Cajun Recipes
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 very simple, down home food which is not fancy, is not hot from pepper, does not use wine, does not contain cream or pasta. And real authentic Cajun food is seldom found in a restaurant.
Today's Cajuns are desendends of the Acadians that migrated (perhaps "expelled" is a more appropriate word) to Louisiana in the 1700's. The word "cajun" comes from the French pronunciation of Acadian ("Acajin"). The cajun cusine developed from the Acadian's adopting whatever was available from the local food sources, which included a lot of seafood and vegetables. Specifically, shrimp, crawdads and the "Holy Trinty" of Cajun food...onions, bellpeppers and celery. Traditional Cajun food is often cooken in a black cast iron pot which stays in families and is passed down from generation to generation.
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