This episode I talk with Jenny Venable about Cajun cultural identity, and the role food plays in the stories we tell ourselves about who we are and who is and isn’t in our culture.
Show Notes:
"Growing up, meatball stew was one of my all-time favorite dishes, which my mama made pretty frequently. It was always served over white rice, and we often had sliced cantaloupe, canned green beans, and corn on the side. I chose to share this particular recipe because it is now one that I make pretty regularly for my family. I went many years after first becoming vegetarian without eating the comforting traditional recipes that I had grown up with because meat is often the main ingredient in Cajun dishes. But one day, when I was really missing some of my favorite meals, I decided to try my hand at veganizing them. Not only did making vegan Cajun food give me a strong sense of nostalgia, but they came out delicious. Since then, I have been veganizing my favorite Cajun recipes, which have always reminded me of home. At this point, I am trying to rethink traditional Cajun dishes in a way that is more sustainable and ethical, while recognizing and honoring the power that particular foodways continue to have in maintaining important cultural and social connections to our historical memories, our familial relationships, and to the land."
Vegan Cajun Meatball Stew
Ingredients:
For the meatballs:
For the gravy:
Directions:
*If you are making your roux from scratch, here is a recipe.
*To purchase roux, you can find my favorite, Savoie’s, here.
Note: Cajun stews always taste better the next day, once all the spices and vegetables have had time to meld together!
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