Weegy: Food abundance is least influential in affecting the biodiversity of wetlands.

Wetlands are highly productive and biologically diverse systems that enhance water quality, control erosion, maintain stream flows, sequester carbon, and provide a home to at least one third of all threatened and endangered species. Wetlands are important because they: improve water quality. provide wildlife habitat.

The answer is b. Swamps are deeper and have a larger proportion of surface water than marshes, and bogs have acidic groundwater.

Cajun seasoning blends are often spicy, with an emphasis on the heat from cayenne pepper. Creole seasoning has a similar savory flavor profile, but with more of an emphasis on the herbs. The herbs that typically show up include oregano, thyme, and sometimes marjoram.

Old Bay seasoning and Cajun seasoning are two regionally iconic American spice blends. Old Bay comes from Maryland, Cajun seasoning is associated with parts of Louisiana. The two differ strongly in their intended effects on food although both are flavorful and have several ingredients in common.

The method. A cajun jambalaya, I’m reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).

Here are 12 fantastic side dishes to pair with jambalaya.

• Cornbread. Corn is a staple in Louisiana creole cuisine, so expect tons of corn-based sides in this list.
• Corn on the Cob.
• Cheddar Biscuits.
• Hush Puppies.
• Green Salad.
• Cucumber Tomato Salad.
• Grilled Oysters.
• Chard or Collard Greens.

A roux (pronounced “roo”) is the essential base for many classic Cajun and Creole dishes such as étouffée, jambalaya and gumbo.

Sure! The most common meat used in jambalaya is smoked pork sausage (such as andouille), which is often paired with chicken. It’s not uncommon to encounter a jambalaya that includes diced ham (such as the heavily spiced and smoked Cajun tasso) or seafood (such as shrimp, crawfish or crabmeat).

The main difference between the two is the role of the rice, which is integral to both. Gumbo is served with rice that is cooked separately, but rice goes into the jambalaya pot. Roux is the heart and soul of most gumbos.

Low temperatures gives the most consistent and effective result so I would recommend that you stick to low temoeratures for best result. The roux making time depends on the amount of roux being made and the temperature it’s cooked. A Gumbo Roux is always dark brown in color which resembles a chocolate color.

There’s no right or wrong to which fat you use; it just depends on what flavor you want. In a dairy-heavy sauce, like milky béchamel, butter is the common choice (and is also the more common fat in most French roux), while oil is often preferred in Creole and Cajun cooking.

Richard writes, “I use butter for blond roux and for anything darker I would use peanut oil, lard, vegetable oil, canola oil in that order of preference. Most fats work, but I never use olive oil as it gives a distinct unpleasant flavor to the roux.”

Roux is the base of three of the classic French mother sauces—béchamel, velouté, and espagnole—and it’s considered a building block of Cajun and Creole cuisine. It’s both a seasoning and a thickener, and the longer a roux is cooked, the darker and more flavorful it becomes.

If you see black specks in your roux, you’ve burned it; throw it out and start over. When you’re stirring your roux, be very careful not to splatter any on you. It’s extremely hot, and it sticks.

That floury taste is often caused by not cooking the flour long enough. Melt a fat (butter or meat drippings) over low heat, and then whisk in an equal amount of flour. Cook, stirring, until the mixture bubbles and cook for up to 3 minutes to rid the roux of the floury taste.

Why does my sauce taste gritty? When you make the roux, you must add your cheese while adding milk to the heated mixture. Adding cheese slowly to a bubbling mixture may cause the cheese to break down. The coagulants and emulsifiers break down due to heat, thus causing a gritty texture.