INGREDIENTS

INSTRUCTIONS

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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,

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