You Might be a Cajun If....

[Diesel Nick]

You Might be a Cajun If....

...you start an angel food cake with a roux.

...watching the "wild kingdom" inspires you to write a cookbook.

...you think the head of the united nations is boudreaux/ boudreax-guillory.

...you think a lobster is a crawfish on steroids.

...you think ground hog day and boucherie day are the same holiday.

...you take a bite of 5-alarm Texas chili and reach for the Tabasco.

...fred's lounge in mamou means more to you than the grand ole opry.

...you pass up a trip abroad to go to the crawfish festival in breaux bridge.

...your children's favorite bedtime story begins "first you make a roux..."

...your description of a gourmet dinner includes the words "deep fat fried."

...your mama announces each morning, "well, I've got the rice cooking-what will we have for dinner?"

...you greet your long lost friend at the Lafayette international airport with "iiiiieeeeeee!"

...you sit down to eat boiled crawfish and your host says "don't eat the dead ones" and you know what he means.

...you don't know the real names of your friends, only their nicknames.

...you gave up Tabasco for lent.

...you know the difference between zatarains, zeringue, and zydeco.

...your dog thinks the bed of your pickup is his kennel.

...any of your dessert recipes call for jalapenos.

...you consider Opelousas the capital of the state, and Lafayette the capital of the nation.

...you think the four seasons are: duck, rabbit, deer, squirrel.

[Julie]

LOL... nick i love your things you post!!! hehehe hope to see you guys again soon!

[pipelayerjdh]

Can you translate any of that for me?

[Big AL]

Good post! I lived south of Lafayette for 8 years - this is very familiar stuff for me (& mostly true!).

[pipelayerjdh]

What's a roux?

[jphelzer]

Roux (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.

The mixture is cooked by stirring over heat in a pot or pan. The fat is heated first, in the process melting it if necessary, then the flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use.

Roux is most often made with butter as the fat base. However, it may be made with any edible fat. In the case of meat gravies, they are often made with rendered fat from the meat. In traditional American cookery, bacon is sometimes fried to produce fat to use in the roux.

Roux - Wikipedia, the free encyclopedia

[pipelayerjdh]

Got it. The first part of gravy

[Diesel Nick]

Originally Posted by Big AL

Good post! I lived south of Lafayette for 8 years - this is very familiar stuff for me (& mostly true!).

I was born in New Iberia lived there for 16 years i moved to Abbeville i lived there for 4 and i'm currently living in Cali... So i'm pure Cajun lol and yes its pretty much all true My fav. one is "...you sit down to eat boiled crawfish and your host says "don't eat the dead ones" and you know what he means."

[Diesel Nick]

Originally Posted by pipelayerjdh

Can you translate any of that for me?

What do you want to know? lol i understand it all