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Rappie Pie
Posted on 12/28/20 at 1:15 pm
Posted on 12/28/20 at 1:15 pm
I just watched an Andrew Zimmern Delicious Destinations on Nova Scotia. In the show they mentioned Rappie Pie, a lasagna-style dish with potatoes and chicken.
They then mentioned that many Acadians were displaced by the British, and some came to Louisiana. Andrew said Rappie Pie was a Cajun staple. What?
Do any of you Cajuns know of this dish? I've never heard of it.
They then mentioned that many Acadians were displaced by the British, and some came to Louisiana. Andrew said Rappie Pie was a Cajun staple. What?
Do any of you Cajuns know of this dish? I've never heard of it.
This post was edited on 12/28/20 at 2:06 pm
3
Posted on 12/28/20 at 2:04 pm to Stadium Rat
It’s interesting that there’s nothing similar to that in Cajun cuisine. Maybe it has more to do with our hot and humid climate? My grandparents grew potatoes in their garden, but they had a hard time keeping them good for long. Rice really wasn’t a popular crop until the late 1800s in Louisiana. The Acadians got here about 1825ish.
Posted on 12/28/20 at 2:12 pm to Btrtigerfan
I just reviewed that part of the show. Zimmern said it was a Cajun staple.
The potatoes are mashed raw to get the starchy water out. The starchy water was used in soap and starching clothes. When you use the pressed potato, you add the same volume of chicken broth as the starch water that was removed.
Summer savory, as well as some other spices are added. You have a bottom layer of potatoes, the simmered chicken and another layer of potatoes on top. The finale touch is strips of salt pork fat on top.
The potatoes are mashed raw to get the starchy water out. The starchy water was used in soap and starching clothes. When you use the pressed potato, you add the same volume of chicken broth as the starch water that was removed.
Summer savory, as well as some other spices are added. You have a bottom layer of potatoes, the simmered chicken and another layer of potatoes on top. The finale touch is strips of salt pork fat on top.
Posted on 12/29/20 at 8:08 am to Stadium Rat
Nope...never seen or heard of it, or even a close variation.
Only truly parallel Acadian/Cajun dish I know of is a fricot, which is a stew like one pot dish, usually with potatoes. It’s not common, mostly made by old folks....never seen it in community cookbooks or other recipe compilations.
Much of contemporary Cajun food is a mixup of West African forms (something soupy served over a starch), Native American, Spanish, French, with a dash of Italian too.
Foodways change pretty quickly in the face of technological innovation (fridge, freezer, new crops, wider availability of foodstuffs) and direct cultural influence (friends, neighbors, coworkers, mass media).
Only truly parallel Acadian/Cajun dish I know of is a fricot, which is a stew like one pot dish, usually with potatoes. It’s not common, mostly made by old folks....never seen it in community cookbooks or other recipe compilations.
Much of contemporary Cajun food is a mixup of West African forms (something soupy served over a starch), Native American, Spanish, French, with a dash of Italian too.
Foodways change pretty quickly in the face of technological innovation (fridge, freezer, new crops, wider availability of foodstuffs) and direct cultural influence (friends, neighbors, coworkers, mass media).
Posted on 12/29/20 at 1:18 pm to Stadium Rat
I ate some up in Nova Scotia a couple of years ago. Waitress sounded exactly like she was from Pierre Part.
If you like eating glue, then it is the perfect dish for you. I was unimpressed.
Neither my Cajun mother-in-law nor my wife had ever heard of it.
If you like eating glue, then it is the perfect dish for you. I was unimpressed.
Neither my Cajun mother-in-law nor my wife had ever heard of it.
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