Food
You've heard that Texas "is like a whole other country," but there's a neighbor to the east of Texas that equally fits this saying, and perhaps even more so-the Gulf state of Louisiana.
There is no doubt that Louisiana has a fascinating heritage and rich culture, but one of the most memorable traits that keeps visitors (at least those with a discerning palate) coming back for more is its unique and tasty cuisine. For those unfamiliar with Cajun and Creole fare, simply reading a local restaurant menu can be intimidating. Daily specials like "étouffée, gumbo, or jambalaya" can make a visitor feel as though they were in a foreign country. So what are these strange sounding dishes?
Étouffée (et-too-fay) simply means "smothered" in French, which is still spoken today throughout much of Southern Louisiana. An étouffée is a Cajun stew containing vegetables (onions, celery, or green pepper) and spices (cayenne pepper, salt, and garlic) that are cooked down in a roux. The mixture will usually contain shellfish (shrimp, crab, or crawfish), but will sometimes be made with chicken. It is then served over a bed of rice.
Perhaps you are further perplexed by the word "roux" (ru). Yet another French word, "roux" simply means "brown" which describes a roux in color. A roux is often used as a base for étouffées, gravies, gumbos, and other Cajun fare. It acts as a thickener but also adds flavor and is created by combining wheat flour and fat such as butter or vegetable oil. The darkness of a roux (light, medium, dark) is determined by how long it is cooked.
Next we move to gumbo. The name gumbo is a distortion of the African word for okra, "kin gumbo." Okra was introduced to the region by Africans, and is commonly used in the making of the gumbo dish. Gumbo is very similar to étouffée. The main difference is that étouffée is generally served as an entrée, whereas gumbo is considered to be a side item like a soup. An étouffée is commonly made from one type of seafood at a time, whereas a gumbo will often contain multiple types of seafood, poultry, sausages, or all three. Both dishes use a roux as the base, and are usually served over rice.
Lastly we have jambalaya. Jambalaya is generally considered the easiest of the three to prepare as gumbos and étouffées take more patience, skill, and time to perfect (often cooking for hours). Jambalaya is similar to a Spanish paella, and is differentiated from gumbos and étouffées by the way the rice is added. Unlike gumbos or étouffées which cook the rice separately and serve the dish of choice on top, jambalayas are cooked along with the raw rice so that the flavors of the vegetables, stock, and meat get absorbed into the rice as it cooks.
Susan Collmorgen is a contributing editor for an online Baton Rouge, Louisiana guide providing information on Baton Rouge restaurants.
There is no doubt that Louisiana has a fascinating heritage and rich culture, but one of the most memorable traits that keeps visitors (at least those with a discerning palate) coming back for more is its unique and tasty cuisine. For those unfamiliar with Cajun and Creole fare, simply reading a local restaurant menu can be intimidating. Daily specials like "étouffée, gumbo, or jambalaya" can make a visitor feel as though they were in a foreign country. So what are these strange sounding dishes?
Perhaps you are further perplexed by the word "roux" (ru). Yet another French word, "roux" simply means "brown" which describes a roux in color. A roux is often used as a base for étouffées, gravies, gumbos, and other Cajun fare. It acts as a thickener but also adds flavor and is created by combining wheat flour and fat such as butter or vegetable oil. The darkness of a roux (light, medium, dark) is determined by how long it is cooked.
Next we move to gumbo. The name gumbo is a distortion of the African word for okra, "kin gumbo." Okra was introduced to the region by Africans, and is commonly used in the making of the gumbo dish. Gumbo is very similar to étouffée. The main difference is that étouffée is generally served as an entrée, whereas gumbo is considered to be a side item like a soup. An étouffée is commonly made from one type of seafood at a time, whereas a gumbo will often contain multiple types of seafood, poultry, sausages, or all three. Both dishes use a roux as the base, and are usually served over rice.
Lastly we have jambalaya. Jambalaya is generally considered the easiest of the three to prepare as gumbos and étouffées take more patience, skill, and time to perfect (often cooking for hours). Jambalaya is similar to a Spanish paella, and is differentiated from gumbos and étouffées by the way the rice is added. Unlike gumbos or étouffées which cook the rice separately and serve the dish of choice on top, jambalayas are cooked along with the raw rice so that the flavors of the vegetables, stock, and meat get absorbed into the rice as it cooks.
Susan Collmorgen is a contributing editor for an online Baton Rouge, Louisiana guide providing information on Baton Rouge restaurants.
No comments:
Post a Comment