Cajun cuisine - Knowledge

1770: 1398: 1002:. She writes: "The term foodways, as it is now used by writers in various disciplines, has a broad definition. The study of foodways may include the production, distribution, preparation, preservation, serving, and eating of food, as well as the social, symbolic, psychological, and behavioral aspects of food." Modern conveniences influenced Louisiana's culinary traditions: with the introduction of electricity and refrigerators, consuming freshly butchered meat immediately was not imperative as in the past, thus community events such as hog-killings ( 872: 5619: 647: 53: 1303:—a cooked sausage made with green onions, pork, and rice, and usually a large amount of ground pork or chicken livers. Boudin may be thought of as "dirty rice in a casing." Some locals prefer to eat the sausage with the casing on, while others squeeze the contents out. Boudin filling is completely cooked before being stuffed into casings and may be consumed immediately after purchase, although it is also popularly grilled at cookouts. Pork blood is sometimes added to produce 1660:

established by the Spanish in Louisiana. Jambalaya may be a tomato-rich New Orleans-style "red" jambalaya of Spanish Creole roots, or a Cajun-style "brown" jambalaya which draws its color and flavor from browned meat and caramelized onions. Historically, tomatoes were not as widely available in Acadiana as the area around New Orleans, but in modern times, both styles are popular across the state. Brown is the style served at the annual World Jambalaya Festival in

5630: 3111: 1530: 2866: 1715: 5670: 5650: 1006:) occurred less frequently. Improved transportation and increased incomes made food stores more accessible and buying produce became more affordable for working families. Cajuns now bought their bread at a grocery store rather than baking their own. According to Gutierrez, when the economy of southern Louisiana boomed with the expansion of oil industry operations in the 1970s, Cajuns gained a renewed pride in their ethnicity. 5660: 5640: 5607: 661: 22: 1010:

commercial pursuits for many generations. Before the introduction of modern transportation and refrigeration, Cajuns who lived in the southwestern prairie parishes away from the coast had little opportunity to incorporate seafood into their diets. Today, fresh seafood is available all across Acadiana, so that now it is regarded as a regional food rather than one available only to coastal residents.

899:. Between 1790 and 1810 most Louisiana Acadians bought one to three enslaved black persons, many of whom who had come from the West Indies, from whom they learned the use of new ingredients, including okra, to incorporate in their cuisine. The ragu sauces that the Cajuns developed are very similar to sauces used in French West Africa, possibly introduced by enslaved cooks. 1058:, they are suspended vertically by a rope tied to a tree limb and hang over a hardwood fire. For even cooking of the pig, it is rotated with a stick. Halfway through the roasting, the carcass is turned end for end to assure even heating of the meat. Local cooks have constructed improvised rotisseries, some fitting theirs with small motors for mechanized rotation. 1103:, and seasonings. The flavorful oil that rises to the top is applied directly to meats being cooked as a baste. Two popular brands are Jack Miller's and Pig Stand, which are available online and in grocery stores across the state. This sauce is also commonly used on hamburgers, hot dogs, pork chops, chicken, and other grilled items. 1048:, along the northern edge of Cajun country where cultural influences converge, shares some of these dietary features, although local cooking traditions are somewhat different than in the Teche country. Natives of the parish make fresh sausage, but cling to certain European customs, notably the preparation of 882:

Due to the extreme change in climate from that of Acadia, Acadians were unable to cook their original dishes. Soon, their former culinary traditions were adapted and, in time, incorporated not only Native American traditions, but also African-American traditions—as is exemplified in the classic Cajun

932:

writing on cultural identity, Cajun cuisine today is different from that of the 19th and early 20th centuries, but still defines Cajun culture for many people within and outside Acadiana. Its heritage reflects French, Spanish, American Indian, German, and Afro-Caribbean influences. Cajun food is the

1786:

The traditional Cajun outdoor food event is hosted by a farmer in the rural areas of Acadiana. Family and friends of the farmer gather to socialize, play games, dance, drink, and have a copious meal consisting of hog and other dishes. Men have the task of slaughtering a hog, cutting it into usable

1726:

is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn in large pots over propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper, and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water

1863:

The event revolves around male maskers on horseback who ride into the countryside to collect food ingredients for the party later on. They entertain householders with Cajun music, dancing, and festive antics in return for the ingredients. The preferred ingredient is fresh chicken: the householder

1659:

is that it contains rice, some sort of meat (often chicken, ham, sausage, or a combination), seafood (such as shrimp or crawfish), plus other items that may be available. Usually, it will include green peppers, onions, celery, tomatoes and hot chili peppers. This is also a great pre-Acadian dish,

1755:

Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned "not to eat the dead ones." This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and

1489:

Preparation of a dark roux is probably the most involved or complicated procedure in Cajun cuisine, involving heating fat and flour very carefully, constantly stirring for about 15–45 minutes (depending on the color of the desired product), until the mixture has darkened in color and developed a

1009:

Only those Cajuns who live near the coast are able to regularly harvest seafood such as crabs, oysters, shrimp, and saltwater fish directly from their habitats. Shrimping, crabbing, fishing, frog-gigging, and gardening have been practiced in Terrebonne and Lafourche Parishes as subsistence and

1633:

The backbone of a gumbo is roux, as described above. Cajun gumbo typically favors darker roux, often approaching the color of chocolate or coffee beans. Since the starches in the flour break down more with longer cooking time, a dark roux has less thickening power than a lighter one. While the

940:

Although there is a large variety of dishes within the regions that make up Cajun country in Louisiana, rural Cajuns generally prefer strong dark roast coffee, highly seasoned foods, hot peppers, vegetables smothered in brown gravy, and one-pot dishes served with rice. Each region has its own

1622:

Both filé and okra can be used as thickening agents in gumbo. Historically, large amounts of filé were added directly to the pot when okra was out of season. While a distinction between filé gumbo and okra gumbo is still held by some, many people enjoy putting filé in okra gumbo simply as a

995:. Fresh sausage, pork, and the use of salt and pepper as the main seasonings were universal in the region's foodway traditions, north and south. The role of seafood in the cuisine of the southern parishes distinguished it from that of the prairies, where more wild game was consumed instead. 1852:) is a Mardi Gras celebration in rural Cajun Parishes. The tradition originated in the 18th century with the Cajuns of Louisiana, but it was abandoned in the early 20th century because of unwelcome violence associated with the event. In the early 1950s the tradition was revived in 1867:

Unlike other Cajun events, men take no part in cooking the main course for the party, and women prepare the chicken and ingredients for the gumbo. Once the festivities begin, the Cajun community members eat and dance to Cajun music until midnight after which is the beginning of

1013:

The cooking traditions of the western prairies and those of the Bayou country in southeastern Louisiana overlap in the lower and middle Bayou Teche region. The complicated network of lakes, streams, bayous, and the flood plains with their rich soil characterize the terrain of

1506:

A light roux, on the other hand, is better suited for strictly seafood dishes and unsuitable for meat gumbos for the reason that it does not support the heavier meat flavor as well. Pairing roux with protein follows the same orthodox philosophy as pairing wine with

1495:

Light roux—The secret to making a good gumbo is pairing the roux with the protein. A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or

910:

Up through the 20th century, the meals were not elaborate but instead, rather basic. The public's false perception of "Cajun" cuisine was based on Prudhomme's style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine.

1390:, beef is not often used in a pre-processed or uniquely Cajun form. It is usually prepared fairly simply as chops, stews, or steaks, taking a cue from Texas to the west. Ground beef is used as is traditional throughout the US, although seasoned differently. 1364:

Pork sausage (fresh)—distinctively seasoned and usually smoked, this sausage is often used in gumbos as is andouille, but it may also be grilled or pan-cooked to produce a rice and gravy dish. The sausage itself does not include rice, separating it from

914:

Cajun and Creole cuisine have mistakenly been considered the same, but the origins of Creole cooking are in New Orleans, and Cajun cooking arose 40 years after its establishment. Today, most restaurants serve dishes that consist of Cajun styles, which

937:, having arisen by economic necessity among the Acadian immmigrants who came to Louisiana in the 18th century. These settlers lived off the land and survived on foods they could obtain by hunting, fishing, ranching, foraging, or growing crops. 1133:—combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish 1450:

Cajun seasonings consist of a blend of salt with a variety of spices, most common being cayenne pepper and garlic. The spicy heat comes from the cayenne pepper, while other flavors come from bell pepper, paprika, green onions, parsley and

1170:

is a popular variant done with crawfish or shrimp. A meatless version might feature mushrooms and eggplant. Two commonly smothered meats are pork chops and round steak]; these heartier meats may sometimes have a bit of roux added to the

2434: 1393:

Dairy farming is not as prevalent as in the past, but there are still some farms in the business. There are no unique dairy items prepared in Cajun cuisine. Traditional Cajun and New Orleans Creole-influenced desserts are common.

919:

dubbed "Louisiana cooking". In Cajun home-cooking, these individual styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.

1369:. In Cajun country, a distinction exists between this sausage, which is simply called "pork sausage," is finer ground, and uses smaller pork casings, and the similar andouille, which has a coarser grind and larger beef casings. 1221:

were adopted in the Acadian cuisine. With the cross-cultural borrowing that took place between them and their neighbors in southern Louisiana, Acadians were eating African okra and American Indian corn by the time of the

902:

Many other meals developed along these lines, adapted in no small part from Haiti, to become what is now considered classic Cajun cuisine traditions (not to be confused with the more modern concept associated with

1067:, white sausage made of pork, rice, and seasonings. Local hardwoods such as oak, pecan, and hickory are used to smoke sausages and tasso. Smoked meats are comparatively rare, however, in other Cajun communities. 2448: 1164:—cooking a vegetable or meat over low heat with the sauteed "trinity," plus small amounts of water or stock, similar to braising. This forms a pan sauce or gravy, and the finished product is served over rice. 1629:

Its early existence came via the early French Creole culture in New Orleans, Louisiana, where French, Spanish and Africans frequented and also influenced by later waves of Italian, German and Irish settlers.

1693:, typically for an extended time period to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include 1864:

throws a live chicken to the maskers, allowing them to chase it down (symbolizing a hunt); other ingredients include rice, sausage, vegetables, or a frozen chicken if a live one is not available.

1044:

In the upper Teche region, wild game, freshwater fish, and pork are important in the local diet, with rabbit, duck, and venison being eaten more often than among their neighbors to southward.

891:) using the West African name for that very ingredient: "gumbo," in West Africa, means "okra". In Louisiana, the Acadian settlers replaced the whole wheat bread they were accustomed to with 984:. Almost all Cajun households had gardens up until the latter years of the 20th century, and lifted regional culinary standards by adding the fresh vegetables they grew to their dishes. 1205:

of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine. Blackening was actually an invention by chef

842:

are the primary sources of spice in Cajun cuisine, which usually tends towards a moderate, well-balanced heat, despite the national "Cajun hot" craze of the 1980s and 1990s.

1515:: Cajun stocks are more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to Cajun cuisine. 1029:

Seasoning practices in the Teche country occupy a middle place between the salt and black pepper-based approach to spices in the Bayou country and the prevalent use of

1588:. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of French, Spanish, African and 2654: 1440:

are sometimes used in Cajun kitchens, but do not suit every cook's style because Creole- and Cajun-style seasoning is often achieved from scratch, even by taste.

1834:, a hog is not butchered by the hosts and there are generally not as many guests or activities. The host and male guests have the task of roasting the pig (see 1147:

Deep frying—lightly breaded and fried seafood including various fish, shrimp, oysters, and soft-shell crab is universally popular in Cajun cuisine, often on

1140:, crawfish, or shrimp, in seasoned liquid, often with side items like corn on the cob, whole new potatoes, and mushrooms cooked in the same boiling pot. A 1184:-type setup to place seasoning deep inside large cuts of meat; this technique is much newer than the others on this list, but very common in Cajun cuisine 1209:

in the 1970s, becoming associated with Cajun cooking, and presented as such by him, but is not a true historical or traditional Cajun cooking process.

1061:

The upper prairie, historically an area of small farms, ranches, and rice fields, has its own distinctive cuisine, well known for its smoked meats and

1649:, especially in the colder months, but the ingredients vary according to what is available. Seafood gumbos are also very popular in Cajun country. 854:

were a group of French colonists who lived in Acadia, what is today Eastern Canada. In the mid-18th century, they were deported from Acadia by the

1026:

parishes. The traditional cuisine uses those resources available in the area: pork from hog farms on the plains and seafood from the lowlands.

5333: 167: 2152: 5459: 692: 1564:

and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing,

5699: 3395: 1730:

The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole/Cajun spice blends, such as REX,

1634:

stovetop method is traditional, flour may also be dry-toasted in an oven for a fat-free roux, or a regular roux may be prepared in a

265: 2480: 1349:—hog cracklings or pork rinds; fried, seasoned pork fat & skin, sometimes with small bits of meat attached. Similar to Spanish 620: 4595: 980:, gumbo and sauce piquante. Cajun cooks in south Louisiana historically have cooked meals in single pots, and still cook meats by 3596: 3365: 2782: 965:; and crawfish all across the parishes of southern Louisiana, where they are abundant in the fresh water wetlands and waterways. 96: 2359: 2707: 1638:

for a hands-off method. If the roux is for immediate use, the "trinity" may be sauteed in it, which stops the cooking process.

5413: 3390: 2587: 2418: 2391: 2342: 2271: 2244: 2109: 2081: 2008: 1979: 163: 5663: 1083:

Southern barbecue traditions, but with Creole/Cajun seasoning. A classic example is Johnson's Boucaniere ("smokehouse") in

229: 2366:. Louisiana Folklife Program, Office of Cultural Development, Department of Culture, Recreation, and Tourism. p. 151. 968:

Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught

976:

made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for

5031: 3146: 2604: 2463: 142: 2662: 2291: 1261:

meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or

5133: 2186: 2050: 592: 5423: 3223: 3211: 326: 1217:

In the late 18th century, about the same time that Acadian musicians embraced the Spanish guitar, spices from the

1623:

flavoring. Regardless of which is the dominant thickener, filé is also provided at the table and added to taste.

625: 3482: 2734: 1939: 685: 477: 2511: 5308: 5293: 3859: 2658: 1034: 467: 331: 293: 1257:

include many ways of preserving meat, some of which are waning due to the availability of refrigeration and

5313: 5199: 3745: 2577: 1934: 1019: 1745:

During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

5507: 5343: 5328: 5265: 5163: 4794: 2775: 2603:

Laudon, John (2009). "Gumbo This: The State of a Dish". In Mathis-Moser, Ursula; Bischof, Günter (eds.).

1748:

Attendees are encouraged to "suck the head" of a crawfish by separating the head from the abdomen of the

1282:

has brought about an increase in its usage in Cajun cuisine in place of the more traditional wild-caught

992: 730: 394: 2629: 764:

and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot.

5408: 5318: 4957: 4927: 3715: 1815:

is a food event that revolves around pork but does not need to be hosted by a farmer. Traditionally, a

1023: 810:

which blends roughly diced carrot, onion, and celery. Additional characteristic aromatics for both the

529: 497: 492: 487: 248: 5323: 5283: 5009: 4967: 4962: 4937: 4483: 3380: 3270: 1769: 1415:

Onion (bell pepper, onion, and celery used together are known as the "holy trinity" of Cajun cuisine)

863: 678: 552: 253: 5643: 5403: 5358: 5273: 5108: 5086: 5071: 5061: 5046: 5014: 4947: 4942: 4922: 3854: 3265: 3260: 3184: 3001: 1944: 1917: 1091:

area, a unique sauce is made from dried onions reconstituted in water and vegetable oil thick with

1015: 934: 933:

result of this assimilation or "cultural blending". Rural Cajun cuisine is distinct from the urban

855: 797: 771: 582: 567: 547: 502: 197: 84: 2563:

Cajun and Creole cooking with Miss Edie and the Colonel: The folklore and art of Louisiana cooking

1626:

Many claim that gumbo is a Cajun dish, but gumbo was established long before the Acadian arrival.

1033:

in the Cajun prairies. People along the lower and middle Teche use cayenne more often than in the

5517: 5221: 5081: 5066: 5056: 4932: 4880: 4834: 3871: 3527: 3507: 3191: 2633: 1589: 1490:

nutty flavor. The temperature should not be too high, as a burnt roux renders a dish unpalatable.

1358: 1295:—a spicy smoked pork sausage, characterized by a coarse-ground texture and large-diameter casing. 1193:; a whole chicken cut into pieces is a popular choice for this method, particularly an older hen. 1088: 1080: 587: 572: 115: 89: 151: 5694: 5338: 5189: 5076: 4989: 4620: 3802: 3522: 3370: 3300: 3290: 3243: 3206: 3201: 3139: 3115: 3098: 2855: 2820: 2768: 2178: 2171: 1929: 1615:

is a French word that came to the Western Hemisphere from West Africa, where okra was known as

1465:—Cajuns inherited roux from the French. However, unlike the French, theirs is made with oil or 1419:

Thyme, sage, mint, marjoram, savory, and basil are considered sweet herbs. In colonial times a

1275: 793: 557: 482: 379: 258: 212: 74: 2332: 2234: 2203:

Ten Eyck, Toby A. (June 2001). "Managing Food: Cajun Cuisine in Economic and Cultural Terms".

2099: 1996: 5288: 5278: 5194: 5091: 4979: 4645: 4600: 4316: 4306: 4170: 4036: 3971: 3931: 3725: 3295: 3228: 3031: 2840: 2408: 2381: 2261: 2133: 1969: 859: 562: 238: 156: 79: 4393: 3797: 2865: 998:

Anthropologist Charlotte Paige Gutierrez has written extensively on Louisiana's traditional

5476: 5471: 5454: 5373: 5216: 5143: 5024: 5019: 5004: 4952: 4690: 4580: 4254: 4249: 4041: 3517: 3385: 3179: 3082: 2920: 2885: 1901: 1848: 1202: 1158:, along with traditional Southern favorites like fried chicken, fried okra, and pork chops. 1100: 1084: 945:

sausage on the west bank of the Mississippi River above New Orleans, formerly known as the

651: 524: 298: 135: 130: 2986: 2435:"Food Network names Lafayette's Johnson's Boucaniere top barbecue restaurant in Louisiana" 1473:, and not normally with butter. It is used as a thickening agent, especially in gumbo and 1397: 1265:(preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities. 1125:

Griddling—direct dry or moist heat along with the use of oils and butter on a flat surface

1113:

Grilling—direct heat on a shallow surface, fastest of all variants; sub-variants include:

8: 5673: 4722: 4625: 4615: 4590: 4473: 4433: 4403: 4373: 4368: 4190: 4180: 3775: 3698: 3574: 3442: 3432: 3375: 3238: 2825: 2488: 1742:

are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.

1683: 1661: 1283: 1155: 1137: 1096: 630: 472: 341: 274: 192: 110: 5649: 2735:"To Suck or Not to Suck? A Definitive Guide to the Most Controversial Crawfish Question" 5486: 5353: 5233: 4849: 4829: 4824: 4712: 4680: 4655: 4605: 4585: 4533: 4503: 4488: 4478: 4438: 4413: 4346: 4321: 4311: 4291: 4175: 4160: 4150: 4048: 4006: 3981: 3956: 3911: 3866: 3792: 3730: 3705: 3502: 3452: 3422: 3360: 3350: 3345: 3011: 2216: 1881: 1690: 1574:

balls are commonly served in southern Louisiana restaurants and are made by taking the

1437: 1420: 1402: 1223: 1119: 896: 802: 243: 207: 202: 187: 177: 105: 2153:"70 Miles of Distinction; Exploring the differences between Cajun and Creole cuisines" 2071: 1087:, which was named best barbecue in Louisiana by the Food Network in July 2022. In the 760:

Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on

5565: 5439: 5303: 5204: 5168: 5138: 4887: 4819: 4809: 4804: 4757: 4752: 4742: 4705: 4635: 4548: 4468: 4458: 4398: 4378: 4353: 4336: 4229: 4200: 4118: 4113: 4103: 4078: 4026: 4011: 3961: 3896: 3891: 3876: 3760: 3663: 3658: 3626: 3621: 3589: 3569: 3564: 3554: 3549: 3492: 3472: 3447: 3412: 3355: 3233: 3196: 3132: 3021: 2684: 2583: 2414: 2387: 2338: 2267: 2240: 2182: 2105: 2077: 2046: 2004: 1975: 1857: 1780: 1279: 1241:

The following is a partial list of ingredients used in Cajun cuisine and some of the

1218: 1161: 1107: 1038: 950: 779: 507: 288: 5633: 5589: 5572: 5502: 5481: 5388: 5348: 5250: 5211: 5184: 5118: 5103: 4994: 4892: 4789: 4774: 4769: 4717: 4700: 4695: 4675: 4665: 4660: 4513: 4493: 4448: 4443: 4428: 4418: 4408: 4388: 4331: 4326: 4296: 4286: 4222: 4217: 4212: 4195: 4098: 4093: 4088: 4058: 4053: 3976: 3951: 3946: 3941: 3916: 3886: 3849: 3834: 3824: 3814: 3770: 3755: 3750: 3735: 3710: 3668: 3636: 3631: 3579: 3544: 3532: 3487: 3477: 3462: 3437: 3427: 3417: 3340: 3335: 3330: 3317: 3277: 3250: 3174: 2951: 2810: 2610: 2606:

Acadians and Cajuns. The Politics and Culture of French Minorities in North America

2212: 1853: 1561: 1055: 1045: 1041:

has a more dominant role in the Teche country cuisine than in other Cajun regions.

929: 767: 303: 125: 44: 2101:

The Founding of New Acadia: The Beginnings of Acadian Life in Louisiana, 1765–1803

1556:

and other spices. It is widely available by the link or pound from butcher shops.

5393: 5383: 5363: 5255: 5128: 5098: 4917: 4897: 4844: 4799: 4784: 4779: 4727: 4685: 4650: 4610: 4575: 4538: 4528: 4523: 4518: 4423: 4383: 4363: 4341: 4281: 4266: 4261: 4207: 4165: 4155: 4145: 4140: 4125: 4031: 4001: 3921: 3881: 3819: 3807: 3782: 3740: 3693: 3678: 3646: 3641: 3616: 3611: 3606: 3601: 3584: 3559: 3512: 3497: 3457: 3407: 3169: 2946: 1949: 1694: 1608: 1258: 800:. Roughly diced and combined in cooking, the method is similar to the use of the 754: 750: 713: 602: 120: 5653: 5153: 2981: 2137: 5512: 5449: 5418: 5378: 5148: 5051: 4999: 4984: 4907: 4902: 4839: 4737: 4670: 4640: 4630: 4563: 4508: 4498: 4453: 4358: 4301: 4271: 4244: 4239: 4234: 4108: 4073: 4063: 4016: 3966: 3926: 3906: 3901: 3844: 3829: 3787: 3765: 3688: 3651: 3325: 3285: 3255: 3077: 3067: 3016: 1896: 1891: 1735: 1671: 1642: 1635: 1611:

words for okra, while John Laudon of the University of Louisiana says the word

1537: 1206: 1050: 1030: 916: 904: 831: 811: 807: 746: 577: 519: 434: 404: 308: 2815: 2449:"Ville Platte Barbecue Sauce, passion fruit juice recipes from Exchange Alley" 871: 778:

sausage are staple meats used in a variety of dishes. The aromatic vegetables

5688: 5545: 5466: 5398: 5298: 5123: 5113: 5041: 4814: 4747: 4732: 4568: 4558: 4553: 4463: 4185: 4135: 4130: 4068: 4021: 3839: 3720: 3683: 3673: 3537: 3467: 3400: 3312: 3218: 3072: 3057: 3026: 2971: 2850: 1913: 1731: 1475: 1387: 1166: 977: 361: 217: 2236:

Public Culture, Cultural Identity, Cultural Policy: Comparative Perspectives

1787:

parts, and cooking the main pork dishes while women have the task of making

1351: 5623: 5560: 5368: 4875: 4870: 4764: 4543: 4083: 3996: 3991: 3986: 3936: 2966: 2956: 2910: 2582:. Center for Afro-American Studies, University of California. p. 109. 1816: 1723: 1686:

and simmered with extra seasonings and served over steamed or boiled rice.

1512: 1141: 946: 835: 742: 356: 52: 5611: 5243: 5036: 4276: 2996: 2915: 2895: 1689:

The dish is traditionally made from cheaper cuts of meat and cooked in a

1679: 1675: 1566: 1341: 1262: 1242: 1177: 988: 958: 665: 444: 2072:

Bienvenu, Marcelle; Brasseaux, Carl A.; Brasseaux, Ryan A. (June 2008).

1971:

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook

1401:

Cajun woman reaching for strings of garlic suspended from rafters. Near

3062: 3006: 2961: 1886: 1749: 1346: 1122:—direct dry heat on a solid or hollow surface with narrow raised ridges 1116:

Charbroiling—direct dry heat on a solid surface with wide raised ridges

1076: 969: 761: 346: 336: 1529: 1106:

Baking—direct and indirect dry heat in a furnace or oven, faster than

5444: 4865: 3052: 3036: 2991: 2890: 2845: 2805: 1835: 1739: 1714: 1698: 1656: 1646: 1584:—High on the list of favorites of Cajun cooking are the soups called 1470: 1375: 1291: 1198: 1063: 962: 954: 892: 875: 839: 775: 738: 597: 514: 399: 29: 2708:"How to Throw a Louisiana Crawfish Boil (Even If You're Landlocked)" 2614: 2481:"For whom the bell grows: A brief history of the Cajun holy trinity" 5535: 2905: 2331:

Bienvenu, Marcelle; Brasseaux, Carl A.; Brasseaux, Ryan A. (2005).

1553: 1333: 1254: 1148: 1130: 999: 981: 895:, which by the beginning of the 19th century they were eating with 851: 827: 819: 726: 1238:, which did not closely resemble the African and Indian versions. 5540: 5238: 5158: 3155: 2941: 2900: 1549: 1322: 1315: 1272: 1181: 1092: 972:

such as shrimp and crawfish. Much of Cajun cookery starts with a

815: 449: 429: 222: 2760: 2263:

Cajun Mardi Gras: A History of Chasing Chickens and Making Gumbo

1361:—a spiced pork or beef sausage characterized by a reddish color. 2936: 2880: 1788: 1544: 1424: 1299: 1151: 789: 734: 439: 424: 21: 5550: 4972: 2976: 1585: 1466: 884: 823: 722: 419: 409: 384: 351: 25: 5606: 2001:

Mardi Gras, Gumbo, and Zydeco: Readings in Louisiana Culture

1912:

Three popular local dishes in Acadiana are mentioned in the

1756:

limp. Seafood boils with crabs and shrimp are also popular.

1268:

Game (and hunting) are still uniformly popular in Acadiana.

868:, and many of them ended up settling in southern Louisiana. 660: 5584: 5555: 5228: 3124: 2835: 2830: 1869: 1462: 888: 414: 389: 2330: 5577: 2565:. Nashville, Tenn.: Cumberland House Pub. pp. 1–281. 2516:. New Orleans: F. F. Hansell & Bro., Ltd. p. 5. 2410:

Bayou Harvest: Subsistence Practice in Coastal Louisiana

1330:—a pig's stomach, stuffed with spiced pork & smoked. 1201:

entered southern Louisiana cuisine more recently. Also,

1307:. Other versions can contain seafood, such as crawfish. 2326: 2324: 2322: 2320: 2318: 2316: 1386:

Though parts of Acadiana are well suited to cattle or

987:

There was continuity in cuisines between the southern

2128:

Read, Mimi. "Real Cajun Food, From Swamp to City: ".

1054:, or roasted suckling pig. After the young pigs are 2550:. Lafayette, La: Les Vingt Quatre Club. p. 47. 2313: 1999:. In Gaudet, Marcia G.; McDonald, James C. (eds.). 991:area and the northern boundary of Cajun country in 2170: 1920:", namely jambalaya, crawfish pie and filé gumbo. 1829: 1820: 1810: 1804: 1795: 1774: 1761: 1752:and sucking out the fat and juices from the head. 16:Franco-American food developed by the Cajun people 1875: 1578:out of the case and frying it in spherical form. 5686: 2579:The Bantu Speaking Heritage of the United States 2375: 2373: 2285: 2283: 1734:, Louisiana Fish Fry, or Tony Chachere's. Also, 887:", which is named for its principal ingredient ( 2527:Peterson, Jenny (July 2014). "Louisiana Life". 2455: 2400: 1655:—The only certain thing that can be said about 2351: 2228: 2226: 1961: 3140: 2776: 2370: 2280: 1599:are in West Africa. Kellersberger Vass lists 741:during the 18th century and who incorporated 686: 2714:. Meredith Corporation Allrecipes Food Group 2091: 1967: 1188: 783: 2406: 2223: 2196: 2177:. William and Morrow Company, Inc. p. 2164: 2162: 2155:. No. 4pp. Orland. Tribune Newspapers. 2036: 2034: 2032: 2030: 2028: 2026: 2024: 2022: 2020: 2003:. Univ. Press of Mississippi. p. 151. 1819:was purchased for the event, but in modern 3147: 3133: 2783: 2769: 2627: 2596: 2472: 2468:. National Park service. pp. 269–270. 2413:. Univ. Press of Mississippi. p. 48. 2386:. Univ. Press of Mississippi. p. 41. 2334:Stir the Pot: The History of Cajun Cuisine 2074:Stir the Pot: The History of Cajun Cuisine 2067: 2065: 2063: 1552:made from pork, pork liver, rice, garlic, 1423:would be several sweet herbs tied up in a 693: 679: 2545: 2503: 2461: 2379: 2357: 2301:. Smithsonian Institution. pp. 14–16 2289: 2253: 2168: 2150: 2097: 2040: 1988: 1974:. Clarkson Potter/Ten Speed. p. 15. 1838:) while female guests bring side dishes. 721:) is a style of cooking developed by the 32:, prepared with seafood in a Cajun style. 2732: 2609:. Humanities Commons. pp. 160–175. 2569: 2526: 2364:Louisiana Folklife: A Guide to the State 2202: 2159: 2017: 1768: 1713: 1528: 1396: 1378:—a highly seasoned, smoked pork shoulder 1070: 870: 20: 2685:"Smothered Turkey Necks in Onion Gravy" 2407:Regis, Helen A.; Walton, Shana (2024). 2232: 2173:Chef Paul Prudhomme's Louisiana Kitchen 2060: 1846:The traditional Cajun Mardi Gras (see: 1197:Deep frying of turkeys or oven-roasted 5687: 2602: 2478: 2337:. Hippocrene Books. pp. 112–115. 2127: 2123: 2121: 1994: 1968:Link, Donald; Disbrowe, Paula (2012). 1697:, smothered rabbit, turkey necks, and 1144:is often a large outdoor social event. 5334:Historical North Indian and Pakistani 3128: 2764: 2576:Vass, Winifred Kellersberger (1979). 2509: 2259: 2151:Gonsoulin, Brandy (5 February 2015). 1907: 712: 5639: 2630:"Smothered Meat With Rice and Gravy" 2621: 2575: 2560: 1524: 1436:"Creole/Cajun spice" blends such as 5659: 2358:Gutierrez, Charlotte Paige (1985). 2290:Gutierrez, Charlotte Paige (1985). 2118: 2045:. University Press of Mississippi. 1841: 1759: 1704: 1248: 923: 13: 2705: 2266:. Arcadia Publishing. p. 18. 2217:10.1111/j.1549-0831.2001.tb00065.x 1682:based on pan drippings, which are 1678:of Cajun cuisine and is usually a 1619:along much of the region's coast. 14: 5711: 2790: 2756: 2655:"Smothered rabbit with mushrooms" 2465:Cajuns: Their History and Culture 2362:. In Spitzer, Nicholas R. (ed.). 1794: 928:According to political scientist 5700:American cuisine by ethnic group 5668: 5658: 5648: 5638: 5629: 5628: 5617: 5605: 3110: 3109: 2864: 2360:"Louisiana Traditional Foodways" 2292:"Louisiana Traditional Foodways" 1709: 1455: 659: 645: 51: 5669: 2726: 2699: 2687:. Chef John Folse & Company 2677: 2647: 2554: 2546:Les Vingt, Quatre Club (1954). 2539: 2520: 2479:Miller, V. Todd (19 May 2021). 2441: 2427: 1997:"Is It Cajun, or Is It Creole?" 1519: 1313:, a sausage similar to Spanish 814:and Cajun versions may include 5324:Historical Indian subcontinent 2733:McCarthy, Amy (6 April 2017). 2239:. Springer. pp. 167–168. 2144: 1940:List of festivals in Louisiana 1876:List of Cajun-influenced chefs 1212: 838:. Cayenne and Louisiana-style 753:cooking techniques into their 1: 2659:Louisiana Public Broadcasting 1955: 1718:Louisiana-style crawfish boil 1641:A classic gumbo is made with 1409: 1245:of the Acadian food culture. 762:locally available ingredients 468:Barbecue in the United States 3154: 2380:Gutierrez, C. Paige (2009). 2041:Gutierrez, Paige C. (1992). 1935:Cuisine of the United States 7: 5508:List of historical cuisines 5344:History of alcoholic drinks 3361:Lowcountry (South Carolina) 2098:Brasseaux, Carl A. (1987). 1923: 1592:cultures on Cajun cuisine. 10: 5716: 4795:Trinidadian and Tobagonian 2462:Brasseaux, Carl A (1987). 2233:Mulcahy, Kevin V. (2016). 2104:. LSU Press. p. 135. 1995:Gaudet, Marcia G. (2003). 1560:is typically stuffed in a 1430: 1174:Pan-broiling or pan-frying 845: 530:Pizza in the United States 5600: 5528: 5495: 5432: 5264: 5177: 4858: 3311: 3162: 3107: 3091: 3045: 2929: 2873: 2862: 2798: 2260:Poche, Dixie Lee (2023). 1469:fat and more lately with 1226:(1803) in such dishes as 1136:Boiling—as in boiling of 878:is a staple Cajun starch. 798:Louisiana Creole cuisines 553:Filipino-American cuisine 5414:Scottish royal household 5359:History of vegetarianism 3597:Central African Republic 2634:Texas A&M University 2510:Hearn, Lafcadio (1885). 2169:Prudhomme, Paul (1984). 1945:Louisiana Creole cuisine 1595:The origins of the word 1110:but slower than grilling 796:" by chefs in Cajun and 714:[kɥi.zinka.dʒɛn] 652:United States portal 3116:Category: Cajun cuisine 2548:First-- you make a roux 2529:Chachere's Creole Foods 1830: 1825:, adult pigs are used. 1821: 1811: 1805: 1796: 1775: 1762: 1359:New Orleans hot sausage 1271:The recent increase of 1187:Stewing, also known as 5339:History of agriculture 3099:Cuisine of New Orleans 1930:Cuisine of New Orleans 1783: 1719: 1540: 1406: 1338:Wild boar or feral hog 1189: 949:; barbecued shrimp in 879: 784: 718: 709: 615:Holidays and festivals 380:List of American foods 33: 5309:Early modern European 5037:Indigenous Australian 4596:São Tomé and Príncipe 3483:Bosnian-Herzegovinian 1772: 1717: 1532: 1400: 1071:Cajun cooking methods 941:specialties, such as 874: 860:French and Indian War 374:Ingredients and foods 24: 5472:Molecular gastronomy 5404:Pre-contact Hawaiian 5314:Historical Argentine 5200:Mangalorean Catholic 3381:Pacific Northwestern 2076:. Hippocrine Books. 1849:Courir de Mardi Gras 1803:Similar to a family 1590:Native American food 1101:Worcestershire sauce 865:le Grand Dérangement 862:in what they termed 28:, the state dish of 5329:Historical Japanese 5164:Transylvanian Saxon 5032:Indigenous American 2856:Trappey's Hot Sauce 2826:Louisiana Hot Sauce 2561:Hand, Edie (2007). 2451:. 11 November 2010. 1051:cochon de lait róti 961:in the area around 542:Ethnic and cultural 342:Culinary Revolution 39:Part of a series on 5409:Korean royal court 5354:History of seafood 5319:Historical Chinese 5294:Antebellum America 5134:Pennsylvania Dutch 3746:Equatorial Guinean 3716:Dominican Republic 3012:Red beans and rice 2665:on 7 February 2013 2193:Retrieved 2014-04. 2088:Retrieved 2014-04. 2057:Retrieved 2014-04. 1908:In popular culture 1882:Frank Joseph Davis 1828:Unlike the family 1784: 1738:, mayonnaise, and 1720: 1541: 1421:herbes de Provence 1407: 1403:Crowley, Louisiana 1243:staple ingredients 1224:Louisiana Purchase 880: 593:Pennsylvania Dutch 332:Antebellum America 34: 5682: 5681: 5424:Thirteen Colonies 5284:Ancient Israelite 4484:Papua New Guinean 3282:Intercontinental 3122: 3121: 2987:Hog's Head Cheese 2589:978-0-934934-01-5 2513:La Cuisine Creole 2420:978-1-4968-4908-3 2393:978-1-62846-777-2 2344:978-0-7818-1120-0 2273:978-1-4396-7679-0 2246:978-1-137-43543-9 2111:978-0-8071-4163-2 2083:978-0-7818-1212-2 2010:978-1-57806-530-1 1981:978-0-7704-3420-5 1858:Evangeline Parish 1781:Eunice, Louisiana 1699:chicken fricassee 1525:Primary favorites 1280:Mississippi Delta 1219:Iberian Peninsula 1156:New Orleans style 951:Terrebonne Parish 780:green bell pepper 703: 702: 327:Thirteen Colonies 254:Pacific Northwest 244:California fusion 62:Regional cuisines 5707: 5672: 5671: 5662: 5661: 5652: 5642: 5641: 5632: 5631: 5624:Drink portal 5622: 5621: 5620: 5610: 5609: 5590:Meal preparation 5503:List of cuisines 5349:History of bread 5274:Ancient Egyptian 5251:Ritual slaughter 5109:Louisiana Creole 5047:Italian American 4866:African American 3855:Greek Macedonian 3149: 3142: 3135: 3126: 3125: 3113: 3112: 3032:Stuffed Mirliton 2982:Gumbo des Herbes 2868: 2785: 2778: 2771: 2762: 2761: 2751: 2750: 2748: 2746: 2741:. Vox Media, Inc 2730: 2724: 2723: 2721: 2719: 2703: 2697: 2696: 2694: 2692: 2681: 2675: 2674: 2672: 2670: 2661:. Archived from 2651: 2645: 2644: 2642: 2640: 2625: 2619: 2618: 2600: 2594: 2593: 2573: 2567: 2566: 2558: 2552: 2551: 2543: 2537: 2536: 2524: 2518: 2517: 2507: 2501: 2500: 2498: 2496: 2487:. Archived from 2476: 2470: 2469: 2459: 2453: 2452: 2445: 2439: 2438: 2431: 2425: 2424: 2404: 2398: 2397: 2377: 2368: 2367: 2355: 2349: 2348: 2328: 2311: 2310: 2308: 2306: 2296: 2287: 2278: 2277: 2257: 2251: 2250: 2230: 2221: 2220: 2200: 2194: 2192: 2176: 2166: 2157: 2156: 2148: 2142: 2141: 2125: 2116: 2115: 2095: 2089: 2087: 2069: 2058: 2056: 2038: 2015: 2014: 1992: 1986: 1985: 1965: 1842:Rural Mardi Gras 1833: 1824: 1814: 1808: 1799: 1778: 1765: 1705:Food as an event 1500: 1483: 1444: 1249:Meat and seafood 1192: 1046:Avoyelles Parish 1039:Hot pepper sauce 993:Avoyelles Parish 930:Kevin V. Mulcahy 924:Cultural aspects 787: 755:original cuisine 719:cocina acadiense 716: 710:cuisine cadienne 695: 688: 681: 668: 664: 663: 654: 650: 649: 648: 583:Mexican-American 568:Italian-American 548:American Chinese 294:Military rations 198:Louisiana Creole 55: 45:American cuisine 36: 35: 5715: 5714: 5710: 5709: 5708: 5706: 5705: 5704: 5685: 5684: 5683: 5678: 5618: 5616: 5612:Food portal 5604: 5596: 5524: 5491: 5428: 5260: 5173: 4881:Arab-Indonesian 4854: 4835:Western Saharan 4307:Liechtensteiner 3872:Guinea-Bissauan 3508:Channel Islands 3396:Southwestern US 3316: 3307: 3158: 3153: 3123: 3118: 3103: 3087: 3041: 2925: 2869: 2860: 2794: 2789: 2759: 2754: 2744: 2742: 2731: 2727: 2717: 2715: 2712:Food & Wine 2704: 2700: 2690: 2688: 2683: 2682: 2678: 2668: 2666: 2653: 2652: 2648: 2638: 2636: 2628:Reed, David W. 2626: 2622: 2615:10.17613/M6Z59Z 2601: 2597: 2590: 2574: 2570: 2559: 2555: 2544: 2540: 2525: 2521: 2508: 2504: 2494: 2492: 2477: 2473: 2460: 2456: 2447: 2446: 2442: 2433: 2432: 2428: 2421: 2405: 2401: 2394: 2378: 2371: 2356: 2352: 2345: 2329: 2314: 2304: 2302: 2299:Festival.si.edu 2294: 2288: 2281: 2274: 2258: 2254: 2247: 2231: 2224: 2205:Rural Sociology 2201: 2197: 2189: 2167: 2160: 2149: 2145: 2126: 2119: 2112: 2096: 2092: 2084: 2070: 2061: 2053: 2039: 2018: 2011: 1993: 1989: 1982: 1966: 1962: 1958: 1950:Acadian cuisine 1926: 1910: 1878: 1844: 1822:cochon de laits 1801: 1767: 1727:for seasoning. 1712: 1707: 1695:hamburger steak 1527: 1522: 1501: 1498: 1484: 1481: 1458: 1445: 1442: 1438:Tony Chachere's 1433: 1412: 1385: 1251: 1215: 1180:—using a large 1073: 926: 848: 806:in traditional 699: 666:Food portal 658: 657: 646: 644: 643: 636: 635: 616: 608: 607: 588:Native American 543: 535: 534: 463: 455: 454: 375: 367: 366: 322: 314: 313: 63: 17: 12: 11: 5: 5713: 5703: 5702: 5697: 5680: 5679: 5677: 5676: 5666: 5656: 5646: 5636: 5626: 5614: 5601: 5598: 5597: 5595: 5594: 5593: 5592: 5582: 5581: 5580: 5570: 5569: 5568: 5563: 5553: 5548: 5543: 5538: 5532: 5530: 5526: 5525: 5523: 5522: 5521: 5520: 5513:Lists of foods 5510: 5505: 5499: 5497: 5493: 5492: 5490: 5489: 5484: 5479: 5474: 5469: 5464: 5463: 5462: 5457: 5447: 5442: 5436: 5434: 5430: 5429: 5427: 5426: 5421: 5416: 5411: 5406: 5401: 5396: 5391: 5386: 5381: 5376: 5371: 5366: 5361: 5356: 5351: 5346: 5341: 5336: 5331: 5326: 5321: 5316: 5311: 5306: 5301: 5296: 5291: 5286: 5281: 5276: 5270: 5268: 5262: 5261: 5259: 5258: 5253: 5248: 5247: 5246: 5236: 5231: 5226: 5225: 5224: 5214: 5209: 5208: 5207: 5202: 5197: 5187: 5181: 5179: 5175: 5174: 5172: 5171: 5166: 5161: 5156: 5151: 5146: 5141: 5136: 5131: 5126: 5121: 5116: 5111: 5106: 5101: 5096: 5095: 5094: 5089: 5084: 5079: 5074: 5069: 5064: 5059: 5049: 5044: 5039: 5034: 5029: 5028: 5027: 5022: 5017: 5012: 5007: 4997: 4992: 4990:Greek-American 4987: 4982: 4977: 4976: 4975: 4970: 4965: 4960: 4955: 4950: 4945: 4940: 4935: 4930: 4925: 4915: 4910: 4905: 4900: 4895: 4890: 4885: 4884: 4883: 4873: 4868: 4862: 4860: 4856: 4855: 4853: 4852: 4847: 4842: 4837: 4832: 4827: 4822: 4817: 4812: 4807: 4802: 4797: 4792: 4787: 4782: 4777: 4772: 4767: 4762: 4761: 4760: 4750: 4745: 4740: 4735: 4730: 4725: 4720: 4715: 4710: 4709: 4708: 4703: 4698: 4693: 4688: 4683: 4678: 4673: 4668: 4663: 4658: 4648: 4643: 4638: 4633: 4628: 4623: 4621:Sierra Leonean 4618: 4613: 4608: 4603: 4598: 4593: 4588: 4583: 4578: 4573: 4572: 4571: 4566: 4561: 4556: 4551: 4546: 4541: 4536: 4531: 4526: 4516: 4511: 4506: 4501: 4496: 4491: 4486: 4481: 4476: 4471: 4466: 4461: 4456: 4451: 4446: 4441: 4436: 4431: 4426: 4421: 4416: 4411: 4406: 4401: 4396: 4391: 4386: 4381: 4376: 4371: 4366: 4361: 4356: 4351: 4350: 4349: 4344: 4334: 4329: 4324: 4319: 4314: 4309: 4304: 4299: 4294: 4289: 4284: 4279: 4274: 4269: 4264: 4259: 4258: 4257: 4252: 4242: 4237: 4232: 4227: 4226: 4225: 4215: 4210: 4205: 4204: 4203: 4198: 4193: 4188: 4183: 4178: 4173: 4168: 4163: 4158: 4153: 4143: 4138: 4133: 4128: 4123: 4122: 4121: 4116: 4111: 4106: 4101: 4096: 4091: 4086: 4081: 4076: 4071: 4066: 4061: 4056: 4046: 4045: 4044: 4039: 4034: 4029: 4024: 4019: 4014: 4009: 4004: 3999: 3994: 3989: 3984: 3979: 3974: 3969: 3964: 3959: 3954: 3949: 3944: 3939: 3934: 3929: 3924: 3919: 3914: 3909: 3899: 3894: 3889: 3884: 3879: 3874: 3869: 3864: 3863: 3862: 3857: 3852: 3847: 3837: 3832: 3827: 3822: 3817: 3812: 3811: 3810: 3805: 3803:French Guianan 3800: 3795: 3785: 3780: 3779: 3778: 3768: 3763: 3758: 3753: 3748: 3743: 3738: 3733: 3728: 3723: 3718: 3713: 3708: 3703: 3702: 3701: 3696: 3686: 3681: 3676: 3671: 3666: 3661: 3656: 3655: 3654: 3649: 3644: 3639: 3634: 3629: 3624: 3619: 3609: 3604: 3599: 3594: 3593: 3592: 3587: 3577: 3572: 3567: 3562: 3557: 3552: 3547: 3542: 3541: 3540: 3535: 3530: 3525: 3523:Northern Irish 3520: 3515: 3510: 3505: 3495: 3490: 3485: 3480: 3475: 3470: 3465: 3460: 3455: 3450: 3445: 3440: 3435: 3430: 3425: 3420: 3415: 3410: 3405: 3404: 3403: 3398: 3393: 3388: 3383: 3378: 3373: 3368: 3363: 3358: 3353: 3348: 3338: 3333: 3328: 3322: 3320: 3309: 3308: 3306: 3305: 3304: 3303: 3301:Middle Eastern 3298: 3293: 3291:Latin American 3288: 3280: 3275: 3274: 3273: 3268: 3263: 3258: 3248: 3247: 3246: 3241: 3236: 3231: 3226: 3216: 3215: 3214: 3209: 3204: 3199: 3189: 3188: 3187: 3182: 3177: 3166: 3164: 3160: 3159: 3152: 3151: 3144: 3137: 3129: 3120: 3119: 3108: 3105: 3104: 3102: 3101: 3095: 3093: 3089: 3088: 3086: 3085: 3080: 3078:Paul Prudhomme 3075: 3070: 3068:Emeril Lagasse 3065: 3060: 3055: 3049: 3047: 3043: 3042: 3040: 3039: 3034: 3029: 3024: 3022:Sauce Piquante 3019: 3017:Rice and gravy 3014: 3009: 3004: 2999: 2994: 2989: 2984: 2979: 2974: 2969: 2967:Cochon de Lait 2964: 2959: 2954: 2949: 2944: 2939: 2933: 2931: 2927: 2926: 2924: 2923: 2918: 2913: 2908: 2903: 2898: 2893: 2888: 2883: 2877: 2875: 2871: 2870: 2863: 2861: 2859: 2858: 2853: 2848: 2843: 2838: 2833: 2828: 2823: 2818: 2813: 2808: 2802: 2800: 2796: 2795: 2788: 2787: 2780: 2773: 2765: 2758: 2757:External links 2755: 2753: 2752: 2725: 2706:Barton, Eric. 2698: 2676: 2646: 2620: 2595: 2588: 2568: 2553: 2538: 2519: 2502: 2491:on 20 May 2021 2471: 2454: 2440: 2437:. 8 July 2022. 2426: 2419: 2399: 2392: 2383:Cajun Foodways 2369: 2350: 2343: 2312: 2279: 2272: 2252: 2245: 2222: 2211:(2): 231–233. 2195: 2187: 2158: 2143: 2130:New York Times 2117: 2110: 2090: 2082: 2059: 2051: 2043:Cajun Foodways 2016: 2009: 1987: 1980: 1959: 1957: 1954: 1953: 1952: 1947: 1942: 1937: 1932: 1925: 1922: 1909: 1906: 1905: 1904: 1899: 1897:Paul Prudhomme 1894: 1892:Emeril Lagasse 1889: 1884: 1877: 1874: 1843: 1840: 1812:cochon de lait 1800: 1797:Cochon de lait 1793: 1773:A traditional 1766: 1758: 1736:cocktail sauce 1711: 1708: 1706: 1703: 1672:Rice and gravy 1668:Rice and gravy 1636:microwave oven 1562:natural casing 1536:that has been 1526: 1523: 1521: 1518: 1517: 1516: 1509: 1508: 1503: 1502: 1497: 1492: 1491: 1486: 1485: 1480: 1457: 1454: 1453: 1452: 1447: 1446: 1441: 1432: 1429: 1417: 1416: 1411: 1408: 1383:Beef and dairy 1380: 1379: 1373: 1370: 1362: 1356: 1344: 1339: 1336: 1331: 1319: 1308: 1296: 1284:speckled trout 1250: 1247: 1214: 1211: 1207:Paul Prudhomme 1195: 1194: 1185: 1175: 1172: 1159: 1145: 1134: 1128: 1127: 1126: 1123: 1117: 1111: 1104: 1081:"low and slow" 1072: 1069: 1031:cayenne pepper 959:hog's shoulder 935:Creole cuisine 925: 922: 917:Paul Prudhomme 847: 844: 832:cayenne pepper 808:French cuisine 788:), onion, and 701: 700: 698: 697: 690: 683: 675: 672: 671: 670: 669: 655: 638: 637: 634: 633: 628: 623: 621:Fourth of July 617: 614: 613: 610: 609: 606: 605: 600: 595: 590: 585: 580: 575: 570: 565: 560: 558:Greek-American 555: 550: 544: 541: 540: 537: 536: 533: 532: 527: 522: 517: 512: 511: 510: 505: 500: 495: 493:South Carolina 490: 488:North Carolina 485: 480: 475: 464: 461: 460: 457: 456: 453: 452: 447: 442: 437: 435:Sunflower seed 432: 427: 422: 417: 412: 407: 405:Collard greens 402: 397: 392: 387: 382: 376: 373: 372: 369: 368: 365: 364: 359: 354: 349: 344: 339: 334: 329: 323: 320: 319: 316: 315: 312: 311: 309:Tailgate party 306: 301: 296: 291: 285: 284: 282: 278: 277: 271: 270: 268: 262: 261: 259:Rocky Mountain 256: 251: 246: 241: 235: 234: 232: 226: 225: 220: 215: 210: 205: 200: 195: 190: 185: 180: 174: 173: 171: 160: 159: 154: 148: 147: 145: 139: 138: 133: 128: 123: 118: 113: 108: 102: 101: 99: 93: 92: 87: 82: 77: 71: 70: 68: 64: 61: 60: 57: 56: 48: 47: 41: 40: 15: 9: 6: 4: 3: 2: 5712: 5701: 5698: 5696: 5695:Cajun cuisine 5693: 5692: 5690: 5675: 5667: 5665: 5657: 5655: 5651: 5647: 5645: 5637: 5635: 5627: 5625: 5615: 5613: 5608: 5603: 5602: 5599: 5591: 5588: 5587: 5586: 5583: 5579: 5576: 5575: 5574: 5571: 5567: 5564: 5562: 5559: 5558: 5557: 5554: 5552: 5549: 5547: 5546:Culinary arts 5544: 5542: 5539: 5537: 5534: 5533: 5531: 5527: 5519: 5516: 5515: 5514: 5511: 5509: 5506: 5504: 5501: 5500: 5498: 5494: 5488: 5485: 5483: 5480: 5478: 5475: 5473: 5470: 5468: 5465: 5461: 5458: 5456: 5453: 5452: 5451: 5448: 5446: 5443: 5441: 5438: 5437: 5435: 5431: 5425: 5422: 5420: 5417: 5415: 5412: 5410: 5407: 5405: 5402: 5400: 5397: 5395: 5392: 5390: 5387: 5385: 5382: 5380: 5377: 5375: 5372: 5370: 5367: 5365: 5362: 5360: 5357: 5355: 5352: 5350: 5347: 5345: 5342: 5340: 5337: 5335: 5332: 5330: 5327: 5325: 5322: 5320: 5317: 5315: 5312: 5310: 5307: 5305: 5302: 5300: 5297: 5295: 5292: 5290: 5289:Ancient Roman 5287: 5285: 5282: 5280: 5279:Ancient Greek 5277: 5275: 5272: 5271: 5269: 5267: 5263: 5257: 5254: 5252: 5249: 5245: 5242: 5241: 5240: 5237: 5235: 5232: 5230: 5227: 5223: 5220: 5219: 5218: 5215: 5213: 5210: 5206: 5203: 5201: 5198: 5196: 5195:Goan Catholic 5193: 5192: 5191: 5188: 5186: 5183: 5182: 5180: 5176: 5170: 5167: 5165: 5162: 5160: 5157: 5155: 5152: 5150: 5147: 5145: 5142: 5140: 5137: 5135: 5132: 5130: 5127: 5125: 5122: 5120: 5117: 5115: 5112: 5110: 5107: 5105: 5102: 5100: 5097: 5093: 5090: 5088: 5085: 5083: 5080: 5078: 5075: 5073: 5070: 5068: 5065: 5063: 5060: 5058: 5055: 5054: 5053: 5050: 5048: 5045: 5043: 5040: 5038: 5035: 5033: 5030: 5026: 5023: 5021: 5018: 5016: 5013: 5011: 5008: 5006: 5003: 5002: 5001: 4998: 4996: 4993: 4991: 4988: 4986: 4983: 4981: 4980:Crimean Tatar 4978: 4974: 4971: 4969: 4966: 4964: 4961: 4959: 4956: 4954: 4951: 4949: 4946: 4944: 4941: 4939: 4936: 4934: 4931: 4929: 4926: 4924: 4921: 4920: 4919: 4916: 4914: 4911: 4909: 4906: 4904: 4901: 4899: 4896: 4894: 4891: 4889: 4886: 4882: 4879: 4878: 4877: 4874: 4872: 4869: 4867: 4864: 4863: 4861: 4857: 4851: 4848: 4846: 4843: 4841: 4838: 4836: 4833: 4831: 4828: 4826: 4823: 4821: 4818: 4816: 4813: 4811: 4808: 4806: 4803: 4801: 4798: 4796: 4793: 4791: 4788: 4786: 4783: 4781: 4778: 4776: 4773: 4771: 4768: 4766: 4763: 4759: 4756: 4755: 4754: 4751: 4749: 4746: 4744: 4741: 4739: 4736: 4734: 4731: 4729: 4726: 4724: 4721: 4719: 4716: 4714: 4711: 4707: 4704: 4702: 4699: 4697: 4694: 4692: 4689: 4687: 4684: 4682: 4679: 4677: 4674: 4672: 4669: 4667: 4664: 4662: 4659: 4657: 4654: 4653: 4652: 4649: 4647: 4646:South African 4644: 4642: 4639: 4637: 4634: 4632: 4629: 4627: 4624: 4622: 4619: 4617: 4614: 4612: 4609: 4607: 4604: 4602: 4601:Saudi Arabian 4599: 4597: 4594: 4592: 4589: 4587: 4584: 4582: 4579: 4577: 4574: 4570: 4567: 4565: 4562: 4560: 4557: 4555: 4552: 4550: 4547: 4545: 4542: 4540: 4537: 4535: 4532: 4530: 4527: 4525: 4522: 4521: 4520: 4517: 4515: 4512: 4510: 4507: 4505: 4502: 4500: 4497: 4495: 4492: 4490: 4487: 4485: 4482: 4480: 4477: 4475: 4472: 4470: 4467: 4465: 4462: 4460: 4457: 4455: 4452: 4450: 4447: 4445: 4442: 4440: 4437: 4435: 4432: 4430: 4427: 4425: 4422: 4420: 4417: 4415: 4412: 4410: 4407: 4405: 4402: 4400: 4397: 4395: 4392: 4390: 4387: 4385: 4382: 4380: 4377: 4375: 4372: 4370: 4367: 4365: 4362: 4360: 4357: 4355: 4352: 4348: 4345: 4343: 4340: 4339: 4338: 4335: 4333: 4330: 4328: 4325: 4323: 4320: 4318: 4317:Luxembourgish 4315: 4313: 4310: 4308: 4305: 4303: 4300: 4298: 4295: 4293: 4290: 4288: 4285: 4283: 4280: 4278: 4275: 4273: 4270: 4268: 4265: 4263: 4260: 4256: 4253: 4251: 4248: 4247: 4246: 4243: 4241: 4238: 4236: 4233: 4231: 4228: 4224: 4221: 4220: 4219: 4216: 4214: 4211: 4209: 4206: 4202: 4199: 4197: 4194: 4192: 4189: 4187: 4184: 4182: 4179: 4177: 4174: 4172: 4169: 4167: 4164: 4162: 4159: 4157: 4154: 4152: 4149: 4148: 4147: 4144: 4142: 4139: 4137: 4134: 4132: 4129: 4127: 4124: 4120: 4117: 4115: 4112: 4110: 4107: 4105: 4102: 4100: 4097: 4095: 4092: 4090: 4087: 4085: 4082: 4080: 4077: 4075: 4072: 4070: 4067: 4065: 4062: 4060: 4057: 4055: 4052: 4051: 4050: 4047: 4043: 4040: 4038: 4037:Uttar Pradesh 4035: 4033: 4030: 4028: 4025: 4023: 4020: 4018: 4015: 4013: 4010: 4008: 4005: 4003: 4000: 3998: 3995: 3993: 3990: 3988: 3985: 3983: 3980: 3978: 3975: 3973: 3972:Maharashtrian 3970: 3968: 3965: 3963: 3960: 3958: 3955: 3953: 3950: 3948: 3945: 3943: 3940: 3938: 3935: 3933: 3932:Chhattisgarhi 3930: 3928: 3925: 3923: 3920: 3918: 3915: 3913: 3910: 3908: 3905: 3904: 3903: 3900: 3898: 3895: 3893: 3890: 3888: 3885: 3883: 3880: 3878: 3875: 3873: 3870: 3868: 3865: 3861: 3858: 3856: 3853: 3851: 3848: 3846: 3843: 3842: 3841: 3838: 3836: 3833: 3831: 3828: 3826: 3823: 3821: 3818: 3816: 3813: 3809: 3806: 3804: 3801: 3799: 3796: 3794: 3791: 3790: 3789: 3786: 3784: 3781: 3777: 3774: 3773: 3772: 3769: 3767: 3764: 3762: 3759: 3757: 3754: 3752: 3749: 3747: 3744: 3742: 3739: 3737: 3734: 3732: 3729: 3727: 3726:East Timorese 3724: 3722: 3719: 3717: 3714: 3712: 3709: 3707: 3704: 3700: 3697: 3695: 3692: 3691: 3690: 3687: 3685: 3682: 3680: 3677: 3675: 3672: 3670: 3667: 3665: 3662: 3660: 3657: 3653: 3650: 3648: 3645: 3643: 3640: 3638: 3635: 3633: 3630: 3628: 3625: 3623: 3620: 3618: 3615: 3614: 3613: 3610: 3608: 3605: 3603: 3600: 3598: 3595: 3591: 3588: 3586: 3583: 3582: 3581: 3578: 3576: 3573: 3571: 3568: 3566: 3563: 3561: 3558: 3556: 3553: 3551: 3548: 3546: 3543: 3539: 3536: 3534: 3531: 3529: 3526: 3524: 3521: 3519: 3516: 3514: 3511: 3509: 3506: 3504: 3501: 3500: 3499: 3496: 3494: 3491: 3489: 3486: 3484: 3481: 3479: 3476: 3474: 3471: 3469: 3466: 3464: 3461: 3459: 3456: 3454: 3451: 3449: 3446: 3444: 3441: 3439: 3436: 3434: 3431: 3429: 3426: 3424: 3421: 3419: 3416: 3414: 3411: 3409: 3406: 3402: 3399: 3397: 3394: 3392: 3389: 3387: 3384: 3382: 3379: 3377: 3374: 3372: 3369: 3367: 3366:Midwestern US 3364: 3362: 3359: 3357: 3354: 3352: 3349: 3347: 3344: 3343: 3342: 3339: 3337: 3334: 3332: 3329: 3327: 3324: 3323: 3321: 3319: 3314: 3310: 3302: 3299: 3297: 3296:Mediterranean 3294: 3292: 3289: 3287: 3284: 3283: 3281: 3279: 3276: 3272: 3269: 3267: 3264: 3262: 3259: 3257: 3254: 3253: 3252: 3249: 3245: 3242: 3240: 3237: 3235: 3232: 3230: 3227: 3225: 3222: 3221: 3220: 3217: 3213: 3210: 3208: 3205: 3203: 3200: 3198: 3195: 3194: 3193: 3190: 3186: 3183: 3181: 3178: 3176: 3173: 3172: 3171: 3168: 3167: 3165: 3161: 3157: 3150: 3145: 3143: 3138: 3136: 3131: 3130: 3127: 3117: 3106: 3100: 3097: 3096: 3094: 3090: 3084: 3083:Justin Wilson 3081: 3079: 3076: 3074: 3073:Kay Prudhomme 3071: 3069: 3066: 3064: 3061: 3059: 3058:Tony Chachere 3056: 3054: 3051: 3050: 3048: 3044: 3038: 3035: 3033: 3030: 3028: 3027:Shrimp creole 3025: 3023: 3020: 3018: 3015: 3013: 3010: 3008: 3005: 3003: 3002:Pecan praline 3000: 2998: 2995: 2993: 2990: 2988: 2985: 2983: 2980: 2978: 2975: 2973: 2970: 2968: 2965: 2963: 2960: 2958: 2955: 2953: 2950: 2948: 2947:Couche Couche 2945: 2943: 2940: 2938: 2935: 2934: 2932: 2928: 2922: 2919: 2917: 2914: 2912: 2909: 2907: 2904: 2902: 2899: 2897: 2894: 2892: 2889: 2887: 2884: 2882: 2879: 2878: 2876: 2872: 2867: 2857: 2854: 2852: 2851:Tabasco sauce 2849: 2847: 2844: 2842: 2841:Steen's syrup 2839: 2837: 2834: 2832: 2829: 2827: 2824: 2822: 2819: 2817: 2814: 2812: 2809: 2807: 2804: 2803: 2801: 2797: 2793: 2792:Cajun cuisine 2786: 2781: 2779: 2774: 2772: 2767: 2766: 2763: 2740: 2736: 2729: 2713: 2709: 2702: 2686: 2680: 2664: 2660: 2656: 2650: 2635: 2631: 2624: 2616: 2612: 2608: 2607: 2599: 2591: 2585: 2581: 2580: 2572: 2564: 2557: 2549: 2542: 2534: 2530: 2523: 2515: 2514: 2506: 2490: 2486: 2482: 2475: 2467: 2466: 2458: 2450: 2444: 2436: 2430: 2422: 2416: 2412: 2411: 2403: 2395: 2389: 2385: 2384: 2376: 2374: 2365: 2361: 2354: 2346: 2340: 2336: 2335: 2327: 2325: 2323: 2321: 2319: 2317: 2300: 2293: 2286: 2284: 2275: 2269: 2265: 2264: 2256: 2248: 2242: 2238: 2237: 2229: 2227: 2218: 2214: 2210: 2206: 2199: 2190: 2188:0-6880-2847-0 2184: 2180: 2175: 2174: 2165: 2163: 2154: 2147: 2139: 2135: 2131: 2124: 2122: 2113: 2107: 2103: 2102: 2094: 2085: 2079: 2075: 2068: 2066: 2064: 2054: 2052:0-8780-5563-0 2048: 2044: 2037: 2035: 2033: 2031: 2029: 2027: 2025: 2023: 2021: 2012: 2006: 2002: 1998: 1991: 1983: 1977: 1973: 1972: 1964: 1960: 1951: 1948: 1946: 1943: 1941: 1938: 1936: 1933: 1931: 1928: 1927: 1921: 1919: 1915: 1914:Hank Williams 1903: 1902:Justin Wilson 1900: 1898: 1895: 1893: 1890: 1888: 1885: 1883: 1880: 1879: 1873: 1871: 1865: 1861: 1859: 1855: 1851: 1850: 1839: 1837: 1832: 1826: 1823: 1818: 1813: 1807: 1798: 1792: 1790: 1782: 1777: 1771: 1764: 1757: 1753: 1751: 1746: 1743: 1741: 1737: 1733: 1728: 1725: 1724:crawfish boil 1716: 1710:Crawfish boil 1702: 1700: 1696: 1692: 1691:cast-iron pot 1687: 1685: 1681: 1677: 1674:dishes are a 1673: 1669: 1665: 1663: 1658: 1654: 1650: 1648: 1644: 1639: 1637: 1631: 1627: 1624: 1620: 1618: 1614: 1610: 1606: 1602: 1598: 1593: 1591: 1587: 1583: 1579: 1577: 1573: 1569: 1568: 1563: 1559: 1555: 1551: 1547: 1546: 1539: 1535: 1531: 1514: 1511: 1510: 1505: 1504: 1494: 1493: 1488: 1487: 1478: 1477: 1472: 1468: 1464: 1460: 1459: 1456:Cooking bases 1449: 1448: 1439: 1435: 1434: 1428: 1426: 1422: 1414: 1413: 1404: 1399: 1395: 1391: 1389: 1388:dairy farming 1384: 1377: 1374: 1371: 1368: 1363: 1360: 1357: 1354: 1353: 1348: 1345: 1343: 1340: 1337: 1335: 1332: 1329: 1325: 1324: 1320: 1318: 1317: 1312: 1309: 1306: 1302: 1301: 1297: 1294: 1293: 1289: 1288: 1287: 1285: 1281: 1277: 1274: 1269: 1266: 1264: 1260: 1259:mass-produced 1256: 1246: 1244: 1239: 1237: 1236:soupe de maïs 1233: 1229: 1225: 1220: 1210: 1208: 1204: 1200: 1191: 1186: 1183: 1179: 1176: 1173: 1169: 1168: 1163: 1160: 1157: 1153: 1150: 1146: 1143: 1139: 1135: 1132: 1129: 1124: 1121: 1118: 1115: 1114: 1112: 1109: 1105: 1102: 1098: 1094: 1090: 1086: 1082: 1078: 1075: 1074: 1068: 1066: 1065: 1059: 1057: 1053: 1052: 1047: 1042: 1040: 1036: 1032: 1027: 1025: 1021: 1017: 1011: 1007: 1005: 1001: 996: 994: 990: 985: 983: 979: 975: 971: 966: 964: 960: 956: 952: 948: 944: 938: 936: 931: 921: 918: 912: 908: 906: 900: 898: 894: 890: 886: 877: 873: 869: 867: 866: 861: 857: 853: 843: 841: 837: 834:, and ground 833: 829: 825: 821: 817: 813: 809: 805: 804: 799: 795: 791: 786: 781: 777: 773: 769: 765: 763: 758: 756: 752: 748: 744: 740: 736: 732: 728: 724: 720: 715: 711: 707: 706:Cajun cuisine 696: 691: 689: 684: 682: 677: 676: 674: 673: 667: 662: 656: 653: 642: 641: 640: 639: 632: 629: 627: 624: 622: 619: 618: 612: 611: 604: 601: 599: 596: 594: 591: 589: 586: 584: 581: 579: 576: 574: 571: 569: 566: 564: 561: 559: 556: 554: 551: 549: 546: 545: 539: 538: 531: 528: 526: 523: 521: 518: 516: 513: 509: 506: 504: 501: 499: 496: 494: 491: 489: 486: 484: 481: 479: 476: 474: 471: 470: 469: 466: 465: 459: 458: 451: 448: 446: 443: 441: 438: 436: 433: 431: 428: 426: 423: 421: 418: 416: 413: 411: 408: 406: 403: 401: 398: 396: 393: 391: 388: 386: 383: 381: 378: 377: 371: 370: 363: 362:Ice cream van 360: 358: 355: 353: 350: 348: 345: 343: 340: 338: 335: 333: 330: 328: 325: 324: 318: 317: 310: 307: 305: 302: 300: 297: 295: 292: 290: 287: 286: 283: 280: 279: 276: 273: 272: 269: 267: 264: 263: 260: 257: 255: 252: 250: 247: 245: 242: 240: 237: 236: 233: 231: 228: 227: 224: 221: 219: 216: 214: 211: 209: 206: 204: 201: 199: 196: 194: 191: 189: 186: 184: 181: 179: 176: 175: 172: 169: 165: 162: 161: 158: 155: 153: 150: 149: 146: 144: 141: 140: 137: 134: 132: 129: 127: 124: 122: 119: 117: 114: 112: 109: 107: 104: 103: 100: 98: 95: 94: 91: 88: 86: 85:New York City 83: 81: 78: 76: 73: 72: 69: 66: 65: 59: 58: 54: 50: 49: 46: 43: 42: 38: 37: 31: 27: 23: 19: 5477:Note by Note 5455:New American 5144:Pontic Greek 5025:South Indian 5020:North Indian 4912: 4691:Extremaduran 4581:Saint Lucian 4255:South Korean 4250:North Korean 4114:Palembangese 4042:Uttarakhandi 3528:Saint Helena 3518:Gibraltarian 3386:Puerto Rican 2957:Crawfish pie 2911:Seafood boil 2821:Holy trinity 2791: 2743:. Retrieved 2738: 2728: 2716:. Retrieved 2711: 2701: 2689:. Retrieved 2679: 2667:. Retrieved 2663:the original 2649: 2637:. Retrieved 2623: 2605: 2598: 2578: 2571: 2562: 2556: 2547: 2541: 2532: 2528: 2522: 2512: 2505: 2493:. Retrieved 2489:the original 2485:LSU AgCenter 2484: 2474: 2464: 2457: 2443: 2429: 2409: 2402: 2382: 2363: 2353: 2333: 2303:. Retrieved 2298: 2262: 2255: 2235: 2208: 2204: 2198: 2172: 2146: 2129: 2100: 2093: 2073: 2042: 2000: 1990: 1970: 1963: 1911: 1866: 1862: 1847: 1845: 1827: 1817:suckling pig 1802: 1785: 1754: 1747: 1744: 1729: 1721: 1688: 1667: 1666: 1652: 1651: 1640: 1632: 1628: 1625: 1621: 1616: 1612: 1604: 1600: 1596: 1594: 1581: 1580: 1575: 1571: 1565: 1557: 1554:green onions 1543: 1542: 1533: 1520:Cajun dishes 1474: 1418: 1392: 1382: 1381: 1366: 1352:chicharrones 1350: 1327: 1321: 1314: 1310: 1305:boudin rouge 1304: 1298: 1290: 1270: 1267: 1252: 1240: 1235: 1232:pain de maïs 1231: 1227: 1216: 1196: 1165: 1149:French bread 1142:seafood boil 1089:Ville Platte 1079:—similar to 1064:boudin blanc 1062: 1060: 1049: 1043: 1028: 1012: 1008: 1003: 997: 986: 973: 967: 947:German Coast 942: 939: 927: 913: 909: 901: 881: 864: 849: 836:black pepper 828:green onions 801: 792:are called " 766: 759: 743:West African 705: 704: 631:Thanksgiving 525:New American 357:Hot dog cart 299:Puerto Rican 266:Southwestern 182: 143:Mid-Atlantic 116:North Dakota 90:Philadelphia 67:Northeastern 18: 5664:WikiProject 5244:Kosher food 4626:Singaporean 4616:Seychellois 4591:Sammarinese 4474:Palestinian 4434:New Zealand 4404:Montenegrin 4374:Mauritanian 4369:Marshallese 4181:Piedmontese 4109:Minangkabau 4079:Gorontalese 3860:Heptanesean 3776:Kapampangan 3699:Greenlandic 3575:Cameroonian 3443:Bangladeshi 3433:Azerbaijani 3391:Southern US 3376:New Mexican 3371:New English 3346:Californian 3163:Continental 2997:Maque choux 2916:Smoked meat 2896:Deep frying 2799:Ingredients 2691:26 November 2669:26 November 2639:24 November 1680:brown gravy 1617:(ki) ngombo 1567:maque choux 1548:—a type of 1342:Head cheese 1263:duck confit 1213:Ingredients 1120:Gridironing 1056:slaughtered 989:Bayou Teche 907:'s style). 858:during the 794:the trinity 785:piment doux 717:, Spanish: 498:Santa Maria 478:Kansas City 275:New Mexican 249:Los Angeles 213:New Orleans 75:New England 5689:Categories 5487:Vegetarian 5266:Historical 5010:Indonesian 4958:Indonesian 4928:Australian 4850:Zimbabwean 4830:Vietnamese 4825:Venezuelan 4713:Sri Lankan 4681:Cantabrian 4656:Andalusian 4606:Senegalese 4586:Salvadoran 4534:Circassian 4504:Portuguese 4489:Paraguayan 4479:Panamanian 4439:Nicaraguan 4414:Mozambican 4394:Monégasque 4347:Sarawakian 4322:Macedonian 4312:Lithuanian 4176:Neapolitan 4049:Indonesian 4007:Rajasthani 3982:Meghalayan 3957:Jharkhandi 3912:Arunachali 3867:Guatemalan 3798:La Réunion 3731:Ecuadorian 3706:Djiboutian 3453:Belarusian 3423:Australian 3351:Floribbean 3063:John Folse 3007:Pistolette 2962:Dirty rice 2921:Smothering 2886:Blackening 1956:References 1887:John Folse 1750:crustacean 1732:Zatarain's 1605:tshingombo 1570:or bread. 1496:alligator. 1410:Seasonings 1203:blackening 1199:turduckens 1162:Smothering 1138:blue crabs 1077:Barbecuing 1020:St. Martin 1004:boucheries 970:shell fish 957:made from 897:cane syrup 347:Food truck 337:Chuckwagon 239:California 203:Lowcountry 188:Floribbean 157:Pittsburgh 97:Midwestern 80:New Jersey 5566:sociology 5445:Fast food 5440:Classique 5304:Byzantine 5205:Mennonite 5190:Christian 5178:Religious 5139:Peranakan 5087:Sephardic 5072:Ethiopian 5062:Ashkenazi 5015:Malaysian 4968:Pakistani 4963:Malaysian 4938:Cambodian 4888:Aromanian 4820:Vanuatuan 4810:Uruguayan 4805:Ukrainian 4758:Zanzibari 4753:Tanzanian 4743:Taiwanese 4706:Valencian 4701:Manchegan 4636:Slovenian 4549:Mordovian 4469:Pakistani 4459:Norwegian 4399:Mongolian 4379:Mauritian 4354:Maldivian 4337:Malaysian 4230:Jordanian 4191:Sardinian 4151:Abruzzese 4119:Sundanese 4104:Minahasan 4027:Telangana 4012:Sikkimese 3962:Karnataka 3897:Icelandic 3892:Hungarian 3761:Ethiopian 3711:Dominican 3664:Congolese 3659:Colombian 3627:Hong Kong 3622:Cantonese 3590:Québécois 3570:Cambodian 3565:Burundian 3555:Burkinabé 3550:Bulgarian 3503:Anguillia 3493:Brazilian 3473:Bhutanese 3448:Barbadian 3413:Argentine 3234:Levantine 3224:Caucasian 3197:Caribbean 3053:John Besh 3037:Turducken 2992:Jambalaya 2952:Cracklins 2901:Fricassée 2891:Brochette 2846:Tasso ham 2806:Andouille 2739:Eater.com 2138:434010916 1918:Jambalaya 1836:pig roast 1831:boucherie 1806:boucherie 1776:boucherie 1763:boucherie 1740:hot sauce 1657:jambalaya 1653:Jambalaya 1647:andouille 1471:olive oil 1372:Salt pork 1334:Ham hocks 1292:Andouille 1190:fricassée 1178:Injecting 1085:Lafayette 963:Opelousas 955:tasso ham 943:andouille 905:Prudhomme 893:cornbread 876:Cornbread 840:hot sauce 830:, ground 776:andouille 739:Louisiana 729:who were 708:(French: 626:Christmas 598:Soul food 515:Fast food 503:St. Louis 400:Chocolate 395:Blueberry 152:Baltimore 136:Wisconsin 131:St. Louis 30:Louisiana 5654:Cookbook 5634:Category 5536:Cookbook 5518:Prepared 5482:Nouvelle 5460:Eurasian 5389:Medieval 5185:Buddhist 5119:Ossetian 5104:Livonian 5082:Moroccan 5067:Bukharan 5057:American 4995:Hazaragi 4973:Peruvian 4948:Filipino 4943:Canadian 4923:American 4893:Assyrian 4790:Tuvaluan 4775:Tunisian 4770:Togolese 4718:Sudanese 4696:Galician 4676:Canarian 4666:Balearic 4661:Asturian 4514:Romanian 4494:Peruvian 4449:Nigerian 4429:Nepalese 4419:Namibian 4409:Moroccan 4389:Moldovan 4332:Malawian 4327:Malagasy 4297:Liberian 4287:Lebanese 4223:Okinawan 4218:Japanese 4213:Jamaican 4201:Venetian 4196:Sicilian 4171:Lucanian 4161:Ligurian 4099:Makassar 4094:Madurese 4089:Javanese 4059:Balinese 4054:Acehnese 3977:Manipuri 3952:Kashmiri 3947:Haryanvi 3942:Gujarati 3917:Assamese 3887:Honduran 3850:Epirotic 3835:Ghanaian 3825:Georgian 3815:Gabonese 3793:Corsican 3771:Filipino 3756:Estonian 3751:Eritrean 3736:Egyptian 3669:Croatian 3652:Xinjiang 3637:Shandong 3632:Macanese 3580:Canadian 3545:Bruneian 3533:Scottish 3488:Botswana 3478:Bolivian 3468:Beninese 3463:Belizean 3438:Bahraini 3428:Austrian 3418:Armenian 3356:Hawaiian 3341:American 3336:Algerian 3331:Albanian 3318:regional 3313:National 3278:Oceanian 3251:European 3192:Americas 3156:Cuisines 3092:See also 2972:Étouffée 2906:Grilling 2811:Crawfish 2495:20 April 2305:26 April 2134:ProQuest 1924:See also 1684:deglazed 1662:Gonzales 1601:kingumbo 1507:protein. 1476:étouffée 1311:Chaurice 1255:foodways 1167:Étouffée 1131:Braising 1035:Laforche 1024:St. Mary 1000:foodways 982:braising 978:étouffée 852:Acadians 820:bay leaf 803:mirepoix 768:Crawfish 731:deported 727:Acadians 573:Japanese 304:Roadkill 289:Hawaiian 193:Kentucky 164:Southern 111:Michigan 5674:Outline 5644:Commons 5561:history 5541:Cooking 5529:Related 5399:Peasant 5394:Ottoman 5364:Hittite 5239:Kashrut 5222:Chinese 5217:Islamic 5129:Pashtun 5099:Kurdish 5077:Mizrahi 5005:English 4933:British 4918:Chinese 4898:Balochi 4845:Zambian 4800:Ugandan 4785:Turkmen 4780:Turkish 4728:Swedish 4686:Catalan 4651:Spanish 4611:Serbian 4576:Rwandan 4539:Cossack 4529:Chechen 4524:Bashkir 4519:Russian 4424:Nauruan 4384:Mexican 4364:Maltese 4342:Sabahan 4292:Lesotho 4282:Latvian 4267:Kuwaiti 4262:Kosovan 4208:Ivorian 4166:Lombard 4156:Apulian 4146:Italian 4141:Israeli 4126:Iranian 4032:Tripuri 4002:Punjabi 3922:Bengali 3882:Haitian 3877:Guinean 3820:Gambian 3808:Occitan 3783:Finnish 3741:Emirati 3694:Faroese 3679:Cypriot 3647:Tibetan 3642:Sichuan 3617:Beijing 3612:Chinese 3607:Chilean 3602:Chadian 3585:Acadian 3560:Burmese 3513:English 3498:British 3458:Belgian 3408:Angolan 3266:Eastern 3261:Central 3229:Central 3170:African 2942:Chaudin 2874:Methods 2745:7 April 2718:7 April 2535:(6): 8. 1760:Family 1643:chicken 1607:as the 1550:sausage 1431:Blended 1405:, 1938. 1347:Gratons 1323:Chaudin 1316:chorizo 1278:in the 1276:farming 1273:catfish 1182:syringe 1154:in the 1152:po-boys 1108:smoking 1097:mustard 1093:ketchup 856:British 846:History 816:parsley 751:Spanish 603:Tlingit 483:Memphis 473:Alabama 450:Vanilla 430:Pumpkin 321:History 230:Western 223:Tex-Mex 208:Houston 178:Atlanta 106:Chicago 5450:Fusion 5433:Styles 5419:Soviet 5384:Mughal 5379:Muisca 5169:Yup'ik 5159:Tejano 5149:Romani 5092:Syrian 5052:Jewish 5000:Indian 4985:Gagauz 4953:Indian 4908:Buryat 4903:Berber 4859:Ethnic 4840:Yemeni 4738:Syrian 4671:Basque 4641:Somali 4631:Slovak 4564:Udmurt 4509:Qatari 4499:Polish 4454:Niuean 4359:Malian 4302:Libyan 4272:Kyrgyz 4245:Korean 4240:Kenyan 4235:Kazakh 4074:Betawi 4064:Banjar 4017:Sindhi 3967:Kerala 3927:Bihari 3907:Andhra 3902:Indian 3845:Cretan 3830:German 3788:French 3766:Fijian 3689:Danish 3326:Afghan 3286:Global 3256:Balkan 3114: 2937:Boudin 2930:Dishes 2881:Baking 2586: 2417: 2390: 2341: 2270: 2243: 2185: 2136: 2108: 2080: 2049: 2007: 1978: 1916:song " 1809:, the 1789:boudin 1676:staple 1586:gumbos 1576:boudin 1572:Boudin 1558:Boudin 1545:Boudin 1538:smoked 1534:Boudin 1513:Stocks 1499: 1482: 1443: 1425:muslin 1367:boudin 1300:Boudin 1253:Cajun 1234:, and 1171:gravy. 1037:area. 1022:, and 1016:Iberia 883:dish " 812:Creole 790:celery 774:, and 772:shrimp 747:French 735:Acadia 578:Jewish 563:Indian 520:Fusion 462:Styles 445:Turkey 440:Tomato 425:Potato 5551:Drink 5496:Lists 5467:Haute 5374:Mayan 5299:Aztec 5212:Hindu 5124:Parsi 5114:Malay 5042:Inuit 4913:Cajun 4815:Uzbek 4748:Tajik 4733:Swiss 4723:Swazi 4569:Yamal 4559:Tatar 4554:Sakha 4464:Omani 4444:Niger 4186:Roman 4136:Irish 4131:Iraqi 4069:Batak 4022:Tamil 3840:Greek 3721:Dutch 3684:Czech 3674:Cuban 3538:Welsh 3401:Texan 3239:South 3219:Asian 3207:South 3202:North 3175:North 3046:Chefs 2977:Gumbo 2295:(PDF) 1854:Mamou 1779:near 1613:gombo 1609:Bantu 1597:gumbo 1582:Gumbo 1467:bacon 1461:Dark 1451:more. 1376:Tasso 1328:ponce 1228:gumbo 885:gumbo 824:thyme 733:from 723:Cajun 508:Texas 420:Pecan 385:Apple 352:Diner 281:Other 218:Texas 183:Cajun 126:Omaha 26:Gumbo 5585:Meal 5573:Diet 5556:Food 5369:Inca 5256:Sikh 5234:Jain 5229:Ital 5154:Sámi 4876:Arab 4871:Ainu 4765:Thai 4544:Komi 4084:Indo 3997:Odia 3992:Naga 3987:Mizo 3937:Goan 3271:list 3244:list 3212:list 3185:list 3180:West 2836:Roux 2831:Rice 2816:Filé 2747:2019 2720:2019 2693:2012 2671:2012 2641:2012 2584:ISBN 2497:2024 2415:ISBN 2388:ISBN 2339:ISBN 2307:2024 2268:ISBN 2241:ISBN 2183:ISBN 2106:ISBN 2078:ISBN 2047:ISBN 2005:ISBN 1976:ISBN 1870:Lent 1722:The 1645:and 1603:and 1463:roux 974:roux 889:okra 850:The 749:and 415:Okra 410:Corn 390:Beef 168:list 121:Ohio 5578:Fat 4277:Lao 3315:and 2611:doi 2213:doi 1856:in 1326:or 737:to 5691:: 2737:. 2710:. 2657:. 2632:. 2533:34 2531:. 2483:. 2372:^ 2315:^ 2297:. 2282:^ 2225:^ 2209:66 2207:. 2181:. 2179:16 2161:^ 2132:. 2120:^ 2062:^ 2019:^ 1872:. 1860:. 1791:. 1701:. 1664:. 1427:. 1286:. 1230:, 1099:, 1095:, 1018:, 953:; 826:, 822:, 818:, 770:, 757:. 745:, 3148:e 3141:t 3134:v 2784:e 2777:t 2770:v 2749:. 2722:. 2695:. 2673:. 2643:. 2617:. 2613:: 2592:. 2499:. 2423:. 2396:. 2347:. 2309:. 2276:. 2249:. 2219:. 2215:: 2191:. 2140:. 2114:. 2086:. 2055:. 2013:. 1984:. 1670:— 1479:. 1355:. 782:( 725:– 694:e 687:t 680:v 170:) 166:(

Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.

Index