Cajun food history can be traced back as far as the 1700s. The people or Cajuns (the group of Acadians and the native Indians) exiled from Canada. As these people were not treated properly by the French Aristocracy of New Orleans, they were forced to settle down in the swampy marshlands outside the city. The exiled people were forced to survive on the meager ingredients that grew on the swamps and the game and seafood that was available. This was the Cajun food origin and the main ingredients were shellfish, other forms of seafood like turtle, alligator and other game like duck, turkey, chicken and pork. Among these ingredients, shrimp and crawfish became the most popular dishes. These dishes were served with steamed rice, which is the staple food of these people. Gumbo, a type of stew and Jambalaya, which is made with vegetables, meat stock and rice, are two popular foods of the Cajun cuisine.

A typical Cajun meal consists of three pots, one pot contains the main dish, one pot that has steamed rice, a grain dish or fried cornbread and the last pot contains the vegetable. Cajun food in the earlier times was merely considered a food of the poor immigrants. But with the passage of time, as more immigrants melded together in southern Louisiana, they brought with them their own spices and methods of cooking and transformed the bland food into a spicy one. A blend of these ingredients combined in one pot became the staple diet of the immigrants and a part of the Cajun food history. After many years, the ingredients were prepared in various methods and new menus called ‘the Southern Hospitality’ was derived from the Cajun food history.

The most commonly used vegetables for the Cajun dishes are onions, celery and bell peppers, popularly called ‘the Cajun trinity’, and are always sauteed together. Smoked meats are also used in the Cajun cuisine. There are various methods of cooking Cajun dishes like barbecuing, boiling, pan frying, etouffee (cooking the vegetables or meat in the juice released by them), fricassee (also called stewing) and deep frying etc. Etouffee is considered a popular dish and is made with a combination of seafood like crawfish, crabmeat or shrimp and vegetables. All purpose flour combined with oil is another chief ingredient to give a thick consistency to the stews, and other dishes. This combination of flour and oil is called roux. Special seasonings like dried scallions powder, cayenne pepper, bay leaf and parsley are added to the recipes for a delectable flavor. Here are some exotic Cajun food recipes.

Cajun Crabmeat Au Gratin Recipe

Ingredients