Dec 22, 2004, 7:03 AM
Post #10 of 18
Bubba, bubba, Bubba... You made me hungry. French food of course, but you forget I'm from the Gulf Coast. Everything your wife cooks, I would cherish, but lets go a step further. The first French NOB were frontier men. They ate what they found, bear, buffalo and beaver.
Then about the same time came Creoles and Acadians. Things changed. The Creole tried to stay with French tradations, but supllies were limited. Bouillabaise turned into gumbo, crawfish and oysters found their way into a good bisque, audouille survived. Shrimp found a good jambalaya for a home.
Then came the Acadian (Cajun). Tasso and boudin (red & white) arose, coush-coush snook in, any kind of game became sauce piquante, hogs made fromage de tete, vegetables grew from squashes and mirliton. Frog legs, alligators, Canada and snow geese, ducks and turtles became fair game. Lagnippe for the dogs became hush puppies and for the children became Ouf La Neige (I don't know the French- we called it Floating Islands) or plain Lait de vanille. Rue's became secrets and worth while fighting about. You never want to have a Creole and Cajun cook in the same kitchen. If you want to see the difference go to the old resturants in New Orleans (Antoines or Galluatois) or anywhere in cajun land.
Stay away from the new (cooks like Paul Prudahone - dern newcomers- with their new blacken red fish).
The Germans, Spanish, Mexicans, Africans. and Yankees came with their file', beans, cinnamin, sassafras, corn, grits, garlic, chile peppers, Tabasco, yams,okra, chocolate, -yes Bubba chicory.
As for my Christmas dinner. I will go to the children's house in Houston and let them do a typical Turkey NOB dinner. But the day after Christmas, what is left of the turkey finds some rue', some bay leaf, some andouille or just plain salt meat, then the Trinity (onions, bell pepper and celery). A rebirth--- Turkey gumbo.
Tell your wife to get two tables -- one for the old World (French traditional dishes with her delicious flair) and one for me (downright good Creole/Cajun cookin'). I don't know if Mexico can handle this. Yum...yum. Just me...eek!