Can you name just one famous southern Cajun recipe? Well I can and it’s my favorite Cajun meal. Its basic name is gumbo, but there are many gumbo recipes so I’ll be specific. My favorite is “New Chicken and Shrimp Gumbo” and it’s delicious. I got the recipe from a great cookbook. It’s called “Chef Paul Prudhomme’s Fork In The Road”. Would you like to learn how to make it? If so keep reading and follow along? Now first things first. You need to go to the store for a few ingredients, because I’m sure
Azalea Seafood Gumbo Shoppe Introduction Found in approximately 1000 supermarkets and 300 restaurants, Azalea Seafood and Gumbo Shoppe is among the largest producers of ready-to-eat gumbo with annual revenues in 2000 of more than $1 million. The company's gumbo was their best selling item earning nearly 90% of yearly sales. Although Azalea has a competitive advantage with its tasty gumbo, Azalea is looking to maintain long-term growth and obtain a sustainable competitive advantage. In order
realized that I could no longer be a child. Not more than twenty minutes into my drive, I found myself suddenly overcome by reality, and grief became my driving companion. There was a song on the radio that stirred all my emotions into nervous gumbo. I felt everything from anger to happiness, from betrayal to fortunate. As I continued, I started to see my life unfold in front of me in a thousand different ways. This was a pivotal point in my life, and what I did now would affect the rest of
The Azalea Seafood Gumbo Shoppe Executive Summary Azalea Seafood Gumbo Shoppe wishes to develop a strategic plan to maintain long-term growth and sustain a competitive advantage. For Azalea to accomplish this, they will need to consider the options presented here. Included is an analysis of Azalea's problems and issues to address, along with recommendations to grow the business. The recommendations are based on the status of the current market and forces that drive the industry. Azalea
Azalea Seafood Gumbo Shoppe is in the Seafood Packaging Industry . In this industry companies take raw seafood materials and package them to sell to supermarkets, grocery stores and restaurants. While Azalea does direct sales through catering the bulk of its revenue is derived from wholesaling its foods (Appendix A). Larger compnaies in the industry typically work through a food broker that will arange selling to supermarkets or grocery stores. A major advantage in using food brokers is that
Whenever someone thinks of Louisiana, they probably imagine crawfish boils, steaming seafood, and some type of gumbo or jambalaya. While many people know of the Cajun cuisine, not everyone knows about the history and the influence the Acadians had on the style of cooking. Acadians were simple people who lived off the land of Louisiana. They fished in the waterlines and cultivated crops that they used in their cooking. By manipulating what was available to them and creating unique dishes, the Acadians
What’s spicy, deep fried and crawling with culture? One may think of Cajun food while also hoping nothing is literally crawling from its plate. Cajun food in itself has established its own culture in a way. However, different regions of the United States see Cajun in different ways. Cajun cuisine is not as abundant in all areas of the United States. For example, the most authentic Cajun food is most commonly found in the south. Even though it is popular, one may not be able to find it somewhere
we drive four hours down there. With such an abundant amount of people meeting in one place, you may wonder what everyone is going to eat. What one meal could satisfy forty different people? My Grandma, since I have been alive, has made Gumbo every Christmas. Gumbo served with Wal-Mart potato
grew up listening to different music. Food is very important in people's culture. Everyone loves food, but not everyone enjoys eating the same food. For example, gumbo is an extremely common dish in Louisiana. People in Northern states might not know what gumbo is or they might cook it different. In Louisiana, we put seafood in our gumbo and some people even add sausage. We also like to make it spicy. Another food we love in the South is crawfish. We take a big pot, and add water with crawfish boil
fear of living healthy, they stopped going to the parties that the neighborhood has thrown and that signifies that the old Cajun culture did not want to join the modern version of their kind.”… they stopped visiting their neighbors terrified of the gumbos and etouffees that threatened their blood at every house (13).” Slug’s wife soon dies off malnourishment, providing the reader with enough information to realize that the Cajun culture is dying, but they still did not want to join the new version
taste the combination of the biscuits and apple butter in my mouth. I also feasted on chicken and andouille gumbo served over cheese grits. I personally am a lover of grits and I feel that everything should be served over grits. I had never had gumbo over grits but my world is now rocked. I think we should start a movement that says "out with the rice, in with the grits" when eating gumbo. To bring the meal all the way home for New Orleans, I was served a Pecan Praline Bite which was a cookie, praline
Jefferson’s Character A Lesson Before Dying takes place in a small Louisiana Cajun community in the late 1940’s. In the novel, Jefferson, a young black man, is an unwitting party to a liquor store shoot out in which three men are killed; being the only survivor, he is convicted of a murder and sentenced to death. Jefferson’s personality and physical appearance in the novel provides not only a relationship to the courtroom and his cell, but also connected to the geographical setting of the book.
of bayou life. The Cajun was people who would make do with what they had. The Cajuns would work and play with equivalent enthusiasm. In Cajun Country, days rarely went by without cheers of praise to crawfish, rice, alligators, cotton, boudin, and gumbo all the needs of bayou life. In the year 1604 the Cajuns at this time known as the Acadians were forced to flee from their homes. The Cajuns are French descents. France was the first owners of the first permit colonies in North America. In 1713 the
by Shakespeare. Sonnet 130 is very witty, but very sincere. I love this poem because it reminds me that no one and no love is perfect. This I have seen clouds as white as snow, But no such thing do I see in his smile; And on the days when he eats gumbo, I always have to hold my breath for a little while. I love it when he sings with me in the car, Even though his voice reminds me of a high pitched little girl. And I know that I haven’t met a genius so far, But my lovers IQ seems like that of a squirrel
Do you want to have a goodtime and visit the happiest, most culturally diverse heritage state on the United States? “Louisiana has got a very specific warmth and humidity and richness of light.” This quote was spoken by Christopher Heyerdahl who is a Canadian actor. Three points why you should go to Louisiana are that New Orleans is a fascinating tourist destination, the bayou country is a rich ecosystem, and lastly the food is very tasty and unique. First off, I will mention how the capitol of
History of Cajun Cuisine Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and garden vegetables including field peas, cabbage, and turnips
The most intriguing article within the stimulating documents was William Stearns Davis’ “The Life of a Peasant” (Davis, 1922). Which offers an unaltered view of the lives of peasants in the middle ages. In his article, Davis introduces the idea of deadly bacteria through a description of the Black Plague, a disease caused by the bacterium named Yersinia Pestis. The Black Plague devastated the kingdoms of the middle ages. Yersinia Pestis was able to do this as at the time of its major outbreak, poor
fried crab claws and petite soft shell crabs; aptly named the Presidential Platter after being served to President Ronald Reagan at the White House in 1984. Follow up your crab claws and soft shell crabs with the world-famous seafood gumbo. With a dark rich roux, this gumbo is meant to be shared. Not too spicy but has a bit of... ... middle of paper ... ...ent events. Fine-dining, exceptional service and a robust history is a tall order for a restaurant. Many restaurants have tried to meet these
My family, friends, food, and race impact my cultural identity tremendously. My family is the most important part in my life that build me and their cultural helped me to be the person I am today. My friends are my comfort the person I can go to when I’m in need, the most part we have in common is the Louisiana style that only we know how to wear and to impress everybody. For the most part others think that we are country and have a crazy style but that’s how we were brought up in our cultural and
The culinary world of the American South has been heavily influenced by the culture and traditions of the Africans and other people of color who were brought to the United States as slaves. The traditions they brought with them, as well as the traditions they later developed based on the available food resources, contributed to a thriving food culture that still exists today. However, the food culture of the American South no longer tells the story of the African-American people who created it, and