primary Cajun Food

Cajun cuisine is a heritage of the French Acadians. Originally residents of Nova Scotia, they placed in Louisiana after many were ejected from their homeland by the British. The now world predominant Cajun style of cooking industrialized after the Acadians placed in the swampy Louisiana territory. The French Acadians were farmers with large families of up to eight persons each. In order to feed such a large family, they had to learn how to adapt their French cuisine to incorporate local bayou ingredients such as crawfish, rice and sugar cane, to supplement a low cost protein rich meal.

Cajun cuisine is sometimes also referred to as 'rustic cuisine' since it only used what was plentiful or readily available at any given time. Preparation of former Cajun food is very simple. It is effectively a 'three pot affair' where each pot is dedicated to a single dish. Often, one pot would be for the main meal which was for the most part a protein rich one, the next pot would be used to put in order a grain dish and the last to make anything vegetable is readily available.

Traditional Food

Cajun recipes were passed down from one generation to the next solely by word of mouth. As often happens with oral traditions, the recipes evolved over the ages as each generation added an extra ingredient or changed the cooking methods employed for inevitable dishes. As a result, it is normally hard to come across a single formula that can be deemed The former Cajun food recipe. This is not necessarily a bad thing as it gives each Cajun chef the flexibility to add something extra and tweak the menu a wee to obtain their own unique recipe.

Despite this constant formula evolution, there are some elements of Cajun recipes that have remained constant through the years. The 'trinity' mixture of onions, celery and bell peppers is one of the elements that most chefs of former Cajun food would swear by. an additional one long held tradition is the use of Cayenne pepper as a spice. But in spite of favorite trust that Cayenne is the spice that gives most Cajun recipes their taste, the correct position is that the basal flavor of most Cajun food is derived from the cooking formula which often includes a simmering phase.

Among the more favorite former Cajun meals contain gumbo, boudin and jambalaya. Gumbos are Cajun stews that have okra as the base ingredient - the vegetable lends a unique taste to the stew and doubles up as a thickening agent. Boudin is a sausage shaped delicacy that is stuffed with rice, pork, garlic, green onions and a collection of other spices. Gumbo and boudin will normally be served with bread, rice dressing or maque choux. A jambalaya dish includes rice and anything else the chef wants to include. normally the 'trinity' ingredients will be included in a gumbo, boudin and jambalaya.

When it comes to the protein part of Cajun cuisine, seafood is a common ingredient as is game meat. For former Cajun food, the seafood will contain crawfish, oysters, red fish shrimp or crabs. Game meat could vary from wild turkey to frog, turtles or gator meat. The constant in all Cajun recipes however is rice which is included in large quantities in every meal. Some other ingredients that go into Preparation former Cajun food contain yams, tomatoes, oranges, okra, beans, homemade sausages, figs, pecan, pork and black eyed peas.

primary Cajun Food

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