Talk:Cajun cuisine

message: Can anyone confirm if this is purely Acadian? I heard that the Cajun cuisine especially the shrimps and rice elements came from Filipinos who settled in Louisiana at the height of Manila-Acapulco Galleon (1565-1818). Not a lot knows about this though.
The most trustworthy description of the community appeared in the WPA guide to Louisiana: 
The dozen or so red-roofed, green-painted buildings that make up the village are built upon stilts at the edge of the bayou, constituting what is called "the platform." The sustaining industry is the catching and sun-drying of shrimp. The freshly caught shrimp are first boiled in huge rectangular pots, then dumped on open platforms to dry in the sun...The platforms are built in a series of slopes with valleys between to drain away the water in rainy weather. rakes until completely dried; at night and during rains they are protected by tapaulins. When dried sufficiently the shrimp are thrown into revolving hoppers which drip shells, heads, tails, and broken bits onto the floor. This residue, called "shrimp-bran," is sold as fertilizer and hog feed. the finished product is packed in barrels averaging 225 pounds in weight and sent to New Orleans for distribution; a large proportion is exported to China. The population of Manila Village fluctuates considerably, averaging 250 at the height of the season--usually between early August and November--but dropping to a mere handful in winter, when the shrimpers, becoming trappers, leave for the muskrat trapping grounds. The town is known throughout the district as Manila Village, but a sign on the post office bears the name Cabinash. Most of the inhabitants are Filipinos, but there is a sprinkling of Mexicans, Spaniards, and Chinese. (Hansen 1971:569-570). 
 — Preceding unsigned comment added by 58.71.48.151 (talk) 19:24, 22 September 2016 (UTC)
thread_title: Filipino contribution to Cajun dishes

message: From the article:
:Sometimes the label is applied to any abomination involving inferior meat coated with stale cayenne pepper 
This is clearly not NPOV, unless the point trying to be made is that chefs who use inferior meat and stale peppers call their dishes "Cajun" because of it, in which case it is not factual.  Unless someone can justify this, I will come back in a few days and change it. CyborgTosser 06:36, 10 May 2004 (UTC)
replies: text: I'm not sure how one can be a cajun 'of 28 years' unless you are 28 years old, and if so, then I'm not sure what your age (and relative youth) has to do with much of anything.  That said, I have almost exclusively had gumbo served with potato salad either in the gumbo or on the side.  That has more to do with my personal taste than anything, but the fact remains that it is quite commonly available.  I'm not sure why the article calls this a 'new' development, either.  I suspect it's been done since the Germans came to Louisiana - quite some time ago!  --Geofferic (talk) 00:54, 15 November 2008 (UTC)
thread_title: Authentic Cajun Food

message: There a few things in here, the part about what "is not cajun" that I feel is unneccessary.  I hate "spicy cajun mcchicken" as much as anyone, but do we really need that here?
--Agreed.  The tone of this article is distinctively prescriptive, not descriptive--asserting what is "true cajun cuisine" based on, seemingly, little more than one editor's notions.  If National Geographic calls Tabasco Sacue a part of cajun cuisine, well, that is one more source than the dominant voice in this article seems inclined to offer.
The article contains far too many unverified opinions.  There are no citations on what is and what "isn't cajun."  The entire section on "what isn't cajun" can easily be removed and all references to it can also be deleted.  —Preceding unsigned comment added by 24.250.69.6 (talk) 06:09, 3 March 2008 (UTC)
replies: text: What is 'not' cajun food and yet is commonly believed to be cajun food is a valuable addition to this article - if only to prevent future editors from adding those items to the cajun food section.  --Geofferic (talk) 00:55, 15 November 2008 (UTC)

text: Indeed, this article reads much like the shrimp monologue from Forrest Gump. --86.86.234.244 (talk) 17:30, 22 December 2022 (UTC)
thread_title:  negative, non NPOV comments ... 

message: Cajun cuisine and Louisiana Creole cuisine are now so similar that there is tremendous overlap, suggesting they have in fact fused into one. For that reason I think we should merge these two articles into one called Louisiana cuisine. Moby-Dick3000 (talk) 23:03, 8 December 2009 (UTC)
replies: text: Creole using means that it originates from inside the city of New Orleans, where Cajun is more of rural Louisiana. Nolasandwitch (talk) 02:02, 22 March 2022 (UTC)
thread_title: Merge

message: Calling Cajun cuisine "cuisine Acadienne" is really missleading.  Acadian Cuisine - as in, the cuisine of the Acadians who were not deported (or who returned to the maritimes) is quite different from Cajun cuisine.  I am going to research this before editing, but I thought I would comment here first.  Observer31 (talk) 04:00, 31 March 2010 (UTC)
thread_title: Translation Issues

message: So, Gumbo des Herbes is pronounced "gumbo zab" in English? kwami (talk) 10:32, 2 April 2010 (UTC)
thread_title:  pronunciation 

message: The information presented here (limp, straight tails = dead before cooking) is dubious and in fact contradicts the information presented in the article on crawfish / crayfish as food. Let's at least try to be internally consistent.  — Preceding unsigned comment added by Drlegendre (talk • contribs) 18:39, 29 December 2010 (UTC)
thread_title:  Dubious info on shape of crawfish tails as indicator of live/dead prior to cooking 

message: This looks nothing like shrimp gumbo. I believe it is actually shrimp etouffee. Shrimp gumbo should be a soup, hence you should not be able to see dry rice at the bottom of the bowl like you can here. Mmyers1976 (talk) 12:58, 7 May 2011 (UTC)
thread_title:  Shrimp gumbo photo 

message: There probably should be a separate page created (with a link back to this article) for a classic Cajun dessert, “Gâteau de Sirop,” or cane syrup cake.  It is so popular in New Orleans and across Louisiana that many restaurants include it on their menus.  There is a good recipe for this dessert on the NY Times website at  http://www.nytimes.com/2006/12/13/dining/131crex.html?_r=0  — Preceding unsigned comment added by 108.178.205.226 (talk) 09:38, 22 May 2013 (UTC)
thread_title:  Gâteau de Sirop 

message: In what way does this section differ from a general list of methods to put heat to food?  --91.10.55.135 (talk) 20:09, 11 June 2013 (UTC)
thread_title:  Section "Cooking methods" 

message: Is there any reliable source that supports the fact that Cajun is actually a mislabeling of rural creole? —LucasThoms 05:34, 25 July 2014 (UTC)
replies: text: @Lucas Thoms: No, there aren't any. This user is editing several articles that relate to Cajun culture. They are attempting to state that Cajun culture is not legitimate and is borrowed from Creole culture with no proof. CajunMarine (talk) 05:18, 8 August 2014 (UTC)

text: Agree with CajunMarine. 2 different cultures with different roots in the generations between France and Louisiana. Some cross influence, but distinct. -- Infrogmation (talk) 20:31, 8 August 2014 (UTC)
thread_title:  Cajun vs Rural Creole 

message: Someone inserted that boudin is sometimes spelled boudain. Five pages of Google search resulted in "zero" hits to back the spelling, being that related to the subject "boudin". I did find some Cajun boudain restaurant in Texas. Because someone can't spell doesn't mean we should advertise for them. . Otr500 (talk) 01:29, 25 September 2014 (UTC)
thread_title:  Boudin 

message: "This is also a great pre-Acadian dish, established by the native of Louisiana, the French Creoles."
"The native" of Louisiana? And wouldn't "the natives" be the Choctaw or similar? GeneCallahan (talk) 07:40, 15 February 2015 (UTC)
thread_title:  A puzzling sentence 

message: Two paragraphs follow each other, one of which says the Acadians had no influence on gumbo, and the other of which says it originated with their arrival. 2600:8807:541C:7900:1C95:5770:A0EE:A2AC (talk) 13:25, 8 April 2022 (UTC)
thread_title:  Conflicting information 

message: — Assignment last updated by Wikiguy2003 (talk) 22:49, 7 February 2023 (UTC)
thread_title: Wiki Education assignment: Black Foodways in the United States