Cajun cuisine came from the Acadian immigrants that had immigrated from Acadia in Canada to the region of Louisiana in the US. It is what is called 'rustic cuisine' wherein locally available ingredients predominate, and the preparation of it is simple, classy, has a country taste to it and yet, still elegant. Cajun eating usually is a three pot affair, which means that at least three dishes are being served simultaneously. One for the main dish (usually the viand), the other for steamed rice, corn bread (or non-traditional polenta) or anything grain-based, and the third is any kind of vegetables cooked in anyway.
Most seasonings used in Cajun cooking are bay leaf, scallions, parsley, dried cayenne pepper. The over all feeling one gets when eating Cajun cooking is more Mediterranean than North American. This also proves that Cajun cooking is a bit like fusion cooking as well.
The actual cuisine was born out of necessity and invention. The cooks and farmers, upon expulsion had to live off what the land offered and had to adapt their cooking style. With what they had left, they were provided with rice, lobster, sugar cane and okra. Farming was an essential back then, and it was imperative that everyone had to eat well and grow well. Rice was supplemented with meat for protein, the vegetables provided the vitamins and nutrients, and the spices provided the necessary taste for heavy eating.
Cajun cooking uses a lot of methods from other styles of cooking. Some of the methods are barbecuing (with exclusive use of Cajun seasoning), stewing, smoking, grilling, frying, etouffee, boiling, and deep frying. The most used ingredients in Cajun cuisine (stock up on these if you like) are corn, rice, and wheat for the grain pot; bell pepper, cayenne pepper, celery, lime, lemon, chayote, okra, onion, scallion, tabasco pepper, and tomatoes for the spices and vegetables. Meat often involves the use of pork, beef, sausage, and turkey or chicken.
Seafood has trout, redfish, flounder, perch, snapper, shrimp, oysters, crawfish and the ever famous blue crab of the South. Seasonings are far extensive, going with bay lef, garlic, parsley, file' powder (or sassafras leaves), sugar cane, and thyme. There are also blended spices like the Cajun spice blends from Tony Chachere' famous for its use in Acadian kitchens (although the taste is developed and obtained, not started). There's also hot sauce, seafood stock and pickle stock.
Most seasonings used in Cajun cooking are bay leaf, scallions, parsley, dried cayenne pepper. The over all feeling one gets when eating Cajun cooking is more Mediterranean than North American. This also proves that Cajun cooking is a bit like fusion cooking as well.
The actual cuisine was born out of necessity and invention. The cooks and farmers, upon expulsion had to live off what the land offered and had to adapt their cooking style. With what they had left, they were provided with rice, lobster, sugar cane and okra. Farming was an essential back then, and it was imperative that everyone had to eat well and grow well. Rice was supplemented with meat for protein, the vegetables provided the vitamins and nutrients, and the spices provided the necessary taste for heavy eating.
Cajun cooking uses a lot of methods from other styles of cooking. Some of the methods are barbecuing (with exclusive use of Cajun seasoning), stewing, smoking, grilling, frying, etouffee, boiling, and deep frying. The most used ingredients in Cajun cuisine (stock up on these if you like) are corn, rice, and wheat for the grain pot; bell pepper, cayenne pepper, celery, lime, lemon, chayote, okra, onion, scallion, tabasco pepper, and tomatoes for the spices and vegetables. Meat often involves the use of pork, beef, sausage, and turkey or chicken.
Seafood has trout, redfish, flounder, perch, snapper, shrimp, oysters, crawfish and the ever famous blue crab of the South. Seasonings are far extensive, going with bay lef, garlic, parsley, file' powder (or sassafras leaves), sugar cane, and thyme. There are also blended spices like the Cajun spice blends from Tony Chachere' famous for its use in Acadian kitchens (although the taste is developed and obtained, not started). There's also hot sauce, seafood stock and pickle stock.
About the Author:
Going for a trip to Louisiana? Why not make it worth the trip? Louisiana craft shows. Visit Louisiana craft fairs, that's what I use to check up on mine.
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