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Louisiana Cajun cuisine originated with a group of French
residents of Nova Scotia, who were expelled by the British in
1755. They eventually, after years of a nomadic existence,
settled in the Southern Louisiana swamplands. There they adapted
their native cooking methods to use ingredients that were
available in their new land. This cuisine is the food of
hardworking country people, used to difficult conditions. It is
practical, strong country food, taking advantage of easily
available local ingredients, often an entire meal prepared all
in one pot. This style of cooking became the hallmark of these
people, called Acadians, which was later shortened to Cajuns.
Authentic Cajun recipes can be hard to come by, as they were
traditionally passed down verbally from one generation to the
next. They also tend to change a little with each generation,
each adding their own flair. There are hundreds of recipes for
most common dishes, as the independent nature is of the Cajun
people is reflected in their cuisine, each kitchen adding their
own special touches.
Some of the specialties of Cajun cuisine include gumbos, stews,
etouffees, and rice dishes, such as jambalayas. Cajun dishes
often begin with a roux, which is butter or oil cooked with
flour. Roux is used to thicken, and for flavor. There are three
types of roux, depending upon how long it is cooked. There is
light or blond, medium, and dark roux. The light and medium
types are primarily used for thickening gumbos, etouffees, and
sauces, while the dark roux is used for flavor.
The common ingredients of this cuisine are easily available and
native to the Southern Louisiana swamplands. Seafood is very
common, such as crawfish, shrimp, oysters, red fish, speckled
trout, and crabs. Rice is a staple ingredient. Other ingredients
frequently used are pork, homemade sausages, beans, black-eyed
peas, tomatoes, yams, okra, figs, pecans and oranges. Game is
also used, such as wild turkey, duck, turtles and frog.
There are relatively few spices used in Cajun cuisine. The
unique flavor comes primarily from the long simmering of the
dishes prepared. One spice that is used liberally in this
cuisine is Cayenne pepper. It is a fiery, finely ground spice
made from the Cayenne Chile. It is usually used along with white
and black pepper. Another seasoning common to Cajun cooking is
file powder, also called gumbo powder. This is made from
sassafras leaves that are dried and ground. Creole mustard is
also used in many dishes. This is a coarse and spicy local
mustard. Tabasco and other hot pepper sauces are standard
condiments on the Cajun table
Cajun cuisine is unique to Southern Louisiana, making the best
of the native resources, but still retaining the French
influence brought to it by the migrants many years ago. It is
varied and flexible. Whether you are craving a touch of the
exotic, or a little down- home comfort food, this cuisine has
managed to include both, often in one big pot. There is
something for everyone to enjoy when experimenting with this
wonderful style of cooking.
About the author:
Kirsten Hawkins is a food and nutrition expert specializing the
Mexican, Chinese, and Italian food. Visit
http://www.food-and-nutrition.com/ for more information on
cooking delicious and healthy meals.
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