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Old 07-21-2011, 03:50 PM   #31
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Originally Posted by Selkie View Post
Not in the history books that I've read.

My Mother is both a Savoy (of the House of Savoy - a Northern Italy/Southern France kingdom that was independent for many centuries) and Navarre, a French noble family from S.W. France. My mother's genealogy research shows no special relationships, treatment or culture once they reached North America. In fact, my great grandfather made a living during the late part of the 19th and early part of the 20th century poling a perogue (small, flat bottomed boat) collecting moss from trees in the bijou to be used for stuffing mattresses and furniture. Not very royal-like if you ask me!
There seems to be two different definitions of Creole:
Louisiana Creole people - Wikipedia, the free encyclopedia

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Old 07-21-2011, 04:08 PM   #32
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Originally Creole was the name given to offspring of French/Spanish settlers that were born in the colony to distinguish them from those born in/on the European Continent.

"Cajun" is a bastardization of Acadian ....Immigrants from France who settled around the Bay of Fundy Nova Scotia....They were kicked out by the British during the Grand Dérangement (Great Dispersal) in 1755....Many of them found there way to Spanish Controlled South Louisiana and settled there....

Today....Anything goes! Hey, you wanna be a Creole??....Move to da parish, rent a house and declare yourself as Creole...Wanna be a Cajun??....Move to one of the 22 Cajun Parishes of South Louisiana, set up housekeeping...Call yourself a "Cajun"... from Church Point, Catahoula, Mamou, or where ever.....

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Old 07-21-2011, 04:11 PM   #33
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Hmmmm. So, where does this leave my mom's jambalaya?

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Old 07-21-2011, 04:13 PM   #34
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Cook it all together in one big pot and hope for the best!

...or not.
"Food is our common ground, a universal experience." - James Beard
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Old 07-21-2011, 11:11 PM   #35
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Mom and Dad have a Catahoula Hound...and I make Etouffe' ala' Justin Wilson...and Jambalaya and Gumbo and biscuits and....I tink mai Heart is Cajun...
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Old 07-22-2011, 08:12 AM   #36
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Originally Posted by Hyperion View Post
Usually, we make jambalaya by first making the "sauce" and then cook the rice in it. I recently read a menu from BJ's (a restaurant), and they say:

Our distinctive jambalaya combines blackened chicken, shrimp and chicken-andouille sausage, sautéed with bell peppers, onions and tomatoes in a spicy sauce. Served over a rice pilaf and topped with green onions.

Note that they prepare the sauce and the rice separately. I'm guessing they might cook the sauce, separate the "food" from the sauce and cook the rice only with the sauce (hence a pilaf), and then just poor the "food" on the pilaf. Is this something people do usually?
Now that Cajun food has become popular, a lot of restaurants tout dishes that may or may not be tasty, but are NOT authentic. Jambalaya is not served over rice... it IS rice with assorted meats, vegies and seasonings. The jambalaya I learned to make in Gonzales, La does not contain tomatoes, either.
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Old 07-22-2011, 12:58 PM   #37
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Originally Posted by Andy M. View Post
Thanks, Bob. I think I'll try it without the tomato ( and the creole sauce) next time.
We like it better without the tomato. Wish it weren't so hot here, I'd make some this weekend.
Wine is the food that completes the meal.
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Old 07-22-2011, 06:22 PM   #38
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I'm like you on that, June. Even with AC, I just don't feel like heating up the kitchen or eating heavy meals.
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Old 12-21-2011, 12:18 PM   #39
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I know what I am about to say is a sacrilege down in these parts but I made jambalaya yesterday and I did not use Uncle Bens long grain rice (gasp). Seriously, I used basmati rice and it was terrific. If you have never tried basmati rice in your jambalaya then next time give it a go.

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