oleje-i-tluszcze: Cajun cuisine

Evidence: 100 • authority: 72

Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine. Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (piment doux), onion, and celery are called "the trinity" by chefs in Cajun and Louisiana…

Evidence: 81 • authority: 72

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including the cuisines of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, Ulster-Scots, German, Italian and Middle Eastern cuisine. Elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from Indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole…

Evidence: 81 • authority: 72

American cuisine encompasses the cooking style and range of dishes prepared in the United States. It primarily derives from a mixing of European cuisine, Native American and Alaskan cuisine, and African American cuisine known as soul food. The Northeast, Midwest, Mid-Atlantic, South, West, Southwest, and insular areas all have distinctive elements, reflecting native food resources, local demographics, and culinary innovation. These developments have also given some states and cities distinctive elements. Hawaiian cuisine reflects substantial influence from its native Polynesian cuisine and from East Asian cuisine, while Louisiana Creole integrates elements from French, West African, and Nat…

Evidence: 77 • authority: 72

Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French-inspired dark, even chocolate-like, roux. The flavors of the dish have origins…

Evidence: 64 • authority: 72

The term French Louisiana (French: Louisiane française [lwizjan fʁɑ̃sɛːz]; Louisiana Creole: Lwizyàn françé) refers to two distinct, historical regions: First, to historic French Louisiana, comprising the massive, middle section of North America claimed by France during the 17th and 18th centuries; and, Second, to modern French Louisiana, which stretches across the southern third of the present-day State of Louisiana, also called Acadia, Cajun Country, or Creole Country. Each term has been in use for many years. In contemporary cultural discourse, Louisiana French (particularly Cajun) culture has multiple dimensions. Firstly, concerning its origins, it is widely regarded as a culture of mix…

Evidence: 57 • authority: 72

Evidence: 57 • authority: 72

Louisiana Creoles (French: Créoles de la Louisiane, Louisiana Creole: Moun Kréyòl la Lwizyàn, Spanish: Criollos de Luisiana) are a Louisiana French ethnic group descended from the inhabitants of colonial Louisiana during the periods of French and Spanish rule, before it became a part of the United States or in the early years under the United States. They share cultural ties such as the traditional use of the French, Spanish, and Creole languages, and predominantly practice Catholicism. The term Créole was originally used by French Creoles to distinguish people born in Louisiana from those born elsewhere, thus drawing a distinction between Old-World Europeans (and Africans) and their descen…

Evidence: 38 • authority: 80

Authenticity, Tourism, and Cajun Cuisine in Lafayette, Louisiana

Evidence: 38 • authority: 80

Authenticity, Tourism, and Cajun Cuisine in Lafayette, Louisiana