France_FrenchCuisine

France_FrenchCuisine - France Northern Region of Europe...

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France Northern Region of Europe Dominating force in Europe and in America 17 th Century explored from Gulf of Mexico through Canada 18 th Century Louisiana Territory 19 th Century U.S. purchased Louisiana Territory in 1803
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France - Map
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Louisiana Territory
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Colonization Patterns Profile of people Approx. 1 million immigrated Areas settled in: Northern New England (primarily Maine) Franco-Americans Louisiana Cajuns
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Franco-Americans Strong ties with Quebec until 1930 Livelihood: Fishermen, Lumber industries, Textiles Simple, country-style of cooking
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Cajuns British forced them to leave Acadia Moved to rural areas of Southern Louisiana Very large families; extended families Cajun-French language Cooking a blend of French, African and Native American Spicy, country “The Trinity” mix: Onions, garlic, bell pepper combo OR Onions, garlic, celery
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Maine
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Louisiana
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Creoles People were native to New Orleans Blend of French, Spanish and Africans “Free Person’s of Color” Civil War Changed who called themselves Creole Cooking style Complex, rich, elegant, skilled
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Cajun vs. Creole Spice Mix Cajun Spice Mix Recipe Ingredients -1/4 pound kosher salt -1/2 cup chili powder -1/2 cup Spanish paprika -2 Tbsp onion powder -1/3 tsp cumin -3/4 tsp cayenne pepper -1-1/2 Tbsp dried thyme -2 Tbsp coarsely ground black pepper -2 Tbsp dried basil -2 Tbsp dried oregano -2 Tbsp ground coriander -1/2 tsp white pepper Instructions Mix all ingredients together and place in a jar for storage. Store in a cool, dark place up to four months. Use this mixture for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks and blackened pastas. Creole Spice Mix Ingredients -1 cup paprika -1 cup dried basil -1 cup dried thyme -1/2 cup cayenne -1/2 cup file gumbo -1/4 cup chili powder Instructions Mix all ingredients well. Store in an airtight container away from heat and sunlight. Yield: about 4 cups
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Jambalaya Ingredients -5 1/2 lb chicken pieces (drumsticks, thighs, and breast halves with skin and bones) -4 tablespoons vegetable oil -1 1/2 lb andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch- thick slices -3 medium onions, chopped -2 celery ribs, chopped -1 green bell pepper, chopped -4 large garlic cloves, finely chopped -2 cups chicken stock or broth -1 1/2 cups water -1 (14- to 16-oz) can whole tomatoes in juice, drained and chopped -1/4 teaspoon cayenne (optional) -2 1/2 cups long-grain white rice, rinsed and drained well -1 cup thinly sliced scallion greens
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Jambalaya
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French in America Today 2 million people 800,000 in rural Louisiana
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France_FrenchCuisine - France Northern Region of Europe...

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