INGREDIENTS

INSTRUCTIONS

99    
Chef John Folse said it best in his page, devoted to the cuisine of
South Louisiana. This can be found at
http://www.eatel.net/~folse/history.html  Prior to beginning our
adventure into the cuisines of South  Louisiana, it is imperative that
I begin by outlining the basic  principles, procedures, and
terminologies that are unique to Cajun  and Creole cookery. In the
following pages, I'll be explaining  stocks, sauces, rouxs and various
other essentials in order for you  to better understand how the rich
heritages of the Cajuns and Creoles  were adapted and developed in the
New World to create the most  exciting cuisine in America today.
Certain Louisiana food customs,  such as the boucherie, the cochon de
lait, and the crawfish boil,  will be covered for a better
understanding of just how unique our  cuisine and culture really is.
After you read about the fascinating  development of pralines, Cajun
coffee, beignets, and hushpuppies, I  know you will want to dig deeper
and tackle the sections on gumbo and  wild game.  It is important to
realize that cultures and cuisines must constantly  evolve. This
evolution process is brought about when new ingredients  and ideas are
introduced into a region. Here in South Louisiana, the  evolution
process may be witnessed at every turn. The Cajuns today  have more
access to the outside world because of increased mobility,  as
interstates begin to cross the bayous and cities arise from our
swamplands. An example of this process of change is the merging of
cultures in New Orleans. Today it is difficult even for the locals to
tell the Cajuns from the Creoles. However, we all agree that  evolution
is imperative, if our cultures and cuisines are to survive.  Though we
will look into this evolution of Louisiana cuisines, I feel  it is
necessary to first understand from whence it came. Knowing the
foundation of Cajun and Creole cooking will ensure a clear
understanding of the direction we have chosen to take. As the young
chefs of America travel into the bayous of South Louisiana and walk
the French Market area of New Orleans, their creative juices cannot
help but flow. The volumes of crawfish, crab, shrimp, oysters, wild
game and other local ingredients lend themselves perfectly to the
evolution process at the hands of these young masters. So for a
moment, let's look into the past. This certainly will place a bright
spotlight on the future of our magnificent cuisine, a cuisine
constantly evolving for the better in South Louisiana.  Chef John D.
Folse CEC, AAC; shared by Fred Towner; MM by Dorothy  Flatman 1997
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 31,

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