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Vegan Cajun and Creole cooking.

Article Excerpt
LONG BEFORE CHEF PAUL PRUDHOMME started the Cajun food craze of the last two decades, the culinary traditions of southern and central Louisiana were well-loved throughout the world by those in the know. Although commonly associated with very spicy dishes, neither Cajun nor Creole food is usually found to be quite as hot in Louisiana as it is outside of the region. As in so many aspects of popular culture, sensationalism has won the day.

Nevertheless, the reputation for peppery, flavorful food is well deserved, and fortunately, the main characteristics of Cajun and Creole cooking easily cross over into the vegan kitchen.

WHAT'S IN IT FOR VEGANS?

In conventional Louisiana cooking, seafood plays an undeniably major role. But vegan and vegetarian diners can take comfort in the abundance of vegetables that grow readily in the area as well.

Inventive cooks can modify virtually any Cajun or Creole recipe with a little experimentation. If you're unsure, use the recipes in this article as guides until you feel comfortable with the flavors and styles of preparation. Then, try adapting one on your own!

CAJUN? CREOLE? WHAT'S THE DIFFERENCE?

These two culinary styles have little in common other than geography and the use of locally available ingredients. Cajun (a term that derives from a contraction of the word "Acadian") food is typically hearty, a little spicy, and generally comforting. Most Cajun dishes are simple, peppery, one-pot meals. Its closest culinary relative is probably Southern food or soul food.

Creole (pronounced 'CREE-ole'), on the other hand, owes more to French and Spanish cooking than to traditional Southern fare. In fact, its influences are commonly cited as some combination of French, Spanish, Indian, and African cuisines....