Cajun Cuisine Travis Syverson Catering Words Used Down South Lagniappe Something a Little Extra Special Etouffee Smothered Andouille A type of sausage Laissez Les Bon Temps Rouler ID: 768646
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Cajun Cuisine Travis Syverson Catering
Words Used Down South Lagniappe = “Something a Little Extra Special” Etouffee = “Smothered” Andouille = A type of sausage. Laissez Les Bon Temps Rouler = “Let the Good Times Roll”
Louisiana Known as “the Pelican State” and “the Bayou State” Capital is Baton Rouge which is northwest of New Orleans Made up of small streams that meander through the lowlands Mississippi River flows through this state in the Gulf of Mexico
Louisiana (continued) Average Temperature: 51 degrees Fahrenheit to 82 degrees Fahrenheit Climate becomes overwhelmingly humid at times Flag of Louisiana: Flag of Cajuns:
Louisiana Purchase In 1803, French needed money to finance for another war against Britain Only 15 million dollars Nearly doubled the size of the United States In 1812, Louisiana became to 18th state to join the union. Cotton, sugar, and rice were the most valuable crop during the time and this land was perfect for growing all three
Mardi Gras French for “Fat Tuesday” Day before Ash Wednesday, the beginning of Lent Carnival celebration which includes wearing masks and costumes, dancing, and parades
Gold - Power Purple - Justice Green - Faith
New Orleans Saints Won Super Bowl 44 over the Indianapolis Colts and made the Mardi Gras celebration last longer than normal.
Hurricane Katrina In 2005, Hurricane Katrina hit the state of Louisiana and killed 1,836 people and left many more homeless 80% of the city of New Orleans became flooded The hurricane lasted a week and became one of the top 5 most deadliest storms ever.
What is Cajun Cuisine made up of? Native American – file powder French – roux's Spanish – rice and spicesGerman – sausages English – frying in fat African – alligator Italian – Muffuletta
Cajun vs. Creole Cajun One pot meal More highly spiced, but not hot and spicy Uses more peppers and onions in their dishes Creole An array of courses City cooking Much more spicy flavor than Cajun Uses more tomatoes in their dishes
Two Main Cajun Dishes A hearty stew Made of hot peppers (Spanish), okra (Africans), and file powder (Native Americans) Uses a roux (French) and combining seasonings (Caribbean) Always served with rice.An Italian inspired sandwich Main sandwich of Louisiana, not the po -boy Includes a marinated olive salad, capicola , salami, mortadella , emmerntaler , and provolone. Gumbo Muffuletta
Other Dishes That Make this Region Unique Alligator Bananas Foster Beignets Blackened RedfishChicoryCrackling Crawfish
More Dishes Creole sauce and mustard Dirty Rice Etouffee File PowderFrogJambalaya Okra
Even More Dishes Pecan Praline Po-boys Rice Red Beans and RiceRemoulade SauceSeafood Boil Turtle
Equipment used in a Cajun Kitchen
Chef Paul Prudhomme Creator of the Magic Seasoning Blends
Chef Emeril Lagasse BAM
Why did I pick this Region? The Blue Bayou Inn ACF trip in April Wanted to learn more about this food for the restaurant next year
Works Cited "Cajun Cuisine." Wikipedia, the Free Encyclopedia . Web. 10 Nov. 2010. <http://en.wikipedia.org/>. "Food Network Recipes & Easy Cooking Techniques." Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos . Web. 10 Nov. 2010. < http:// www.foodnetwork.com/recipes-and- cooking/index.html >. Lynch, F.T., (2008) The Book of Yields; (Seventh Edition) New Jersey, John T. Wiley and Sons. ISBN # 978-0-471-74590-7 Mazur , Walter G. Lagniappé: Something a Little Extra Special : Louisiana Cooking from the Kitchen of Chef Walter's Blue Bayou Inn . Manitowish Waters, WI: Inn., 1995. Print. Nenes , Michael F. American Regional Cuisine . Hoboken, NJ: J. Wiley, 2007 . Print. Prudhomme , Paul. Chef Paul Prudhomme's Louisiana Kitchen . New York : W. Morrow, 1984. Print. 1887, By. "Louisiana Fast Facts and Trivia." 50states.com - States and Capitals . Web. 10 Nov. 2010. < http://www.50states.com/facts/louis.htm>.
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