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Posted on 4/27/15 at 12:09 pm to Count Chocula
Typical southern cuisine. Monroe/shreveport has delicious food especially with home cooks, it is just a bit different. Not as much spice but that doesn't mean it is not seasoned. That is what some people who have never left south Louisiana cannot understand. Heat is not the only form of seasoning. I'm not saying north la has a cuisine any where near creole or Cajun cooking but we do have great food also. Don't get me wrong I lived in Acadia parish for a while and loved the food choices I had within an hour or two. I loved that area and wish I was still there. With that said if you ae craving fried chicken, pork chops etc or country style vegetables north la is where it is at
This post was edited on 4/27/15 at 12:12 pm
Posted on 4/27/15 at 12:49 pm to bdevill
quote:
I think this was true a hundred and fifty years ago, but over time Cajun mixed with German and African American and evolved with more grilled meats, smothered vegetables, and rice and gravy. One pot meals are far less the majority representation of Cajun cooking today.
Well, I'm not 150 years old but I remember New Iberia Cajun cooking from the 1950s. It was Jambalaya, Gumbo, Sauce Picante, Catfish Courtbullion, Dirty Rice, etc. Those were all one pot. You are right that one pot meals are the minority today. But I wouldn't go back to 1880. Hell, we didn't have refrigeration back then.
Posted on 4/27/15 at 2:49 pm to Zach
I'd have a hard time believing that in New Iberia in the 50's, you had dirty rice as a meal, or that you were served catfish courtboullion or sauce picante without cole slaw, potato salad or some green vegetable on the side. But, if you say so..
Posted on 4/27/15 at 2:51 pm to OU812
quote:
what do yall call Louisiana food from Shreveport and Monroe?
Compost
Posted on 4/27/15 at 2:58 pm to Rickety Cricket
Bite me.
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