturedduring a day would simply be added to the pot. The addition of vegetables like corn, beans and rice, if available were a welcomed addition to any dish.
Finally the meal was the menu, which led to the introduction of the permit a "roux" in the mix. As were away from key areas and communities, meetings often dancing, drinking and the occasional brawl. Food Cajun Creole was a simple version. E 'state, as well as hot peppersadded the taste of meat and wild vegetables to increase, and the lack of natural spices were not available. Creole foods introduced some of the richer foods such as shrimp and crab Etoufee Creole. However, lobster was not actually introduced in diet sometimes until the years 1940 years. Before then it was mainly used as bait. As people discovered the abundance of meat, began working to collect and add to the menu.
In New Orleans has always beenCapital of Cajun and Creole cuisine, and had a reputation as such by the first Century 19. Antoine restaurant in the French Quarter of 1840 and is still today in the French Quarter.
This story would be complete without my recipe for Cajun gumbo special offer, which I still do, about twice a year. Every time I do, I keep it low, try a jar of 3 liters, but still grows at least a 5 gallon pot, sometimestwo.
2 lbs. just skinless chicken breast
1 pound andouille sausages (cubed)
1 / 2 pounds catfish or redfish
1 / 2 pound lobster
1 pound Crab Legs
1 pound shrimp (large)
6 cups okra
3 cups rice
1 cup beans
TBS. Salt
TBS. Pepper
TBS. Tabasco
fish sauce 1 bag (that's a lot of ingredients that is added to the dish during cooking), usually must be removed in 4.3 through cooking so that noAroma.
First, brown the chicken into a pan with plenty of black reduction (about 1 "to remove), when chicken fried chicken and cut by the Parties bite size.
The grease must be used in shortening Roux but you can use oil when you try to be healthy. fat with the same quantity of flour Melt the fat in a frying pan over low heat combine Black. If the hot liquid, flour, sprinkle a bit 'at a time to mix. Stir constantly until brown (20 to 30 May travel timeMinutes, was taken and I take an hour sometimes) suffered from the heat or add your ingredients recipe requires. Even if you burn easily, discard and start over. I used store bought roux, but never taste the same.
Bring a pot of water to a boil, add the roux and stir well. Then put to simmer can be when little bubbles. Then add meat. Continue to boil the shrimp and crab until about an hour before serving, otherwise it will be more. Some people boilThe rice is served separately on top of the gumbo. I prefer to cook gumbo, but be careful because it is easy to use over and suck all the juice. I usually put the gumbo in the night and let it simmer all night, but be very careful. I just woke up the next morning burned a whole pot of gumbo and had to start all over again ...
PS. Serve with fresh bread and large quantities of beer!
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