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Cajun food is a rustic cuisine first brought to America by the French when Britain deported them from their country. Louisiana became their new home and with that they introduced creole style foods. A traditional Cajun food Dallas meal was made in 3 pots, one for steamed rice, one contained a main dish (meat) and one for seasonal vegetables served with a side of corn bread.
A main dish can consist of seafood and shell fish to include crayfish and oysters, fresh and salt water fish variations, pork, poultry and game birds such as chicken, duck, quail and dove. Alligator, turtle, and frog legs are other favorites. Mostly anything goes but beef, they reserve beef for stews. Main dishes can be cooked one of several was to include braised, boiled, barbecued, deep fried or baked.
There are favorite seasonings that go in almost every Cajun dish, some of those are bay leafs, oregano, Cayenne pepper, Thyme, Garlic and Sassafras leaves. Added to that there is onion, celery, bell peppers and sugarcane or molasses just to mention some. All are blended together to pull together the traditional creole taste that is known today.
Some of the favorite Cajun dishes include Boudin is a type of sausage made from pork, garlic and onion, with rice added and seasoned with spices. Another is Gumbo is made with chicken and sausage, all of the ingredients depend greatly on what is available and in abundance at the time. Next is Jambalaya it includes rice and peppers, onions, celery with several variations.
A special celebration that the Cajun's like to partake in is the crayfish boil best known and practiced still today in the south. It's an outdoor party where corn, potatoes and onions along with the crayfish are all boiled outside in large pots. They season the boil with small bags with dried herbs, and cayenne pepper are added to the pot. This concoction is known as crab boil to season the seafood. When it is time to eat the food is dished in large plates and eaten with ones hands.
There is also a celebration called a Boucherie, which is a pig slaughtering for the purpose of using and preserving every part of the pig including the internal organs for later use. It was a event to gather, dance, and socialize. Not much was wasted when it came to cooking and eating for the Cajuns.
An interesting fact about Cajun and creole seasonings is that there is no set recipe and it is mixed together to taste. There is no usage of teaspoon or table spoon in the recipes, it is simply (for example) bay leaves, sassafras, hot Chile powder and so on.
cajun food dallas
A main dish can consist of seafood and shell fish to include crayfish and oysters, fresh and salt water fish variations, pork, poultry and game birds such as chicken, duck, quail and dove. Alligator, turtle, and frog legs are other favorites. Mostly anything goes but beef, they reserve beef for stews. Main dishes can be cooked one of several was to include braised, boiled, barbecued, deep fried or baked.
There are favorite seasonings that go in almost every Cajun dish, some of those are bay leafs, oregano, Cayenne pepper, Thyme, Garlic and Sassafras leaves. Added to that there is onion, celery, bell peppers and sugarcane or molasses just to mention some. All are blended together to pull together the traditional creole taste that is known today.
Some of the favorite Cajun dishes include Boudin is a type of sausage made from pork, garlic and onion, with rice added and seasoned with spices. Another is Gumbo is made with chicken and sausage, all of the ingredients depend greatly on what is available and in abundance at the time. Next is Jambalaya it includes rice and peppers, onions, celery with several variations.
A special celebration that the Cajun's like to partake in is the crayfish boil best known and practiced still today in the south. It's an outdoor party where corn, potatoes and onions along with the crayfish are all boiled outside in large pots. They season the boil with small bags with dried herbs, and cayenne pepper are added to the pot. This concoction is known as crab boil to season the seafood. When it is time to eat the food is dished in large plates and eaten with ones hands.
There is also a celebration called a Boucherie, which is a pig slaughtering for the purpose of using and preserving every part of the pig including the internal organs for later use. It was a event to gather, dance, and socialize. Not much was wasted when it came to cooking and eating for the Cajuns.
An interesting fact about Cajun and creole seasonings is that there is no set recipe and it is mixed together to taste. There is no usage of teaspoon or table spoon in the recipes, it is simply (for example) bay leaves, sassafras, hot Chile powder and so on.
cajun food dallas
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