Recommended Reading About Cajun Culture
Mardi Gras : A Cajan Country Celebrationby Diane Hoyt-Goldsmith, Lawrence Migdale (Photographer)
Introduces a Louisiana Cajun family and their celebration of Mardi Gras including the music, the food, and the costumes.
Cajun Country Guideby Macon Fry, Julie Posner
"The most valuable commodity for anyone exploring Cajun country", according to "The Times Picayune", shows visitors where to eat, dance, and have a good time. Directions, telephone numbers, prices, and vivid descriptions provide the most up-to-date information available.
Let the Good Times Roll : A Guide to Cajun & Zydeco Music by Pat Nyhan, Brian Rollins, David Babb, Michael Doucet
George Rodrigue : A Cajun Artist Cajun artist Rodrigue has been creating meaningful art for a quarter of a century, and this survey of his creations moves from student days to his return to Louisiana painting Cajun people and landscapes. This includes over seventy Blue Dog paintings -more than appear in a 1994 book of the same title, and adds almost a hundred Cajun paintings. An excellent, appealing volume.
Cajun Men Cook
From the suppers and boo-ree games comes a great book of Cajun Men recipes.
Cajun Cuisine : Authentic Cajun Recipes from Louisiana's Bayou Country
by W. Thomas Angers (Compiler) The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!
The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!
Louisiana Temptations; Recipes from Louisiana Farm Bureau WomenThis beautiful cookbook features family favorite recipes from Louisana Farm Bureau Women.
Swamp Pop : Cajun and Creole Rhythm and Blues (American Made Music Series)
by Shane K. BernardHere is the exciting story of swamp pop, a form of Louisiana music more recognized by its practitioners and their hits than by a definition. Drawing on more than fifty interviews with swamp-pop musicians in south Louisiana and southeast Texas, Swamp Pop: Cajun and Creole Rhythm and Blues finds the roots of this often overlooked, sometimes derided sister genre of the wildly popular Cajun and zydeco music. In this first book to be devoted entirely to swamp pop, Shane K. Bernard, son of the notable swamp-pop musician Rod Bernard, uncovers the history of this hybrid form invented in the 1950s by teenage Cajuns and black Creoles. Putting aside the fiddle and accordion of their parents' traditional French music to learn the electric guitar and bass, saxophone, upright piano, and modern drumming trap sets of big-city rhythm-and-blues, they created a spicy new music that arises from the bayou country.
Here is the exciting story of swamp pop, a form of Louisiana music more recognized by its practitioners and their hits than by a definition. Drawing on more than fifty interviews with swamp-pop musicians in south Louisiana and southeast Texas, Swamp Pop: Cajun and Creole Rhythm and Blues finds the roots of this often overlooked, sometimes derided sister genre of the wildly popular Cajun and zydeco music. In this first book to be devoted entirely to swamp pop, Shane K. Bernard, son of the notable swamp-pop musician Rod Bernard, uncovers the history of this hybrid form invented in the 1950s by teenage Cajuns and black Creoles. Putting aside the fiddle and accordion of their parents' traditional French music to learn the electric guitar and bass, saxophone, upright piano, and modern drumming trap sets of big-city rhythm-and-blues, they created a spicy new music that arises from the bayou country.
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