The Southern United States really is a melting pot of cuisines. Here in North Carolina, we have influences from the Native Americans who introduced corn and other vegetables. In the 1500's, Spanish explorers brought pigs with them introducing pork. In the 1600's, West Africans carried some of their traditional food with them such as eggplant, collard greens and okra when they were forced here as slaves.
Perhaps it is my classical French training, or maybe just my love for hot sauce and craw fish that makes the cuisine of Southern Louisiana my favorite of all. Both Creole and Cajun styles of cooking reflect heavy French influences, and bring a passion for cooking from the heart like no other. Creole and Cajun cooking do have their differences. Creole cooking is a bit more refined, with heavy influences from the French, Germans, Africa and the West Indies. Cajun cooking is more spiced, with more "one-pot" dishes heavily influenced by Native Americans.
What the do share, is what all southern cooking encompasses: A love and passion for food and cooking that you will find in no other culture. And why shouldn't they. It is the food of the Southern United States that is a melting pot of European cuisine.
Here is a recipe for a Caribbean Black Bean Soup With Smoked Sausage. It serves as an example of a delicious soup that carries influences from Spain, and the Mediterranean, while utilizing one of the South's prominent staples: Pork! And don't forget to check out other great recipes in "Fresh Fish And Fried Pickles." Go to www.fishnpickles.com and get your signed copy!
"JOUIR!"
Caribbean Black Bean Soup With Smoked Sausage
1/3 cup olive oil
2 Tbs garlic, chopped
2 cups yellow onions, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
3 serrano peppers, sliced thin
2 ham hocks
1/2 tsp ground black pepper
1 tsp ground cumin
1 Tbs chili powder
1 Tbs jerk seasoning
3 15.25 oz cans black beans
1 3/4 cups chicken stock
1/2 pound smoked sausage, sliced
In a large stock pot, heat the olive oil on medium-high heat, add garlic and saute until it just begins to turn white. Add carrots, onion and celery, and saute for about five minutes until vegetables begin to soften. Stir in all seasonings, reduce heat to medium and add ham hocks.
Add chicken stock and black beans, increase heat to high, and bring to a simmer. Reduce heat to low, and continue to cook for about one hour until soup thickens slightly. Stir in smoked sausage, and serve.
Makes about six servings.
