Rosie is experimenting today.
I wanted something different.
I wanted something spicy.
I wanted a different cuisine.
I wanted something different.
I wanted something spicy.
I wanted a different cuisine.
I decided on shrimp étouffée,
or smothered shrimp.
Étouffée is a dish found in both Cajun and Creole cuisines.
Now for a little history on these cuisines.
Cajun and Creole are closely linked,
though each has its own specific identity.
Both are Louisiana born with French roots.
The Cajuns originated in southern France
and emigrated to Nova Scotia in the early 1600's,
establishing a colony that came to be called Acadia.
The British drove the Catholic French out of Nova Scotia in
the mid-1700's and many of them migrated to Louisiana.
The ingredients in Cajun food changed
depending upon where you lived
and what was available.
The Cajuns were tied to the land
and were rugged and adaptable.
Life was a day-to-day, season-to-season struggle
to sustain their families and their culture.
If you lived near the coast,
shrimp and other seafood was used.
Farther inland, where there was no salt water,
crawfish and turtle would be used.
Rice is an abundant Louisiana crop
and is a staple of Cajun cooking.
There was an endless supply of game.
There was beef, chicken, pork,
and all sorts of vegetables.
Primary seasonings would include
bay leaves, parsley, cayenne, file powder from the sassafras tree,
and a variety of peppers, such as cayenne, banana, and tabasco.
Cajun cooking is very old.
It's considered country cooking - simple, hearty fare.
More than likely, their meals came out of one pot -
one dish which combined all the natural ingredients
of Louisiana.
Creole cooking, like Cajun, also depended heavily
on the availability of foods,
but unlike Cajun, Creole originated in New Orleans.
Creole refers to the original European settlers
who settled mainly in the New Orleans area.
These Creoles came from affluent, aristocratic families
of Paris, Madrid, and other European cultural centers.
Creole is a mixture of the traditions of numerous cuisines
which made their way to New Orleans -
French, Spanish, Italian, Germany, African,
as well as American Indian and other ethnic groups.
Each time a new nation took control,
members of the deposed government generally left the city,
but left their cooks and servants behind.
The position of cook was highly esteemed
and was the highest paid household position.
The cooks, most of whom were black,
would be hired by the incoming families,
often of a different nationality,
and the cooks would have to change their style of cooking.
After a period of time,
the cooks learned to cook for a variety of nationalities,
incorporating their own home-style, spicy way of cooking
into the different cuisines of their employers.
And thus Creole cuisine was created.
Creole is city-cooking - more sophisticated and complex than Cajun.
It was not unusual for a Creole dinner
to consist of numerous courses.
Most Louisiana recipes begin with,
"First you make a roux."
From the French influence
came the smooth, rich sauces and soups.
The Spanish also played an important role
in developing the spicy nature of Louisiana dishes
by introducing the red pepper.
The Spanish rice dish of paella
is the forerunner of Louisiana's jambalaya.
The Germans brought charcuterie to the table,
introducing andouille, smoked sausage, boudin,
chaudin, tasso, and chaurice.
African cooks brought the vegetable okra
to the area when slaves were traded.
They called the vegetable gumbo and the name
was eventually adapted to the rich stew made with okra,
vegetables, and a combination of seafood and meats.
Louisiana settlers learned of file powder,
a thickener and seasoning made from the dried leaves of sassafras tress,
from the Choctaw Indians of the Gulf Coast.
In homes in Louisiana today,
there's still a distinction between Cajun and Creole;
in restaurants, not so much.
Chef Paul Prudhomme, owner and renowned chef
of K-Paul's Louisiana Kitchen and a Cajun,
has started referring to the two together as one -
Louisiana cooking.
Without further ado
I give you Rosie's riff on Shrimp Étouffée.
1/2 large onion
1/2 bell pepper, chopped
1 stalk celery, chopped
4 garlic cloves
2 jalapenos, minced
1 TB Lea & Perrins Worcestershire Sauce
Texas Pete or Tabasco to taste
1 heaping tsp sweet paprika
1 heaping tsp cayenne powder
Creole seasoning to sprinkle over shrimp before sauteeing
1 pound shrimp
1 quart shrimp stock
1 TB fresh thyme
1 TB fresh oregano
Stick of unsalted butter
sliced scallions and chopped cilantro for topping
Roux:
2 TB peanut oil
2 TB butter
1/4 cup flour
Cook over medium heat for 3-4 minutes, stirring.
Taste test.
I admit I had to taste this 4 or 5 times.
Just to be sure.
Set aside and keep warm.
When you serve this, offer the Texas Pete or some type of hot sauce.
2 tsp salt
2 tsp ground red pepper (preferably cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
Notice the shrimp above is not quite done.
When the shrimp looks like that ...
That does look delicious. I think I will have to make some soon.
ReplyDeleteOh, Dear Rosie, I read every word. I thank you for the explanation of the difference between Creole and Cajun foods. I never knew! You also walked me through the steps of a roux. I just love your cooking. The shrimp sounds great. I am sure that the flavors just got better for the next day. Thank you and blessings, Catherine xo
ReplyDeleteBlessings to both Mar and Catherine!
ReplyDelete