Regional Cuisine of the United States: Louisiana Cajun Cooking

This particular type of cooking originated with a group of Nova Scotia residents, Frenchmen, who were expelled by the British in 1755. After many years of nomadic existence, they finally settled in the Southern Louisiana swamplands. It was here that they adapted native cooking methods using ingredients available to them in their new land. This cuisine was fit for the hardworking people who were enduring difficult situations. It was practical, strong country food that took advantage of the easily accessible local ingredients. Often, an entire meal would be prepared using just one pot, making the meal quite hearty. This style of cooking became the hallmark of these people, called Acadians, and this was later shortened to Cajun, hence the phrase "Cajun Cooking."

Since Cajun recipes were passed down from one generation to another, authentic Cajun recipes can be hard to find. With each generation adding their own extra ingredients and flair, the recipes also tended to change a bit from one generation to the next. For the most common Cajun dishes, there are virtually hundreds of recipes, with each kitchen adding their own signature touches, as is the independent nature of the Cajun people. Some specialties of Cajun cuisine include stews, gumbos, etouffees and rice dishes such as jambalayas.

Most Cajun dishes all share the same beginning, with a roux. Roux is a butter or oil cooked with flour. It is used to thicken as well as to flavor. There are three different types of roux, and what distinguishes each is the way in which it is cooked. There are light or blond, medium and dark roux. Using a light or medium roux can thicken gumbos, and the dark roux is used for the flavoring of dishes.

Finding the common ingredients used in Cajun cooking is quite simple, as they are native to the Southern Louisiana swamplands. Rice is a staple ingredient, and seafood such as crawfish; shrimp, oysters, red fish, crabs and speckled trout are common. Other frequently used ingredients include pork, beans, homemade sausages, tomatoes, yams, black-eyed peas, figs, okra, oranges and pecans. Game is also used, such as turtles, frogs, duck and wild turkey.

Against popular belief, few spices are actually used in Cajun cooking. Instead, the unique flavor comes from the long simmering of the prepared dishes. However, there is one spice that is used liberally, and this would be Cayenne pepper. Cayenne pepper is a finely ground spice made from the Cayenne Chile, and needless to say, it is fiery! It is usually used in conjunction with white and black pepper. File powder, also called gumbo powder, is another common seasoning in Cajun dishes. It is made from sassafras leaves that have been dried and ground. Creole mustard is yet another ingredient, it is a coarse and spicy local mustard. Furthermore, no Cajun table is considered complete without condiments like Tabasco and other pepper sauces!

Cajun cuisine is unique to Southern Louisiana and makes the best of the native resources. It still manages to retain the French influence brought to it by the migrants many, many years ago. Whether you are craving something a little exotic or some good, down home comfort food, this cuisine can answer both calls, often in the same big pot! This wonderful style of cooking offers something for everyone to enjoy.