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Bayou Cajun and Creole Restaurant
Cajun / Creole
12 Wakefield Street Sumner, CHRI New Zealand
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Our restaurant is a family run business bringing Cajun and Creole cuisine to Sumner.
Cajun and Creole Cuisine
Cajun cooking is characterized by simple "one pot meals," which use ingredients from the swamp floor pantry. Creole is an aristocratic "melting pot cuisine" that developed in New Orleans.
Cajun food is certainly not hot and spicy just well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavour.
Louisiana Creole cuisine makes use of the same Holy trinity (in this case chopped celery, bell peppers, and onions) as Cajun cuisine, but has a large variety of European, French Caribbean, African, and American influences.
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Bayou
Cajun / Creole
12 Wakefield Avenue Sumner, CHRI New Zealand
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Bayou
Our new restaurant is a family run business bringing Cajun and Creole cuisine to Sumner, after having studied and cooked this exciting Southern American style food and enhancing this food with the flair and talents of Kiwi chefs â€" we believe we offer an exciting dining experience.
Cajun and Creole Cuisine
Cajun is the French Country Cuisine that established itself in the bayous and swamplands of Louisiana in 1785. Cajun cooking is characterized by simple "one pot meals," which use ingredients from the swamp floor pantry. Creole is an aristocratic "melting pot cuisine" that developed in New Orleans. Creole, which means "mixture," was the product of the intermarriage of the seven nations that settled the city in the late 1600s.
Cajun food is certainly not hot and spicy. Cajun food is well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavour. It was the blackening phenomenon in the late 1970s that gave Cajun food the reputation of being hot and spicy cuisine.
Louisiana Creole cuisine is recognized as a unique a style of cooking originating in New Orleans, which makes use of the same Holy trinity (in this case chopped celery, bell peppers, and onions) as Cajun cuisine, but has a large variety of European, French Caribbean, African, and American influences.
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