| The "Cajuns" of Southern Louisiana originally obtained | | | | and add to the menu. |
| their name from their ancestors, a group of French | | | | New Orleans has always been the capital of Creole |
| peasants that settled in the "Acadian" region of the | | | | and Cajun cooking, and had established a reputation as |
| Bay of Fundy in Nova Scotia around 1604. By 1755 | | | | such by the early 19th century. Antoine's Restaurant |
| they had grown to a population around 15,000, and like | | | | opened in the French Quarter in 1840, and is still |
| most people in like regions lived on standard crops, | | | | located in the French Quarter today. |
| garden variety vegetables and whatever livestock | | | | This brief history would not be complete without my |
| they could raise, wild game they could kill, and fishing. | | | | own special offering recipe of Cajun Gumbo which I |
| Ultimately they were forced out of Nova Scotia by the | | | | still make about twice a year. Each time I make it, I try |
| British, and originally sent south to Maryland, some | | | | to keep it down to one 3 gallon pot, but invariably, it |
| shipped off to France, and ultimately to Louisiana since | | | | grows to at least a 5 gallon pot, sometimes two. |
| it was predominately French owned at the time. The | | | | 2 lbs. fresh skinned chicken breasts |
| name "Acadian" was shortened to "Cajun" by the | | | | 1 lb. andouille sausage (cubed) |
| English people living in Louisiana at the time, and | | | | 1/2 lb. catfish or redfish |
| predominately treated as a unique ethnic group since | | | | 1/2 lb. crawfish |
| they were primarily transplants and not locals. | | | | 1 lb. Crab legs |
| The government in the area was Spanish at the time, | | | | 1 lb. shrimp (large) |
| and they opted to relocate the transplanted immigrants | | | | 6 cups okra |
| outside the populated areas more into the countryside. | | | | 3 cups rice |
| However, the Acadians had issues trying to grow the | | | | 1 cup beans |
| same crops in the river bottoms and heat of Louisiana. | | | | Tbs. Salt |
| These settlers rapidly grew into a dual class system. | | | | Tbs. Pepper |
| The upper class being crop planters growing cotton | | | | Tbs. Tabasco |
| and sugar, then rice. The lower class became more | | | | 1 bag seafood seasoning (this is a bag of seasonings, |
| like small farmers. The upper class of "Creaoles" | | | | that you insert into the pot during cooking time) I |
| adopted slavery to maintain their large properties of | | | | generally remove about 3/4 through cooking so it |
| farm land. | | | | doesn't over flavor. |
| As the upper class became more prosperous, they | | | | First of all, brown the chicken in a black skillet, using a |
| squeezed the poorer Acadians out and forced them | | | | lot of shortening (about 1") remove chicken when |
| into the less desirable swamps of Louisiana. It was | | | | browned, and set aside chicken to cut into bite sized |
| much more difficult to make a living and grow crops | | | | chunks. |
| and livestock in these muddy lands and murky waters. | | | | The fat used in roux should be shortening but you can |
| But these waters held an abundance of wild game, | | | | use oil if trying to be healthy. Combine fat with an equal |
| and everything from Alligators to turtles, fish, crawfish, | | | | amount of flour, Melt the fat in a black skillet over low |
| deer, squirrel and wild pigs were easy to harvest for | | | | heat. When warm and fluid, sprinkle the flour in a little at |
| sustenance. Since the Cajun kitchens were simple, | | | | a time, stirring. Stir constantly until brown (this may take |
| most had a large pot that held a continuous storage of | | | | 20 to 30 minutes, and has taken me an hour at times) |
| contributions that the family members and neighbors | | | | immediately remove from heat or add ingredients your |
| caught or killed in the course of a day that would | | | | recipe calls for. If it burns even slightly, throw it out and |
| simply be added to the pot. The addition of vegetables | | | | start over again. I have used store bought Roux, but it |
| such as corn, beans, and rice when available were a | | | | never tastes the same. |
| welcome addition to any pot. | | | | Bring a large pot of water to a boil, add the roux and |
| Eventually flour was introduced to the menu which | | | | stir thoroughly. Then put heat on slow simmer where it |
| allowed the introduction of a "Roux" to the mix. And | | | | barely bubbles. Then add the meats. Hold off on the |
| since these people were far from central areas and | | | | Shrimp and crab until an hour or so before serving, or |
| townships, gatherings would often include dancing, drink, | | | | you'll over cook it. Some people cook the rice |
| and the occasional brawl. Cajun food was a simple | | | | separately and serve it on top of the Gumbo. I prefer |
| version of Creole. It was spicier as peppers were | | | | to cook it in the Gumbo, but be careful because it is |
| added to enhance the flavor of the wild meats and | | | | easy to over use, and soaks up all of the juice. I |
| vegetables, and lack of natural spices were not | | | | generally prepare the Gumbo the night before and let it |
| available. Creole foods introduced some of the richer | | | | simmer all night, but be VERY careful. I have woke up |
| foods such as Shrimp Creole and Crawfish Etoufee. | | | | the next day to an entire scorched pot of Gumbo, and |
| However, crawfish was really not introduced into the | | | | had to start over... |
| diet until sometime in the 1940's. Prior to that time, it | | | | PS. Serve with large amounts of fresh bread and |
| was primarily used as bait. As people discovered the | | | | beer! |
| richness of the meat, they began to labor to harvest it | | | | |