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    Creole and Cajun Cookbook: New Orleans Cuisine
    Creole and Cajun Cookbook: New Orleans Cuisine
    Creole and Cajun Cookbook: New Orleans Cuisine
    Ebook114 pages1 hour

    Creole and Cajun Cookbook: New Orleans Cuisine

    By James Newton

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    About this ebook

    This ecookbook combines the cooking flavours of Creole and Cajun dishes found in the great city of New Orleans. It has a section for the essential mixes of authentic spice mixes and sauces, which originate from the creole culture as well as great CREOLE recipes like: Creole Crab Cakes, Crawfish Etoufée, Fish Po' Boy, `Shut My Mouth" Alligator, Classic Creole Gumbo, Plantation Jambalaya, plus many more.
    CAJUN Recipes: Cajun Deep-Fried Turkey, Cajun Crawfish Pie, Blend of the Bayou, Red Beans and Rice, Cajun Catfish, Chicken, Sausage, and Shrimp Gumbo... plus many more including the classic New Orleans Deserts.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateApr 5, 2012
    ISBN9781476485072
    Creole and Cajun Cookbook: New Orleans Cuisine
    Author

    James Newton

    James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.

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      Book preview

      Creole and Cajun Cookbook - James Newton

      New

      Orleans

      Cuisine

      James Newton

      Smashwords Edition

      © 2011-12 Springwood emedia

      All rights reserved

      Ten Interesting Facts about New Orleans

      1, New Orleans is where opera was first performed in the U.S., back in 1796.

      2, The first Mardi Gras parade took place on Shrove Tuesday 1838 in New Orleans.

      3, New Orleans is the largest port on the Gulf of Mexico, the second largest in the U.S. and the third largest in the world in volume of cargo handled.

      4, The Superdome is the largest enclosed stadium/arena in the world.

      5, The first U.S. theater was established in New Orleans.

      6, Antoine’s, established in 1840, is the oldest continuously operating restaurant in Louisiana.

      7, The name Uncle Sam was coined on the wharfs of New Orleans before Louisiana was a U.S. territory — goods labeled U.S. were said to be from Uncle Sam.

      8, Poker was invented in New Orleans in the 1700s.

      9, When individual states had their own currency, the Louisiana dix (French for 10) was a favored currency for trade. In English they became known as dixies and the term Dixieland was coined.

      10, New Orleans is the birthplace of jazz, which still reigns supreme in the city today. Later, jazz spawned both the blues and rock and roll.

      About New Orleans Cooking

      Louisiana Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs. Broadly speaking, the French influence in Cajun cuisine is descended from various French provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles.

      The Spanish, Italian, and Canarian influences on Creole cuisine were in the heat of the peppers, the wide usage of citrus juice marinades, the supreme importance of rice, and the introduction of beans. The Spaniards and the Italians also used tomatoes extensively, which had not been a frequent ingredient in the earlier French era. Pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian, and Greek immigrants (roughly, 1815 to 1925). Many Italians became grocers, bakers, cheese makers and orchard farmers, and so influenced the Creole cuisine in New Orleans and its suburbs. The African influences, which were extensive, came about because many of the servants were African-American, as were many of the cooks in restaurants and cafes.

      Starting in the 1980s, Cajun influence became important a national interest in Cajun cooking developed, and many tourists went to New Orleans expecting to find Cajun food there (being unaware that the city was culturally and geographically separate from Acadiana).

      ESSENTIALS

      Creole Spice blend

      This spicy blend will add Creole flavour to meats, seafood, and vegetables. Cayenne pepper is a prominent ingredient, but you can adjust the amount up or down to suit your own tastes. Always store away from heat and light.

      Ingredients:

      Yield: about 1 cup

      3 Tablespoons paprika

      2 Tablespoons kosher salt

      2 Tablespoons garlic powder

      1 Tablespoon black pepper

      1 Tablespoon onion powder

      1-1/2 Tablespoons cayenne powder

      1 Tablespoon oregano

      1 Tablespoon thyme

      Preparation:

      1, Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a glass spice bottle or other sealable container. Shake until well-combined.

      2, Seal tightly and store in a dark cabinet away from heat and light. Use Creole spice mix within 6 months.

      3, Shake container again before each use to be sure the mix is combined. Good on

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