When it comes to dining out, diners often have a number of options. When it comes to dining out in New Jersey, Cajun restaurants Avon By The Sea
offers some of the most interesting cuisine on the East coast. While
this is the case, New Orleans, Louisiana still reigns as king in this
realm according to most Cajun food enthusiasts.
When it comes to Cajun and creole cuisine, many food enthusiasts and tourists envision restaurants in New Orleans, Louisiana. While this is the case, many chefs around the world have been incorporating these styles for decades. During which time, Cajun and creole cooking became popular with home chefs, personal chefs and those working in fine dining establishments.
Like with California cuisine and macrobiotic based diets, the focus is predominately on local ingredients and simplicity. In most cases, an authentic meal will include three pots. One pot being equal to an entree, one in which steamed rice is featured, and the last being focused on shrimp, pork or sausages mixed with starches, vegetables or both.
Known as the Holy Trinity, bell pepper, onion and celery are often found in most appetizers and entrees in restaurants. In most cases, a chef cooking in this style is going to start with a roux. A roux is basically the beginning of a thick sauce or gravy to which other items are added as the sauce thickens. Generally, this is the beginning step for gumbos, soups and stews.
One reason this is the case, is because as early as 1755, immigrants to the Acadiana region of Louisiana had to change a number of recipes due to issues with climate. As such, many original recipes known as rustic were revamped and renamed creole to associate the food with the new homeland. After which, a number of professional, personal and home chefs began incorporating these foods into appetizers, entrees and deserts.
In the 20th century, the cuisine saw somewhat of a revolution in which chefs began experimenting with different spices and flavorings. After which, the term creole became associated as having began in New Orleans. However, the foods now known as creole are far more difficult to create and spicier than earlier versions. Also, while Cajun and creole are believed to be the same, Cajun is often more simple in creation and taste with creole being more complicated and flavorful.
Barbecue is often associated with Texas; However, it is also a popular dish in Louisiana. Although, while traditional barbecue focuses on rubs and sauces, Cajun and creole seasoning is often used in New Orleans and other areas of the state. The two areas also promote different cooking methods. For example, indoor and outdoor grills are often used in Texas and Oklahoma while furnaces and ovens are often used when cooking Louisiana style barbecue.
There are several ways to determine the better restaurants in any area. One of which is to peruse local online guides such as Zagat, Yelp and others which can provide contact information, menus and reviews. In other cases, it can often be beneficial to discuss the quality of various establishments with locals. In either case, those looking to dine out can find information related to a number of different restaurants before booking a reservation, or walking in to what might be a restaurant with poor quality food, service or both.
When it comes to Cajun and creole cuisine, many food enthusiasts and tourists envision restaurants in New Orleans, Louisiana. While this is the case, many chefs around the world have been incorporating these styles for decades. During which time, Cajun and creole cooking became popular with home chefs, personal chefs and those working in fine dining establishments.
Like with California cuisine and macrobiotic based diets, the focus is predominately on local ingredients and simplicity. In most cases, an authentic meal will include three pots. One pot being equal to an entree, one in which steamed rice is featured, and the last being focused on shrimp, pork or sausages mixed with starches, vegetables or both.
Known as the Holy Trinity, bell pepper, onion and celery are often found in most appetizers and entrees in restaurants. In most cases, a chef cooking in this style is going to start with a roux. A roux is basically the beginning of a thick sauce or gravy to which other items are added as the sauce thickens. Generally, this is the beginning step for gumbos, soups and stews.
One reason this is the case, is because as early as 1755, immigrants to the Acadiana region of Louisiana had to change a number of recipes due to issues with climate. As such, many original recipes known as rustic were revamped and renamed creole to associate the food with the new homeland. After which, a number of professional, personal and home chefs began incorporating these foods into appetizers, entrees and deserts.
In the 20th century, the cuisine saw somewhat of a revolution in which chefs began experimenting with different spices and flavorings. After which, the term creole became associated as having began in New Orleans. However, the foods now known as creole are far more difficult to create and spicier than earlier versions. Also, while Cajun and creole are believed to be the same, Cajun is often more simple in creation and taste with creole being more complicated and flavorful.
Barbecue is often associated with Texas; However, it is also a popular dish in Louisiana. Although, while traditional barbecue focuses on rubs and sauces, Cajun and creole seasoning is often used in New Orleans and other areas of the state. The two areas also promote different cooking methods. For example, indoor and outdoor grills are often used in Texas and Oklahoma while furnaces and ovens are often used when cooking Louisiana style barbecue.
There are several ways to determine the better restaurants in any area. One of which is to peruse local online guides such as Zagat, Yelp and others which can provide contact information, menus and reviews. In other cases, it can often be beneficial to discuss the quality of various establishments with locals. In either case, those looking to dine out can find information related to a number of different restaurants before booking a reservation, or walking in to what might be a restaurant with poor quality food, service or both.
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