A Quick Read on Creole and Cajun Dishes Offered in Lafayette Diners
Written by The American Latino Team
For a person to fully learn a new region's culture and heritage, s/he has to try its food. The country's figure, agriculture, and lifestyle, are demonstrated on its food, from the method they are seasoned and cooked. The way individuals in a specific place eat, whether in bountiful portions or little amounts, primarily sweet or spicy, and generally grilled or fried, may considerably connect with their temperament.
Lafayette, Louisiana is known as the center of Cajun culture in the USA. As the place has a French origin, the region also has its Creole communities. Travelers mostly go to Lafayette to experience its Creole and Cajun cultures by sightseeing and, of course, dining. Even though these couple of dishes have some resemblance because of their French groundwork in food preparation methods and selection of ingredients, each still has its own distinct flavor and characteristic.
It can be tough for most people to identify Creole from Cajun food and the other way around. Both cultures are famous for their passion for preparing food, eating, and entertaining guests with a large meal. A number of their food may also share the same names, although the taste and appearance are very distinctive. A fundamental factor that is necessary to remember is "city versus country."
Creole delicacies commenced in New Orleans restaurants with the means to access trade locations and local marketplaces, and favored by the people. On the other hand, Cajun cooking descends from the nation where people were living away from the land and processed all things in a large pot. Restaurants in Lafayette typically have an assortment of Creole and Cajun dishes in their selection.
Lafayette restaurants which serve Creole delicacies tend to use a sauce base made from butter and flour. Food from the ocean such as oysters, crabs, and shrimp are their major formula or specialization. The Italian and Spanish impacts in Creole delicacies are responsible for the recurrent use of rice, beans, tomato, and citrus drink in marinades. Prominent dishes feature Oysters Rockefeller, Creole, Jambalaya and Pompano en Papillote. Creole Gumbo is mainly tomato-based and is regarded as a soup, as opposed to a Cajun's Gumbo which is more like a stew.
Restaurants Lafayette LA diners prefer for their Cajun dishes fix are those that have recipes with Cayenne peppers and hot pepper sauces. Using its country history, Cajun cuisine offers a more 'rural' flavor and is more seasoned. Pork and crawfish are favorite ingredients in the Cajun kitchen. Traditional recipes include Crawfish Etouffee, Blackened Fish, and Cajun Gumbo. The Cajun boudin is a famous goody made from ground pork excess which is blended with rice and then fried. If you want to find out more about the commonalities and differences of both traditions, you may go to neworleans.about.com.
Author: Lawrie Brinkerhoof