| Cajun Country stretches along the Gulf of Mexico and up into the south central Louisiana. Centuries ago, French Canadian refugees arrived and heavily influenced the food in the region. They grew what they could in the hot climate, such as hot peppers, which are a staple in Cajun cooking. The French method of making roux to thicken sauces became commonplaces in Louisiana cooking. Cajun recipes which use roux include gumbo, jambalaya, and etouffee. African and Caribbean influences are also prevalent in Cajun cuisine. Okra, peas, yams, sweet potatoes, peanuts and sesame seeds are often found in Cajun food. New Orleans cooking is similar, but is a bit more influenced by French methods.
Jambalaya surely is one of the most popular and well known Cajun dishes. It usually includes shrimp, chicken, sausage, onions, garlic, tomatoes, green peppers, celery and hot sauce, all cooked together in a pot with rice. Andouille sausage is the Cajun sausage preferred in jambalaya, but it can be hard to find in other parts of the country. You can of course substitute another kind of sausage in its place. Other dishes include crawfish etouffee, red beans and rice, and gumbos of all kinds. In Cajun country they often cook with what they call the “ holy trinity.” They are onions, bell peppers and celery. You’ll find them in many recipes.
A Cajun spice rub is an essential ingredient for many dishes, such as for grilled pork or chicken. You can buy one pre-made in a jar or make your own. It usually contains the following ingredients: salt, black pepper, cayenne pepper, paprika, garlic powder, thyme, and celery seed. If you make it yourself, you control the amount of heat from the cayenne pepper. If you can’t handle too much spice, you can reduce the amount and vice versa if you love spicy and hot dished.
Since Cajun cuisine is spicy fare and many Cajun dishes are high in saturated fat, trans fat, cholesterol and sodium, those trying to eat in a more healthy way can try the following strategies recommended by the American Heart Association.
- Avoid fried seafood and hush puppies.
- Blackened entrees are usually dipped in butter or oil, covered with spices and pan fried; ask the cook to use only a small amount of oil.
- Ask for all sauces and gravies on the side.
- Try substitutions. Eat boiled crawfish or shrimp instead of fried. Eat a turkey or roast beef Po-boy sandwiches instead of fried shrimp. Eat white rice instead of dirty rice,” which contains chicken gizzards, livers and butter.
|
