Perhaps many believe that the American peoples do not there are culinary traditions and all branded recipes limited to hamburgers, french fries and other fast food. This is a huge misconception.
Each state has its own distinctive unusual traditions in cooking. They originate from indigenous people or were inspired by a mixture of cultures of different peoples who arrived at the open land in different periods of the existence of the United States. The dishes are varied and have an unforgettable taste.
A bit of history
Louisiana is currently one of the southern states United States of America. Geographical location overlay its imprint on all aspects of the life of the Louisians. Starting with the manner conversation and political views, ending with habits. AND, Naturally, geography could not ignore the culinary addictions. The nature of the state is endless plains and air, warmed by the sultry breath of the Gulf of Mexico vegetation around picturesque warm lakes. All these factors left a special imprint, which is not anywhere else on the planet.
Only a few centuries passed, when slavery, which flourished, was abolished in Louisiana. Therefore, a mixture of customs and preferences of different nations. And the Louisiana’s cuisine is real an explosive mixture consisting of culinary and taste traditions addictions of a huge number of nationalities whose fate was associated with southern state. Louisiana cuisine culinary traditions of the native population of America – Indians, Spaniards, French and African tribes who came to the state from all corners of Africa. A slightly smaller share belongs to England.
What does Louisiana cuisine look like?
To have a clearer picture of Louisiana cuisine, it should be understood that this style of cooking can divided into two subspecies: creole cuisine and culinary traditions kajunov.
Creoles called descendants of European colonialists, immigrants from France and Spain, partially assimilated among the local Indians population. For the culinary traditions of this nation characterized by a mix of fiery Spanish seasonings, delicate and sophisticated French manners and exotic African magic culinary specialists. All kinds of creoles are widely used in their kitchen. spices, combining them into special compositions, which then used in cooking fish and meat dishes.
Apparently, the most popular and common dish Creole trends Louisiana cuisine can be called Jambalaya, it is also called “Yambalaya.” It’s not that other than stew made from various vegetables and seafood. For this dish you must take mussels and shrimp, but not neglected and other inhabitants of the depths of the ocean.
Some experts say with confidence that the ancestor Jambalayi is a paella whose recipe is adapted for local products, spices growing on this earth have helped dilute and decorate a delicious dish. However, the jambalaya is like pilaf too. Pilaf, which added freshly caught fish and sea cocktail.
The path of the Khajuna ethnos was quite difficult. Ancestors of this people there were immigrants from France who were resettled in the mid-19th century from Canada to the southern part of the continent. Reason to change the place Residence has become a Canadian conflict.
Kajuns use a lot of amount of fresh vegetables, specialize in cooking countless all kinds of sauces. The mixture is used peppers, legumes and such an unusual ingredient as pork fat. It is traditionally believed that kajuns cook simply and more severely, or something, than their Creole neighbors.
Gumbo is a Louisiana Kajun dish destinations, most popular in the state. Quite often, specialists draw a parallel between this soup and the famous French soup bouillabaisse. Again, climate and natural resources have contributed adjustments to a traditional recipe. Any meat is running for him. then lamb, beef or pork. It is stewed and soaked the sauce.
The whole secret is in the sauce. It is prepared on the basis of flour fry with the addition of peppermint leaves and okra. Valid use in gumbo seafood. A variety of sauces for impregnation dishes there is an unimaginable amount. This is special feature of the cuisine of the peoples of the South.
Unity of styles
Both directions of Louisiana cuisine, Creole and Cajun, in a sense, one. Louisiana’s culinary traditions have some a highlight against the background of the general traditions of cooking Americans. The bulk of meat dishes are subjected to prolonged stewing, The process may take several hours. Thanks to so long the process, sauces and spices in them give all the aromas and fragrances meat. How typical of southern cuisine!
The frequent use of rice in cooking is another a common feature for the culinary traditions of kajuns and creoles. It is used exactly the Louisiana rice, which is carefully grown in Louisiana checks and collected by the caring hands of Louisians. With this absolutely all dishes are served by the usual cereal, it is included in the list ingredients. Restrictions are completely absent. Chefs are allowed everything, especially if the culinary wants to create a sincere culinary a masterpiece for a great company. Using rice, they create even sweet dishes.
Another factor uniting the cuisines of both peoples is love of hot seasonings and lack of cooking rules, it is always a culinary impromptu.
To determine what’s on the table is a Louisiana dish, you can even Do not taste. We can say that the culinary creations of local Masters cannot just be tried. Because, having sipped, already it is impossible to stop until the last one disappears from the plate crumbs and even the smallest drop of sauce. The taste is excellent. but this is not the whole secret. Appetizing stimulant aroma from plates, will drive crazy any, even sophisticated eater. Dishes Louisiana cuisine is recognizable by its unforgettable, charming and spicy mint flavor. There can be no doubt – this is Louisiana dish!
Favorites among the dishes preferred by the Americans, you can name shrimp dishes. These are jambalaya and similar dishes. However, many also cast their ballots on the famous cabbage salad. called the “Creole Trinity.” It includes cabbage, celery and green pepper. Sometimes pepper is optionally replaced onions.
Blackening is …
A typical cooking technique in Louisiana is which is called blackening. This term is not translatable. The technology is as follows: fresh fish (ideally use fish – drummer, but you can any other, experimenting with taste ready-made dishes) cook poured with melted butter, rolls in a mixture of dried herbs and a variety of spices.
Then, for a very long period of time, roasted on a huge cast-iron pan until a thick crust forms. The color of the finished dish turns saturated black. However under the meat is very juicy and tender with a crust, this taste cannot be anything compare. A similar dark shade is due to the fact that spices and herbs are baked “alive”. In a similar way cook and shrimp. The black crust covering them looks incredibly appetizingly.
Louisiana cuisine is very specific and unconventional. Her dishes incomparable to any other forge of the world. They will give pleasure even to the most fastidious and sophisticated foodie, no matter where he comes from had arrived. And seasonings have a completely unusual taste and aroma, saturating each dish with its special flavor. With all responsibility it can be stated that dishes prepared Louisiana culinary masters are worth it to taste at least once in a lifetime.
