The history of Luisiana (Cajun-Creole) cooking begins in Acadia. In 1604 the French colonized Acadia,
the region surrounding present day Nova Scotia. Disputes with Great
Britain over the sovereignty of the territory quickly arose.
Over the
next two centuries control of Acadia shifted between the French and
the British, highlighted by interminable armed conflicts, political
haggling, and treaties. Finally in 1785 the British had the upper hand
and forced the Acadians from their homeland.The Acadians then migrated
to Louisiana where successive translations of their name produced the
term 'Cajun.' Cajun cooking, a hearty and rustic mixture of French and
southern US influences, relied heavily on pork fat and spices. Creole,
the other major New Orleans culinary force, was a fusion of French,
Spanish, Caribbean and African cuisines. It was differentiated by a
greater use of butter, cream, and tomatoes, and was considered more
refined.
New Orleans is known for transforming
legendary dishes into newfound classics. Bouillabaisse, the famous fish
stew from the Provence region of France, was a forerunner to gumbo,
a Creole favorite. Jambalaya, the Cajun version of paella, is a mixture
of any number of meats, such as chicken, sausage, shellfish, duck, ham,
etc., with rice, vegetables and seasonings. Creole or red jambalaya
includes tomatoes while the Cajun style does not. Either way, it is
a spicy and robust dish that epitomizes the soul of New Orleans.
New Orleans Chefs & Classic New Olreans Food
The skill of New Orleans' chefs
doesn't cease at revolutionizing timeless classics. They invent masterpieces
of their own. New Orleans originals include 'po boy' sandwiches, muffulettas,
oysters Rockefeller, beignets, and Shrimp Creole. Here's one story of
the birth of a New Orleans classic:
Owen Edward Brennan opened Brennan's
Restaurant in 1946 in the French Quarter of New Orleans and it remains
a New Orleans icon to this day. Members of the same family also own
Commander's Palace, an equally notable New Orleans culinary landmark.
In the 1950's New Orleans was the major port of entry for bananas from
Central and South America. The story goes that in 1951 Mr. Brennan asked
his chef Paul Blange, to create a dish featuring the tropical fruit.
Chef Blange rose to the challenge and concocted the classic Bananas
Foster. It was named for Richard Foster, a friend of Brennan and regular
patron of the restaurant. It remains the most popular dish at the restaurant
to this day. Each year Brennan's utilizes over 35,000 pounds of bananas
for the world renowned dessert.
read more about New Orleans & Louisiana cooking:
The History of Creole-Italian Cooking:
Sicilian Immigrants Meet Creole Cooking
fais do-do all about gumbo
©
