The Evolution of Cajun & Creole Cuisine- Chef John Folse »»»Published: October 21, 2009

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  • Laissez les bons temps roulez!

Laissez les bons temps roulez (“let the good times roll!”) is not just a familiar saying in the southern parts of Louisiana—it is actually a way of life. The Cajun and Creole people of this area workhard for their living and rely on each other’s talents to sustain themselves and their culture. When the work is done, they believe it is important to play just as hard as they work. Discover how big a part of this play—this special joie de vivre (“joy of life”)—is the pleasure derived from preparing and enjoying food together as a community activity.

Esprit de corps is very important to the cajuns who believe in a relaxed and uncomplicated approach to life. Their food is the result of a creative blending of several nationalities and is based on the abundance of vegetables, seafood, herbs and game found in Louisiana’s “bayou country.” There are never too many cooks spoiling the broth here. In fact, thaere are always friends dropping by as the gumbo simmers, the shrimp boils and the candied yams bake until bubbly. Chef John Folse, an award-winning and internationally acc;aimed chef, welcomes some of his colorful Louisiana friends into his kitchen in each program, including Leah Chase of New Orleans’ Dookie Chase’s Restaurant and Ron Zappe of Zapp’s Potato Chips. You’re invited to, as Chef Folse dishes up delectable Cajun and Creole Cuisine with a largr side dish of fun and insight into this unique culture.

  

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