300 Years of Cajun Food Tradition

300 years of Cajun food tradition adds to appreciating Southern Louisiana food in it's entirety.   One must remember that Cajun and Creole cooking are the products of those 300 years of continuous sharing and borrowing among the region's many cultural groups. For example, the French contributed sauces (sauce piquante, étouffée, stews, bisque), sweets (pralines, a modified French confection with pecans instead of the original walnuts), and breads (French bread, beignets or square doughnuts with powdered sugar, and corasse, fried bread dough eaten with cane syrup). The Spanish added jambalaya (a spicy rice dish probably from the Spanish paella).

Africans contributed okra, barbecue, and deep-fat frying and reinforced the Spanish preference for hot spices and soups. Germans, who arrived in Louisiana before the Acadians, contributed sausages (andouille and boudin) and "Creole" or brown mustard. Caribbean influence is seen in the bean and rice dishes of red beans and rice and congri (crowder peas and rice). Native Americans contributed filé and a fondness for corn bread. Many of these foods are generally known, but far fewer are aware of lesser-known food delicacies in Louisiana as the prairie Cajun langue boureé (stuffed beef tongue) or chaudin (sausage-stuffed pork stomach)

One distinction about food in New Orleans and South Louisiana is that food is regarded as far more than mere sustenance. Food is relished, and the standard for merely adequate cooking is much higher here than in other parts of the country.

It is not surprising that the average cook possesses highly skilled culinary standards. Because both men and women take pride in their cooking—and enjoy any opportunity to show off their skills—every gathering becomes a food event. Family food events in particular become social functions. Through food, families maintain a sense of generation and extension. Older family members pass family lore to the younger ones, and individuals learn about their cultural identity as well as about their nieces, cousins, and aunts.

At Cajun In A Truck we embrace all the traditions that came before us and brought us to where we are now!

First You Make a Roux



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