Being a Cajun I get tired of every one claiming to have �Cajun receipts�, so I�m attaching the following from The Encyclopedia of Cajun & Creole Cuisine by
Chef John D. Folse, CEC, AAC

If any one would be insisted I can post some true Cajun or Creole receipts.


Demystifying Cajun Cooking: Is It Hot or Not?

Cajun cooking is reputed to be very spicy. Generally, the cuisine is more piquant than most European counterparts, but when prepared correctly the spices heighten the flavor of soups, vegetables, meats, and seafood without overwhelming the dish. Spices and fresh herbs add flavor and dimension to Cajun cooking. Basic Cajun flavorings are most often associated with the use of the �trinity� and the �pope�. In Louisiana cooking, the �trinity� is classified as onions, celery, and bell pepper while garlic is referred to as the �pope�, because a single garlic pod resembles the meter or headgear worn by the Holy Father. Both are fitting descriptions created by a culture that is predominantly Catholic. If a dish is overseasoned or too hot and spicy for the average palate, it is not representative of true Cajun cooking.

Cajun VS. Creole Cuisine: What�s the Difference?

Today Louisiana Cajun cooking is best defined as a style of cuisine based on country French cooking, which evolved around indigenous ingredients. Generally, Cajun cooking is hearty, rustic country fare created as a family project. Cajun cooking is home-style cuisine served over or with cooked white rice. Most often it is found simmering in a cast iron pot with its main ingredients harvested from the abundance of the land, swamps, bayous, and streams.

In comparison, Creole cuisine is a more sophisticated cousin. Creole is the cuisine of cooks and chefs and is based on European techniques. Wine- or liquor-based sauces often enhance the subtle, delicate flavors. Though Creole cuisine has French roots as well, it has been greatly influenced by other cultures including Native America, Spain, Germany, England, Africa, and Italy. In general Creole cooking is more sophisticated fare.

Interesting. I watched the French cook (forget his name but he is famous and has a good looking daughter who also cooks) on TV yesterday sauteing lobster. He used the "juices" of the lobster after he dissected it for part of his cooking ingredients but he also added white wine to neutralize some parts of the lobster when making the sauce.

Jacque and Claudine Pepin?

I bet Folse is some redneck hillbilly........

So how does one make a good roux?

Dark Brown Cajun Roux
Ingredients:
1 cup oil
1 cup flour

Method:
In a cast iron pot or skillet, heat oil over medium-high heat to approximately 365 degrees. Slowly whisk in flour, stirring constantly for 3-5 minutes or until roux is light caramel in color. This roux should be almost twice as dark as the light brown roux but not as dark as chocolate. The final temperature should reach 385-395 degrees. You should remember that the darker the roux gets the less thickening power it holds and the more bitter if will become. This roux is used most often in sauce piquants, crawfish bisques and wild game gumbos. However, it is normal to use the dark brown Cajun roux in any Cajun cooking.

If you are not familar with roux's be careful. Use a heavy pan. Damn lethal hot lava if you get messy and burned. Don't leave it for a second unattended. It will burn. It always reminds me of popcorn when cooking... Yum!!

Catt951,

I would LOVE some good cajun recipes. I would be primarily interested in fish/seafood dishes but would take any recipes.

In a previous job I travelled to California quite often. I found a cajun restaurant in Mountain View some years ago. It was owned by a true cajun and it was the best food I have ever eaten of any kind. Unfortunately he went out of business a few years back and I have been looking for another restaurant that compares and so far have come up empty.

I would also be interested in restaurant recommendations around Dallas if you know of any good ones.

Thanks,
Mike Leon

NewTXFisherman

I'll gladly post some seafood recipes!

I don't know any restaurants in Dallas but I'm sure other will answer if you ask. To many restaurants claim to have Cajun food just because it's hot or over spicey.

Shrimp Etouffee

Prep Time: 1 hour
Yields: 6 servings

Comments:
The French word, Etouffee means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Through more Creole in origin, Etouffees are found throughout Louisiana.

Ingredients:
2 pounds shrimp tails, peeled
� pound butter (not margarine)
1 cup diced onion
� cup diced celery
� cup diced green bell pepper
� cup diced red bell pepper
� cup diced tomatoes
2 tbsps minced garlic
2 bay leaves
� cup tomato sauce
1 cup flour
2 quarts water
1 ounce sherry (optional)
1 cup sliced green onions
� cup chopped parsley
Salt and pepper to taste
2 cups steamed white rice
Tabasco sauce to taste

Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saut� 3-5 minutes or until vegetables are wilted. Blend shrimp tails and tomato sauce into mixture. Whisk in flour, stirring constantly until a white roux is achieved. Slowly add water until a sauce like consistency is achieved. Add more water as necessary to retain consistency. Bring to a rolling boil then reduce to a simmer and cook for 30 minutes, stirring occasionally. Add sherry, green onions and parsley. Cook 5 minutes then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of tasbaco.

Etouffee, one of my favorites although I prefer Crawfish to shrimp. Thanks for the recipe.

TBASSYATES
I would have to put both on the same plate and then decide. That's the sweet thing with most Cajun recipes, you can subsitute just about any "meat".

Thanks! I'll give the etouffee recipe a try. I LOVE etouffee!

Mike Leon

NewTX,

There's a great little cajun Restaurant at 75 and either Park or Parker called the Big Easy. Some of the best cajun/creole food I've had ...and I'm from Louisiana! Try the BOLT (Bacon, Oysters, Lettuce Tomato) Poboy.....!

Cat951, how about a recipe for shrimp creole? I just passed around your etouffe recipe here at the office and one of the secretaries asked for the shrimp creole recipe.