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    You are in: Home / Community Forums / U.S. Regional Cooking / ZWT9 - Welcome to U.S. Regional Cooking
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    ZWT9 - Welcome to U.S. Regional Cooking

    Go to page 1, 2, 3 ... 34, 35, 36  Next Page >>
    Sat Jul 06, 2013 2:31 pm
    Forum Host
    100+ players are traveling the world for 7 weeks on a whirlwind Zaar World Tour 9.
    Come check out our recipes, see the places we've been and what we have learned. icon_biggrin.gif

    Welcome Zaar World Tour 9 travelers to U.S. Regional Cooking! We will be exploring Cajun and Creole Cuisines during ZWT9.

    These wonderful and creative challenges showcase various Forums. Challenges will help you gain bonus points for your team. Challenges can only be done by a specific number of players on a team, be sure to check with your team before you start one.
    Challenge responses MUST be posted in the Challenge Threads.

    Dates: All recipes and challenges for this forum can be made between July 14 and midnight July 27. All reviews for U.S. Regional Cooking must be submitted before midnight time on July 27. ( is US Eastern Time)

    Please post your completed recipes (& any photos) made for the regional required, Team 15, and all additional cooking in THIS thread as well as your individual team thread.

    REGIONAL Challenges:
    U.S. Regional ~ Throw Me Something, Mister Challenge
    Breads and Baking Forum ~ Bread N'awlins Style Challenge
    Creole and Cajun Cooking Forum ~ The Holy Trinity Cooking Challenge

    Quick Access Links
    ZWT9 MAIN Thread

    ZWT #9 - All Players Cookbook - Cajun/Creole

    Optional: Food Photo Forum
    wave.gif Hello Zaar World Tour 9 travelers,
    The photo forum would be extremely honoured if you would photograph your tasty travels and share your food photos. They welcome all, so please don't be shy whether beginner or pro!

    Cajun or Creole?

    The terms "Cajun" and "Creole" are often used interchangeably, even though they are both different styles of Louisiana-style cooking. There are many similarities between the two cuisines as well as many differences. Both often use the same ingredients and sometimes even feature dishes with the same names, although these can appear and taste noticeably different. The differences have to do with the types of people who came to Louisiana, and the way they used the local ingredients in their own styles of cooking. A simplistic way to describe the two cuisines is to deem Creole cuisine "city food" and Cajun cuisine "country food."

    Although both have a strong French origin, they came to Louisiana by very different paths.

    The Cajuns are descendants of the French who settled in Acadia, known today as Nova Scotia, New Brunswick, and Prince Edward Island. When Nova Scotia came under British rule, the British feared that the Acadians might join with the French and shipped all those who wouldn't pledge allegiance to the crown to various areas around the world, including the French-colonized Louisiana. The word "Cajun" is actually a term created by English speaking colonists who couldn't pronounce "Acadian."

    The Creoles are descendants of the first French settlers in Louisiana. The current-day Creoles are a result of countless marriages between those original French settlers and the variety of ethnic groups and cultures who made their home there - French, Spanish, African, and Native American and even Chinese, Russian, German, and Italian to a smaller extent.

    The difference in cuisines comes from these differences in history. By the time the Cajuns arrived in Louisiana, they had learned to survive off of the land using only what was available. The Cajuns made their homes in the swamps and bayous of Louisiana, where there was an abundance of shellfish and wild game. They continued their traditional ways of trapping, fishing, and pig farming. Cajun food is founded on hearty one-pot cooking and rustic ingredients—salt pork, corn, wild game and seafood. Soups and stews are made with a long-cooked roux made with lard or oil—darker and more intense than the butter-based Creole version.

    Creole food is distinctly more European, featuring many courses and a wider array of ingredients. This is due to the wide array of people that settled in the area. The Spaniards contributed to the spice of modern day Creole food, while the Germans brought with them traditional livestock such as chicken, cattle, and pigs. The Native Americans introduced the new settlers to the naturally growing produce in Louisiana, such as corn, sassafras, and bay leaves. Africans who settled the area brought with them the popular Creole staple, okra. Creole food is generally considered more sophisticated because it came from the aristocrats of New Orleans.

    Even though Cajun and Creole cooking use many of the same ingredients, the style of cooking is very different. While Cajun cooking originated from necessity and poor people who had to live off the land, Creole cooking originated in the kitchens of the aristocrats, using a variety of ingredients found in the diverse city of New Orleans. They were able to take advantage of the bounty of the sea to bring in oyster, shrimp, crab, snapper, and pompano as well as the port in New Orleans to bring in ingredients from far-off regions.

    Creole cooking is more refined, delicate and luxurious, developed and originally prepared by servants. There is greater emphasis on cream, butter, seafood (though not shellfish), tomatoes, herbs, and garlic, and less use of cayenne pepper and file powder than in Cajun cooking, resulting in rich sauces, elegant pureed bisques, and time-intensive soups, brunch dishes, and desserts.

    Another major difference between Creole and Cajun food is in the type of roux used as the base of sauces, stews, soups, and other savory dishes. Creole roux is made from butter and flour (as in France), while Cajun roux is made from lard or oil and flour. This is partly due to the scarcity of dairy products in some areas when Cajun cuisine was being developed. Gumbo is perhaps the signature dish of both cuisines. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew.

    The differences between Cajun and Creole are less and less apparent today. Possibly because Paul Prudhomme, who became the executive chef at Commander’s Palace in 1975, is largely credited with blurring the lines between the two cuisines when he gained notoriety for his infamously hot blackened seared fish, bringing his Cajun background to bear on Creole cuisine.

    Last edited by lazyme on Sun Jul 14, 2013 5:39 pm, edited 1 time in total
    Bonnie G #2
    Sun Jul 14, 2013 8:33 am Groupie
    Is this where we're supposed to post recipe completions for the US Regional part of the tour?
    Dreamer in Ontario
    Sun Jul 14, 2013 8:54 am Groupie
    The Holy Trinity Challenge links me to the Bread 'Nawlins Challenge. Is it my computer?
    Bonnie G #2
    Sun Jul 14, 2013 8:57 am Groupie
    Bonnie G #2 here to report several completions for

    Cajun Cole Slaw by Cookgirl

    Spicy Cajun Chicken With Capers and Lemons by Cookgirl

    and New Orleans' Style Choux Fritters by Mikekey
    Lavender Lynn
    Sun Jul 14, 2013 9:26 am Groupie

    I have made and reviewed Creole Seasoning #502857 by Baby Kato

    Last edited by Lavender Lynn on Sun Jul 14, 2013 10:26 am, edited 1 time in total
    Sun Jul 14, 2013 9:55 am
    Forum Host

    New Orleans Cafe Brulot #503129 by Baby Kato has been made
    Sun Jul 14, 2013 10:54 am Groupie

    for the Apron String Travelers, made and enjoyed Mikekey's Cafe Au Lait Luzianna #502795

    Sun Jul 14, 2013 11:57 am
    Forum Host
    Good morning, everyone wave.gif
    The Trinity Challange link is taking me to the Bread Challaange link.
    Mia in Germany
    Sun Jul 14, 2013 1:08 pm
    Forum Host

    For The Apron String Travelers I completed as required regional recipe Grilled Cajun Chicken Salad #503908 by Chef PotPie
    Sun Jul 14, 2013 1:30 pm
    Forum Host

    I had a very yummy.gif lunch!

    Corn Griddle Cakes, #467551 by Nif
    Sun Jul 14, 2013 1:59 pm
    Forum Host
    Welcome to Cajun Country! wave.gif Glad you all arrived safely.
    Sun Jul 14, 2013 2:00 pm
    Forum Host
    Bonnie G #2 wrote:
    Is this where we're supposed to post recipe completions for the US Regional part of the tour?

    Yes, it is. icon_biggrin.gif
    Sun Jul 14, 2013 2:01 pm
    Forum Host
    Dreamer in Ontario wrote:
    The Holy Trinity Challenge links me to the Bread 'Nawlins Challenge. Is it my computer?

    hmmmm......we'll get that fixed. icon_rolleyes.gif
    Sun Jul 14, 2013 2:03 pm
    Forum Host
    Bonnie G #2 wrote:
    Bonnie G #2 here to report several completions for

    Cajun Cole Slaw by Cookgirl

    Spicy Cajun Chicken With Capers and Lemons by Cookgirl

    and New Orleans' Style Choux Fritters by Mikekey

    Yummy! Those are all beautiful. icon_biggrin.gif
    Sun Jul 14, 2013 2:04 pm
    Forum Host
    Lavender Lynn wrote:

    I have made and reviewed Creole Seasoning #502857 by Baby Kato

    Beautiful! icon_biggrin.gif
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