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Cajun Cuisine |
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"The cuisine of the Cajuns is a mirror image of their unique history. It is a cooking style which reflects their ingenuity, creativity, adaptability and survival." -- Chef John Folse, The Evolution of Cajun & Creole Cuisine
"The cuisine of the Cajuns is a mirror image of their unique history. It is a cooking style which reflects their ingenuity, creativity, adaptability and survival." -- Chef John Folse, The Evolution of Cajun & Creole Cuisine
By 1755, French Acadians were relocating to the bayous of southern Louisiana after being exiled from Nova Scotia. Here, they were able to speak their native language and were free to think and behave as they wished. In this swamp country they inhabited with friends and family, the Acadian refugees relied on regional resources such as fish, shellfish and wild game for sustenance.
The Acadians eventually became known as the Cajuns. These people were able to draw great strength and character from the tragedy and hardships they faced in Canada. Their cooking sensibility stems from an innate joy and love that came from reuniting and establishing a home with their people in Louisiana.
As previously mentioned, the Cajuns utilized the seafood, wild game, wild vegetation and fresh herbs available to them. Native Americans taught them how to exploit the swamps, bayous and surrounding forests for agricultural and hunting purposes. Cajuns developed their own variations of jambalaya, grillades, fricassees, stews, gumbos and other dishes that were becoming indigenous to southern Louisiana. Cajuns also put their stamp on the art of sausage making, which was a skill of the local Germans. Cajuns are famous for their andouille, boudin, and tasso sausages that enhance their flavorful concoctions.
Wonderfully unique dishes emerged from this combination of French, Indian and Southern cultures and cooking techniques. The Cajuns' history and the bayou country they chose as their new home are responsible for their cooking philosophy: making dishes in one pot for all to share, taking advantage ofthe wide array of tastes available to them locally
TRY THIS GREAT RECIPE
CAJUN BLACKENED CHICKEN OR FISH (Serves 2)
2 fillets chicken breast or 2 fillets of a firm-fleshed fish such as ling
Herbies Cajun Spice Mix
2 tablespoons butter
Sprinkle the Cajun spice mix over both sides of the fillets, patting on firmly so that they are well coated. Heat the butter in a heavy-based pan it needs to be hot, as the burning butter is part of the colouring and flavouring effect of Cajun. Cook the meat over moderate heat until done and serve immediately. (Alternatively, the meat can be cooked without butter on a grill or barbecue.)
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