Cajun Versus Creole

Cajun Versus Creole

By Terry and Metha Forest

Much confusion surrounds the issue of "What is a Cajun?" versus "What is a Creole?" Reduced to its simplest terms, a Cajun is a person who descends from Acadian exiles banished from Nova Scotia in the eighteenth century and -importantly-all the ethnic groups with whom are exiled and their offspring intermarried on the south Louisiana frontier (for example, French, German, and Spanish settlers). A Creole, however, is a native south Louisianan whose ancestry is black, white, or mixed-race (black-white, black-Indian, black-white-Indian), usually of French-speaking heritage.

Anna Mae's Kitchen


Andouille & Chicken Kabobs With Creole Mustard Sauce

Yield: 4 servings

8 cherry tomatoes

1 green pepper; cut into 8-pieces

1 sm red onion; cut into 8 pieces

.75 lb boneless skinless chicken-breast; cut into 12 pieces

1 lb andouille sausage link; cut-12 thick slices

1 salt; to taste

1 freshly-ground black pepper;- to taste

1 bayou blast; to taste, see note

1/4 cup olive oil

1 === Creole mustard sauce ===

3 tbl. Creole mustard

1 1/2 cups chicken stock

1/2 cup heavy cream

2 tbl. butter

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}"

Preheat grill to medium-high or preheat broiler. Brush oil and season all the ingredients. Now skewer them up on 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces of pepper, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Now start the sauce. In a saucepan place stock and mustard. Bring to a boil, reduce heat for 2 minutes or until reduced to 1/2 cup. While that is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then flip over and cook for about another 5 minutes or until chicken is no longer pink inside. When the sauce is reduced to 1/2 cup, add the cream. Bring to a boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat. Place kabobs on a serving platter and drizzle sauce on top. This recipe yields 4 servings.

Cajun Grilled Bourbon Chicken

2 Lbs boneless chicken breast

1 cup Jim Beam Bourbon whiskey

1/2 cup dark brown sugar

1 cup ketchup

1/2 tsp Hickory Liquid Smoke

2 tsp Worcestershire sauce

1/4 cup white vinegar

1 tbs. fresh lemon juice

4 cloves garlic, minced

1/2 tsp dry mustard

Salt and pepper to taste

Combine Bourbon, sugar, ketchup, liquid smoke, sauce, lemon juice, garlic, salt and pepper and brush chicken with thin coating of glaze and place on grill. Continue to baste while turning chicken.


 

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