Many of the Cajun methods of food preparation are found in other cuisines. The factor that makes them Cajun is the seasoning and use of local food stocks that are available. The Cajuns used the fruits of the land in their new home in Louisiana. They used meat and vegetables that were old favorites from their previous homes in eastern Canada as well as new ones introduced by the native Indians and Creole people.
Instructions
1. Prepare meats in a smoker. This adds flavor from the wood of the area and also picks up the flavors of the spices that are added to the smoker. This is a typical method of preparing sausages for storage and preservation for the months to come.
2. Make a roux from the mixture of flour and oil or fat. The degree of color developed in the roux adds a depth of flavor to the dish being prepared. Into this roux add the vegetables, most notably the Holy Trinity, which is celery, onion, and green pepper. This mixture is the base of most of the Cajun recipes. Add other vegetables, including other types of peppers and carrots. Okra plays a very important role in this cuisine.
3. Grill, fry and saute the meats and vegetables being served or included in the recipe. These methods of cooking all play important roles in the preparation of Cajun cuisine.
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