Cajun Black Beans and Rice

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Cajun Salmon Salad

There’s nothing in the world quite like Creole and Cajun cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes , techniques , and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they’ve been cooking Creole and Cajun for years.

George Graham has lived in South Louisiana for all his life. He has been an avid student, chronicler, and photographer of the region’s culture and culinary traditions.

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Buy Now. Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. Time to party it up Carnivale-Style before abstaining from certain fatty foods, drink and habits during the six weeks of Lent. So I wanted to ease into the process this year by making a simple Cajun Black Beans and Rice dish to celebrate.

I find three to five different recipes just to get the gist of what goes in it so that I can pull out the parts I think me and my family will like and try to replicate the flavors. Any of them! I just like it for the flavor. See, everyone has their little quirks! I opted to use minute rice to make this meal a lot quicker, but you can use long grain rice if you have the extra time. Start by cooking the rice according to package directions.

Heat the oil in a large, nonstick skillet; then add the scallions, tomatoes, garlic, oregano, thyme, salt and hot sauce. Mix well and adjust your seasonings as needed. If you like your food a little spicier, add more hot sauce.

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The Unexpected Cajun Kitchen – eBook

US Customers International Customers. Beginning with a section of easy arrangements of popular Cajun tunes, this book progresses to more difficult solos based on the playing of various fiddlers including Dewey Balfa, Michael Doucet, Doug Kershaw, and Rufus Thibodeaux. Cajun stylings, rhythms, double stops, slides, turns and trills, bowings, and tunings are discussed throughout the book.

Fiddle and guitar are used in demonstrating the tunes in this book.

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The Handbook of Texas is free-to-use thanks to the support of readers like you. Support the Handbook today. Zydeco is a type of music that evolved from an acoustic folk idiom known as la-la, dating back to the s and unique to black Creoles originally from rural southwestern Louisiana. The modern form emerged in Southeast Texas in the late s and s among immigrants from this ethnic group, who came to cities such as Houston and Beaumont to find employment.

In zydeco the primary lead instrument is the accordion, and the fundamental cadences come from the polyrhythmic manipulation of hand-held metal utensils such as spoons scraped for percussive effect against the surface of a washboard known in French as le frottoir. But since the s, zydeco instrumentation has included standard drums, electric bass, electric guitar, and even piano, organ, saxophone, and trumpet.

Zydeco singing—plaintive vocalizing in a blues style—typically combines English and French. This native Louisianan made seminal la-la recordings, heavily influenced by traditional white Cajun music played at a regular measured tempo, between and In subsequent years, la-la increasingly came to highlight Afro-Caribbean rhythms, in which accents shifted to various beats.

The role of the washboard became more pronounced, laying the trademark “chanka-chank” foundation over which a featured accordionist would perform. And the repertoire began to expand beyond old-style French songs to encompass urban sounds and more technologically advanced instruments. These innovations occurred especially in Houston, where the black Creole immigrant population was concentrated in the Fifth Ward neighborhood known as Frenchtown, which was incorporated in

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