New Orleans: The Pride of the South, My Homeland
New Orleans is an American city recognized by people all over the world. Settled by the French, Spanish, Africans and Native Americans, New Orleans is known as a “melting pot” of cultures. Because of New Orleans’ vast cultural variety and warm residents, almost everyone who visits, feel a sense of comfort and belonging. Some of the city’s main allure include its unique music and food. The mainstays of my growing up in the city (New Orleans) revolved around both (music and food). I’d like to dive into the latter.
CAJUN CREOLE COOKING VS. SOUTHERN COOKING
I always say to people “There’s the South and then there’s New Orleans, there’s a difference”. Collard greens, smothered oxtails, chicken, dumplings and the like are identified as “Soul Food” or “Southern Foods“. Contrary to popular belief, these are NOT foods that native New Orleanians grew up eating. I know you’re thinking “Well New Orleans is about as South as you can go!” and this is true indeed. Cajun Creole cooking involves a lot of seafood, meats (including what some may refer to as road kill. i.e. possums and turtles), vegetables, rice, and pasta.
It also involves many rich, buttery and flavorful sauces and soups, which are prepared by using a roux. The many recipes are cooked with the influence of the French, Spanish, African and later Italian cuisines. Southern or Soul Food is comprised of foods that were once called “throwaways” but then were turned into American delicacies with the usage of fresh herbs and vegetables. We both use many of the same ingredients with very different flavor profiles.
THE PO-BOY!
Photo: Kevin O’Mara
To call a Po-Boy a “Submarine Sandwich” would be a complete injustice. I’d like to think of Po-Boy’s as extravaganza’s of meat (roast beef and gravy, hot sausage etc.) or fried seafood (shrimp, oysters, catfish, soft shell crab, crawfish etc.), served on crusty French bread and “dressed” with lettuce, tomatoes, mayonnaise, pickles, hot sauce or simply with butter! Wow! I want one right now!
The French bread, with its crusty outer and soft and delicious dough, are vital to a great Po-Boy. What sets a regular baguette apart from Louisiana French Bread? Louisiana water! At least that’s what any Louisiana native will tell you! Louisiana seafood is fried in a highly seasoned cornmeal batter as opposed to breadcrumbs. Po-boy’s are delectable sandwiches that can ONLY be made properly in Louisiana. New Orleans if I’m being biased. Let a Po-boy of your choice be the first food you explore on your New Orleans cuisine journey!
GUMBO
Photo: Robert Terrell
“First you start it with a roux!” Roux is the combination of flour and fat (butter, oil, lard, bacon fat etc.) cooked together to various hues and degrees of nuttiness (flavor) that is used as a thickening agent in soups and sauces. Dark brown and chocolaty in color, a roux is the base to any and all delicious pots of gumbo! Gumbo, in translation means “everything in the pot”. The dark roux is followed by a combination of onions, garlic, green bell peppers, celery, chicken or seafood stock, okra, shrimp, smoked sausage, blue crabs and whatever secret seasonings and ingredients grandmother’s having been using for centuries. Is gumbo a soup? Technically it is, but you won’t get anyone from Louisiana to call it that. The depth of flavor in each bowl of gumbo is too much of a divine culinary
experience to simply be called….soup.
If you haven’t experienced the culinary wonderland that is New Orleans yet, I hope the two dishes I’ve described have inspired you! Poboy’s and Gumbo are just two New Orleans staple dishes that are merely an introduction to the amazing flavor profiles that Louisiana cuisine has to offer. Stay tuned to my next article for a continuation of a taste of New Orleans, LA, the pride of the South, my homeland.
Cover photo: Jason Mrachina
