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Bojangles OpCo, LLC., doing business as Bojangles (known as Bojangles' Famous Chicken 'n Biscuits until 2020), is an American regional chain of fast food restaurants that specializes in Cajun-seasoned fried chicken and buttermilk biscuits and primarily serves the Southeastern United States.
The importance of fried chicken to southern cuisine is apparent through the multiple traditions and different adaptations of fried chicken, such as KFC; Nashville's Prince's Hot Chicken Shack; or the Cajun-inspired Bojangles' Famous Chicken 'n Biscuits and Popeyes Chicken. [120] [121] [122] [123]
Cover it with aluminum foil, and heat on the lower rack for 1 ½ hours. Then, remove the foil and continue to heat the uncovered turkey for 30 minutes, until the internal temperature reaches 140˚F.
Cajun and Cajun cuisine Louisiana Creole and Louisiana Creole cuisine . Louisiana Creole (also called French Créole) refers to native-born people of the New Orleans area who are descended from the Colonial French and Spanish settlers of Colonial French Louisiana, before it became part of the United States in 1803 with the Louisiana Purchase .
Also on the menu: Cajun pasta, seafood boil, shrimp and grits, fried catfish, king crab and snow crab.
In Louisiana, the term traiteur (sometimes spelled treateur) describes a man or woman (a traiteuse [1]) who practises what is sometimes called faith healing.A traiteur is a Creole (or Cajun) healer or a traditional healer of the French-speaking Houma Tribe, whose primary method of treatment involves using the laying on of hands.
Its heritage reflects French, Spanish, American Indian, German, and Afro-Caribbean influences. Cajun food is the result of this assimilation or "cultural blending". [9] Rural Cajun cuisine is distinct from the urban Creole cuisine, having arisen by economic necessity among the Acadian immmigrants [10] who came to Louisiana in the 18th century ...
In 1993, documentary filmmaker Pat Mire chronicled the tradition with his film Dance for a Chicken: The Cajun Mardi Gras. [11] The imagery of the event is represented in work by local artists such as Chuck Broussard , [ 12 ] Francis Pavy , [ 13 ] and Herb Roe [ 14 ] [ 15 ] [ 16 ] and in the name and packaging of a locally brewed seasonal beer.