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Why are tomatoes absent in Cajun cuisine?
Posted on 10/7/18 at 10:06 am
Posted on 10/7/18 at 10:06 am
Creole cuisine is full of tomatoes, yet the adjacent Cajun cuisine ignores them almost completely. Tomatoes are delicious, are relatively easy to grow and do very well in our soil and climate, did the Cajuns think they were poisonous as some did?
Does anyone have any insight into this phenomena?
Does anyone have any insight into this phenomena?
Posted on 10/7/18 at 11:41 am to andouille
Tomatoes are definitely not absent in Cajun cooking, either in a contemporary view or an historical one. Redfish courtbouillion features tomatoes, as does the bayou cajun shrimp spaghetti common in southern Lafourche & Terrebonne (a fine dish that deserves to be cooked more widely, esp with a little crab fat stirred into the sauce). Shrimp creole is popular, and a smidge of tomato paste is pretty common in crawfish etouffee. All the bayou cajun cooks I know cook smothered okra & tomatoes (usually w/shrimp), as well as using tomatoes in shrimp/sausage/corn soup. Those are just a few off the top of my head, I’m sure we could come up with a more exhaustive list.
Just because it’s not in gumbo or jambalaya doesn’t mean it isn’t used in cajun cooking.
Just because it’s not in gumbo or jambalaya doesn’t mean it isn’t used in cajun cooking.
Posted on 10/7/18 at 12:51 pm to hungryone
Sauce piquante
Maque choux
Maque choux
Posted on 10/7/18 at 3:09 pm to Gris Gris
Just no tomatoes in gumbo or jambalaya
Posted on 10/7/18 at 5:33 pm to andouille
cajun is a more simpler style with normally less expensive ingredients.
they use tomatos often, just not in everything because poors dont use the pricey veggies if they can do without
they use tomatos often, just not in everything because poors dont use the pricey veggies if they can do without
Posted on 10/7/18 at 5:35 pm to hungryone
quote:
Just because it’s not in gumbo
Yawyaw yawyawyawyawyawyaw!
Posted on 10/7/18 at 6:05 pm to andouille
Sauce Piquant much?
This post was edited on 10/7/18 at 6:06 pm
Posted on 10/7/18 at 6:08 pm to andouille
Because a lot of Italians settled in NOLA.
Historically, there were only a few places Catholics were welcomed in the U.S. NOLA was one of them.
Historically, there were only a few places Catholics were welcomed in the U.S. NOLA was one of them.
Posted on 10/7/18 at 7:15 pm to alajones
I like fried green tomatoes, ripe tomato & mayo sandwich, tomato and cucumber salad, stew tomato and okra, tomato basil soup...but no tomato in jambalaya!
Posted on 10/7/18 at 7:16 pm to hungryone
quote:
Tomatoes are definitely not absent in Cajun cooking, either in a contemporary view or an historical one. Redfish courtbouillion features tomatoes, as does the bayou cajun shrimp spaghetti common in southern Lafourche & Terrebonne (a fine dish that deserves to be cooked more widely, esp with a little crab fat stirred into the sauce). Shrimp creole is popular, and a smidge of tomato paste is pretty common in crawfish etouffee. All the bayou cajun cooks I know cook smothered okra & tomatoes (usually w/shrimp), as well as using tomatoes in shrimp/sausage/corn soup. Those are just a few off the top of my head, I’m sure we could come up with a more exhaustive list.
Just because it’s not in gumbo or jambalaya doesn’t mean it isn’t used in cajun cooking.
Posted on 10/7/18 at 7:21 pm to andouille
Because they are both gross and poisonous.
Posted on 10/8/18 at 9:04 am to hungryone
quote:
bayou cajun shrimp spaghetti common in southern Lafourche & Terrebonne (a fine dish that deserves to be cooked more widely, esp with a little crab fat stirred into the sauce).
Please, for the love of God, someone post a recipe to this. Sounds awesome (and I have never heard of it).
Posted on 10/8/18 at 10:34 am to Fonzarelli
Here's one from Deep South Dish:
Shrimp Boat Spaghetti
1 lb medium shrimp, shelled and deveined
1/2 tsp Creole or Cajun seasoning (like Slap Ya Mama), to taste
1 Tbs olive oil
1 cup chopped Vidalia or sweet yellow onion
1/2 cup chopped medium sweet bell pepper (red or green)
2 toes garlic, chopped
1 (14.5 ounce) can Italian style stewed tomatoes
1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
1 (24-26 ounce) can your favorite pasta sauce (like Del Monte)
2 medium bay leaves
1/2 tsp dried basil
1 tsp Old Bay seasoning
1 (12-16 ounce) package spaghetti noodles
Kosher salt and freshly cracked black pepper, to taste
1/4 tsp of dried parsley flakes, optional
1. Peel and devein shrimp, rinse and drain well and pat dry with paper towels. Spread shrimp out on a large baking pan in a single layer and sprinkle lightly with Cajun seasoning to taste depending on how hot you like it. Set aside.
2. Add olive oil to a deep skillet and heat to medium. Add chopped onion and bell pepper and sauté until tender. Add garlic and cook a bit longer but do not allow garlic to brown or it will have a bitter taste. Add stewed tomatoes and use a potato masher to break them up. Add diced tomatoes and simmer on low for 15 minutes. Add pasta sauce, bay leaves, basil and Old Bay; let simmer for another 15 minutes.
3. In the meantime, bring a large pot of water to a boil and add to it 2 to 3 very generous pinches of kosher salt. Add pasta and cook to al dente. Reserve about 1 cup of the pasta water before draining and set aside. Drain pasta well and set aside.
4. Add shrimp and parsley to sauce, stir well and cook just until pink and cooked through. Add only enough pasta water to sauce as needed, and only if sauce has become too thick. Taste the sauce, adding salt and pepper as needed. Combine the pasta with several spoons of the sauce and toss well. Plate individual servings of pasta, top with sauce, crack a bit of fresh black pepper over top and garnish with a sprinkle of parsley.
5. Cook's Notes: For smaller sized shrimp, increase to 2 pounds if desired. May also stir the cooked and well drained pasta right into the sauce. Although crab spaghetti works better with a slow simmering sauce and gumbo crabs added for flavor, 1 pound of fresh crabmeat, picked over for shell, may be substituted. Add at the end to warm through, along with or in place of shrimp.
Servings: 4
Source: Deep South Dish
Shrimp Boat Spaghetti
1 lb medium shrimp, shelled and deveined
1/2 tsp Creole or Cajun seasoning (like Slap Ya Mama), to taste
1 Tbs olive oil
1 cup chopped Vidalia or sweet yellow onion
1/2 cup chopped medium sweet bell pepper (red or green)
2 toes garlic, chopped
1 (14.5 ounce) can Italian style stewed tomatoes
1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
1 (24-26 ounce) can your favorite pasta sauce (like Del Monte)
2 medium bay leaves
1/2 tsp dried basil
1 tsp Old Bay seasoning
1 (12-16 ounce) package spaghetti noodles
Kosher salt and freshly cracked black pepper, to taste
1/4 tsp of dried parsley flakes, optional
1. Peel and devein shrimp, rinse and drain well and pat dry with paper towels. Spread shrimp out on a large baking pan in a single layer and sprinkle lightly with Cajun seasoning to taste depending on how hot you like it. Set aside.
2. Add olive oil to a deep skillet and heat to medium. Add chopped onion and bell pepper and sauté until tender. Add garlic and cook a bit longer but do not allow garlic to brown or it will have a bitter taste. Add stewed tomatoes and use a potato masher to break them up. Add diced tomatoes and simmer on low for 15 minutes. Add pasta sauce, bay leaves, basil and Old Bay; let simmer for another 15 minutes.
3. In the meantime, bring a large pot of water to a boil and add to it 2 to 3 very generous pinches of kosher salt. Add pasta and cook to al dente. Reserve about 1 cup of the pasta water before draining and set aside. Drain pasta well and set aside.
4. Add shrimp and parsley to sauce, stir well and cook just until pink and cooked through. Add only enough pasta water to sauce as needed, and only if sauce has become too thick. Taste the sauce, adding salt and pepper as needed. Combine the pasta with several spoons of the sauce and toss well. Plate individual servings of pasta, top with sauce, crack a bit of fresh black pepper over top and garnish with a sprinkle of parsley.
5. Cook's Notes: For smaller sized shrimp, increase to 2 pounds if desired. May also stir the cooked and well drained pasta right into the sauce. Although crab spaghetti works better with a slow simmering sauce and gumbo crabs added for flavor, 1 pound of fresh crabmeat, picked over for shell, may be substituted. Add at the end to warm through, along with or in place of shrimp.
Servings: 4
Source: Deep South Dish
Posted on 10/8/18 at 10:42 am to hungryone
quote:
bayou cajun shrimp spaghetti common in southern Lafourche & Terrebonne (a fine dish that deserves to be cooked more widely, esp with a little crab fat stirred into the sauce)
My maw maw used to cook this often. I don't care if I had just ate I was getting some.
You have a recipe?
Posted on 10/8/18 at 10:49 pm to BoogaBear
I’m not a hardcore recipe cook, but it’s a thinner, lighter version of a sauce piquante....think of a slow cooked Italian style tomato auto, but with green peppers and way more onions than any Italian would condone. You cook down the tomato gravy, add shrimp and a few spoons of crab fat, and it’s so damn good. Serve over #7 Luxury brand spaghetti. (ETA: I just did some googling, and apparently crab fat in pasta is a common Filipino thing....which makes me wonder if it’s a DTB holdover of something learned from the residents of the old Manila Village settlement? MV was a raised stilt village in Barataria Bay occupied by fishermen who produced dried shrimp on big platforms.)
This is right up there w an “etouffee de macaroni” full of shrimp and sausage and green olives as serious DTB comfort food that is just not on the radar of most people wh think they know Cajun food. That dish involves cooking the pasta in the soupy dish, so it soaks up an incredible amount of flavor. There are quite a few bayou cajun dishes like fricot, or potato and dried shrimp stew, or shrimp boulettes, which are old school home cooking.
This is right up there w an “etouffee de macaroni” full of shrimp and sausage and green olives as serious DTB comfort food that is just not on the radar of most people wh think they know Cajun food. That dish involves cooking the pasta in the soupy dish, so it soaks up an incredible amount of flavor. There are quite a few bayou cajun dishes like fricot, or potato and dried shrimp stew, or shrimp boulettes, which are old school home cooking.
This post was edited on 10/9/18 at 3:55 am
Posted on 10/9/18 at 7:39 am to KyrieElaison
quote:
Just no tomatoes in gumbo or jambalaya
I’ve said it since I’ve been on this board. I put tomatoes in my gumbos because I like them and I’ve never had anyone slide a bowl back across the table and refuse to eat it because of them. Never had anyone push them aside either. I’ve eaten a lot of gumbo with them from other people as well.
I don’t put them in jambalaya because I can’t cook jambalaya but if they are in it I’ll eat it.
For full disclosure im not a Cajun nor to I pretend to be. Im African Irish.
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