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Cajun Cuisine

Cajun Cuisine. Travis Syverson Catering. Words Used Down South. Lagniappe = “Something a Little Extra Special” Etouffee = “Smothered” Andouille = A type of sausage. Laissez Les Bon Temps Rouler = “Let the Good Times Roll”. Louisiana. Known as “the Pelican State” and “the Bayou State”

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Cajun Cuisine

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  1. Cajun Cuisine Travis Syverson Catering

  2. Words Used Down South • Lagniappe = “Something a Little Extra Special” • Etouffee = “Smothered” • Andouille = A type of sausage. • Laissez Les Bon Temps Rouler = “Let the Good Times Roll”

  3. Louisiana • Known as “the Pelican State” and “the Bayou State” • Capital is Baton Rouge which is northwest of New Orleans • Made up of small streams that meander through the lowlands • Mississippi River flows through this state in the Gulf of Mexico

  4. Louisiana (continued) • Average Temperature: 51 degrees Fahrenheit to 82 degrees Fahrenheit • Climate becomes overwhelmingly humid at times • Flag of Louisiana: Flag of Cajuns:

  5. Louisiana Purchase • In 1803, French needed money to finance for another war against Britain • Only 15 million dollars • Nearly doubled the size of the United States • In 1812, Louisiana became to 18th state to join the union. • Cotton, sugar, and rice were the most valuable crop during the time and this land was perfect for growing all three

  6. Mardi Gras • French for “Fat Tuesday” • Day before Ash Wednesday, the beginning of Lent • Carnival celebration which includes wearing masks and costumes, dancing, and parades

  7. Gold - Power Purple - Justice Green - Faith

  8. New Orleans Saints • Won Super Bowl 44 over the Indianapolis Colts and made the Mardi Gras celebration last longer than normal.

  9. Hurricane Katrina • In 2005, Hurricane Katrina hit the state of Louisiana and killed 1,836 people and left many more homeless • 80% of the city of New Orleans became flooded • The hurricane lasted a week and became one of the top 5 most deadliest storms ever.

  10. What is Cajun Cuisine made up of? • Native American – file powder • French – roux's • Spanish – rice and spices • German – sausages • English – frying in fat • African – alligator • Italian – Muffuletta

  11. Cajun vs. Creole Cajun Creole An array of courses City cooking Much more spicy flavor than Cajun Uses more tomatoes in their dishes • One pot meal • More highly spiced, but not hot and spicy • Uses more peppers and onions in their dishes

  12. Two Main Cajun Dishes Gumbo Muffuletta • A hearty stew • Made of hot peppers (Spanish), okra (Africans), and file powder (Native Americans) • Uses a roux (French) and combining seasonings (Caribbean) • Always served with rice. • An Italian inspired sandwich • Main sandwich of Louisiana, not the po-boy • Includes a marinated olive salad, capicola, salami, mortadella, emmerntaler, and provolone.

  13. Other Dishes That Make this Region Unique • Alligator • Bananas Foster • Beignets • Blackened Redfish • Chicory • Crackling • Crawfish

  14. More Dishes • Creole sauce and mustard • Dirty Rice • Etouffee • File Powder • Frog • Jambalaya • Okra

  15. Even More Dishes • Pecan Praline • Po-boys • Rice • Red Beans and Rice • Remoulade Sauce • Seafood Boil • Turtle

  16. Equipment used in a Cajun Kitchen

  17. Chef Paul Prudhomme • Creator of the Magic Seasoning Blends

  18. Chef EmerilLagasse BAM

  19. Why did I pick this Region? • The Blue Bayou Inn • ACF trip in April • Wanted to learn more about this food for the restaurant next year

  20. Works Cited • "Cajun Cuisine." Wikipedia, the Free Encyclopedia. Web. 10 Nov. 2010. <http://en.wikipedia.org/>. • "Food Network Recipes & Easy Cooking Techniques." Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 10 Nov. 2010. <http://www.foodnetwork.com/recipes-and- cooking/index.html>. • Lynch, F.T., (2008) The Book of Yields; (Seventh Edition) New Jersey, John T. Wiley and Sons. ISBN# 978-0-471-74590-7 • Mazur, Walter G. Lagniappé: Something a Little Extra Special : Louisiana Cooking from the Kitchen of Chef Walter's Blue Bayou Inn. Manitowish Waters, WI: Inn., 1995. Print. • Nenes, Michael F. American Regional Cuisine. Hoboken, NJ: J. Wiley, 2007. Print. • Prudhomme, Paul. Chef Paul Prudhomme's Louisiana Kitchen. New York: W. Morrow, 1984. Print. • 1887, By. "Louisiana Fast Facts and Trivia." 50states.com - States and Capitals. Web. 10 Nov. 2010. <http://www.50states.com/facts/louis.htm>.

  21. THE END

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