Cajun Cookin' 1-2-3

To say that Cajuns are world-famous for great tasting food is probably not an over-statement. The distinct cuisine is far from the most health-conscious diet, but its flavor is unquestionably sensational. Authentic Cajun cooking does not include the recently popularized "blackening" technique, nor is the true intensity level of spices painful to the mouth! Good Cajun cooks (myself excluded, unfortunately) know the secrets of using a variety of simple, fresh, locally-available ingredients with just the right seasonings. Here are some simple facts (no secrets here, however) about cooking Cajun-style:

(1) The most common phrase heard in Cajun Country cooking circles is "FIRST you make a roux" and this really is the first step in preparation of many main dishes. A good roux ("roo") is the key to successful gumbo, sauce piquante ("pee-kahnt"), fricasse ("free-kah-say"), etouffee ("aye-too-fay"), and stews. Mastering the art of roux-making takes much patience and lots of practice. The basic procedure for a dark roux (the Cajuns' favorite kind) requires heating flour and oil, in roughly equal proportions, until the mixture is a rich chocolate color. This involves almost constant stirring and, depending on the level of heat used, may take 20 minutes to an hour. Well-prepared roux has a tantalizing odor sometimes compared to roasted nuts; however, mere adjectives cannot do justice to its actual aroma.

(2) An apt philosophy among Cajuns seems to be "if in doubt, cook TWICE the needed amount." Habitually, midday meals are often prepared in quantities that would feed a large family and/or several guests at a single sitting. The tasty leftovers can be utilized creatively later in the week, and some foods (particularly gumbo) actually do taste better the second time around.

(3) There is an acknowledged TRINITY of chopped vegetables---onion, bellpeppers, and celery---which are standard ingredients in many Cajun recipes. The basic trio (sometimes with garlic as a fourth dimension) is sauteed in the hot roux before water and main items are placed in the mixture. Once the stewing process is nearly complete, freshly minced green onion tops and parsley (not merely decorative) are frequently added for extra flavor.

Based on old French country traditions, the Cajun style of cooking developed through many years of hardship survival. The 18th century Acadian refugees made excellent use of the seafood, wild game, and fresh vegetation resources of southwest Louisiana to feed their families. Early Cajuns experimented with local herbs and prepared homemade seasonings to enhance the taste of plain meals. Their traditionally slow and lengthy cooking procedures tenderized tough cuts of beef, pork, and farmbred poultry. In the frugal kitchens of Cajun ancestors, simple main dishes (such as jambalaya) were often prepared and served in a single pot for practicality.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic