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Dirty Rice
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing". Origins The earliest versions of this dish trace back to the late 1700s in southern Louisiana and fall under the category of soul food.During this period, the individuals working the slave trade brought crops from black people and captives with the knowledge to cultivate them in the colonies. These crops included sweet potatoes, tomatoes, and beans. Slaves from the coast of West Africa, who included rice in many aspects of their diets, were brought to Louisiana as enslaved peop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Chop And Dirty Rice
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajuns
The Cajuns (; Louisiana French language, French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French people, Louisiana French ethnic group, ethnicity mainly found in the U.S. state, US state of Louisiana and surrounding Gulf Coast of the United States, Gulf Coast states. While Cajuns are usually described as the descendants of the Acadian exiles who went to Louisiana over the course of ''Expulsion of the Acadians, Le Grand Dérangement'', Louisianians frequently use ''Cajun'' as a broad cultural term (particularly when referencing Acadiana) without necessitating race or descent from the deported Acadians. Although the terms ''Cajun'' and ''Creole'' today are often portrayed as separate identities, Louisianians of Acadian descent have historically been known as, and are, a subset of Louisiana Creole people, Creoles (synonymous for "Louisianais", which is a demonym for French Louisianians). Cajuns make up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Rice Dishes
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label that was previously known as Def American * American University, in Washington, D.C. Sports teams S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soul Food
Soul food is the ethnic cuisine of African Americans. Originating in the Southern United States, American South from the cuisines of Slavery in the United States, enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African cuisine, West African, Cuisine of the Central African Republic, Central African, European cuisine, Western European, and Indigenous cuisine of the Americas. The cuisine was initially denigrated as low quality and belittled because of its origin. It was seen as low-class food, and African Americans in the Northern United States, North looked down on their Black Southerners, Black Southern compatriots who preferred soul food (see the Great Migration (African American), Grea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. List by country Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Insalata di riso * Kanika (food), Kanika * KFC rice * Lentil rice * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods Rice dishes, * Lists of foods by type, Rice dishes Korean cuisine-related lists, Rice dishes World cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emeril Lagasse
Emeril John Lagasse III ( ; born October 15, 1959) is an American chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father. He has appeared on a wide variety of cooking TV shows, including the long running Food Network shows '' Emeril Live'' and ''Essence of Emeril'', and is associated with several catchphrases, including "Kick it up a notch!" and "Bam!" In 2005, Lagasse's portfolio of media, products, and restaurants was estimated to generate US$150 million annually in revenue. Early life Emeril John Lagasse III was born on October 15, 1959, in Fall River, Massachusetts. His father, Emeril John Lagassé Jr., was from Quebec, and his mother, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tony Chachere
Anthony Chachere ( or ; June 14, 1905 – March 19, 1995) was an American businessman and chef best known as the founder of his eponymous Tony Chachere's Creole Foods seasonings and ingredients brand and its original product, Tony Chachere's Original Creole Seasoning. He was the first inductee into the Louisiana Chefs Hall of Fame, receiving that honor in 1995, just one week before his death. Early and personal life Chachere was born on June 14, 1905, in Opelousas, Louisiana, to Tilghman George and Nina Celestine, the fifth of seven children. He died there on March 19, 1995. Chachere was married to Patricia (née Kerr) and had four children. Career During the Great Depression The Great Depression was a severe global economic downturn from 1929 to 1939. The period was characterized by high rates of unemployment and poverty, drastic reductions in industrial production and international trade, and widespread bank and ..., he worked as a traveling drug salesman. At age 30, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zatarain's
Zatarain's is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans' Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods. The company was started in New Orleans in 1886 and moved to the suburb of Gretna when the family sold the company, in 1963.Funding Universe - "Zatarain's, Inc. History" It was founded as a grocery by Emile A. Zatarain Sr., in 1886. He created a formulation for root beer that bec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gumbo
Gumbo () is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. 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, even chocolate-like, roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish and a dark roux, filé, or both. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
étouffée
Étouffée or etouffee (, ) is a dish found in both Cajun cuisine, Cajun and Louisiana Creole cuisine, Creole cuisine typically served with shellfish over rice. The dish employs a technique known as Smothering (food), smothering, a popular method of cooking in the Cajun and Creole peoples, Creole areas of south Louisiana. Étouffée is most popular in cuisine of New Orleans, New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. Etymology In French language, French, the word "wikt:étouffée, étouffée" literally means "smothered" or "suffocated", from the verb "wikt:étouffer, étouffer". Description Étouffée is most commonly made with crab, shrimp or Crayfish as food, crawfish. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole ver ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine ( , ) is a subset of Louisiana Creole cuisine, Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Indigenous cuisine of the Americas, Native American, West African, French cuisine, French, and Spanish cuisine, Spanish cuisine. Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on local food, locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. Crayfish as food, Crawfish, Shrimp and prawn as food, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called "Holy trinity (cuisine), the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the ''Mirepoix (cuisine), mirepoix'' in traditional French cuisine which blends roughly diced carrot, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acadians
The Acadians (; , ) are an ethnic group descended from the French colonial empire, French who settled in the New France colony of Acadia during the 17th and 18th centuries. Today, most descendants of Acadians live in either the Northern American Acadia (region), region of Acadia, where descendants of Acadians who escaped the Expulsion of the Acadians (a.k.a. The Great Upheaval / ''Le Grand Dérangement'') re-settled, or in Louisiana, where thousands of Acadians moved in the late 1700s. Descendants of the Louisiana Acadians are most commonly known as Cajuns, the anglicized term of "Acadian". Acadia was one of the five regions of New France, located in what is now Eastern Canada's The Maritimes, Maritime provinces, as well as parts of Quebec and present-day Maine to the Kennebec River. It was ethnically, geographically and administratively different from the other French colonies such as the Canada (New France), French colony of Canada. As a result, the Acadians developed a dist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
