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A Taste of Louisiana

A Taste of Louisiana

Fiesta _TOL_DanglerIn Louisiana, some folks actually have two kitchens. Children learn to cook with the "trinity" -- onions, celery & bell peppers -- as soon as they can hold a gumbo ladle. Sleepy, backwater towns are sure to boast of a breakfast spot where one can find a decent  grillades  'n' grits and a chicory-scented cup of coffee. Heck, even gas stations along the Cajun Country corridor, from Lake Charles to Baton Rouge, offer delectable  pistolettes  and stuffed  beignets  for the half-starved traveler on the way to/from the foodie paradise that is New Orleans. 

Bienvenue en Louisiane!  Here are some facts about our life-loving neighbors to the East and their Cajun-Creole cuisine: 

 

  • Traditionally, Cajun food comes from Acadiana, the heart of which is Lafayette, and tends to incorporate the bounty of the surrounding terrain:  wild game, sausages, dishes that begin with a base (a  roux) of oil and flour. In contrast, New Orleans is home to Creole food, showing the city's blended heritage -- French, Spanish, West African, Caribbean, Choctaw, German and Italian -- through the use of butter- and flour-based  roux and tomato-laced sauces. However, nowadays the lines between the two types of culinary influences have blurred considerably. When in doubt about whether something is "Cajun" or "Creole," ask the cook!

  • In 2008, Louisiana Governor Bobby Jindal signed a bill into law, making the  fleur de lis  an official state symbol.

  • There's a Cajun expression: "There are three ways to become a Cajun -- you're born into it, you marry into it or you come in through the back door." The saying illustrates how readily the food and culture cross borders: Thousands of Cajun-Creole people, as well as folks who simply love Cajun-Creole cuisine, call Texas home. 

If you love mighty fine food, Fiesta's  Taste of Louisiana  awaits you. As locals would say, "Come see; we'll pass a good time!"   

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