A Tea Lover's Diary: St. Landry Parish Marriages 19th Century

Tuesday, June 9, 2015

St. Landry Parish Marriages 19th Century

Roy Fruge, Francois Dec 14, 1836 Roy, Adelaide Landry, Emerand May 18, 1847 Roy, Adelie Ney, Benoit May 6, 1848 Roy, Adeline Nezat, Antoine Dec 7, 1842 Roy, Alcide Alemand, Rosa Jan 18, 1886 Roy, Alexandre U Nezat, Philomene Nov 25, 1865 Roy, Alicia Anderson, Benjamin F Jan 24, 1887 Roy, Alicia Durio, Alexandre Sep 10, 1883 Roy, Amelia M Mornhinveg, John M Jul 18, 1876 Roy, Amelia Bello, Sustain Aug 3, 1839 Roy, Antoinette Devillier, F C Jan 5, 1877 Roy, Armoga Breaux, Polin Apr 6, 1882 Roy, Arthur Fontenot, Eugenie Feb 2, 1884 Roy, Aureline Carriere, Irene Dec 10, 1866 Roy, Azelie Mayer, Victorin Aug 8, 1854 Roy, Celeste Lambert, Zephirin Aug 14, 1828 Roy, Celestine Miller, Jean Baptiste Aug 30, 1839 Roy, Charles A Garvin, Adah Feb 15, 1881 Roy, Charles Caruthers, Ordalie Nov 26, 1869 Roy, Clarisse Ritter, Jean Baptiste Apr 13, 1838 Roy, Cora Latour, Emile Aug 7, 1871 Roy, David Guillory, Pauline Jul 26, 1880 Roy, David Istre, Adelina Aug 30, 1854 Roy, Delaide Richard, Rayond Apr 8, 1884 Roy, Divine Bordelon, Michel Jun 23, 1814 Roy, Divine Nezat, Lastie Jan 2, 1836 Roy, Don Louis Fontenot, Celestine Jan 21, 1845 Roy, E W Bonnet, Cecile Dec 9, 1878 Roy, Edouard Bertrand, Lezida Pascalie Aug 29, 1861 Roy, Eliza Comeaux, Cleophar Feb 26, 1873 Roy, Elodie Lejeune, Rosemond Jul 6, 1867 Roy, Elydia Prejean, Oneal Mar 6, 1876 Roy, Emena Lejeune, Jean Mar 27, 1833 Roy, Ernest Dejean, Elgina May 13, 1873 Roy, Ernest Hinckley, Mary Helena Jan 14, 1871 Roy, Ernest Moreau, Eudalie Dec 27, 1869 Roy, Estelle Comeaux, Cleopha May 17, 1860 Roy, Eugene D Lafosse, Marie Sep 19, 1877 Roy, Eugene Myers, John Sep 18, 1869 Roy, Eugenie Fontenot, Augustin Marcell Aug 4, 1851 Roy, Eulalie Dejean, Antoine Apr 12, 1847 Roy, Eulalie Healey, John Mar 15, 1866 Roy, Euphrasie Hollier, Lin Feb 11, 1851 Roy, Euphroisine Bergeau, Francois Dec 31, 1835 Roy, Euphrosine Lasage, Uzelien Nov 29, 1855 Roy, Fanchonette Fontenot, Pierre Aug 13, 1808 Roy, Fanchonette Fontonot, Pierre Aug 13, 1808 Roy, Felicia Davy, Yves Jan 6, 1883 Roy, Felicia Hollier, Raphael Jul 1, 1858 Roy, Felicien Bellome, Lucia E May 2, 1885 Roy, Felicite Aurelia Bergeron, Joseph Jan 21, 1870 Roy, Felix Roy, Aline Feb 7, 1891 Roy, Froizen Miller, Carmelite Jan 30, 1845 Roy, Henry V Richard, Dora Jan 12, 1886 Roy, Henry Bails, Charlotte Apr 25, 1891 Roy, Hervante Leger, Francois Jul 26, 1876 Roy, Homere Frank, Marie A Dec 13, 1874 Roy, Irene Richard, Alfred Jan 10, 1871 Roy, James Humphrey, Amelia Oct 15, 1822 Roy, Jean Baptiste Lanclos, Marie Louise Apr 8, 1890 Roy, Jean Baptiste Robin, Eugenie Nov 26, 1863 Roy, Jesse Francois, Elonore Nov 25, 1871 Roy, Jesse Peace, Nancy Aug 24, 1813 Roy, John P Martell, Armadine Feb 2, 1884 Roy, John S Doucet, Alicia Feb 4, 1885 Roy, John Fontenot, Domelise Feb 19, 1873 Roy, John Fontenot, Domelise Feb 25, 1873 Roy, John Rivette, Marie Sydalise Oct 27, 1842 Roy, Joseph P Coreil, Marie Louise Jun 5, 1865 Roy, Joseph Alleman, Mathilde Apr 25, 1885 Roy, Joseph Bordelon, Uranie Aug 12, 1835 Roy, Joseph Carrier, Marie Z Sep 11, 1845 Roy, Joseph Dejean, Felicianne May 19, 1859 Roy, Joseph Farrar, Seraphine May 19, 1851 Roy, Josephine Fisette, Pierre Aug 14, 1834 Roy, Josephine Perrodin, Humbert Aug 19, 1878 Roy, Julie Devilliers, Francois Coulon Oct 13, 1856 Roy, Julie Mccutchen, John G Mar 13, 1834 Roy, Leocadie M Lynche, Bernard M Jul 18, 1874 Roy, Louis Clay, Aimee Aug 8, 1860 Roy, Lydia Bennet, Napoleon Oct 11, 1875 Roy, Marie D Geantreaux, Jules Dec 6, 1882 Roy, Marie Delphine Ozere, Pierre Mar 31, 1826 Roy, Marie Delphine Ozere, Pierre Apr 1, 1826 Roy, Marie Felicia Guillory, Theophile Mar 8, 1890 Roy, Marie H Richard, Placide P Jul 15, 1871 Roy, Marie Olina Courville, Louis Nov 22, 1859 Roy, Marie Uranie Istre, Celestin Sep 4, 1858 Roy, Melanie Donnel, Victor Apr 25, 1848 Roy, Michel Marcantel, Desire Feb 4, 1831 Roy, Noel Arcade Le Boeuf, Marie Octavie Sep 21, 1874 Roy, Noel Arcade Leboeuf, Marie Octavie Sep 5, 1874 Roy, Noel Bertla, Cidalise Aug 30, 1871 Roy, Noel Menard, Eugenie Feb 7, 1826 Roy, Octave Hollier, Clara Feb 26, 1867 Roy, Octave Latour, Marie Ophelia Jul 21, 1870 Roy, Olympe Hollier, Raphael May 7, 1861 Roy, Oscar Bertheard, Mary A Apr 1, 1891 Roy, Phrosine Nezat, Alexis Nov 24, 1820 Roy, Phrozine Miller, Joachim Jun 9, 1874 Roy, Pierre S Doucet, Marie Cora Sep 3, 1874 Roy, Pierre Ulger Mistric, Azema Jun 14, 1865 Roy, Pierre Dejean, Octavie Dec 2, 1853 Roy, Pierre Dupre, Cleophine May 1, 1840 Roy, Pierre Dupre, Cleophine May 7, 1841 Roy, Sally Gunter, Frederick W Aug 1, 1826 Roy, Scholastie Malveaux, Sam Feb 6, 1871 Roy, Sophie Rousseau, Louis Dec 30, 1865 Roy, Syfroy Bertrand, Oreline Jun 21, 1848 Roy, Sylvestre Roy, Suzanna Apr 22, 1871 Roy, Theodule Doucet, Emma Sep 27, 1886 Roy, Theotiste Gonor, Joseph D Feb 5, 1883 Roy, Therese Bello, Louis Sep 3, 1813 Roy, Ulger Nezat, Nanette Aug 26, 1831 Roy, Ulysse Carriere, Marie Sep 23, 1889 Roy, Uranie Begnaud, Joseph Lucus Jan 2, 1879 Roy, Urgin Fontenot, Alexandre August Aug 4, 1851 Roy, Urgine Fontenot, Alexandre August Aug 4, 1851 Roy, Valery Devilliers, Sophie Feb 6, 1860 Roy, Valery Holloway, Saranza Oct 29, 1891 Roy, Valery Roy, Theotise Aug 30, 1842 Roy, Valery Roy, Theotiste Aug 30, 1842 Roy, Vallere Hollier, Divine Jul 22, 1850 Roy, Victoria Clark, Thomas Dec 30, 1885 Roy, Virginia Myers, John Sep 18, 1869 Roy, Virginie Comeaux, Edmond Mar 26, 1866 Roy, William Moore, Jane Oct 26, 1887

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Taste of America: Cajun and Creole by Marcelle Bienvenu

Taste of America: Cajun and Creole from http://www.epicurious.com/articlesguides/cuisines/cuisineguides/cajuncreoletimeline

Marcelle Bienvenu tells the story of south Louisiana's food and shares recipes for iconic dishes, including gumbo and jambalaya

Creole and Cajun cooking are two of the country's oldest cuisines. Here are some of the most important dates in their delicious—and intertwined—history:

Pre-Columbian Times

Indigenous tribes such as the Choctaw, Atakapa, and Houmas hunt, fish, farm, and trade in the area. "When Columbus sailed to America, Native Americans had been living in Louisiana for more than 3,500 years," John D. Folse writes in The Encyclopedia of Cajun & Creole Cuisine. Many of the ingredients used then remain popular in Louisiana today, including deer, alligator, ducks, frogs, shrimp, turtles, rabbit, crawfish, drum, croakers, redfish, and trout. The Natchez preserved oysters by smoking them, according to Folse. They gathered wild berries, pecans, walnuts, and other nuts, and harvested wild rice. The tribes introduced settlers to these ingredients, as well as corn and cornmeal, beans, squash, and indigenous herbs, such as filé powder (ground sassafras leaves), now a key ingredient in gumbo.

1600s

1682: France Claims LouisianaRené-Robert Cavalier, Sieur de la Salle, sailed down the Mississippi to its mouth, erected a cross, and claimed the territory for Louis XIV of France. By the end of the 17th century, the first French colonists had begun to settle on the banks of the Mississippi, bringing with them the cooking style of their mother country. However, their traditional ingredients were often not available, so they improvised. Take, for instance, the French dish bouillabaisse made with a Mediterranean rascasse fish. That wasn't available, but there were crabs, red snapper, pompano, and shrimp in the Gulf of Mexico. It wasn't long before innovative cooks learned to make a fish stew using local ingredients.

The Creole kitchen was inspired by the French grande cuisine, in which there was a subtle blending of ingredients, elaborate sauces, and sophisticated menus. This complexity can be still be seen in restaurants and homes in and around New Orleans: A menu might include shrimp rémoulade or Creole gumbo, followed by trout meunière or chicken Clemenceau, and a dessert such as pot de crème and a demi-tasse of café brûlot.

1700s

1717: First African slaves brought to LouisianaIn 1717, John Law received a charter to develop the colony. During this time, slaves were brought to work on sugar and cotton plantations. Numerous Cajun and Creole techniques and ingredients originated with these slaves, including the generous use of hot peppers, yams, greens, black-eyed peas, melons, and coffee. "Though slave owners may have tried to erase African cultural influences, the cooks inevitably left an indelible mark on the palates of their captors," writes Folse. "Louisiana cuisine descended from the many cultures that settled the state, with West Africa contributing significantly to the regional flavors prevalent in Louisiana today." One of the most notable influences from Africa is okra and its use as a thickener in stew (the word "gumbo" stems from an African word for okra).

1720: German indentured agricultural servants begin to arriveAs New Orleans became a bustling port, immigrants from Germany, Italy, and elsewhere flooded into the city and surrounding areas. All left a mark on Cajun and Creole cuisine. For example, Gumbo Z'herbes can be traced to a German custom of making a dish with seven different greens for Maundy Thursday, according to Folse.

1762: Spanish rule beginsIn 1762, France ceded to Spain all of Louisiana west of the Mississippi. When the Spanish came to rule the Louisiana colony, they added their own repertoire of flavors and cooking style. Jambalaya, a rice-based dish prepared by both the Creoles and the Acadians, is similar to the Spanish paella. French and Spanish colonists and their descendants became known as the Creoles.

1765: First official Acadian settlementsThe word "Cajun" comes from Acadia, the French name for an area around what is now Nova Scotia that was claimed by both England and France for over three centuries. Many Acadians migrated or were deported to French colonies, including Louisiana. According to Folse, undocumented accounts trace the first Acadian arrivals in Louisiana to 1755, but the first official settlements were founded in 1765.

The Cajuns who settled in Louisiana's marshlands were quick to adapt their cooking repertoire to include the wealth of local game and seafood—fish, oysters, shrimp, and crabs from the Gulf of Mexico and its bays, as well as crawfish, all of which found their way into their pots of gumbo and stews. "Their dishes were derived from the pots of the native Indians, French, English, Germans, New Englanders, Irish, Scottish, and Africans," writes Folse.

A day in the life of the Cajuns might include a breakfast of couche-chouche (fried cornmeal topped with either a fried egg or drizzled with pure cane syrup), a lunch of fresh pork sausage tucked into slices of French bread, and a supper of chicken fricassee served over rice and vegetables like maque choux (stewed corn). Wild ducks and other game from the wetlands provided the creative cooks with yet more ingredients with which to make fricassees and jambalayas. Cajun charcuterie includes such things as smoked sausages (andouille and chaurice) and fresh sausages (boudin), cracklings (fried pork fat), hogshead cheese, chaudin (stuffed pig's stomach), and stuffed pork chops.

1800s

1803: Louisiana PurchaseAlthough Louisiana officially becomes part of the United States, many of its residents still consider it almost a separate country and think of themselves as first and foremost Cajun or Creole.

1840: Antoine's restaurant opensThis legendary restaurant (antoines.com) claims to be the country's oldest family-run restaurant, as well as the birthplace of some of Louisiana's most famous dishes, including oysters Rockefeller and eggs Sardou. Commander's Palace followed in 1880 and Galatoire's in 1905. Like Antoine's, these fine-dining establishments help shape a thriving restaurant scene in New Orleans.

1885: Lafcadio Hearn's La Cuisine Creole publishedNow republished as Lafcadio Hearn's Creole Cook Book, this is the first Creole cookbook ever published and contains recipes, household tips, such as how to make yeast, and details about the life of Creoles in the 1800s.

1900s

1906: Salvatore Lupo opens Central Grocery in New OrleansOne of thousands of Sicilian immigrants to Louisiana, Lupo is credited with creating the famous muffuletta sandwich: round loaves of Italian bread topped with ham, salami, cheese, and a signature olive salad.

1945: Leah Chase marries Dooky Chase, Jr.After marrying, Leah Chase began working at Dooky Chase restaurant. Founded by Dooky Chase, Jr.'s parents, the eatery was one of the first black-owned and-operated restaurants in New Orleans and was an important gathering place during the time of the civil rights movement. Chase's promotion of the cooking of South Louisiana earned her the title the Queen of Creole Cuisine. (Learn more about Leah Chase and get her Mardi Gras menu.)

1959: Bam! Emeril Lagasse is bornLagasse was born in Massachusetts and was named executive chef of Commander's Palace in New Orleans in 1983. He opened his own restaurant, Emeril's, in the French Quarter in 1990 and first appeared on the Food Network in 1993.

1971: "I gar-on-tee!" enters the lexiconCajun cook and humorist Justin Wilson first appeared on local TV in 1971 and would soon become the face of Cajun culture and cuisine with his PBS cooking shows, late-night TV appearances, and various cookbooks.

1979: Paul Prudhomme and his wife open K-Paul's Louisiana Kitchen"Cajun and Creole cooking had started to become popular outside Louisiana in the 1970s but reached a peak in the 1980s," writes Kathleen Collins in the forthcoming book Watching What We Eat: The Evolution of Television Cooking Shows (New York: Continuum, 2009). "Well-respected chef Paul Prudhomme created a watershed blackened redfish at his now legendary K-Paul's restaurant in 1980, creating not only a potential threat to the fish species, but the start of a powerful Cajun cooking trend. All manner of foods were subject to being blackened or étouféed, and gumbo and jambalaya became household words nationwide."

1995: Lousiana's "Culinary Ambassador" adds Cajun and Creole to the curriculumThe John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, which began offering classes for credit in 1995, is "dedicated to the preservation and advancement of Louisiana's rich culinary heritage" and teaches students the history of—and how to make—Cajun and Creole classics such as pralines and jambalaya.

2000s

August 2005: Hurricane Katrina decimates New OrleansIn the aftermath of Katrina, home cooks lost family recipe collections and many restaurants shut down for good.

Late 2005 to Present: Revival of Cajun and CreoleIn the days, weeks, and now years since Katrina, restaurant chefs, farmers' market vendors, and home cooks have battled to keep Cajun and Creole cuisine alive and vibrant. Award-winning restaurants like Donald Link's Cochon and John Besh's Restaurant August prove that the Louisiana restaurant scene is far from over. Efforts to preserve Cajun and Creole food, ingredients, and culture are underway by organizations such as Southern Food & Beverage Museum, the Southern Foodways Alliance, Slow Food New Orleans, and the Crescent City Farmers Market. In addition, the book Cooking Up a Storm pulls together 225 recipes gathered by The Times Picayune of New Orleans, which became a swapping place for lost recipes after the hurricane.

Additional reporting for timeline by Megan O. SteintragerRead More http://www.epicurious.com/articlesguides/cuisines/cuisineguides/cajuncreoletimeline#ixzz1eLygMKcs

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

When I read this cookbook it was as if I entered a flashback of my own childhood. During a recent conference in Austin, Texas, I went shopping in a quaint bookstore. I looked for hours for something to really grab my attention. All of a sudden I notice this book. It was the unusual title that I noticed. You see, there are many cookbooks and restaurants that claim to be authenic-true Cajun, however they are not very close. Mr. Link’s ancestors are from the same town as mine and it thrilled me to read his accounts of childhood and his love of Cajun food. The recipes are wonderful and very authentic.

What Happened to My Cajun French Language?

Being a Texas Transplant for so many years is difficult. The older I get the more I miss my culture. I miss the people, the food, and most of all the sounds. The sounds of the swamp, the music and the language are still strong in my memories. As a child I remember Saturdays at my Maternal Grandparent’s when all that was on the television or radio was Cajun Music. We listened and danced to Cajun Music at family functions on my Dad’s side of the family. This music of course was in Cajun French. I couldn’t understand most of the words. My grandparent’s on both sides would speak Cajun French when they didn’t want us to understand the subject matter of their discussion. I grew up being exposed to a great deal of this language. When remembering that wonderful dialect, it made me wish that I understood more of what they were saying. Of course they really didn’t want us to understand.

When my mother and I were growing up it was considered a social stigma to speak Cajun French. For years a strong aggressive atmosphere and belief was held by government and educators to completely assimilate the Cajuns into the American Culture. This would take changing the language. The sad thing is that my generation and even the majority of my parent’s generation lost their language of origin. Our heritage is strong in so many ways, and it is heartbreaking that we have lost the heart of our heritage…our language.

Today there are more people who are considered bilingual from my homeland of “Acadiana.”

Thankfully there has been a push toward reintroducing the language in school. CODOFIL (Council for the Development of French in Louisiana) was formed in 1968 to encourage the preservation of the French language in Louisiana. LSU (Louisiana State University) has even added Cajun French classes to their curriculum.

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Tuesday, June 9, 2015

St. Landry Parish Marriages 19th Century

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