That is True, but most cajun and creole dishes do not carrots, they use bell pepper instead. The use of carrots, onions and celery as the base of sauces, etc. is a characteristic of classic French cuisine.
I think the use of bell pepper instead of carrots, is related to the high water table here and the difficulty of growing carrots (I know this from experience). The cajuns had to make due with what could be grown locally, so carrots may hvw been eliminated. The peppers, without the membranes have a sweet flavor, which the French got from carrots. Russel > -----Original Message----- > From: Fleischer, Beth [mailto:[EMAIL PROTECTED]] > Sent: Wednesday, November 14, 2001 11:44 AM > To: CF-Community > Subject: RE: Sure, everyone quiet down ... > > > I somehow thought french and louisiana cooking went hand and hand. But I > haven't been there so I must just be watching too much TV. > > > -----Original Message----- > > From: Russel Madere [SMTP:[EMAIL PROTECTED]] > > Sent: Wednesday, November 14, 2001 6:23 AM > > To: CF-Community > > Subject: RE: Sure, everyone quiet down ... > > > > I found this one on Food TV's site: > > > > http://www.foodtv.com/foodtv/recipe/0,6255,15050,00.html > > > > I'm not 100% satisfied with the recipe to give it a try. I looks too > > french > > (onions celery and CARROTS!!!!). I'll have to give it a Louisiana twist > > by > > using bell pepper instead of the carrots and maybe white wine instead of > > the > > sherry. I might have to add roasted, whole cominos to give it > the correct > > "latin" taste I'm craving. > > > > Russel > > > > > -----Original Message----- > > > From: Larry Lyons [mailto:[EMAIL PROTECTED]] > > > Sent: Wednesday, November 14, 2001 8:35 AM > > > To: CF-Community > > > Subject: RE: Sure, everyone quiet down ... > > > > > > > > > Russel, > > > > > > If you do get a recipe, could you send me a copy? It sounds like an > > > interesting combination. > > > > > > larry > > > > > > -- > > > Larry C. Lyons > > > ColdFusion/Web Developer > > > EBStor.com > > > 8870 Rixlew Lane, Suite 204 > > > Manassas, Virginia 20109-3795 > > > tel: (703) 393-7930 > > > fax: (703) 393-2659 > > > Web: http://www.ebstor.com > > > http://www.pacel.com > > > email: [EMAIL PROTECTED] > > > Chaos, panic, and disorder - my work here is done. > > > -- > > > > > > > -----Original Message----- > > > > From: Russel Madere [mailto:[EMAIL PROTECTED]] > > > > Sent: Wednesday, November 14, 2001 9:29 AM > > > > To: CF-Community > > > > Subject: RE: Sure, everyone quiet down ... > > > > > > > > > > > > Just cause I get cool toys from my wife doesn't mean you have > > > > to pout ;) > > > > > > > > Anyone here got a black been soup recipe they want to share? > > > > I have black > > > > beans, onions, garlic and andouille (Louisiana style > > > > chorizo). I have been > > > > craving a good soup now that it has cooled off here. > > > > > > > > Russel > > > > > > > > > -----Original Message----- > > > > > From: Angel Stewart [mailto:[EMAIL PROTECTED]] > > > > > Sent: Wednesday, November 14, 2001 8:21 AM > > > > > To: CF-Community > > > > > Subject: RE: Sure, everyone quiet down ... > > > > > > > > > > > > > > > The sign of someone who doesn't bake. > > > > > > > > > > ^_^ > > > > > > > > > > Plastic muffin pans indeed. *humph* > > > > > > > > > > -Gel > > > > > > > > > > > > > > > -----Original Message----- > > > > > From: Erika L. Walker [mailto:[EMAIL PROTECTED]] > > > > > > > > > > >>|I have a nice muffin pan that isn't made of metal I can > > > > give you. It > > > > > > > > > > >>|is plastic and won't bend or dent permanently if you hit > > > > Gel with it. > > > > > > > > > > Plastic? That will melt! > > > > > > > > > > But thanks anyways... <grin> > > > > > > > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Get the mailserver that powers this list at http://www.coolfusion.com Archives: http://www.mail-archive.com/[email protected]/ Unsubscribe: http://www.houseoffusion.com/index.cfm?sidebar=lists
