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Started By
Message
SIGNS YOU ARE EATING REAL CAJUN FOOD
Posted on 11/10/20 at 1:47 pm
Posted on 11/10/20 at 1:47 pm
quote:
In every culinary culture there are certain misconceptions and downright mistakes that if allowed to perpetuate will work to erode the authenticity and traditional foundation of the cuisine. Our precious Cajun culinary heritage – the most treasured of American cuisines – has been under siege since the blackened craze of the 1980s. Just go to any American city and you’ll find a Cajunized dish chock-a-block full of cayenne or a watered-down, soupy mess of a so-called gumbo.
Stop the madness.
Acadiana Table
6
Posted on 11/10/20 at 1:52 pm to Stadium Rat
#6 for the win.
Posted on 11/10/20 at 1:55 pm to Stadium Rat
Look goddamnit, tomatoes can go in certain gumbos.
There are 4 different categories of chicken and sausage gumbo.
I'd day there are three for seafood gumbo.
The addition of tomatoes in a light roux seafood gumbo is not that big of a deal.
But may god have mercy on your soul if you put it in a chicken and sausage gumbo.
There are 4 different categories of chicken and sausage gumbo.
I'd day there are three for seafood gumbo.
The addition of tomatoes in a light roux seafood gumbo is not that big of a deal.
But may god have mercy on your soul if you put it in a chicken and sausage gumbo.
This post was edited on 11/10/20 at 1:56 pm
Posted on 11/10/20 at 2:04 pm to X123F45
STFU yankee
Posted on 11/10/20 at 2:05 pm to X123F45
quote:
Look goddamnit, tomatoes can go in certain gumbos.
I've only ever seen tomatoes in restaurant gumbo, and we all know the "typical" quality of restaurant "cajun" food.
Posted on 11/10/20 at 2:08 pm to In The Know
quote:
STFU yankee
Three of my grandparents had an X in their last name.
Posted on 11/10/20 at 2:14 pm to Epic Cajun
quote:
I've only ever seen tomatoes in restaurant gumbo, and we all know the "typical" quality of restaurant "cajun" food.
Creole-tizing (adding tomatoes) louisiana dishes and still calling them Cajun does not make it "Cajun". FWIW, when a dish says "cajun" at a restaurant, it usually means it's shitty.
This post was edited on 11/10/20 at 2:15 pm
Posted on 11/10/20 at 2:19 pm to Btrtigerfan
quote:
#6 for the win.
Absolutely!
Posted on 11/10/20 at 2:27 pm to Stadium Rat
(no message)
This post was edited on 10/18/21 at 1:06 pm
Posted on 11/10/20 at 2:33 pm to lsutiger2010
quote:
There is a trendy little recipe going around that adds mushroom soup to the classic crawfish étouffée. This must be stopped at all costs. Notify the authorities at once.
This is a thing?
i know people who used golden cream of mushroom soup as far back as the late 1960s in their etouffee so IDGAF if some food hipster 'discovered' this and posted on instagram to his 2 million followers.
by ignoring this was actually a part of cajun cooking this article is doing the same thing its claiming its not doing.
and EL OH EL at gumbo only containing 'high quality ingredients'. the soul of gumbo is you can make a delicious meal that can feed 5-6 people for $10.
This post was edited on 11/10/20 at 2:35 pm
Posted on 11/10/20 at 2:33 pm to lsutiger2010
quote:
This is a thing?
Yes, and I hate it.
Posted on 11/10/20 at 2:36 pm to ragincajun03
It's always been strange to me how "by the book" cajun food is. You change one small thing and all of a sudden a war has started, and you're the devil.
Posted on 11/10/20 at 2:37 pm to FinleyStreet
quote:
It's always been strange to me how "by the book" cajun food is. You change one small thing and all of a sudden a war has started, and you're the devil.
this article should be titled 'george graham's opinion on how all cajun dishes must be made his way'
Posted on 11/10/20 at 2:39 pm to FinleyStreet
quote:
You change one small thing and all of a sudden a war has started, and you're the devil.
The last thing of a culture to disappear is its food.
Posted on 11/10/20 at 2:48 pm to X123F45
quote:
The last thing of a culture to disappear is its food.
do me a favor. find yourself a copy of "Talk about Good". Published in 1967. Got a copy sitting a foot away from me.
now flip through the section on etouffee and stews and you'll see V8, Rotel and dozens of recipes that call for '1 can of condensed mushroom soup'.
quote:
Talk About Good!, first published in 1967, is now in its 30th printing, with over 775,000 copies sol. The original cookbook from Cajun Country, this first Junior League of Lafayette cookbook takes you on a journey through south Louisiana's traditions, cultural heritage and culinary artistries of Cajun food. This versatile cookbook starts with a "roux" and ends with a Gumbo!
This post was edited on 11/10/20 at 2:49 pm
Posted on 11/10/20 at 2:51 pm to X123F45
quote:
The addition of tomatoes in a light roux seafood gumbo is not that big of a deal.
What the frick is a light rough seafood gumbo
Posted on 11/10/20 at 3:50 pm to SammyTiger
quote:
What the frick is a light rough seafood gumbo
Some Creole BS
tomatoes don't even go in etouffee. Salads and sammiches only
Posted on 11/10/20 at 4:11 pm to SammyTiger
quote:
What the frick is a light rough seafood gumbo
Imagine you are kicked out of Nova Scotia. You are stuck on a ship and sent to New York. But they wouldn't let you off the boat. So you get sent back to France. Only to find you're not welcome there either. So to south Louisiana you go.
And when you arrive the people of color are cooking gumbo. And the dish reminds you of bouillabaisse avec rouille.
A fish seafood stew, tomato based, with a light roux made of bread crumbs rather than flour.
Making do with what you have, the two get combined.
A lighter roux. Tomatoes. And the more earthy seafood of Louisiana.
This post was edited on 11/10/20 at 4:23 pm
Posted on 11/10/20 at 5:12 pm to CAD703X
The Rabideaux's off to the side in #3 gives it some legitimacy.
Posted on 11/10/20 at 5:36 pm to Stadium Rat
quote:
Anything ending in “wurst” is the worst mistake you can make.
I've been known to throw some spicy cheddar brats into my crawfish boil with no shame and no complaints.
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