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Welcome to Cajun Recipes
 Our website features authentic Cajun recipes, a brief history and
definitions of common Cajun terms and phrases. Browse the recipes and enjoy one of the most unique cooking styles of America.
History:
Cajun Food originated from the Acadian or "Cajun" immigrants deported by the British from Acadia in Canada in the 18th century to the Acadiana region of Louisiana, USA. Cajun food evolved from local
ingredients since that was all that was available. A typical Cajun meal would consists of the main dish, some grain dish (rice, cornbread) and a local in-season vegetable.
Bell pepper, onion, and celery are used in many dishes and is known as "the holy trinity of Cajun cuisine". Characteristic seasonings include parsley, bay leaf, "onion tops" or scallions, and dried
cayenne pepper. Popular meat ingredients include pork, poultry or shellfish, with shrimp and crawfish in many dishes.
A common misconception is that Cajun food is hot and spicy. Authentic Cajun cooking is a touch spicy but not hot and fiery. Many cooks in non-Cajun locales attempt to imitate Cajun cuisine by making
their food very hot. This is not true Cajun food.
Authentic Cajun Food:
* is not fancy
* is not extremely hot from pepper
* does not use wine as part of the cooking
* does not require expensive or exotic ingredients
* is not available from a box
* is often simple and brown
* does not contain cream or pasta as an ingredient
* is not often seen on restaurant menus
Cajun food uses a lot of roux (a thickening agent) and stock (chicken, fish, shellfish). Although canned stock may be used in an emergency, you should make your own stock
for better flavor.
Some Definitions:
* Étouffée - cooking a vegetable or meat in its own juices
* Fricassee - stewing
* Confit - preserved in poultry fat, with spice
* Andouille - a spicy dry smoked sausage, characterized by a coarse-ground texture
* Boudin - a fresh sausage made with green onions, pork, and rice
* Tasso (TAH-so) - is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice.
* Turducken - (deboned turkey stuffed with deboned duck stuffed with deboned chicken
* File' (fee-lay) - a seasoning made from ground sassafras leaves. Can also be used as a thickening agent.
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