Louisiana and its native cuisines, while having been part of the American nation & culture for coming up on two centuries, do have an international history, distinct from the rest of the country. So, this month it’s American international cuisine, straight from the Bayou.  Second, Cajun cuisine is not that spicy. Sure, cayenne chili powder & hot sauces such as Tabasco, Crystal, Red Rooster, etc... find their way into most dishes. But as a gentle heat, not the palate scalding sensation of faux Cajun seasoning found in every fast food restaurant. Blackened redfish, however, is distinctly non-Cajun, having been created by Creole chef Paul Prudhomme at his New Orleans establishment K-Paul’s in the early ‘80’s  And finally, no, NIBBLERS has not featured Cajun cuisine before. We did feature Creole cuisine back in May of ‘07. And anyone from  the Bayou will be glad to clarify the difference. Basically, Creole is the food of the wealthy classes in and around New Orleans.  Fancy French & Spanish chefs using classic techniques with the blend of native Louisiana ingredients and the gleanings of an international port city. Hence, the modern meaning of the word Creole as a blend of cultures. Dishes like crawfish bisque, Oysters Rockefeller & Beignets were popularized by historic New Orleans restaurants like Brennan’s, Antoine’s & Commander’s Palace. Meanwhile, Cajun (a slurred contraction of Acadian) cuisine derived from the home kitchens of the French Canadians transplanted south when the British captured Quebec. Rustic, hearty country cooking, still with French influence, but usually served as a one-pot meal, with skillet cornbread or white rice. Dishes like gumbo, fricasee & jambalaya fit into both cuisines, though certainly with their differences, while crawfish boils, dirty rice & anything containing andouille sausage or boudin are distinctly Cajun in character. Dark roux, made with oil instead of butter, is the foundation for most Cajun braised dishes, especially gumbo, the traditional okra stew finished with powdered sassafras leaves, gumbo filé. And we can’t forget the “holy trinity,” a blend of onion, celery & green pepper which takes the place of traditional french mirepoix as the primary aromatic element in all those hearty etoufees & jambalaya. Rounding out the Cajun diet are the abundant freshwater fish, Stuart variety pecans and the ubiquitous Steen’s cane syrup.

Bayou cuisine in Pleasant Hill. Eat here. Save the airfare.