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