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Topic: Cajun and Creole

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	Music of Louisiana - Wikipedia, the free encyclopedia
		Creole and Cajun music draw from similar influences of French, German, Native American, and Spanish music with the Creole adding the rhythm and accompaniment of the Caribbean and Africa.
		In southwestern Louisiana in the 1800s, the fiddle was the most popular Cajun instrument and the music still carried clear influences from the Poiteu region of France and the Scottish/Canadian influences of their earlier homeland.
		Creole musicians were inspired by the blues and jazz to update la la with wild RandB rhythms, thus forming zydeco.
	en.wikipedia.org /wiki/Music_of_Louisiana (2574 words)

	Creole vs Cajun
		Creoles and Cajuns are both of French descent and settlers to Louisiana.
		The word Cajun is a derivative of the word "Acadian." The Cajuns migrated to the swampland of Louisiana and established a self-imposed exile.
		Both Creoles and Cajuns are known for their cuisine and have battled for centuries over authorship of most notable dishes as File' Gumbo, Crayfish (pronounced Crawfish), Etoufee' and Jumbalaya.
	ewcreolefood.com /gpage2.html (424 words)

	Creole Links
		According to the Creole Heritage Center located in Natchitoches, Louisiana at Northwestern State University, Creoles are defined as individuals who are generally known as people of mixed French, African, Spanish, and Native American ancestry, most of whom reside in or have familial ties to Louisiana.
		In early 19th-century New Orleans, the term Creole was a way that these "born in the colony" cultural groups differentiated themselves from the many Americans who settled in the city after the Louisiana Purchase, and from the waves of German and other immigrants arriving in the area.
		Creole Cuisine-Creole cuisine was the creation of the French and Spanish settlers and their Black servants, and it is perhaps the best characterized by the sauces.
	www.joebee.com /html/creole.htm (913 words)

	Cajun French at LSU (Site not responding. Last check: 2007-10-24)
		Cajun French is the term generally used to describe the variety of French spoken in South Louisiana.
		Where Cajun French differs from the standard, it is due to a variety of influences similar to those which have caused regional variation in other languages of the world.
		Cajun language teachers will therefore tend to be more conservative and normative in their presentations.
	www.artsci.lsu.edu /fai/Cajun/definition.html (916 words)

	Cajun Recipes\| Louisiana Cajun Recipes\| Creole Recipes
		Cajun (the word is a corruption of the original French pronunciation of Acadian--A-ca-jan) Country today lies within a triangle whose base is the Louisiana coast and whose apex is near Alexandria in the central part of the state.
		Cajun cooking may be a first cousin to the Creole cuisine of New Orleans, but there is none other quite like it in the world for the imagination of its dishes or the artistic robustness of its seasoning.
		Along with its food and music, the major trademarks of Cajun Country are pirogues (canoes made from a single cypress log), Spanish moss, alligators, swamps, bayous and "Cajun Cabins".
	www.cajuncookingrecipes.com /cajun/cajun.htm (610 words)

	Cajun's Choice Louisiana Foods - Cookin' With Jazz!
		Cajuns trace their roots directly to the Acadian French who relocated from Normandy and Brittany to Nova Scotia in the early 1600s.
		A red jambalaya using tomato sauce is characteristic of the Creoles while a brown jambalaya is representative of the Cajuns.
		With the rise in popularity of Cajun cuisine and culture in the 1970s and 80s, Cajun foods and recipes could be found on menus throughout the U.S..
	www.cajunschoice.com /cajuns.html (1114 words)

	Cajun or Creole? It's all great! (Site not responding. Last check: 2007-10-24)
		Creole food is a distinctive cuisine, created in New Orleans with European and African roots.
		The French influence is strongest, but the essence of Creole is found in rich sauces, local herbs, red, ripe tomatoes, and the prominent use of seafood, caught in local waters.
		Both Creole and Cajun cuisines have a depth of flavor, borne of a loving blend of local herbs and (quite often) roux and may or may not be spicy.
	neworleansonline.com /cuisine/food/creolevscajun.html (314 words)

	LCVC - Cajun vs. Creole Food
		The words Cajun and Creole are not interchangeable, even where food is involved.
		Many Cajun and Creole dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras (bottled as filé, a topping for gumbo).
		Creole and Cajun cuisines continue to evolve and even merge into what might be called "South Louisiana cuisine."
	www.lafayettetravel.com /culture/food (1045 words)

	cajun recipes \| creole recipes \| louisiana recipes (Site not responding. Last check: 2007-10-24)
		In Louisiana, the Cajuns are descendants of exiled Acadians from Canada and Nova Scotia.
		From the Cajun point of view, Cajun and Creole cuisine are similar when compared to "American" cuisine but differences appear when they are compared to each other.
		Creole is more closely associated with the food of New Orleans, while Cajun food is associated with that of the parishes surrounding the city.
	www.recipegoldmine.com /regionallouisiana/louisiana.html (277 words)

	Vegetarian Journal: Vegan Cajun and Creole cooking
		Although commonly associated with very spicy dishes, neither Cajun nor Creole food is usually found to be quite as hot in Louisiana as it is outside of the region.
		Cajun (a term that derives from a contraction of the word "Acadian") food is typically hearty, a little spicy, and generally comforting.
		Garlic is a staple in both Cajun and Creole dishes, and rice enjoys favored grain status.
	www.findarticles.com /p/articles/mi_m0FDE/is_3_23/ai_n6140645 (1241 words)

	Austin Chronicle: Automat: Cajun and Creole
		Louisiana native Bud George, a 20-year Cajun chef, builds his food from the ground up and does it the right way, including smoking his ducks for the gumbo and making his own boudin.
		The menu is traditional seafood with some Cajun items in the mix, including gumbos, po-boys, and flened and pecan-crusted specialties.
		All of the standard Cajun menu bases are covered (at medium prices), along with a wide assortment of veggies for the anti-meat crowd, crab cakes with Creole sauce, flened catfish salad, and some nice pasta dishes.
	www.austinchronicle.com /issues/vol18/issue46/food.automat.html (718 words)

	Cajun cooking, Cajun recipes, creole dishes, gumbo, crawfish (Site not responding. Last check: 2007-10-24)
		Both groups mixed their traditional dishes with the cuisines of African slaves and Caribbean seamen to form the Cajun and Creole dishes that New Orleans is famous for.
		In general, Cajun dishes are the country cooking of Louisiana, highlighted by dirty rice, gumbos, jambalaya, andouille (pronounced ahnd-wee or ahn-do-wee, it’s a spicy smoked sausage) and simple foods such as fried catfish.
		Creole is the food of the city, a more refined cuisine represented by Oysters Rockefeller, Shrimp Remoulade and Bananas Foster.
	chefrick.com /html/cajun-creole.html (559 words)

	Creoleman.com has creole recipes and creole cooking tips... (Site not responding. Last check: 2007-10-24)
		A good creole cook follows a number of tried and proven methods to produce the final product, sometimes adding or subtracting as the mood or environment demands.
		Creole cooking is a personal thing, so get personal with it.
		Roux is used to thicken and flavor the Creole stews, gumbos, and sauces.
	www.creoleman.com /recipes/recipes.html (727 words)

	Pasta Recipe Index: Cajun and Creole
		Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.
		Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
		This is a Cajun spicy sauce with shrimp that tastes great over a plate of spaghetti.
	pasta.allrecipes.com /directory/1964.asp (486 words)

	Learn to cook like a Chef: Classic Creole and Cajun Cooking
		Creole and Cajun Cooking: Pear, Gorgonzola Sweet and Spicy Pecan Salad w/ Cane Syrup Herb Vinaigrette, Louisiana Blue Point Lump Crabmeat Alfredo, Chicken and Tasso Jambalaya, White Chocolate Bread Pudding with White Chocolate Kahlua Sauce.
		Creole and Cajun Cooking: Sausage Bread, Oven Roasted Butternut Squash and Tasso Bisque, Pan Fried Eggplant with Lump Crab in a Crema Rosa Sauce.
		Creole and Cajun Cooking: Louisiana Seafood Gumbo, Creole Potato Salad, Grilled Gulf Fish on a Bed of Roasted Red Pepper Pasta, Ambrosia.
	recipes.chef2chef.net /learn-to-cook/creole-cajun-recipes (267 words)

	Cajun and Creole Cuisine
		Creole dishes may call for butter as the base of a roux instead of oil, and oils can vary too, including vegetable oil, lard, bacon fat, and even duck fat.
		In fact the Creole culture is seen by some as no longer existing; the cuisine has been kept alive (and successfully so) in the kitchens of individuals and restaurants.
		Cajun and Creole cooking have become the rage throughout the country.
	www.uwf.edu /tprewitt/sofood/cajun.htm (4413 words)

	Difference between Cajun and Creole
		In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps.
		The Creole and Cajun food history page at NewOrleansCooking.com fails to make a meaningful distinction between the two styles, much less the seasonings.
		As a practical matter, it appears that any meaningful distinction between Cajun seasoning and Creole seasoning has been lost — the words are used interchangeably or together by marketers trying to create an impression that will tempt you to buy their products and cookbooks and eat in their restaurants.
	www.ochef.com /227.htm (246 words)

	Cajun and Creole Culture and Food, (Site not responding. Last check: 2007-10-24)
		The Creoles settled in Louisiana both before and after the Cajuns arrived.
		The Creole food was characterized as city food with a great deal of sophistication, while Cajun was characterized as simple, one-pot (usually fl), stove top fare.
		Although New Orleans (founded in 1718) is not in Cajun country, it is where the early French and
	www.greenwoodbb.com /creole.htm (563 words)

	The Cajun Life And Times. The Latest Uk Cajun & Zydeco News and Information (Site not responding. Last check: 2007-10-24)
		Cajun Country is really suffering right now,,,,,,,, not only are we taking care of refugees,,,,,,,, our neighbors from the east and our neighbors from the west......
		Ray Abshire is one of the most warm and genuine Cajuns you could ever meet and that is also how I feel about his music.
		This delightful DVD was filmed in 1992 when many of the Cajun and Zydeco performers in this musical journey were in their prime and some who have since died.
	www.cajunlifeandtimes.com (3465 words)

	CajunGrocer
		As featured on the FoodTV Network and Wall St. Journal, our Turduckens are a semi-boneless turkey stuffed with duck and chicken with layers of delicious stuffing between each bird.
		We offer 5 varieties: Cornbread Stuffing, Seafood Jambalaya, Creole Sausage, Plain or a smaller version which is our Turducken Roll (breast meat only).
		Cajun Turkey is a deep marinated, slow roasted and crispy fried whole turkey.
	www.cajungrocer.com (124 words)

	Floyd's Record Shop - The world's largest selection of Cajun, Zydeco, and Swamp Pop Music! (Site not responding. Last check: 2007-10-24)
		Drawing from his Cajun string band roots, this is perhaps the most true example of his musical vision.
		The guys are hardly Cajun traditionalists by any means, but they've successfully managed to blend the thick accents, effects from generations of unique eating and drinking habits, and simplicities and complexities of the Cajun life of old into a modern sound that's just plain fun to listen to.
		Dennis Stroughmatt and Creole Stomp is a nationally touring Creole, Cajun, and Zydeco band bringing the best in Louisiana French music and culture to audiences of listeners and dancers across the United States and Canada.
	www.floydsrecords.com (1316 words)

	Cajun Creole
		These peanuts are just the right size for anytime snacks, a day at the ball park or just sitting around the house.
		Hot nuts are a premium grade peanut roasted in cajun seasoning, to produce a Louisiana flavor.
		Good rich coffee is a tradition in Louisiana, the land of creoles.
	www.louisianacupboard.com /shop/Cajun_Creole.html (340 words)

	Welcome To Charivari (Site not responding. Last check: 2007-10-24)
		The name comes from a Cajun wedding custom in which friends and family of the newlyweds throw a loud, raucous party on the night of their marriage.
		Keeping that spirit of mischief alive onstage is a group who never play a song the same way twice, improvising and personalizing both the old and the new.
		With its' roots deep in the heart of the Cajun prairies of Southwest Louisiana, this band continues the legacy of waltzes, two-steps, fiddle tunes, and stories about the lives of the Cajun & Creole peoples.
	www.charivaricajunband.com (321 words)

	Allrecipes Recipe Index: Cajun and Creole Soups
		Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
		This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion.
		Mushrooms and crawfish, simmered in half and half with Parmesan cheese and parsley.
	allrecipes.com /directory/2098.asp (522 words)

	Cafe Noir - Cajun & Creole
		Cafe Noir is served on its own, or used as a base for Cafe au Lait, Cafe Brulot and iced coffee.
		Creole cooks warn that Cafe Noir must never be boiled.
		Many Cajuns prefer a blend of coffee and chicory, which changes the flavor and makes Cafe Noir darker in color.
	www.bellaonline.com /articles/art13283.asp (241 words)

	Cajun and Creole Music Makers
		This new edition of a book first published in 1984 celebrates the music makers in the generation most responsible for the survival of Cajun music and zydeco and showcases many of the young performers who have emerged since them to give the music new spark.
		Barry Jean Ancelet, a native French-speaking Cajun, is chair of the Department of Modern Languages and director of the Center for Acadian and Creole Folklore at the University of Southwestern Louisiana.
		Among his many books are Cajun Country and Cajun and Creole Folk Tales (both from the University Press of Mississippi).
	www.upress.state.ms.us /books/c/cajun_creole_music.html (322 words)

	Augusta Heritage Center
		FIDDLE - Al Berard (beginning Cajun fiddle) is the fiddle player with the Basin Brothers and performed on their Grammy-nominated recording.
		Mitch Reed (intermediate/advanced Cajun fiddle, tuned down) has toured in the U.S. and Europe with Balfa Toujours; McCauley, Reed, and Vidrine; Tasso; and Mouton Noir, and with his band, Charivari.
		The learning environment during Cajun and Creole Week is ideal, with guest musicians from those traditions and old-time fiddler Gerry Milnes visiting our class.
	www.augustaheritage.com /cajun.html (1427 words)

	Cajun Recipes
		For a truly Cajun meal, serve this beef pot roast with cooked okra.
		Pour this zesty blend of Cajun spices, butter, and chicken broth over cooked vegetables, such as carrots, zucchini, cauliflower, broccoli, or corn to tast some real Cajun cooking.
		In Cajun cooking, etouffee means "smothered in a sauce." Here it's the crawfish and vegetable Cajun recipe that is smothered in spicy sauce.
	www.bhg.com /home/Cajun-Recipes.html (333 words)

	cajun injector creole butter injector - Find, Compare, and Buy at Shopping.com
		The Cajun Injector Creole Butter Injectable Marinade is smooth and fre...
		Cajun Injector’s Holiday Gourmet Flavor Marinade Gift Set includes a 8 oz of Cajun Shake Cajun Seasoning, 1 Cajun Injector “Original” Injector, 16 oz...
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	www.shopping.com /xGS-cajun_injector_creole_butter_injector (771 words)

	Nearly 1,000 Traditional Cajun Recipes with over 70 photos - RealCajunRecipes.com. (Site not responding. Last check: 2007-10-24)
		If you are from or have lived in Acadiana and have some Cajun recipes, feel free to share them with the world!
		We plan to write about how we got so many recipes, Cajun Folklore, what its like to be a displaced Cajun, living through hurricane season, the history and decline of Cajun French and the best places to eat in Cajun country.
		Click here to see what thousands of families in Cajun Country are eating tonight.
	www.realcajunrecipes.com (499 words)

	Cajun and Creole Recipes - Cooking Louisiana
		Authentic Cajun and Creole recipes are right here, that is, they come from the kitchens of real Cajuns.
		Modern recipes are those that Louisiana cooks have concocted and are not necessarily "Traditional", but, have a Cajun Touch to them.
		Your Cajun recipe's are very welcome, but, I ask that you follow the simple Guidelines (click here).
	www.cookinglouisiana.com /Cooking/Recipes/recipesindex.htm (201 words)

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