The "Cajuns" of southern Louisiana originally received their name from their ancestors, a group of French farmers who settled in the region "Acadian Bay of Fundy in Nova Scotia in 1755 1604th she had grown a population of about 15,000, and how Most people lived in regions such as cultures on standard, garden variety vegetables and livestock, which could raise game could kill, and fishing.
Ultimately they were forced from Nova Scotia by the British,and originally sent to Maryland, some shipped to France and finally to Louisiana because it was predominantly French property at the time. The name "Acadian" was shortened to "Cajun" from the English population in Louisiana at the time, and a single ethnic group mainly as a treatment, since they were first transplants and non-local.
The government of the region is currently in Spanish, and chose immigrants transplanted outside the populated areas of shifting morein the landscape. However, the Acadians had problems trying to grow the plants themselves in the river bottom and the heat of Louisiana. These settlers has grown rapidly in a dual class system. The upper class will crop farmers to grow cotton and sugar, then the rice. The lower class was more similar to small farmers. The upper class "Creaoles adopt" get to slavery to their great quality of agricultural land.
Acadians Since the upper class was more prosperous, have expressed the poorest and forcedthem less desirable in the swamps of Louisiana. It 'was much more difficult to earn a living and to plants and animals thrive in these countries, muddy and murky waters. But in these waters, instead of plenty of game, and all the alligators, turtles, fish, shrimp, deer, squirrels and wild boars were easy to collect food. Since the Cajun cuisine was simple, most had a big pot, a continuous deposit of papers considers that family members and neighbors or capturedkilled during a day that would be added easily to the plate. The addition of vegetables like corn, beans and rice, if available, were a welcome addition to any dish.
Finally the meal was the menu, which led to the introduction of the permit "Roux" in the mix. And because these people were far from central areas and communities, the meetings are often dancing, drinking, and the occasional brawl. Cajun food was a basic version of Creole. E 'state, as well as hot peppersadded the taste of meat and wild vegetables to increase, and the lack of natural spices were not available. Creole foods introduced some of the richer foods such as shrimp and crab Etoufee Creole. However, lobster was not actually introduced into the diet until sometime in 1940. Before then it was mainly used as bait. As people discover the richness of the flesh began to work on the collection and add the menu.
New Orleans has always been the capital of the Creole wereand Cajun cuisine, and had a reputation as such by the first Century 19. Antoine restaurant in the French Quarter of 1840 and is still in the French Quarter.
This story would be complete without my recipe for Cajun gumbo special offer, which I still do, about twice a year. Every time I do, I try to keep it flat for a small 3 gallon, but still grows at least a 5 gallon pot, sometimes two.
2 lbs.just chicken breast without skin
1 pound andouille sausage (cubed)
1 / 2 pounds catfish or redfish
1 / 2 pound lobsters
1 pound Crab Legs
1 pound shrimp (large)
6 cups okra
3 cups rice
1 cup beans
TBS. Salt
TBS. Pepper
TBS. Tabasco
1 teaspoon seafood seasoning (This is a lot of ingredients that fits in the pot during cooking), usually remove about three quarters, with cooking, so it's not tasteful.
First, brown the chickenin a black skillet with much shorter (about 1 "to remove), when chicken fried chicken aside and cut bite-sized parts.
The grease must be used in shortening Roux but you can use oil when you try to be healthy. fat with the same quantity of flour Melt the fat in a frying pan over low heat combine Black. If the hot liquid, sprinkle the flour in a bit 'at a time to mix. Stir constantly until brown (this may be 20 to 30 minutes, and took me an hour or so)immediately remove from heat and add your recipe calls for ingredients. If it burns a little ', throw it away and start again. I used store bought roux, but never taste the same.
Bring a pot of water to a boil, add the roux and stir well. Then place the heat can slow simmer when bubbles. Then add the meat. Keep the shrimp and cook until crabs about an hour before serving, or will be more. Some people cook the rice separately, is the needthe gumbo. I prefer to cook in the gumbo, but be careful because it is easy to use over and suck all the juice. I usually prepare the night before the gumbo and simmer all night, but be very careful. I just woke up the next day burned an entire pot of gumbo and had to start all over again ...
DP. Serve with plenty of fresh bread and beer!
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