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Great Peasant Dishes of the World
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Creole and Cajun are two of America's most original cuisines. They are also two of its best. Click Creole & Cajun insights for more info.
How many of these Creole and Cajun specialties have you tasted?
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The crawfish (which look like miniature lobsters) are slowly braised in a small quantity of a seasoned tomato mixture. The Crawfish Étouffée is then served over steaming rice.
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Made with chicken, seafood and/or sausage. Can also be vegetarian. A gumbo is thickened with fresh okra ("gumbo" is West Africa) or ground dried sassafras leaves (filé powder).
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A seasoned mélange of meat (pork, seafood and/or sausage), vegetables and rice is cooked in one pan. Jambalaya is similar to and was influenced by Spain's paella.
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Oysters on the half shell are seasoned, set on a bed of rock salt, then broiled. Oysters Rockefeller may or may not contain spinach, depending on the chef.
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Kidney beans and rice are piqued with seasonings and with ham or sausage morsels. Served on a mound of rice.
Creole / Cajun
cuisines - Page two
More
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Creole / Cajun
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