Louisiana Lagniappe

Cajun Food - Free Recipes

Although the terms are commonly used interchangeably, the Cajun and Creole cultures are actually quite distinct.  So are their cuisines.

The Creoles were the offspring born in New Orleans of European aristocrats.  These aristocrats were second born children and as such they could not own land or hold titles in their native country.  The Spanish enticed them to immigrate and settle New Orleans in the early 1690s.  Here they had the chance to live and prosper in their family traditions.

No one really knows where the word Creole originated, but there are 2 prevailing theories.  First, there was an old Spanish word "Criallo", which meant a mixture of cultures or color, similar to our word Crayola.  The second theory says that is comes from the Latin word "Creare", meaning to create, as in creating a new race. The first Creoles were documented in Mobile, Alabama in 1702, followed closely by Natchitoches, LA and New Orleans, LA in 1714 and 1718.

In New Orleans today, the word Creole represents the native born children resulting from the intermarriage of the early cultures settling the city.  Included in that mixture are Native American, French, Spanish, English, African, German and Italians.  As one might guess, the Creole cuisine that resulted from this marriage of cultures is unique.

On the other hand, the cuisine of the Cajuns is more a result of the French Canadian exiles and their history.  It is a cooking style which reflects their ingenuity, creativity, adaptability, and survival.

Many French people were exiled from Acadia in Nova Scotia, Canada in 1755.  They had already learned to survive hardship and adapt to the resources at hand in the harsh wilderness of Canada.

With no distinct destination upon exile and after much suffering and tortuous journeys, many of these French Catholics found a place more compatible with their culture and customs in South Louisiana.  Here the Acadians became known as the Cajuns, which was an English mispronunciation of Acadians.

Just as they had survived in Canada, and armed with black iron pots, they quickly began utilizing the indigenous food supply.  They did not attempt to recreate the classical cuisine of Europe, for those ingredients were not available.  Instead, they learned to live off the land, a land abundant with fish, shellfish and wild game.

It is said that joy and love are the most important ingredients in Cajun cooking.  Cajun cuisine is characterized by the use of wild game, seafood, 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.

"One pot meals" became the trademark of Cajun food.  So, Jambalaya, grillades, stews, fricassees, soups, gumbos, sauce piquantes and a host of stuffed vegetable dishes are all Cajun food characteristics.

From the Germans, the Cajuns learned charcuterie and today their andouille, smoked sausage, boudin, and chaudin are some of the best in the world.

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.

And so, 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.

Try for yourself these time tested recipes.  Leave us feedback for improvements, or send us new recipes to be included.

Thanks,

Louisiana Lagniappe

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