Wednesday, April 29, 2015
The Media's On-Going Cajun-Instead-Of-Creole Problem
Just shot off an e-mail to the Chicago Tribune after reading its article on the "secret African roots of Cajun cuisine" ... sigh - while the headline used the phrase Creole cuisine, which is correct, the story itself used "Cajun" in place of Creole, which of course if wrong, which I pointed out in my e-mail - explaining to them that Creole and "Cajun" are not the same thing. Funny how so many people talk about "Cajun" cuisine but rarely ever talk about the kinds of things that "Cajuns" actually cooked up in Acadia - whole pigs roasted with vegetables and whole chickens boiled in pots with vegetables. They didn't cook crawfish, gumbo, etouffee, or jambalaya until they came down South and met the Louisiana Creoles. And lot of people call Boudain (Boudin) "Cajun" when in fact Boudain comes from a lot of other cultures too including French, Belgian, German, Austrian and of course, Louisiana Creole. Same goes for Andouille sausage, which is French/German in origin, not Acadian. Even dirty rice was originally a Louisiana Creole creation before it was "Cajun."