Cajun Cuisine

Travis SyversonCatering

Words Used Down South

• Lagniappe = “Something a Little Extra Special”•Etouffee = “Smothered”•Andouille = A type of sausage.• Laissez Les Bon Temps Rouler = “Let the Good Times Roll”

Louisiana• Known as “the Pelican State”

and “the Bayou State”• Capital is Baton Rouge which is

northwest of New Orleans• Made up of small streams that

meander through the lowlands• Mississippi River flows through

this state in the Gulf of Mexico

Louisiana (continued)

• Average Temperature: 51 degrees Fahrenheit to 82 degrees Fahrenheit

• Climate becomes overwhelmingly humid at times

• Flag of Louisiana: Flag of Cajuns:

Louisiana Purchase• In 1803, French needed money to

finance for another war against Britain

• Only 15 million dollars• Nearly doubled the size of the

United States• In 1812, Louisiana became to 18th

state to join the union.• Cotton, sugar, and rice were the

most valuable crop during the time and this land was perfect for growing all three

Mardi Gras• French for “Fat Tuesday”• Day before Ash Wednesday, the beginning of Lent• Carnival celebration which includes wearing masks and costumes, dancing, and parades

Gold -

Power Purple

- Justic

e Green -

Faith

New Orleans Saints• Won Super Bowl 44 over the

Indianapolis Colts and made the Mardi Gras celebration last longer than normal.

Hurricane Katrina• In 2005, Hurricane Katrina hit the

state of Louisiana and killed 1,836 people and left many more homeless

• 80% of the city of New Orleans became flooded

• The hurricane lasted a week and became one of the top 5 most deadliest storms ever.

What is Cajun Cuisine made up of?

• Native American – file powder• French – roux's • Spanish – rice and spices• German – sausages • English – frying in fat• African – alligator • Italian – Muffuletta

Cajun vs. CreoleCajun• One pot meal• More highly

spiced, but not hot and spicy

• Uses more peppers and onions in their dishes

Creole• An array of

courses• City cooking• Much more

spicy flavor than Cajun

• Uses more tomatoes in their dishes

Two Main Cajun Dishes

• A hearty stew• Made of hot peppers

(Spanish), okra (Africans), and file powder (Native Americans)

• Uses a roux (French) and combining seasonings (Caribbean)

• Always served with rice.

• An Italian inspired sandwich

• Main sandwich of Louisiana, not the po-boy

• Includes a marinated olive salad, capicola, salami, mortadella, emmerntaler, and provolone.

GumboMuffuletta

Other Dishes That Make this Region Unique

• Alligator• Bananas Foster• Beignets• Blackened Redfish• Chicory• Crackling• Crawfish

More Dishes• Creole sauce and mustard• Dirty Rice• Etouffee• File Powder• Frog• Jambalaya• Okra

Even More Dishes• Pecan Praline• Po-boys• Rice• Red Beans and Rice• Remoulade Sauce• Seafood Boil• Turtle

Equipment used in a Cajun Kitchen

Chef Paul Prudhomme

• Creator of the Magic Seasoning Blends

Chef Emeril Lagasse

BAM

Why did I pick this Region?

•The Blue Bayou Inn•ACF trip in April•Wanted to learn more about this food for the restaurant next year

Works Cited• "Cajun Cuisine." Wikipedia, the Free Encyclopedia. Web. 10 Nov.

2010. <http://en.wikipedia.org/>.• "Food Network Recipes & Easy Cooking Techniques." Food Network

- Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 10 Nov. 2010. <http://www.foodnetwork.com/recipes-and-cooking/index.html>.

• Lynch, F.T., (2008) The Book of Yields; (Seventh Edition) New Jersey, John T. Wiley and Sons. ISBN# 978-0-471-74590-7

• Mazur, Walter G. Lagniappe: Something a Little Extra Special : Louisiana Cooking from the Kitchen of Chef Walter's Blue Bayou Inn. Manitowish Waters, WI: Inn., 1995. Print.

• Nenes, Michael F. American Regional Cuisine. Hoboken, NJ: J. Wiley, 2007. Print.

• Prudhomme, Paul. Chef Paul Prudhomme's Louisiana Kitchen. New York: W. Morrow, 1984. Print.

• 1887, By. "Louisiana Fast Facts and Trivia." 50states.com - States and Capitals. Web. 10 Nov. 2010. <http://www.50states.com/facts/louis.htm>.

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