A common greeting when meeting a friend or acquaintance would be, How are you? Be forewarned, however, that if you are walking down the streets of Louisiana, you may be asked, Have you eaten well today? Following this, a conversation of what you both have eaten and what you plan to eat in the near future is sure to commence. To the people of the Deep South, Cajun food is not simply another meal, but a highlight of the day, a topic of conversation, and a rich part of their culture. It is no wonder that Louisiana cuisine remains one of the most flavorful and unique type of cooking in our country.
Louisiana is home to both Cajun and Creole fare, with distinctions coming from their history. A majority of Cajuns were rich plantation owners who sought to make grand cuisine, often using French methods. The combination of European techniques and local products brought about Creole cooking. Meanwhile, the Cajuns were often living under hard working conditions and prepared hearty, country meals from available ingredients. They added peppery and pungent flavors and cooked it all together in a single pot; thus Cajun cuisine was born.
A common element in both Cajun and Creole dishes is rice. From there, you will often find shrimp, crawfish, crab, oysters, wild turkey, pork, sausage, and maybe even duck, or frog. Favorites include well-known jambalaya, gumbo, grits, and tasty bisque. But aside from the main ingredients, for native cooks in the south, a fast rule is there is no one recipe for the best foods. There is pride in the fact that each meal is original, by experimenting and creating a core value. Recipes are passed down to children, but they are taught to add their own ideas to establish creative new flavors.
Another aspect of the southern food culture is hospitality. Natives of Louisiana love to eat and love to share a meal with friends and family. The Spanish influence of an open home has spilled over to many families, and they will make sure your appetite is more than satisfied at the same time. You can be prepared for lots of black and cayenne pepper and most likely a variety of battered and fried choices. The terms light and low-fat are not exactly synonymous with southern cooking, but you will be delightfully full while getting plenty of fresh vegetables and seafood on your plate.
Cajun cuisine remains a favorite throughout the entire country while influencing the culture of the south to a large degree. Visit Louisiana and taste it for yourself.
About the Author
Cory Howell, who has more than 8 years of experience marketing family campgrounds and RV resorts, is a
search engine marketing professional. Corys current marketing efforts allow him to propose advice on choosing
camping accomodations in Louisiana and how to get the most out of staying in
cabins in Louisiana.
