Visiting small cities such as Alexandria or Banke Louisiana was memorable; it was the first time I was a young boy who came across the southern kitchen. Who can honestly say that the current kitchen style is the mirror of the past? The chefs of that era were unknown stars in the kitchen. Dinner was vibrant. These icons are almost extinct. This is obvious when we examine the images that feed us through mainstream television. They do not resemble the people I notice who made tea cakes or masterpieces of mulberry dumplings with basic ingredients. I would agree that two of the most famous culinary styles are the cooking method Cajun and Creole. This union was formed in my view of the survival of the disadvantaged to put food on the table for their families. The records of the past will tell us that the people who came to Louisiana were immigrants from the Acadians who were descendants of French and Creole who were originally descendants of French and Spanish early. However, the two held conflicting views on how to prepare certain dishes; passion was shared by all possible things when love was a universal thread of equivalence.
Spirituality and need and passion in cooking are the reason that Cajun cuisine has flourished. Cajun culinary jambalaya, okra, touffe locust, fried okra become very practical. These dishes were the basic materials used for cooking and well-known recipes of Cajun cuisine people cherish today. The immigrant's methods differ in the preparation of cajun and creole cooking, but they combined two methods of cooking and created an indispensable approach to cooking food that has stood the test of time.
Take a look at what can be considered cheap basic ingredients for someone who has a meager income during 1725. For example, in Jumbalaya, you will always find rice, peppers and traditional spices, a ritual of cooking Louisiana. Other ingredients are onions, celery, chicken, crayfish, shrimp, rabbits, smoked kriol and Cajun Andouille sausages. Smoking was a way for many to keep meat. Cajun Andouille is a smoked sausage made from pork, pepper, onion, wine and spices. Some people also use Boudin sausage.
Well, I'll start the dialogue by talking about Gambalaya. There are a number of ways this meal can be prepared. In Louisiana, canola oil, olive oil or vegetable oil can be heated in a frying pan. Most people use vegetable oil or lard. Next, add chicken and brown pieces equally in color along the way before removing them. My aunt enjoyed the fresh garlic, thought to contain healing properties. It was used extensively when preparing Cajun dishes. After you remove everything from the pan; it's time to cut onions, pepper, celery and carrots. Combines and integrates sausages, rice, tomatoes / sweet corn, thyme, sea salt and yellow / red pepper, plus a warm Louisiana sauce. Then, prepare the chicken and mix it with the sauce. Now allow everything to slow down cooked food and cook on low heat under modest heat. Cooking is about patience and love that you put in a dish. The smell will hypnotize the neighbors in order to come to your home. Cook time varies depending on the contents of the pot for a minimum of one to two hours. The last step is to integrate locusts, shrimp, or any seafood you can imagine at the end. Color orange – pink is a sign that the dish is cooked to perfection. Lobster or locust is members of the super-families Asteroidean and Parastacoidea – are freshwater crustaceans resembling small lobsters that are associated with them and are found exclusively throughout Louisiana and the states in the south-south.
Now I want to talk about one of my favorite panda all time. The word "okra" is used in Creole, French, and other parts of Africa to describe a thickening factor. I love okra but not as a thickener. Most people who grew up in Louisiana did not eat traditional soup. Gumbo was the soup that everyone consumed. Okra will not be gumbo without roo. Roe is another word for meat broth. Understand that the Ru is simply combining fat and flour and heating it up! This is the basis for most sauces.
With that in mind, the ingredients required for mother sauce are flour, butter, vegetable oil, celery, onions, green peppers and garlic. You will then prepare chicken meat, smoked sausages, green onions, chopped parsley, sea salt, fresh black pepper, red pepper, tapasco, and rice. It is important to cut the vegetables in a thin way. Prepare the roo with Cajun cooking pot. In it, mix oil and flour. Remember to taste each step of the process and make sure you move it frequently. Step One Burn the flesh. This is the process by which you add color to the meat, as well as you close the juices. After 4 – 10 minutes ranging from meat size, start Holy Trinity. You are now sweating vegetables (onions, peppers, celery and garlic) until they become transparent. Add the meat and wait until it turns brown. Cut the heat and do not forget to turn it around as you add cold water and spices you want to taste. This stage is important in which to taste and seasoning spices according to your preference. Let it ripen before adding a thickening factor such as okra or broth like butter and flour. Cooking time depends on the content or size of items in your bowl. It can be served with rice for your family.
All these things are considered, these recipes are the most desired cajun recipes when one talks about Cajun's historic dishes. None of these dishes can stand on their own without rice.
Good food and sharing cooking tips that you have learned over the years. Check out this recipe and let me know what you think? I hope you will be inspired to prepare high quality Cajun meals for the discerning people who are important in your world. Sharing Cajun food with family and friends is one of those ways to promote goodwill and show your interest.
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