Cajun cuisine

Cajun cuisine is a style of cooking named after the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables bell pepper (poivron), onion, and celery are called the holy trinity by Cajun 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. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.

Ingredients

Cajun cuisine uses ingredients commonly found in the Louisiana region, including:

• Seafood: Shrimp, crawfish, crab, and oysters are popular seafood options in Cajun cuisine.
• Meat: Pork is a staple meat in Cajun cooking, often used in sausages like andouille and boudin.
• Vegetables: The "holy trinity" of Cajun cuisine consists of bell peppers, onions, and celery. Other vegetables like okra and tomatoes are also commonly used.
• Spices: Cajun cuisine is known for its bold flavors, achieved through the use of spices like cayenne pepper, black pepper, bay leaves, and parsley.

Dishes

Some popular Cajun dishes include:

• Jambalaya: A rice dish made with meat and vegetables, similar to Spanish paella.
• Gumbo: A soup or stew made with a strong stock, meat or shellfish, and the "holy trinity" of vegetables.
• Étouffée: A thick stew made with shellfish, served over rice.
• Crawfish boil: A social event where crawfish, potatoes, onions, and corn are boiled in large pots with spices.

See also

• Creole cuisine
• Southern United States cuisine
• Louisiana Creole cuisine

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