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Crawfish Pie
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish. The dish is mentioned in the Hank Williams song "Jambalaya (On the Bayou)", along with other common Cajun dishes such as the eponymous jambalaya and gumbo. See also * Étouffée * List of seafood dishes * Natchitoches meat pie The Natchitoches meat pie is a regional meat pie from northern Louisiana, United States. It is one of the official state foods of Louisiana. Ingredients Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shel ... References {{Cajun cuisine Cajun cuisine Crayfish dishes American pies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gumbo
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Today, tomatoes are occasionally found in Creole gumbo and frequently appear in New Orleans cuisine but many gumbo cooks believe that tomatoes should never be used in gumbo. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times-Picayune
''The Times-Picayune/The New Orleans Advocate'' is an American newspaper published in New Orleans, Louisiana, since January 25, 1837. The current publication is the result of the 2019 acquisition of ''The Times-Picayune'' (itself a result of the 1914 union of ''The Picayune'' with the ''Times-Democrat'') by the New Orleans edition of '' The Advocate'' (based in Baton Rouge), which began publication in 2013 as a response to ''The Times-Picayune'' switching from a daily publication schedule to a Wednesday/Friday/Sunday schedule in October 2012 (''The Times-Picayune'' resumed daily publication in 2014). ''The Times-Picayune'' was awarded the Pulitzer Prize for Public Service in 2006 for its coverage of Hurricane Katrina. Four of ''The Times-Picayune'''s staff reporters also received Pulitzers for breaking-news reporting for their coverage of the storm. The paper funds the Edgar A. Poe Award for journalistic excellence, which is presented annually by the White House Correspondents' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crawfish Pie Closeup
Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, baybugs or yabbies. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as ''Procambarus clarkii'', are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries. Terminology The name "crayfish" comes from the Old French word ' (Modern French '). The word has been modified to "crayfish" by association with "fish" ( folk etymology). The largely Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natchitoches Meat Pie
The Natchitoches meat pie is a regional meat pie from northern Louisiana, United States. It is one of the official state foods of Louisiana. Ingredients Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil's high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana. It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne. The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a spicier version compared to its northern counterpart, but its origins are fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Étouffée
Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. Etymology In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") literally means "smothered" or "suffocated", from the verb " étouffer". Description Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice. It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with crawfish. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Creol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jambalaya
Jambalaya ( , ) is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Ingredients Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common), such as crawfish or shrimp. The vegetables are usually a sofrito-like mixture known as the "trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as okra, carrots, tomatoes, corn, chilis and garlic are also used. After browning and sauteeing the meat and vegetables, rice is added with seasonings and broth, and the entire dish is cooked together until the rice is done. Similar dishes Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine such as gumbo and étouffée. Gumbo uses similar sausages, meats, seafood, vegetables and s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun
The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as the descendants of the Acadian exiles who went to Louisiana over the course of '' Le Grand Dérangement'', Louisianians frequently use ''Cajun'' as a broad cultural term (particularly when referencing Acadiana) without necessitating descent from the deported Acadians. Although the terms ''Cajun'' and ''Creole'' today are often portrayed as separate identities, Louisianians of Cajun descent have historically been known as Creoles. Cajuns make up a significant portion of south Louisiana's population and have had an enormous impact on the state's culture. While Lower Louisiana had been settled by French colonists since the late 17th century, many Cajuns trace their roots to the influx of Acadian settlers after the Great Expulsion from their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jambalaya (On The Bayou)
"Jambalaya (On the Bayou)" is a song written and recorded by American country music singer Hank Williams that was first released in July 1952. It is Williams' most covered song. Named for a Creole and Cajun dish, jambalaya, it spawned numerous cover versions and has since achieved popularity in several different music genres. Composition Williams began writing the song while listening to the Cajuns talk about food on the Hadacol Caravan bus. With a melody based on the Cajun song "Grand Texas", some sources, including AllMusic, claim that the song was co-written by Williams and Moon Mullican, with Williams credited as sole author and Mullican receiving ongoing royalties. Williams' biographer Colin Escott speculates that it is likely Mullican wrote at least some of the song and Hank's music publisher Fred Rose paid him surreptitiously so that he wouldn't have to split the publishing with Moon's label King Records. Williams' song resembles "Grand Texas" in melody only. " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hank Williams
Hank Williams (born Hiram Williams; September 17, 1923 – January 1, 1953) was an American singer, songwriter, and musician. Regarded as one of the most significant and influential American singers and songwriters of the 20th century, he recorded 55 singles (five released posthumously) that reached the top 10 of the ''Billboard'' Country & Western Best Sellers chart, including 12 that reached No. 1 (three posthumously). Born and raised in Alabama, Williams was given guitar lessons by African-American blues musician Rufus Payne in exchange for meals or money. Payne, along with Roy Acuff and Ernest Tubb, had a major influence on Williams' later musical style. Williams began his music career in Montgomery in 1937, when producers at local radio station WSFA hired him to perform and host a 15-minute program. He formed the Drifting Cowboys backup band, which was managed by his mother, and dropped out of school to devote his time to his career. When several of his band members wer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot Pie
Pot pie is the North American term for a type of meat pie with a top pie crust that is commonly used throughout the continent. consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. In both countries, various versions exist and can vary significantly in terms of both preparation and ingredients, with chicken pot pie being the most popular variety of the dish. Preparation Pot pie can be prepared in a many of ways including in a skillet over a stovetop, in a baking dish in an oven, or in a pie iron over a campfire. There are numerous other types of pot pies including taco, ham and brie pizza, and steak and mushroom. The pie shell and crust can be made from scratch or can be fashioned from store bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening. Once prepared and served, the pot pie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
