INGREDIENTS

INSTRUCTIONS

CREOLE CAJUN HISTORY
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,
99

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