Fresh Sausage Rice and Gravy/ Culture Vulture?
I have heard the terms Culture Appropriation or Culture Vulture, I just never thought I would have any personal contact with it. As you can tell by name and location I am of Cajun descent. Most of my family was born and raised in Louisiana. Our ancestors were the Acadians that arrived here after the grand derangement, the expulsion of the Acadians from 1755-1764. As a child being Cajun didn’t seem that special, it seemed almost everyone was Cajun or Creole. Our communities were just healing and starting to preserve our culture from those who would try to destroy it. I was taught to be wary of outsiders who come and tell us we needed to be like everyone else. Being distinct with language, food, music, and culture was a bad thing and we need to fit in with their so-called idea of what America is.
Expulsion of the Acadians - Wikipedia
My move out of Louisiana was the first time I felt that being Cajun was something that garnered attention. I got the usual dumb questions. Do you take boats to school? Do you all go to school? How is it to live in the swamps? Also, the assumptions. Apparently, the only place in Louisiana is New Orleans, we are all uneducated, racists, and so on. I usually responded that “Maybe they should educate themselves a little more” Here is a list of Universities in Louisiana just make sure to get you a sturdy boat and a big stick to beat off all those gators.
After hopping around California with occasional headrests in other states I decided to head home. I came back to Lafayette for College. Being in my early 20s I didn’t focus much on any change and all my friends that weren’t from here were in school with me. My nomad soul led me away again. this time much closer and I headed to New Orleans. Fast forward many many years later and an exhausted mom of three decides to move home.
In my absence, Cajun had become cool. As the years passed, I began to appreciate the resurgence of preserving Cajun/Creole culture. It made me proud that I had preserved and researched many of our culinary traditions. On the other hand, I was ashamed that I had not kept up with the language, something I am currently working on. Another thing I noticed is how many people were coming here to not destroy the culture but to absorb it.
At the moment I am having an internal battle with what is appreciation as opposed to appropriation. Now before anybody gets ahead of themselves this is not going to be a bash blog post. It is more about my confusion about how to feel. some of my favorite people aren’t from here or Cajun. Of course, we need others, we need people to have an interest and come here and invest their time and money to not only keep our economy going but also all the organizations that focus on preservation.
It’s this other small percentage that is getting in my crawl. People profiting that isn’t participating. I get it they realize well that’s unique and different I bet I can sell that. The problem is what have you done to earn that right? Do you participate? Do you even know the history? The history of the Cajun and Creoles isn’t all rainbows and gumbo. Do you know why that costume is made that way? Or why that recipe was only made at certain times of the year? Where did that catchphrase, you love so much start?
I learned all the things you are copying by watching my community and family do it. I got to hear histories and instructions with my own ears. I watched aging hands stir roux and play fiddles. I heard the elders speak French at the feed and seed. I have not appreciated my own culture enough and I am trying to fix that. The more history I learn it becomes painful to someone take from our ancestors who fought just to exist. How many similarities there are between the people who tried to destroy the culture are now the ones trying to steal it?
What I want to say is, I am sorry if your Blatantly bland life is disappointing you. Go, soul, search for your Counterculture Karen identity and leave the rest of us alone. Other people’s cultures are not to take they are there to appreciate. Then I think am I just being too sensitive? Is it because it hits too close to home? I cook and write recipes from all over the world. While I try to be respectful and learn about what I am cooking, I’ve also served these foods at popups. Which means I am making a profit. Am I the wolf in sheep’s clothing sitting in my glass house with a hand full of rocks?
I love how my friends from other places immerse and celebrate the beauty and pain that is Louisiana. I invite them to sit at my dinner table because I want to learn about them as much as they want to learn about me. This is my state of confusion. Is this a me problem? Am I angry and bitter because people I trusted have taken my ideas and hard work and profited while I still struggle? I can compete with anyone when it comes to hard work. What is harder to beat is whether ones have the wealth or the ability to deceive to support an idea or dream that one has taken from someone else. Am I projecting this personal anger onto culture vultures so that I don’t have to look at my own mistakes?
To all the other cultures that are having this happen but magnified by a million times, I am sorry. I am not going to say I even understand what this feels like amplified because just a fraction of it made me write a whole blog post about it.
Fresh Sausage Rice and Gravy
Ingredients
- 1 lb Fresh Sausage
- 1 onion, small dice
- 4 cloves of garlic, minced
- 2 tbsp fat or oil
- 2-4 cups Beef, Pork or Chicken Broth
- Cajun Seasoning
- Salt
- Pepper
Instructions
- In a heavy cast iron pot pour just enough cooking oil to cover the bottom of the cooking vessel. When the oil is hot (but not smoking), add the whole links of sausage and brown each piece thoroughly. Prick small holes in the sausage as it browns. Don’t try to rush this part. The key here is to really brown the links thoroughly. The brown bits at the bottom( Gremilles, Gradoux, debris) are what give the gravy its color and flavor which is essential to making a good Cajun gravy.
- Once all the links are browned remove and set aside. Add your chopped onion Sauté them for about 10 minutes or until the onions are very translucent and starting to brown. Add the garlic and continue to sauté for another 30 seconds or so. Add broth to deglaze the pot. Cut sausage in small links and add it back to the pot. Add enough broth to cover 3/4 of the sausage and bring to a simmer. Stir and place a lid on the pot. Check every 15 minutes and use a wooden spoon to gently stir and scrape off any then bits that stick to the bottom. Simmer for about 45 minutes. Add broth occasionally, as needed, to keep the meat from sticking and to make sure you end up with enough liquid to make a gravy.
- Once the sausage is ready check your gravy for seasoning. Since the sausage is already seasoned I wait until the end to see what I need to add. I usually add a little cajun seasoning, salt, and pepper.
- This is a thinner gravy. If you would prefer a thicker gravy you can add a cornstarch slurry to it and let it simmer. Try it first thin, please. This is called a grease gravy here and it really can hold its own.
