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For too long, the face of Cajun food has been male and white.
A new wave of Cajun women chefs are here to change that. Women in south Louisiana have conjured this magic for hundreds of years. Using seafood and sausages usually procured by the men in their family, they became the keepers of Cajun recipespassing them down from grandmother to mother to daughter as part of the steady rhythm of a cuisine deeply tied to the land and water that birthed it.
That is finally, slowly changing. But until now, few women got the opportunity to take on leadership roles in restaurants and on the national stage. The book is a love letter to the Cajun women who raised her in Chauvin, Louisiana, and who continue to educate her on the traditions of the bayou. In a community so unique, storytelling comes easy, so the entire project, she said, was about dispelling myths about its cultural diversity.
For decades, the New Orleans landmark grew its reputation under the watchful eye of Ella Brennan, who died in It was Brennan who hired Prudhomme, and he began adding to the rich Creole flavors of New Orleans the simpler, seasonal Cajun cooking he learned from his mother in Opelousas, Louisiana. It was what Mama used to do. The result, Brennan told Anderson, was a playful tug-of-war: "Paul was trying to make us into Cajuns, and we were trying to make him into a Creole.
Kick it up a notch! For Martin, the pathway to experimentation has been a slow but steady one. These small changes, however, are only possible because she finally feels like she perfected the basics.
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