| Welcome to Louisiana Creole Recipes.Com I am a native New Orleanian that loves to cook. Food is an essential part of my life and I take pleasure in presenting some of my favorite recipes. Louisiana cuisine is known around the world for it's perfect seasoning and spicy food combinations. But trust me when I say that anyone can learn how to cook this delectable cuisine. I look forward to cooking with you and as we say in New Orleans: "Laissez les bonnes temps rouler !" |
How to make a Roux
For some reason, making a roux is scary to a lot of
people. Making a roux is essential to Louisiana
cooking and there is no need to be afraid. The roux
is used to thicken sauces and actually adds some
flavor as well. Let me show you how simple it is to
make a roux.
All you need for a roux is some sort of fat and flour.
Mostly, I use vegetable oil as my fat. For a light roux
you can use butter but for a darker and richer roux, I
recommend you use vegetable oil because it won't
burn.
The general rule of thumb is to use a little less flour
than oil. For example, most of my recipes call for a
roux made with 1/4 cup of vegetable oil. For that
amount of oil, I use a few spoonfuls less flour than
1/4 of a cup. The perfect consistency looks similar
to school paste.
In a sturdy saucepan or skillet, all you do is heat
your oil with a medium flame and add the flour.
Whatever you do, DON'T WALK AWAY from your
roux while it is cooking. It can burn easily. I
recommend using a whisk to manipulate the roux
while it is cooking. All you are gonna do is stir the
roux over the medium flame until it darkens to the
color that you want your sauce to be. I prefer a
peanut butter colored roux for most of my dishes.
It usually is at the desired color after about 20
minutes. If it takes less time than that, your flame is
probably too high.
Be advised that a roux is EXTREMELY HOT! So be
careful when working with it.
For some reason, making a roux is scary to a lot of
people. Making a roux is essential to Louisiana
cooking and there is no need to be afraid. The roux
is used to thicken sauces and actually adds some
flavor as well. Let me show you how simple it is to
make a roux.
All you need for a roux is some sort of fat and flour.
Mostly, I use vegetable oil as my fat. For a light roux
you can use butter but for a darker and richer roux, I
recommend you use vegetable oil because it won't
burn.
The general rule of thumb is to use a little less flour
than oil. For example, most of my recipes call for a
roux made with 1/4 cup of vegetable oil. For that
amount of oil, I use a few spoonfuls less flour than
1/4 of a cup. The perfect consistency looks similar
to school paste.
In a sturdy saucepan or skillet, all you do is heat
your oil with a medium flame and add the flour.
Whatever you do, DON'T WALK AWAY from your
roux while it is cooking. It can burn easily. I
recommend using a whisk to manipulate the roux
while it is cooking. All you are gonna do is stir the
roux over the medium flame until it darkens to the
color that you want your sauce to be. I prefer a
peanut butter colored roux for most of my dishes.
It usually is at the desired color after about 20
minutes. If it takes less time than that, your flame is
probably too high.
Be advised that a roux is EXTREMELY HOT! So be
careful when working with it.
The Trinity
In most if not all Louisiana and Creole dishes, we use
what we call in Southern Louisiana;
"The Trinity". The Trinity is made up of diced onions,
diced green bell peppers and diced celery. This is
the base for our dishes. We consider it a part of
seasoning, along with garlic, salt, pepper and garlic
powder.
Don't confuse The Trinity with a mirepois which is
carrots, onions and celery. The combination of
onions, celery, and green bell peppers makes our
cuisine have that rich and unique taste. The
importance of this seasoning mixture is why it is held
in such high esteem in Louisiana hence the name
The Trinity.
In most if not all Louisiana and Creole dishes, we use
what we call in Southern Louisiana;
"The Trinity". The Trinity is made up of diced onions,
diced green bell peppers and diced celery. This is
the base for our dishes. We consider it a part of
seasoning, along with garlic, salt, pepper and garlic
powder.
Don't confuse The Trinity with a mirepois which is
carrots, onions and celery. The combination of
onions, celery, and green bell peppers makes our
cuisine have that rich and unique taste. The
importance of this seasoning mixture is why it is held
in such high esteem in Louisiana hence the name
The Trinity.
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The Basics
Slow Cooking
We live in such a fast paced world that cooking gets
pushed to the sidelines of our lives on a regular
basis. One of the reasons that Louisiana cooking is
so well received is because we cook with love. We
allow the natural flavors of the food to develop as it
slowly cooks.
Microwaves and pressure cookers are awesome
tools. But oftentimes, people get so impatient that
they don't put much love into what they are cooking. I
promise that you will notice a big difference in the
way your food tastes simply by taking time with your
food and not rushing it.
We live in such a fast paced world that cooking gets
pushed to the sidelines of our lives on a regular
basis. One of the reasons that Louisiana cooking is
so well received is because we cook with love. We
allow the natural flavors of the food to develop as it
slowly cooks.
Microwaves and pressure cookers are awesome
tools. But oftentimes, people get so impatient that
they don't put much love into what they are cooking. I
promise that you will notice a big difference in the
way your food tastes simply by taking time with your
food and not rushing it.
Creole versus Cajun Food and People
Many people have their own understandings of
what Creole and Cajun mean. The general
consensus is that Creole culture and cuisine
pertains to the River Parishes and Urban centers
in Louisiana, such as New Orleans where the
French Colonial and African influences are the
strongest. Cajun cuisine and culture is rooted in
rural Louisiana with the arrival of French
Canadians who adapted their food and lifestyle to
the bayous of Southern Louisiana.
There is no hardcore rule regarding this complex
subject, but for the most part this seems to be
somewhat of a fact in local Louisiana culture and
life. This has nothing to do with race relations
which in themselves have been unique especially
in the United States; this distinction is only
noteworthy for what both African-Americans and
Europeans bring to the beautiful culture and food
of Louisiana.
Many people have their own understandings of
what Creole and Cajun mean. The general
consensus is that Creole culture and cuisine
pertains to the River Parishes and Urban centers
in Louisiana, such as New Orleans where the
French Colonial and African influences are the
strongest. Cajun cuisine and culture is rooted in
rural Louisiana with the arrival of French
Canadians who adapted their food and lifestyle to
the bayous of Southern Louisiana.
There is no hardcore rule regarding this complex
subject, but for the most part this seems to be
somewhat of a fact in local Louisiana culture and
life. This has nothing to do with race relations
which in themselves have been unique especially
in the United States; this distinction is only
noteworthy for what both African-Americans and
Europeans bring to the beautiful culture and food
of Louisiana.
| A good roux has a nice sheen to it. |
| The Trinity is diced onion, diced celery and diced green bell pepper. |
Creoles somewhat have more French influence in the way they cook
than their Cajun counterparts. African-American Soul Food mixed with
French cooking is what makes Creole Food unique. It is hearty and
down home like many true French dishes but has the seasoned flair of
Soul Food. Dishes like Gumbo, Stuffed Bell Peppers and Smothered
Chicken are just a sample of what Creole cooking has to offer.
Cajuns seem to speak more French on a daily basis than Creoles do.
Their personal lifestyles are arguably more French than their Creole
counterparts. Cajuns have adapted to their natural environment
expertly and come up with dishes such as Crawfish Etouffee and their
famous Seafood boils. Cajun food represents the spice of French
ancestry living in the bayous of Louisiana.
Both Creole and Cajun food make up Louisiana cuisine which is arguably
the most notable indigenous cuisine in the United States. Louisianians
love their food spicy. Not overpowering as has been caricatured over
and over, but well seasoned with a bite that makes you appreciate the
wonders of life. If you are not already indulging in this delicious
pleasure, browse our website and learn why Louisiana Creole food is so
world renowned.
than their Cajun counterparts. African-American Soul Food mixed with
French cooking is what makes Creole Food unique. It is hearty and
down home like many true French dishes but has the seasoned flair of
Soul Food. Dishes like Gumbo, Stuffed Bell Peppers and Smothered
Chicken are just a sample of what Creole cooking has to offer.
Cajuns seem to speak more French on a daily basis than Creoles do.
Their personal lifestyles are arguably more French than their Creole
counterparts. Cajuns have adapted to their natural environment
expertly and come up with dishes such as Crawfish Etouffee and their
famous Seafood boils. Cajun food represents the spice of French
ancestry living in the bayous of Louisiana.
Both Creole and Cajun food make up Louisiana cuisine which is arguably
the most notable indigenous cuisine in the United States. Louisianians
love their food spicy. Not overpowering as has been caricatured over
and over, but well seasoned with a bite that makes you appreciate the
wonders of life. If you are not already indulging in this delicious
pleasure, browse our website and learn why Louisiana Creole food is so
world renowned.
| A few unique terms for food in New Orleans. |
Iceberg: Frozen fruity treat enjoyed in the
hot Summer months of New Orleans.
Icebergs are also known as "frozen cups"
in some neighborhoods.
Zank: After cooking a good meal not many
people like cleaning up especially washing
dishes in the "zank".
Frigidaire: Commonly known as a
refrigerator. This probably came from the
popular brand of refrigerators Frigidaire.
Ice Box: If you don't have a "Frigidaire" than
you have an "Ice Box" in New Orleans.
Pet Milk: Evaporated milk used instead of
fresh milk for cooking in New Orleans. It
adds an extra dimension to the flavor of the
dish.
Pecan Candy: A praline which is a
deliciously sweet candy made with brown
sugar and pecans.
Dressed: This means that you want your
Po Boy or sandwich with lettuce, tomatoes
and mayonnaise. Sometimes pickles are
included too.
hot Summer months of New Orleans.
Icebergs are also known as "frozen cups"
in some neighborhoods.
Zank: After cooking a good meal not many
people like cleaning up especially washing
dishes in the "zank".
Frigidaire: Commonly known as a
refrigerator. This probably came from the
popular brand of refrigerators Frigidaire.
Ice Box: If you don't have a "Frigidaire" than
you have an "Ice Box" in New Orleans.
Pet Milk: Evaporated milk used instead of
fresh milk for cooking in New Orleans. It
adds an extra dimension to the flavor of the
dish.
Pecan Candy: A praline which is a
deliciously sweet candy made with brown
sugar and pecans.
Dressed: This means that you want your
Po Boy or sandwich with lettuce, tomatoes
and mayonnaise. Sometimes pickles are
included too.
| Learn about the Rebirth Brass Band from New Orleans by going here! |
