1. Cajun Cuisine Travis Syverson Catering

3. Words Used Down South Lagniappe = “Something a Little Extra Special” Lagniappe = “Something a Little Extra Special” Etouffee = “Smothered” Etouffee = “Smothered” Andouille = A type of sausage. Andouille = A type of sausage. Laissez Les Bon Temps Rouler = “Let the Good Times Roll” Laissez Les Bon Temps Rouler = “Let the Good Times Roll”

7. Louisiana Known as “the Pelican State” and “the Bayou State” Known as “the Pelican State” and “the Bayou State” Capital is Baton Rouge which is northwest of New Orleans Capital is Baton Rouge which is northwest of New Orleans Made up of small streams that meander through the lowlands Made up of small streams that meander through the lowlands Mississippi River flows through this state in the Gulf of Mexico Mississippi River flows through this state in the Gulf of Mexico

8. Louisiana (continued) Average Temperature: 51 degrees Fahrenheit to 82 degrees Fahrenheit Average Temperature: 51 degrees Fahrenheit to 82 degrees Fahrenheit Climate becomes overwhelmingly humid at times Climate becomes overwhelmingly humid at times Flag of Louisiana:Flag of Cajuns: Flag of Louisiana:Flag of Cajuns:

9. Louisiana Purchase In 1803, French needed money to finance for another war against Britain In 1803, French needed money to finance for another war against Britain Only 15 million dollars Only 15 million dollars Nearly doubled the size of the United States Nearly doubled the size of the United States In 1812, Louisiana became to 18 th state to join the union. In 1812, Louisiana became to 18 th state to join the union. Cotton, sugar, and rice were the most valuable crop during the time and this land was perfect for growing all three Cotton, sugar, and rice were the most valuable crop during the time and this land was perfect for growing all three

11. Mardi Gras French for “Fat Tuesday” French for “Fat Tuesday” Day before Ash Wednesday, the beginning of Lent Day before Ash Wednesday, the beginning of Lent Carnival celebration which includes wearing masks and costumes, dancing, and parades Carnival celebration which includes wearing masks and costumes, dancing, and parades

13. Gold - Power Purple - Justice Green - Faith

14. New Orleans Saints Won Super Bowl 44 over the Indianapolis Colts and made the Mardi Gras celebration last longer than normal. Won Super Bowl 44 over the Indianapolis Colts and made the Mardi Gras celebration last longer than normal.

15. Hurricane Katrina In 2005, Hurricane Katrina hit the state of Louisiana and killed 1,836 people and left many more homeless In 2005, Hurricane Katrina hit the state of Louisiana and killed 1,836 people and left many more homeless 80% of the city of New Orleans became flooded 80% of the city of New Orleans became flooded The hurricane lasted a week and became one of the top 5 most deadliest storms ever. The hurricane lasted a week and became one of the top 5 most deadliest storms ever.

17. What is Cajun Cuisine made up of? Native American – file powder Native American – file powder French – roux's French – roux's Spanish – rice and spices Spanish – rice and spices German – sausages German – sausages English – frying in fat English – frying in fat African – alligator African – alligator Italian – Muffuletta Italian – Muffuletta

18. Cajun vs. Creole Cajun One pot meal One pot meal More highly spiced, but not hot and spicy More highly spiced, but not hot and spicy Uses more peppers and onions in their dishes Uses more peppers and onions in their dishes Creole An array of courses An array of courses City cooking City cooking Much more spicy flavor than Cajun Much more spicy flavor than Cajun Uses more tomatoes in their dishes Uses more tomatoes in their dishes

19. Two Main Cajun Dishes A hearty stew A hearty stew Made of hot peppers (Spanish), okra (Africans), and file powder (Native Americans) Made of hot peppers (Spanish), okra (Africans), and file powder (Native Americans) Uses a roux (French) and combining seasonings (Caribbean) Uses a roux (French) and combining seasonings (Caribbean) Always served with rice. Always served with rice. An Italian inspired sandwich An Italian inspired sandwich Main sandwich of Louisiana, not the po-boy Main sandwich of Louisiana, not the po-boy Includes a marinated olive salad, capicola, salami, mortadella, emmerntaler, and provolone. Includes a marinated olive salad, capicola, salami, mortadella, emmerntaler, and provolone. GumboMuffuletta

20. Other Dishes That Make this Region Unique Alligator Alligator Bananas Foster Bananas Foster Beignets Beignets Blackened Redfish Blackened Redfish Chicory Chicory Crackling Crackling Crawfish Crawfish

21. More Dishes Creole sauce and mustard Creole sauce and mustard Dirty Rice Dirty Rice Etouffee Etouffee File Powder File Powder Frog Frog Jambalaya Jambalaya Okra Okra

22. Even More Dishes Pecan Praline Pecan Praline Po-boys Po-boys Rice Rice Red Beans and Rice Red Beans and Rice Remoulade Sauce Remoulade Sauce Seafood Boil Seafood Boil Turtle Turtle

23. Equipment used in a Cajun Kitchen

24. Chef Paul Prudhomme Creator of the Magic Seasoning Blends Creator of the Magic Seasoning Blends

25. Chef Emeril Lagasse BAM

26. Why did I pick this Region? The Blue Bayou Inn The Blue Bayou Inn ACF trip in April ACF trip in April Wanted to learn more about this food for the restaurant next year Wanted to learn more about this food for the restaurant next year

27. Works Cited "Cajun Cuisine." Wikipedia, the Free Encyclopedia. Web. 10 Nov. 2010.. "Cajun Cuisine." Wikipedia, the Free Encyclopedia. Web. 10 Nov. 2010.. "Food Network Recipes & Easy Cooking Techniques." Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 10 Nov. 2010.. "Food Network Recipes & Easy Cooking Techniques." Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 10 Nov. 2010.. Lynch, F.T., (2008) The Book of Yields; (Seventh Edition) New Jersey, John T. Wiley and Sons. ISBN# 978-0-471-74590-7 Lynch, F.T., (2008) The Book of Yields; (Seventh Edition) New Jersey, John T. Wiley and Sons. ISBN# 978-0-471-74590-7 Mazur, Walter G. Lagniappé: Something a Little Extra Special : Louisiana Cooking from the Kitchen of Chef Walter's Blue Bayou Inn. Manitowish Waters, WI: Inn., 1995. Print. Mazur, Walter G. Lagniappé: Something a Little Extra Special : Louisiana Cooking from the Kitchen of Chef Walter's Blue Bayou Inn. Manitowish Waters, WI: Inn., 1995. Print. Nenes, Michael F. American Regional Cuisine. Hoboken, NJ: J. Wiley, 2007. Print. Nenes, Michael F. American Regional Cuisine. Hoboken, NJ: J. Wiley, 2007. Print. Prudhomme, Paul. Chef Paul Prudhomme's Louisiana Kitchen. New York: W. Morrow, 1984. Print. Prudhomme, Paul. Chef Paul Prudhomme's Louisiana Kitchen. New York: W. Morrow, 1984. Print. 1887, By. "Louisiana Fast Facts and Trivia." 50states.com - States and Capitals. Web. 10 Nov. 2010.. 1887, By. "Louisiana Fast Facts and Trivia." 50states.com - States and Capitals. Web. 10 Nov. 2010..

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