Cajun and Creole cuisine: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Hayford Peirce (expanded on the Cajun seasoning ingredients. I dunno where that "celery seeds" came from -- my own bottle of The Spice Hunter seasoning doesn't have any either) |
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'''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region. They draw from a mixture of [[French cuisine|French]] and [[African cuisine]]; many of the dishes are spicier than in other parts of the U.S. | '''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region. They draw from a mixture of [[French cuisine|French]] and [[African cuisine]]; many of the dishes are spicier than in other parts of the U.S. | ||
"Cajun (or Creole) seasoning" is extensively used; there are innumerable recipes for it, but a typical one is that of the well-known television chef and restaurateur [[Emeril Lagasse]], which combines [[paprika]], [[salt]], [[garlic powder]], [[black pepper]], [[onion powder]], [[cayenne pepper]], [[oregano]], and [[thyme]]. The recipe from the equally noted chef [[Paul Pruhomme]] is similar except it uses [[white pepper]] instead of cayenne. | |||
==Dishes== | ==Dishes== | ||
Revision as of 15:07, 25 December 2009
Cajun cuisine and Creole cuisine are both culinary traditions of the Louisiana region. They draw from a mixture of French and African cuisine; many of the dishes are spicier than in other parts of the U.S.
"Cajun (or Creole) seasoning" is extensively used; there are innumerable recipes for it, but a typical one is that of the well-known television chef and restaurateur Emeril Lagasse, which combines paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. The recipe from the equally noted chef Paul Pruhomme is similar except it uses white pepper instead of cayenne.