Cajun Food History
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.
What is Cajun Food
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 cuisine.
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.
Cajun Crabmeat Au Gratin Recipe
Ingredients
- 1 pound cooked crabmeat
- 1 large yellow onion, chopped
- 1 bunch green onions
- cup butter
- 1 teaspoon Creole seasoning
- 1 stalk celery, minced
- 2 egg yolks
- cup all-purpose flour
- cup shredded Cheddar cheese
- 1 teaspoon garlic powder
- teaspoon cayenne pepper
- cup shredded American cheese
- 12 ounces heavy cream
- 1 cup shredded sharp Cheddar cheese
- Salt to taste
In a large saucepan, melt the butter and saute the onions and celery till the onions become light golden brown. Add Creole seasoning, cayenne pepper, garlic powder and salt. Cover the saucepan and allow the mixture to simmer for about 20 minutes on a low heat. Till then take a small bowl and whip the heavy cream and egg yolks together and keep aside. After twenty minutes, remove the cover of the saucepan and add the flour and cook for about 5 minutes by stirring continuously. Stir in the egg yolk mixture, shredded American and Cheddar cheeses and cook till the cheese melts. Remove the saucepan from the heat and add the cooked crabmeat and combine properly. Transfer this mixture to a greased baking dish, top it with green onions and sharp Cheddar cheese and bake it in a preheated oven for about 20 minutes till the cheese melts and becomes bubbly and light brown.
Smoked Sausage with Vegetables and Tomatoes Recipe
Ingredients
- 8 ounces fully cooked smoked sausage
- 1 small onion, halved and sliced
- 1 cup canned tomatoes
- 1 garlic clove, minced
- teaspoon oregano
- 2 cups sliced mushrooms
- 2 ounces shredded processed cheese
- 2 cups thinly sliced zucchini
- 1 bowl cooked rice
- teaspoon basil
Slice the sausage into circles and fry them in a pan with heated oil till they are cooked and become light brown. Remove the sausage from the pan and add the vegetables and minced garlic and continue frying in the dripping for about 2 minutes. Stir in the tomatoes, basil and oregano and stir properly. Now combine the sausage with the vegetables and cook for about 5 minutes by stirring occasionally. Sprinkle the shredded cheese on top and serve it with cooked rice.
The tradition of Cajun food history has been passed down as a heirloom for many generations and is enjoyed across the globe.
