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re: Chicken Sauce Piquante (Process w/ Pics)
Posted on 12/11/12 at 11:02 pm to SW2SCLA
Posted on 12/11/12 at 11:02 pm to SW2SCLA
So a lot of creole cuisine is using a liquid that is boiled down around meat that makes it really juicy and flavor filled?
this looks like jambalaya in that it's got meat, broth, and simmering/boiling.
I could be way off base.
this looks like jambalaya in that it's got meat, broth, and simmering/boiling.
I could be way off base.
2
Posted on 12/11/12 at 11:03 pm to KosmoCramer
quote:
this looks like jambalaya
Jambalaya should not look like that IMO.
Posted on 12/11/12 at 11:05 pm to KosmoCramer
Looks nothing like jambalaya. Tastes nothing like jambalaya, unless you have an especially red, tomato-flavored jambalaya.
Most cajun food is cooked this way because it's easy and cheap. When most of these recipes were created, Louisianians (back then known just as Acadians - or 'cajuns', a shortened version)were highly impoverished and had to find ways to make cheap foods and make them stretch and taste good, hence lots of recipes involving cheap and/or fatty foods combined with lots of starch. Sausage jambalaya, stews with rice, rice and gravy, gumbo, etc.
eta
One cup of cooked chicken breast contains 5 g of fat compared to the 15 g in the chicken thigh.
quote:
Yeah I understand that. Just the principal of browning the meat, then boiling/steaming/simmering down.
Most cajun food is cooked this way because it's easy and cheap. When most of these recipes were created, Louisianians (back then known just as Acadians - or 'cajuns', a shortened version)were highly impoverished and had to find ways to make cheap foods and make them stretch and taste good, hence lots of recipes involving cheap and/or fatty foods combined with lots of starch. Sausage jambalaya, stews with rice, rice and gravy, gumbo, etc.
eta
One cup of cooked chicken breast contains 5 g of fat compared to the 15 g in the chicken thigh.
This post was edited on 12/11/12 at 11:11 pm
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