Cajun cuisine information

Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

Cajun cuisine is often referred to as a "rustic" cuisine,^[1] meaning that it is based on locally available ingredients and that preparation is simple.

A traditional Cajun meal is a three-pot affair, with one pot dedicated to the main dish, one for steamed rice or bread, and the third containing a vegetable,^[2] although Cajuns historically often cooked a dish such as gumbo in one pot.^[3]

Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (piment doux), onion, and celery are called "the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. Additional characteristic aromatics for both the Creole and Cajun versions may include parsley, bay leaf, thyme, green onions, ground cayenne pepper, and ground black pepper. Cayenne and Louisiana-style hot sauce are the primary sources of spice in Cajun cuisine, which usually tends towards a moderate, well-balanced heat, despite the national "Cajun hot" craze of the 1980s and 1990s.

^ Link, Donald; Disbrowe, Paula (2012). Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook. Clarkson Potter/Ten Speed. p. 15. ISBN 978-0-7704-3420-5.
^ Cortés, Carlos E. (2013). Multicultural America: A Multimedia Encyclopedia. SAGE Publications. p. 414. ISBN 978-1-4522-7626-7.
^ Gaudet, Marcia G. (2003). "Is It Cajun, or Is It Creole?". In Gaudet, Marcia G.; McDonald, James C. (eds.). Mardi Gras, Gumbo, and Zydeco: Readings in Louisiana Culture. Univ. Press of Mississippi. p. 151. ISBN 978-1-57806-530-1.

[LinkDisbrow2012-1] Link, Donald; Disbrowe, Paula (2012). Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook. Clarkson Potter/Ten Speed. p. 15. ISBN 978-0-7704-3420-5.

[Cortés2013-2] Cortés, Carlos E. (2013). Multicultural America: A Multimedia Encyclopedia. SAGE Publications. p. 414. ISBN 978-1-4522-7626-7.

[Gaudet2003-3] Gaudet, Marcia G. (2003). "Is It Cajun, or Is It Creole?". In Gaudet, Marcia G.; McDonald, James C. (eds.). Mardi Gras, Gumbo, and Zydeco: Readings in Louisiana Culture. Univ. Press of Mississippi. p. 151. ISBN 978-1-57806-530-1.

Cajun cuisine information

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