What is Cajun Cooking?

 

Cajun cuisine ( French: Cuisine Acadienne [kɥizin akadjɛn]) is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants 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 other seafood dish, and the third containing whatever vegetable is plentiful or available. Ground Cayenne & Fresh Black Pepper are used often.

The aromatic vegetables bell pepper (poivron), onion, and celery are called by some chefs the holy trinity of Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine -- which blends roughly diced onion, celery, and carrot. Characteristic aromatics for the Cajun version may also include parsley, bay leaf, green onions, and dried cayenne pepper.
 

Cooking methods

  • Barbecuing - similar to "slow and low" Southern barbecue traditions, but with Cajun seasoning.
    • Baking - direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling.
    • Grilling - direct heat on a shallow surface, fastest of all variants; sub-variants include:
      • Charbroiling - direct dry heat on a solid surface with wide raised ridges.
      • Gridironing - direct dry heat on a solid or hollow surface with narrow raised ridges.
      • Griddling - direct dry or moist heat along with the use of oils and butter on a flat surface.
    • Braising - combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish.
  • Boiling - as in boiling of crabs, crawfish, or shrimp, in seasoned liquid.
  • Deep frying
  • Smothering - cooking a vegetable or meat with low heat and small amounts of water or stock, similar to braising. Étouffée is a popular variant done with crawfish or shrimp.
  • Stewing, also known as fricassée
  • Injecting - using a large syringe-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, but very common in Cajun Country
  • Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine.
  • Source: http://en.wikipedia.org/wiki/Cajun_cuisine

    

     

    Source: http://en.wikipedia.org/wiki/Cajun_cuisine


       

     

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