The preferred ingredient is a live chicken in which the householder throws the chicken to allow the maskers to chase it down symbolizing a huntbut other ingredients include rice, sausage, vegetables, or frozen chicken.
Towns and villages throughout Acadiana celebrate every season with their special blend of music, food and the colorful Cajun heritage. The Evolution Of Ingredients While the main structures of meals and the cooking methods remained largely the same, the ingredients changed to incorporate what foods were available in the region.
Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned "not to eat the dead ones. Cajun music, once deemed as "nothing but chank-a-chank" has infiltrated radio, television and classrooms and is becoming world famous for its unique sounds of instruments like accordions, fiddles and triangles.
It is usually served with side dishes such as rice dressing, maque choux or bread. One of the traditional favorite Cajun pastimes is an old- fashioned crawfish boil. This event remains a focal point of Acadian history to this day. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in History of cajun cuisine pot".
Gumbo - High on the list of favorites of Cajun cooking are the soups called gumbos. Particularly, many Cajun specialties focus on Cajun seafood, with seafood being a common main emphasis of much of French cuisine.
In fact, crawfish boils have become a staple of Cajun culture, right alongside Mardis Gras. They work and play with equal enthusiasm. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper, and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning.
They continue to preserve their folk customs. Whether in food, music or fun, the Cajun tradition continues to live on in the hearts of Cajuns and visitors alike. The backbone of a gumbo is roux of which there are two variations: Potatoes, which often served as the base carbohydrate for French-Canadian meals, were replaced with rice that grew far more readily in the hot Southern climate.
Boudin that has been smoked Seafood gumbo Boudin is a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices. In Cajun Country, a week hardly goes by without chants of praise to crawfish, rice, alligators, cotton, boudin, yams, gumbo and andouille, all the necessities of bayou life.
Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form. Since its days as a modified form of French-Canadian cuisine, Cajun cooking has grown and developed into its own unique style, cementing its place within the culture of the American South.
The French-Canadian influences still show in modern cajun cooking; most meals center around meats and vegetables with thick sauces cooked in a single pot. There they received a hostile greeting from the French aristocracy so they headed west of the city into unsettled territory.
Most festivals feature live music of all sorts, contests, native crafts and food and, of course, dancing. Today, Cajuns are famous for their unique French dialect a patois of 18th-century Frenchtheir music, their spicy cooking, and for their ability to live life to its fullest.
Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties. Okra which can be one of the principal ingredients in gumbo recipes is used as a thickening agent and for its distinct vegetable flavor.
Any time is festival time in Cajun Country. Most followed the path which led to New Orleans. For refusing to pledge allegiance to the British crown, which required renouncing their traditional Catholic religion for that of the Anglican Church, they were forced from their homes in During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.
The Acadians of today are a thrifty, hard-working, fun-loving, devout religious folk. Staples like cod, salmon, and lobster from the French-Canadian diet were swapped for more readily available foods, such as crawfish, alligator, shrimp, oyster, crab, catfish, and redfish.
They entertain householders with Cajun music, dancing, and festive antics in return for the ingredients. Seafood is still prominent in most Cajun dishes and plays a significant role in the cuisine as a whole.Cajun cuisine is a fusion of food from around the world, giving it a very rich and colorful history.
It was filled with great ideas and integrations from the French, Spanish, Africans, and Native Americans. Cajun cuisine, known for its spicy notes and heartiness, is a style of cooking that developed in the Southern reaches of the US after Acadian immigrants fled Canada in the 18th century.
Inspired by rural French cooking, Cajun cuisine was developed by a population that lived off the land, adapting over centuries of cultural influences and. The word “Cajun” itself is a an evolution of the word “Acadian,” in the French-based creole language that became widely spoken among the settlers in this area.
France acquired Louisiana from Spain inonly to sell the area to the United States of America three years later in the Louisiana Purchase. Whether in food, music or fun, the Cajun tradition continues to live on in the hearts of Cajuns and visitors alike.
Click to go to Official Louisiana Website. Lafayette, LA: Heart of Cajun Country USA.
Mardi Gras Cajun Style. Cajun Dictionary Home. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner.5/5(1).
Sep 19, · Cajun cuisine is a style of cooking that originally developed in the American South after Acadian immigrants fled Canada in the 18th century. These immigrants fled Canada as it was annexed by the British, refusing to swear allegiance to the British Crown.Download