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Cajun & Creole Cuisine

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In the Southern States of the USA has developed a refined and spicy mixture of French and many other culinary cultures.

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These two kitchens are the culinary art of the US Southern States. Both are inspired by the French settlers, but the Cajun cuisine is more rustic and is mainly cooked in the countryside and in the wetlands. The Creole cuisine has influences from Spanish, African and French cuisine, is more refined in the preparation and is used mainly in the large cities (New Orleans). Both kitchens have the so-called "Holy Trinity", the holy triad of sweet bell pepper, celery and onions, which is found in many dishes. Other basic ingredients are seafood, fish, poultry, crayfish, chili peppers, corn, sweet potato, cabbage, beans, exotic fruits, okra pods, chick peas and sugar cane. It is usually seasoned with ginger, nutmeg, allspice, coriander, curry, but also with the typical French spices of thyme and laurel and, of course, chili. In many dishes the French influence can be guessed by the use of a lot of butter or classic roux.

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In the Southern States of the USA has developed a refined and spicy mixture of French and many other culinary cultures. read more »
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Cajun & Creole Cuisine

In the Southern States of the USA has developed a refined and spicy mixture of French and many other culinary cultures.

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Recipe
Callaloo Callaloo
Recipe for the spicy Caribbean stew with gambas The typical Caribbean dish Callaloo is a delicious spicy stew with callaloo leaves and gambas in coconut milk and also very...
Recipe
Cajun grilled chicken with bean salad & guacamole Cajun grilled chicken with bean salad & guacamole
Recipe for a delicious chicken dish - whether cooked on the grill or in the pan This recipe is a wonderful summer dish for the barbecue, but you can also prepare it in...
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