Dining out can often be expensive. As such, it is often best to research various Cajun restaurants Avon By The Sea before booking a reservation. For, while there are a number of restaurants in the area, many are better than others.
While this flavor and style of cuisine has been made popular down South, there are also other areas which also use similar seasonings and spiciness. In fact, many chefs across the country and around the world now subscribe to this form of cooking. Originally known as rustic cuisine, this style of cooking was first made famous by French speaking natives which settled in the Acadiana region of Louisiana.
Like with the macrobiotic diet, California cuisine and others, the focus has always been on local food and simplicity in cooking. Although, there are some specific aspects between Cajun and creole. For example, Cajun often refers to the people and food of Southern Louisiana, and created by Louisiana natives. Whereas, creole as indicated was born out of immigrants whom had to revise recipes based on a new climate.
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.
While barbecue and steak have always found a home in Texas, there are also areas in New Jersey which offer great barbecue. In cooking Texas barbecue, there are often a number of marinades, dry rubs and sauces. Whereas, East coast and Louisiana chefs often prefer to use spices similar to those used in traditional creole cuisine.
Locals often know the best places for specific styles and taste when it comes to restaurants. As such, asking a passerby if one knows of a good place for Cajun food is often welcome. Whereas, websites such as Yelp, Zagat and others can provide menus, reviews, phone numbers and other information.
While this flavor and style of cuisine has been made popular down South, there are also other areas which also use similar seasonings and spiciness. In fact, many chefs across the country and around the world now subscribe to this form of cooking. Originally known as rustic cuisine, this style of cooking was first made famous by French speaking natives which settled in the Acadiana region of Louisiana.
Like with the macrobiotic diet, California cuisine and others, the focus has always been on local food and simplicity in cooking. Although, there are some specific aspects between Cajun and creole. For example, Cajun often refers to the people and food of Southern Louisiana, and created by Louisiana natives. Whereas, creole as indicated was born out of immigrants whom had to revise recipes based on a new climate.
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.
While barbecue and steak have always found a home in Texas, there are also areas in New Jersey which offer great barbecue. In cooking Texas barbecue, there are often a number of marinades, dry rubs and sauces. Whereas, East coast and Louisiana chefs often prefer to use spices similar to those used in traditional creole cuisine.
Locals often know the best places for specific styles and taste when it comes to restaurants. As such, asking a passerby if one knows of a good place for Cajun food is often welcome. Whereas, websites such as Yelp, Zagat and others can provide menus, reviews, phone numbers and other information.
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