INGREDIENTS

INSTRUCTIONS

CREOLE CAJUN HISTORY
The Cajuns cooked with joy and love as their most precious
ingredients, a joy brought about by reunion, in spite of the tragedy
that befell them. To cook Cajun is to discover the love and
experience the joy of the most unique American cuisine ever developed.
Cajun cuisine is characterized by the use of wild game, seafoods, wild
vegetation and herbs. From their association with the Indians, the
Cajuns learned techniques to best utilize the local products from the
swamps, bayous, lakes, rivers and woods. Truly remarkable are the
variations that have resulted from similar ingredients carefully
combined in the black iron pots of the Cajuns.
Jambalaya, grillades, stews, fricassees, soups, gumbos, sauce
piquantes and a host of stuffed vegetable dishes are all
characteristic of these new Cajun "one pot meals".
From the Germans, the Cajuns were reintroduced to charcuterie and
today make andouille, smoked sausage, boudin, chaudin, tasso and
chaurice, unparalleled in the world of sausage making.
Cajun cuisine is a "table in the wilderness", a creative adaptation of
indigenous Louisiana foods. It is a cuisine forged out of a land that
opened its arms to a weary traveler, the Acadian.
So as you can see, South Louisiana has two rich histories and two
unique cuisines: the Creole cuisine with its rich array of courses
indicating its close tie to European aristocracy, and Cajun cuisine
with its one pot meals, pungent with the flavor of seafood and game.
No wonder you want to cook Cajun and Creole!
"We may live without poetry, music and art; We may live without
conscience and live without heart; We may live without friends, we
may live without books; But civilized man cannot live without cooks.
He may live without books, what is knowledge but grieving.' He may
live without hope, what is hope but deceiving? He may live without
love, what is passion but pining? But where is that man who can live
without dining?" Owen Meredith
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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