You
will find here a treat for your tired tastebuds and
stomach from all the hamburgers, fries and cokes!
This cuisine is a spicy and surprising combination
of Creole, Cajun, African and Indian cuisine which
makes up Acadian cuisine. Shrimp, crawfish, crab and
oysters are generally fried or in étouffée.
"We don't eat to live, we live to eat"
is a Cajun proverb. Like all good cooks "one
has to make use of everything, even the skunk".
In order to survive on the bayous, the Cajuns had
to become accustomed to eat what was available: turtle,
alligator, shell fish, fish &The food is hot and
spicy ( Tabasco sauce is produced in Louisiana and
is known world wide).
Rice
is the foundation of creole cooking, and its preparation
depends on what you plan to add it to. Rice must be
white as snow, absolutely dry with all the grains
detached. For that it must be cooked in salty boiling
water for twenty minutes.
Here are a few recommended dishes:
- Gumbo: A southern Louisiana dish.
A soup marinated in a roux with rice, onions, chicken,
sausage, shrimp, cooked oysters, and even alligator.
- Dirty rice: rice sautéed
and mixed with green peppers, onion and celery.
- Couche-couche: a delicious cake
of corn semolina, eggs, salt, yeast, all mixed in
hot milk and cooked in a frying pan.
- Alligator boudin: sausage stuffed
with pork and alligator with other local ingredients
and spices.
