Cajun cuisine
Cajun Cuisine
Cajun cuisine (pronunciation: /ˈkeɪdʒən kwiˈzin/) 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.
Etymology
The term "Cajun" originates from the term "les Acadiens", which was used to describe French colonists who settled in the Acadia region of Canada which consists of present-day New Brunswick, Prince Edward Island, and Nova Scotia.
Ingredients
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 grits, and a third containing whatever vegetable is plentiful or available.
Dishes
Cajun cuisine is characterized by the use of "holy trinity" of bell peppers, onion, and celery, and focuses heavily on locally sourced meat and seafood products, such as crawfish, shrimp, crab, oyster, alligator, and various types of fish. Some of the most notable dishes include Gumbo, Jambalaya, and Boudin.
Seasonings
Cajun cuisine uses a variety of seasonings, such as cayenne pepper, bay leaf, green onions, parsley, and other spices, giving it its distinctive spicy and flavorful taste.
Related Terms
- Acadiana: The region of Louisiana inhabited by the Cajun people.
- Creole cuisine: A style of cooking originating in Louisiana, USA, that blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.
- Gumbo: A soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.
- Jambalaya: A popular dish of West African, French (especially Provençal cuisine), Spanish and Native American influence, consisting mainly of meat and vegetables mixed with rice.
- Boudin: A type of sausage popular in Cajun cuisine.
External links
- Medical encyclopedia article on Cajun cuisine
- Wikipedia's article - Cajun cuisine
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski